What To Know
- Pour the marinade over the browned chicken and bring to a boil.
- Chicken thighs or drumsticks have more fat and connective tissue, which results in a more tender and flavorful adobo.
- The key to a great chicken adobo is balancing the salty, sour, and savory flavors.
Chicken adobo is a beloved Filipino dish that has tantalized taste buds for generations. Its rich, savory flavor and tender chicken make it a staple in Filipino cuisine. If you’re craving this iconic dish, follow our step-by-step guide on how to make the best chicken adobo that will impress your family and friends.
Gather Your Ingredients
Before you start cooking, make sure you have the following ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 6 cloves garlic, minced
- 4 bay leaves
- 1 tablespoon whole black peppercorns
- 2 cups water
- 1 tablespoon vegetable oil (optional)
Prepare the Chicken
Rinse the chicken pieces and pat them dry with paper towels. This will help the marinade penetrate the chicken better.
Create the Marinade
In a large bowl or zip-top bag, combine the soy sauce, vinegar, garlic, bay leaves, peppercorns, and water. Whisk or shake to combine.
Marinate the Chicken
Add the chicken pieces to the marinade and make sure they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or overnight for best results.
Cook the Chicken
If desired, heat the vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade and brown it on all sides for about 5 minutes.
Simmer the Adobo
Pour the marinade over the browned chicken and bring to a boil. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the chicken is tender and cooked through.
Reduce the Sauce
Once the chicken is cooked, remove the lid and increase the heat to medium. Continue to simmer until the sauce has reduced and thickened, about 10-15 minutes.
Serve and Enjoy
Serve the chicken adobo hot over rice or with your favorite side dishes. Garnish with chopped green onions or cilantro for extra flavor.
Tips for the Best Chicken Adobo
- Use dark meat for richer flavor. Chicken thighs or drumsticks have more fat and connective tissue, which results in a more tender and flavorful adobo.
- Don’t overcook the chicken. Simmering the chicken for too long can dry it out. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
- Balance the flavors. The key to a great chicken adobo is balancing the salty, sour, and savory flavors. Adjust the amount of soy sauce and vinegar to your taste preferences.
- Add other ingredients for extra depth. Feel free to experiment with other ingredients, such as sliced onions, carrots, or potatoes, to add extra depth and texture to your adobo.
Key Points
Making the best chicken adobo is a simple yet rewarding process. By following these steps and using high-quality ingredients, you can create a dish that will delight your palate and leave you craving more. So, gather your ingredients, fire up the stove, and prepare to savor the delicious flavors of Filipino cuisine.
Top Questions Asked
Q: What are the best side dishes for chicken adobo?
A: Chicken adobo pairs well with a variety of side dishes, including rice, noodles, steamed vegetables, and fresh fruit.
Q: Can I make chicken adobo ahead of time?
A: Yes, you can marinate the chicken overnight and cook it the next day. You can also cook the adobo completely and reheat it when you’re ready to serve.
Q: What if I don’t have bay leaves or whole black peppercorns?
A: If you don’t have bay leaves or whole black peppercorns, you can substitute them with ground bay leaves or black pepper. However, the whole spices will provide a more intense flavor.
