How to Cook Chicken Adobo Using Boneless Chicken
I truly believe you cannot have too much Chicken Adobo. This Filipino favorite is something most people love to indulge in because of its richness and savory quality that you could only get with adobo stew. Of course, most of us are also more familiar with the classic pork adobo. But there are a lot…
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I truly believe you cannot have too much Chicken Adobo. This Filipino favorite is something most people love to indulge in because of its richness and savory quality that you could only get with adobo stew. Of course, most of us are also more familiar with the classic pork adobo. But there are a lot of people who actually enjoy this version more. The white meat just helps balance out the strong flavors we get from the likes of soy sauce and vinegar. In this post, I will teach you how to cook chicken adobo.
However, this is a recipe that intimidates some because of its popularity. And it is not exactly the simplest dish to make. But with the right steps to guide you, you should be able to complete this with no hiccups even as a beginner cook! We really just need to keep a close eye on the time we use up for sautéing and other parts of the cooking process.
Learn how to make one of the most famous Filipino dishes by scrolling down!
How to Cook Chicken Adobo
1. Marinating the chicken
Get 2 cloves of garlic and crush these. Put this in a container with 4 tablespoons of soy sauce, 5 tablespoons of vinegar, 2 teaspoons of brown sugar, and ¼ teaspoon of ground black pepper. Stir the components together before you toss in 2 lbs. of chicken thigh. Just let the chicken sit in the marinade, making sure the poultry gets coated in the sauce. We will marinate for a minimum of 1 hour, but feel free to make this longer so you can achieve a richer flavor.
2. Frying the chicken
Put some cooking oil in a pan, and then add your marinated chicken. Fry the pieces of chicken for 2 minutes before flipping them over. Repeat the process for the other side, and then transfer the chicken to a container. Set this aside for now.
3. Preparing the onion and garlic
Grab 3 tablespoons of sliced green onion, and put this in a pan with the remaining 3 cloves of garlic you’ve minced. Sauté these, and when the onion softens, you can integrate the chicken you cooked earlier. Then just sauté everything together for 2 minutes.
4. Adding seasonings
Get your remaining marinade, and put this inside the pan. Also pour in 1 teaspoon of oyster sauce and 2 cups of water. And then add 2 bay leaves before covering the pan. Let the liquid boil. Then you can place 1 Knorr chicken cube inside the pan. Keep cooking this using low heat for 30 minutes. And last but not least, we will sprinkle in our preferred amount of salt and ground black pepper.
5. Serving the dish
Transfer your Chicken Adobo to a serving plate. We will make this look a bit better by topping it off with some sliced green onions. Now it’s ready for showing off to your guests who are probably craving some delicious authentic Filipino food!
Speaking of Filipino food, did you know that there are plenty of other ways to cook up your adobo? This recipe is a favorite not just because it is absolutely delicious. It is also a great way to make your chicken last longer as you can store adobo longer than your average dish. Here are some other recipes that make use of the famous inadobo method.
More Ways to Make Adobo with Chicken
Easy Chicken Adobo
The first other method for Chicken Adobo that I would suggest is the simplest. This Easy Chicken Adobo is perfect for those who want a quick and budget-friendly option. We utilize some common ingredients for this one such as garlic, white vinegar and soy sauce, which helps keep our spending to a minimum.
Chicken Adobong Puti
I don’t blame you if your taste buds are not able to handle the strong flavor of soy sauce. You can actually still enjoy your adobo without it! I have this Chicken Adobong Puti recipe for those who like their stews a bit milder, but not without the irresistible sourness and savor of adobo. We utilize some delicious coconut vinegar for our dish, which brings about a slight sweetness.
Kakaibang Chicken Adobo
Like many other cooks, I do tend to enjoy the effortless recipe every now and then. But there are times when you want to be challenged, and take on dishes with a bit more detail. That hard work definitely pays off with this Kakaibang Chicken Adobo. This deals with a long list of ingredients, including lemon lime soda, chicken liver, butter and so much more. But it is definitely one truly satisfying way to have your adobo. The marinade we have for this includes yogurt, which makes the chicken more tender and altogether tasty.
Want to find out more about Filipino cuisine? There are plenty of recipes that are here to help you in Panlasang Pinoy! Just look through the website to help out with both your cravings and curiosity.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Adobo Recipe (boneless thigh)
Ingredients
- 2 lbs. chicken thigh boneless
- 6 cloves garlic minced
- 1 onion minced
- 1 Knorr chicken cube
- 4 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 5 tablespoons vinegar
- 2 teaspoons brown sugar
- 1 cup water
- 3 bay leaves
- 3 tablespoons green onion sliced
- Salt and ground black pepper to taste
Instructions
- Prepare the chicken by removing the bones. Use a sharp knife and score the meat around the bone until you can easily pull out the bone. You can also remove the skin if preferred.
- Crush 3 cloves of garlic and combine with soy sauce, vinegar, sugar, and ¼ teaspoon ground black pepper. Stir and add the chicken. Marinate for at least 1 hour.
- Heat oil in a pan. Fry the marinated chicken for 2 minutes per side. Remove the chicken and set aside.
- Sauté the onion and remaining garlic. Once the onion softens, add the chicken back into the pan. Sauté for 2 minutes.
- Pour the remaining marinade, add oyster sauce, water, and bay leaves, cover and let boil.
- Add Knorr Chicken Cube, cook for 30 minutes on low heat setting.
- Season with salt and ground black pepper as needed.
- Arrange on a serving plate and top with sliced green onions.
- Serve. Share and enjoy!
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