Chicken Adobo is a very popular (in fact, unofficially national) Filipino dish of chicken parts cooked in a savory sauce. It features only a handful of ingredients that most likely you already have in your pantry: soy sauce, vinegar, garlic, bay leaf and black peppercorns. “Adobar” means “to marinate” in Spanish, and most of the recipes I’ve come across suggest the chicken should sit in a marinade. However, Filipino members of our local community unanimously agree that this step is typically omitted in the traditional cooking. Which is great news because it makes the process even quicker!
The Flavour Affair:
Chicken + Soy Sauce + Apple Cider Vinegar + Bay Leaf + Black Peppercorns
This simple combination produces an amazing result. Humble and unassuming, chicken adobo pleases the taste buds and nose alike as its mild, inviting flavours slowly open up during cooking.
Chicken: use mixed chicken parts with bone in and some fat – this will give more taste to the sauce.
Soy sauce: use dark soy sauce for its intense flavour and rich color.
Apple cider vinegar: adds depth with moderate acidity and a touch of sweetness.
Bay leaf: brings in fragrant herbal and slightly minty notes.
Black peppercorns: create a fresh, warm and peppery feel.
Other ingredients include onions and garlic that further enhance the sauce with subtle umami favours.
How to make Chicken Adobo:
With only 15 minutes hands on time, this is a fantastic option for your mid-week chicken dinner. First, saute onions and garlic with a little olive oil. Next, add the pieces of chicken and brown on all sides. Then add the soy sauce, vinegar, bay leaf and black peppercorns and gently simmer for 10 minutes. Lastly, pour in a little water or chicken stock and leave to cook until the chicken is done. Serve with steamed white rice for a truly authentic experience.
Try this delicious recipe and discover your new favorite way to make everyday chicken! Need more inspiring ideas for easy chicken dinners? Check out my Herby Chicken Casserole, Orange and Rosemary Chicken and Jamaican Jerk Chicken recipes!
Chicken Adobo
Equipment
- 1 large casserole
Ingredients
- 1 whole chicken cut in 8 parts, plus 2-3 extra whole legs
- 4-5 garlic cloves crushed
- 1 onion roughly chopped
- 2 bay leaves
- 1 tbsp black peppercorns
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar see Notes
- 4 tbsp chicken stock or water
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large non-stick skillet and sauté garlic and onions for 5-7 minutes.
- Add the pieces of chicken and fry for a few minutes until slightly browned on all sides.
- Arrange in a single layer, add soy sauce and vinegar, bay leaves and black peppercorns and simmer gently for about 10 minutes before adding the stock.
- Cover and continue simmering, turning the chicken every now and then, for further 25-30 minutes or until tender.
- Taste the sauce and adjust to perfection. The reduced soy sauce may increase the saltiness of the dish – in this case, add one extra table spoon of vinegar and chicken stock.
- Serve with steamed rice.
Notes
- Apple cider vinegar is great in this recipe as it brings in some extra sweetness. If you don’t have it, swap for rice vinegar and add a tea spoon of brown sugar.
- You can add one whole star anise for a sweeter, licorice-y flavour.
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