Chicken Adobo
Chicken Adobo is a classic Filipino dish where chicken is marinated in soy sauce and garlic, pan-fried, then simmered with vinegar, peppercorns, and bay leaves until tender.
Servings: 4 people
Calories: 646kcal
Cost: $
Equipment
- 1 Mortar and Pestle For crushing the garlic to release more flavor.
- 1 Heavy-bottomed Pot Holds heat evenly for steady simmering.
Ingredients
- 2 lbs chicken cut into serving pieces
- 3 pieces dried bay leaves
- 4 tablespoons soy sauce
- 4 1/2 tablespoons white vinegar
- 10 cloves garlic crushed
- 1 1/2 cups water
- 4 tablespoons cooking oil
- 1 teaspoon sugar
- 1 teaspoon whole peppercorn
- Salt to taste
Instructions
- Crush the garlic using a mortar and pestle.10 cloves garlic
- Combine the chicken, soy sauce, and crushed garlic in a large bowl. Mix well and marinate for at least 1 hour. The longer the chicken marinates, the better the flavor.2 lbs chicken, 4 tablespoons soy sauce, 10 cloves garlic
- Separate the chicken from the garlic and marinade. Set the garlic and marinade aside.2 lbs chicken, 4 tablespoons soy sauce, 10 cloves garlic
- Heat a cooking pot and pour in 3 tablespoons of cooking oil.4 tablespoons cooking oil
- Once the oil gets hot, pan-fry the marinated chicken for 2 minutes per side.2 lbs chicken
- Remove the chicken from the pot and set it aside.2 lbs chicken
- Pour the remaining cooking oil into the same pot.4 tablespoons cooking oil
- Add the garlic from the marinade and sauté until it starts to brown.10 cloves garlic
- Return the chicken to the pot.2 lbs chicken
- Add the remaining marinade, whole peppercorns, and dried bay leaves.3 pieces dried bay leaves, 4 tablespoons soy sauce, 1 teaspoon whole peppercorn
- Pour in the water and let it boil.1 1/2 cups water
- Cover the pot and simmer for 30 minutes, or until the chicken becomes tender.2 lbs chicken
- Pour in the vinegar. Let it boil before stirring, then continue simmering for 15 minutes.4 1/2 tablespoons white vinegar
- Add the sugar and salt as needed. Stir, then turn the heat off.1 teaspoon sugar, Salt
- Transfer to a serving plate. Serve hot with rice. Share and enjoy!
Video
Notes
Hold the vinegar – Let the vinegar boil before stirring. This cooks off the sharp raw taste and keeps the sauce from turning harsh.
Best chicken parts – Bone-in thighs and drumsticks give the best flavor and stay tender during the long simmer. Breast meat works but dries out faster, so cut the simmer time if you use it.
Make ahead – Adobo tastes better the next day. Cook it a day before serving and reheat over low heat. The sauce thickens and the flavor deepens overnight.
Storage – Keeps in the fridge for up to 4 days in a sealed container. Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 646kcal | Carbohydrates: 6g | Protein: 45g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1171mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg