Chicken adobo is one of the many variations of the classic Filipino adobo. Like its pork counterpart, this chicken version is made by braising the meat in a mixture of soy sauce and vinegar. Onions, garlic, peppercorns, and bay leaves are added to amp up the flavor. It is not uncommon for cooks to add a small amount of sugar to balance the salty and tangy profile of the dish with a hint of sweetness.
This classic Filipino stew is an easy one-pot dish you can ready in no time and with basic pantry ingredients. Served with generous heaps of steamed rice, it makes for a truly satisfying meal.
Here are a couple of helpful tips for your next pot of adobo:
– Make sure to “cook off” the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the marinade and water.
– Potatoes are optional but they’re a delicious way to extend the dish.
- 2 large potatoes, peeled and sliced into rounds
- 1/4 cup soy sauce
- 1 head garlic, peeled and minced
- 1 onion, peeled and sliced thinly
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1/4 cup oil
- 1 whole (3 to 4 pounds) chicken, cut into serving parts
- 1/2 cup vinegar
- 1 cup water
- salt and pepper to taste
- In a bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid.
- In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
- Add chicken including onions, garlic, and bay leaves and cook, turning occasionally until chicken is lightly browned.
- Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 3 to 5 minutes. This is very important to “cook off” the vinegar taste.
- Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through. Season with salt and pepper to taste.
- Add potatoes and cook until potatoes are tender and sauce is reduced. Serve hot.