Chicken Adobo
Crispy Chicken Adobo
Chicken Adobo is a classic Filipino dish known for its rich and tangy sauce, tender chicken, and the perfect balance of sweet, sour, and salty flavors.
Chicken Adobo is a classic Filipino dish known for its rich and tangy sauce, tender chicken, and the perfect balance of sweet, sour, and salty flavors. It's a comforting meal that's both easy to make and delicious. While the traditional recipe involves simmering chicken in a blend of soy sauce, vinegar, garlic, bay leaves, and black peppercorns, the beauty of Adobo is its flexibility. You can adjust the ingredients to your taste, making it a great dish for those who like to "eyeball" measurements. Here's a simplified version of the recipe that you can adjust as you go:
Ingredients:
1.5 lbs (about 680g) chicken thighs (drumsticks work well too)
1/2 cup soy sauce (adjust to taste)
1/2 cup vinegar (white or apple cider vinegar works)
6-8 cloves garlic, smashed
3 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon cooking oil
1-2 tablespoons sugar (optional, adjust to taste)
Optional: cubed potato
Instructions:
Marinate the Chicken: In a large bowl, combine the chicken pieces with soy sauce and half of the smashed garlic. Let it marinate for at least 30 minutes to an hour in the refrigerator. If you're short on time, you can skip the marinating step, but it adds depth to the flavor.
Brown the Chicken: Heat the cooking oil in a large skillet or pot over medium-high heat. Add the chicken pieces (reserve the marinade) and brown them on all sides. This should take about 5-7 minutes. Remove the chicken and set aside.
Sauté Garlic: In the same skillet, add the remaining garlic and sauté until golden and fragrant.
Simmer: Return the chicken to the skillet. Add the reserved marinade, vinegar, bay leaves, peppercorns, sugar and potato (if using). Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is tender. Halfway through, you can taste the sauce and adjust the seasoning with soy sauce, vinegar, or sugar according to your preference.
Reduce Sauce: Once the chicken is tender, remove the lid and increase the heat to reduce the sauce to your desired thickness. This step concentrates the flavors and coats the chicken with a glossy, flavorful sauce. Be sure to watch it closely to prevent burning.
Serve: Discard the bay leaves and serve the chicken adobo hot with steamed rice. The rice pairs perfectly with the rich, tangy sauce.
Remember, the key to a great adobo is balancing the flavors to suit your taste. Feel free to adjust the proportions of soy sauce, vinegar, and sugar until you find your perfect blend. Enjoy your cooking!
xx, mc
