Description
This Filipino Chicken Adobo recipe offers a perfect balance of tangy, savory, and aromatic flavors, prepared in just over an hour. Using simple pantry staples like soy sauce, vinegar, garlic, and bay leaves, this traditional dish achieves tender, flavorful chicken through a delightful marinating and simmering process.
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken, cut into pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
Seasoning and Aromatics
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
Other Ingredients
- 1 tbsp oil
- 1 cup water
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl and pour the soy sauce over them. Mix well and let the chicken marinate for 30 minutes to absorb the savory flavors.
- Heat the Oil: Warm 1 tablespoon of oil in a pot over medium heat to prepare for sautéing the aromatics, which will enhance the dish’s fragrance.
- Sauté Garlic and Onion: Add the minced garlic and sliced onion to the pot. Cook them until fragrant and translucent, which usually takes about 2-3 minutes, building the flavor base.
- Brown the Chicken: Add the marinated chicken pieces to the pot. Cook until they are browned on all sides, which helps seal in the juices and adds a depth of flavor.
- Add and Boil Vinegar: Pour in the vinegar and allow it to come to a boil without stirring to maintain its sharpness and prevent the acid from becoming overpowering.
- Add Water and Seasonings: Stir in 1 cup of water along with bay leaves and black peppercorns. These ingredients infuse the chicken with their characteristic aroma.
- Simmer the Chicken: Cover the pot and let the chicken simmer gently for 30 minutes until it becomes tender and the flavors meld together beautifully.
- Final Seasoning Adjustment: Taste the sauce and adjust seasoning with additional soy sauce or vinegar as preferred for a balanced flavor before serving.
Notes
- For a richer flavor, marinate the chicken longer, up to 2 hours.
- Do not stir vinegar after adding to prevent bitterness.
- Use chicken thighs or drumsticks for juicier meat.
- Serve with steamed rice to enjoy the flavorful sauce.
- This dish can be reheated and tastes even better the next day as flavors deepen.
