Easy Filipino Chicken Adobo
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.
Tools
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
How to Store & Re-Heat
To store leftover Filipino Chicken Adobo, let it cool down to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, transfer the adobo to a microwave-safe dish and heat in the microwave until heated. Alternatively, reheat in a saucepan over low heat, stirring occasionally to prevent sticking or burning. If the sauce has thickened too much after being refrigerated, add a little water to thin it out.
How to Make-Ahead
Filipino Chicken Adobo is a great make-ahead dish. To make it ahead, cook the chicken as directed and let it cool to room temperature. Then, transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days. To reheat, remove the container from the refrigerator and transfer the chicken and sauce to a large skillet, and heat over medium-low heat until heated through, stirring occasionally. You can also reheat the dish in the
How to Freeze
- 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 Facts
Easy Filipino Chicken Adobo
Amount per Serving
Calories
527
% Daily Value*
Fat
35
g
54
%
Saturated Fat
18
g
113
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
139
mg
46
%
Sodium
1250
mg
54
%
Potassium
601
mg
17
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
32
g
64
%
Vitamin A
120
IU
2
%
Vitamin C
4
mg
5
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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