If you're searching for a delicious and simple-to-prepare chicken dish bursting with flavors, this Filipino Chicken Adobo recipe is a must-try.
This classic Filipino dish has become a worldwide favorite due to its unique blend of sweet, salty, and sour tastes that perfectly complement the tender and juicy chicken meat.
At its core, Filipino Chicken Adobo is all about simplicity and using the right ingredients to create a harmonious balance of flavors.
The dish usually involves marinating chicken thighs in a blend of vinegar, soy sauce, garlic, and other aromatics, then slowly simmering them in the same marinade until the chicken is tender and infused with the rich and tangy flavors of the sauce.
One of the most fantastic things about Filipino Chicken Adobo is its versatility; it can be served in various ways. So, whether you prefer it with white rice, noodles, or bread, this dish can be customized to your preferences and taste buds.
Moreover, it's perfect for meal prep and can be easily reheated for quick and delicious lunches or dinners throughout the week. So, go ahead and try it! We assure you that once you've tasted this delicious dish, you'll be hooked and coming back for more.
How to Make Filipino Chicken Adobo
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine the vinegar and soy sauce to make the marinade. Arrange the chicken drumsticks in a single layer in a 9-by-13-by-2-inch glass baking dish.
Pour the marinade over the chicken and refrigerate for 1 hour, turning the chicken over halfway through. Heat 1 tablespoon of oil in a large, high-sided skillet or Dutch oven over medium-high heat.
Remove the chicken from the marinade, allowing the excess to drip back into the baking dish.
Set aside the baking dish with the excess marinade; do not discard it; you will need it later in the recipe. Transfer the chicken, skin side down, to the skillet or Dutch oven.
Cook the chicken until the skin is crisp and dark golden. Do not cook the chicken all the way through. Transfer the chicken to a plate and discard the fat in the skillet.
Wipe the pan clean with a paper towel. Whisk the coconut milk, sugar, and black pepper into the reserved marinade (soy sauce and vinegar mixture). Heat the remaining 1 tablespoon of oil in the same skillet.
Add the crushed garlic and cook until fragrant. Pour the soy sauce mixture into the skillet; add the bay leaves and the chicken. Bring the liquid to a boil over medium-high heat.
Reduce the heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, for 35 to 45 minutes. Taste and adjust seasoning with salt and pepper, if needed.
Sprinkle with chopped cilantro or scallions, and garnish with lime wedges if desired. Discard the bay leaves and garlic cloves before serving.
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Recipe
Easy Filipino Chicken Adobo
Equipment
Ingredients
- 12 chicken drumsticks
- ½ cup soy sauce (use gluten-free if needed)
- 1 (13.5 oz) can unsweened coconut milk
- ½ cup rice , cider, or white vinegar
- 2 tablespoons sugar
- 1¼ teaspoons freshly ground black pepper
- 10 garlic cloves , peeled and smashed
- 3 bay leaves
- 2 tablespoons extra virgin olive oil or any neutral oil, such as peanut, canola, or grapeseed
- ¼ cup chopped cilantro or 3 scallions , green parts only, thinly sliced White rice for serving
Instructions
- In a medium bowl, combine the vinegar and soy sauce to make the marinade. Arrange the chicken drumsticks in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 1 hour, turning the chicken over halfway through.
- Heat 1 tablespoon of oil in a large, high-sided skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, allowing the excess to drip back into the baking dish. Set aside the baking dish with the excess marinade; do not discard it; you will need it later in the recipe.
- Transfer the chicken, skin side down, to the skillet or Dutch oven. Cook the chicken until the skin is crisp and dark golden. Do not cook the chicken all the way through. Transfer the chicken to a plate and discard the fat in the skillet.
- Wipe the pan clean with a paper towel. Whisk the coconut milk, sugar, and black pepper into the reserved marinade (soy sauce and vinegar mixture). Heat the remaining 1 tablespoon of oil in the same skillet. Add the crushed garlic and cook until fragrant.
- Pour the soy sauce mixture into the skillet; add the bay leaves and the chicken. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, for 35 to 45 minutes.
- Taste and adjust seasoning with salt and pepper, if needed. Sprinkle with chopped cilantro or scallions, and garnish with lime wedges if desired. Discard the bay leaves and garlic cloves before serving.
Notes
- Allow the dish to cool completely to room temperature.
- Transfer the chicken and sauce to a freezer-safe container, leaving some space at the top to expand.
- Label the container with the date and contents.
- Place the container in the freezer and store it for up to 3 months.
- Remove the container from the freezer and let it thaw overnight in the refrigerator.
- Transfer the chicken and sauce to a pot and heat over medium-low heat, stirring occasionally, until heated.
- Alternatively, you can reheat the Chicken Adobo in the microwave, stirring occasionally, until it is heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
