Chicken Adobo the Ultimate Filipino Comfort Food
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Chicken Adobo: The Ultimate Filipino Comfort Food
Ever crave something that just hugs you from the inside? Honestly, that's what Chicken Adobo does for me. Okay, let's get this adobo SEO strategy cookin'! This Filipino comfort food is savoury, tangy and utterly delicious.
Trust me, this best adobo recipe is a keeper.
A Taste of the Philippines
Chicken Adobo , the Philippines' unofficial national dish, is legendary. It's chicken braised in a flavour packed sauce. Soy sauce, vinegar, garlic, and peppercorns create magic.
This authentic Filipino adobo is easy to make. It takes about an hour total, with only 15 minutes of prep.
This recipe makes 4-6 servings. Perfect for a family dinner!
Why You'll Love This Adobo
Adobo is more than just tasty. Honestly it's got protein, but the best part it really satisfies. It's perfect for a chilly evening or any time you need some comfort.
What makes this easy adobo recipe so special? It's the balance of salty, sour, and savoury flavours.
Ingredients & Equipment: The Adobo Lowdown
Okay, let's get this adobo SEO strategy cookin'! You need to know what you are working with first. No need for fancy kit, just the essentials to whip up some Filipino Comfort Food .
I'm telling you, it's dead easy!
Main Ingredients: Getting it Right
Here’s what you need to nail that Chicken Adobo Recipe . Quality counts, especially with soy sauce! Honestly, the better the soy sauce, the richer the flavour.
- 2 lbs ( 900g ) bone-in, skin-on chicken thighs and drumsticks. Look for plump, juicy chicken. Avoid pale, dry-looking ones.
- 1 tablespoon ( 15ml ) vegetable oil.
- 1 large ( 150g ) onion, thinly sliced.
- 6 cloves garlic, minced. The fresher, the better.
- 1/2 cup ( 120ml ) soy sauce. Filipino soy sauce , like Silver Swan, is amazing if you can get it.
- 1/2 cup ( 120ml ) white vinegar. Apple cider vinegar works too.
- 1 tablespoon ( 15g ) whole black peppercorns, lightly crushed.
- 2 bay leaves.
- 1/2 cup ( 120ml ) water. Or chicken broth for more flavour.
- 1 tablespoon ( 15g ) brown sugar. Optional, for a touch of sweetness.
- Salt to taste.
Seasoning Notes: The Flavour Bomb
Forget bland! The Soy Sauce and Vinegar Chicken needs a good kick. These flavour combos are essential.
- Essential spice combo: Black peppercorns + bay leaves. Don't skip these!
- Garlic is your friend. Trust me. It makes everything better.
- Flavor enhancers and aromatics: Soy sauce, vinegar, and garlic. These are the Authentic Filipino Adobo trio.
- Quick sub: No fresh garlic? 1 tsp of garlic powder works in a pinch, but fresh is always best.
Equipment Needed: Keep it Simple
You don’t need a Michelin star kitchen. Just a couple of things. You can find the Best Adobo Recipe here!.
- Large Dutch oven or heavy bottomed pot with a lid. This is key for even cooking.
- Household alternative: Any pot with a tight fitting lid will do! Just make sure it's big enough to hold everything.
So, yeah, that's all you need. Let's get this Easy Adobo Recipe going and make some magic!
Okay, let's get this Adobo SEO strategy cookin'! We're making Chicken Adobo , the ultimate Filipino comfort food . Seriously, this dish is like a warm hug in a bowl.
So easy, so delicious.
Cooking Chicken Adobo: My Nan's Secret(ish)
Prep Steps: The Mise en Place Hustle
Right, before we dive in, let's get organised. Honestly, it makes life so much easier. First, chop your 1 large (150g) onion.
Thin slices are the way to go. Mince those 6 cloves of garlic. Seriously, mince them. Get your 2 lbs (900g) chicken ready to roll.
Have ½ cup (120ml) soy sauce , ½ cup (120ml) vinegar , and all the other bits measured out. This mise en place saves you from a mid-cook meltdown.
step-by-step: Adobo Magic
- Sear the chicken: Heat 1 tablespoon (15ml) of oil. Brown the chicken on all sides. This locks in flavour.
- Sauté those aromatics: Add the onion. Cook until soft. Add garlic. Cook until fragrant. About 30 seconds is enough.
- Build the sauce: Pour in soy sauce and vinegar. Add ½ cup (120ml) water. Add peppercorns and bay leaves. Simmer.
- Braise like a boss: Return the chicken. Make sure it's mostly covered. Reduce heat. Cover. Simmer for 35- 40 minutes . Chicken should easily pull from the bone.
- Sauce reduction: Remove chicken. Set it aside. Crank up the heat. Simmer the sauce until thick. About 5- 10 minutes will do it.
- Return and Serve: Return chicken to the pot. Coat it in that beautiful sauce. Taste. Season with salt if needed. Serve hot with rice.
Pro Tips: Adobo Upgrade
Want next level Authentic Filipino Adobo ? Here’s the goss. Don't rush the braising time. The longer, the better. Taste as you go! Adjust the sauce.
