Chicken Adobo. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. My Filipino family's chicken adobo recipe is very similar. A generous seasoning of granulated garlic can also be used in place of garlic cloves.
Why is it called adobo? "Adobo" comes from the Spanish word "adobar," which means "marinate." In Filipino cuisine, the marinade for a chicken adobo recipe is traditionally. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. You can make Chicken Adobo using 10 ingredients and 6 steps. Here is how you make that.
Ingredients of Chicken Adobo
- Prepare 3 pounds of chicken thighs – skin removed, boneless or bone in.
- You need 2 tbsp of olive oil.
- Prepare 1 of onion, medium, sliced.
- You need 6 of large garlic cloves, sliced (or more!!).
- It’s 2 of bay leaves, medium/large.
- It’s 1 tsp of ground black pepper (to taste).
- Prepare 1/3 cup of low sodium soy sauce.
- You need 1/2 cup of rice vinegar (or plain white vinegar, or a mix of both).
- You need 1 tsp of brown sugar.
- It’s 2 of green onions, sliced thinly.
The dish gained popularity because of its delicious taste and ease in preparation. Chicken adobo is one of the most popular Filipino recipes, other than lumpia and pancit. There are many ways to cook adobo, for example: you can make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy. Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper.
Chicken Adobo step by step
- Heat oil in large, heavy frying pan over medium heat. Add onions and sauté for 2-3 minutes. Add bay leaves and garlic, stir and cook for 1 minute more. (Do not allow garlic to burn.) Remove from pan to a small bowl and set aside..
- Place chicken pieces in pan, surround with the onion garlic mixture. brown slightly, about 3- 4 minutes per side. Season both sides with black pepper..
- While chicken is browning, mix together the vinegar, soy sauce and brown sugar..
- Pour mixture over chicken, stirring around to mix well with the onion and garlic..
- Bring to a simmer, reduce heat and cover. Simmer for about 20 minutes, turning occasionally, spooning sauce over the chicken pieces..
- Sprinkle green onion on top before serving with lots of steamed rice to soak up the scrumptious sauce. Enjoy! (Don't forget to remove the bay leaves.).
It's tangy, salty, garlicy, slightly sweet, and spicy. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender. Chicken adobo is a classic dish in the cuisine of the Philippines, one that predates any external influence. This version is based on a more modern iteration, using soy sauce to provide savory depth and rice vinegar for adobo's signature acidity. Browning the meat, while optional, improves the depth of flavor in both the chicken and the sauce.