Too sour? Add a pinch of brown sugar. About 1 tablespoon (15g) should be enough. My Nan always said day-old Pork Adobo Recipe tastes even better.
The flavours really get to know each other. The best thing is that this is one of the Easy Adobo Recipe that you can do.
There you have it. You know? Chicken Adobo: The Ultimate Filipino Comfort Food . Give it a go. You won't regret it.
Recipe Notes
Okay, let's get this adobo SEO strategy cookin'! You've got your Chicken Adobo Recipe ready to go. Now let's talk about how to make it even better.
These are my notes from cooking this dish hundreds of times. Honestly, that's not an exaggeration!.
Plating Like a Pro: Serving Suggestions
Presentation is key, innit? For that authentic Filipino vibe, serve your Filipino Comfort Food over a bed of steaming white rice.
A sprinkle of chopped spring onions adds a pop of freshness. Seriously, it makes all the difference. I always like to add some stir fried greens like Bok Choy.
It just balances the richness of the Soy Sauce and Vinegar Chicken perfectly. Thinking of drinks? Try calamansi juice, a Filipino lime drink.
It’s lush. A side of pickled papaya? Bangin! I love a bit of atchara with my adobo.
Keepin' it Fresh: Storage Tips
Got leftovers? Lucky you! The beauty of Authentic Filipino Adobo is that it tastes even better the next day. The flavors meld together.
I swear, it's true!. Store it in an airtight container in the fridge. It'll keep for up to 3 days.
Freezing? Yes, you can! It is Easy Adobo Recipe that even survive freeze!, but the texture of the chicken might change a bit.
Just be aware. Thaw it overnight in the fridge. To reheat, gently simmer on the hob or microwave it. Just make sure it’s piping hot all the way through .
Switch It Up: Variations
Fancy a change? I have got you sorted. Want to try a Pork Adobo Recipe ? Swap the chicken for pork belly or shoulder.
You might need to cook it a bit longer, though. Also, for a dietary adaptation, for a low sodium adaptation, simply try reducing the amount of the Soy Sauce in the recipe, and replace the half of the amount with coconut amino.
For a spicy kick, add some chili flakes or sliced chilies. Boom! Adobo Variations are endless. Also, you can try adding spinach.
Nutrition Lowdown: Nutrition Basics
How to make Adobo that is both delicious and good for you? This Filipino Chicken Recipes is rich in protein.
Chicken is an amazing source of protein. One serving packs about 35g. Carbs are pretty low, around 5g per serving.
Just watch the sodium, mainly from the soy sauce. It's roughly 1000mg per serving. Use low-sodium soy sauce to keep it down.
This Best Adobo Recipe has simple ingredients. This Filipino Chicken Recipes is generally considered balanced if eaten as part of a varied diet.
I find it is perfect for a meal prep.
So there you have it. A few extra nuggets to make your Chicken Adobo experience even better. Happy cooking, my friend!.
Frequently Asked Questions
What exactly is Chicken Adobo, and why is it such a big deal?
Chicken Adobo is considered by many to be the unofficial national dish of the Philippines! It's a braised dish made with soy sauce, vinegar, garlic, and peppercorns. What makes it special is the way these simple ingredients combine to create a complex, savoury, and slightly tangy flavour that's incredibly comforting like a warm hug from your Nan!
Can I use different cuts of chicken for this adobo recipe?
Absolutely! While this recipe calls for bone-in, skin-on thighs and drumsticks for maximum flavour, you can definitely adapt it. Boneless, skinless chicken thighs or breasts will work, but reduce the cooking time to prevent them from drying out.
Just remember, the bone adds richness, so keep that in mind if you're aiming for a super authentic taste!
My adobo sauce is too salty! Help!
Don't panic! The saltiness likely comes from the soy sauce. Try adding a touch of brown sugar to balance the flavours, or a splash of water or chicken broth to dilute the sauce. Next time, consider using a lower sodium soy sauce or reducing the amount you use, adding salt to taste at the end.
How long does leftover chicken adobo last, and how should I store it?
Lucky you for having leftovers! Chicken adobo keeps well in the fridge for 3-4 days when stored in an airtight container. In fact, many people think it tastes even better the next day as the flavours have more time to meld together like a good curry.
You can also freeze it for up to 2-3 months; just be sure to thaw it completely before reheating.
Can I make this adobo recipe vegetarian or vegan?
Yes, you absolutely can! Substitute the chicken with firm or extra firm tofu, or even mushrooms. Press the tofu to remove excess water before marinating it in the adobo sauce for at least 30 minutes. For mushrooms, use a variety like shiitake or oyster mushrooms for a meaty texture.
You can also use vegetable broth instead of chicken broth to keep it vegan.
What are some other variations I can try with my adobo?
Adobo is a blank canvas for flavour! Try adding sliced chili peppers for a spicy kick or coconut milk for a creamy twist. You can also experiment with different vinegars, like rice vinegar or even balsamic. For a sweeter adobo, increase the brown sugar.
Don't be afraid to get creative it's all about finding what you enjoy most!
Chicken Adobo The Ultimate Filipino Comfort Food
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 0g |