Chicken Adobo

Chicken Adobo is such a flavorful and comforting dish! The combination of vinegar, soy sauce, garlic, and bay leaves creates a delicious balance of savory, tangy, and aromatic flavors. The chicken thighs really shine in this recipe, as their richness and juiciness are perfect for soaking up the sauce. Are you planning to try making it soon?

What is Chicken Adobo

     Adobo Chicken recipe really is a winner! It’s one of those recipes that doesn’t require fancy ingredients but still delivers layers of deep, rich flavor. The sticky, glossy sauce is so satisfying, especially when it coats the chicken thighs perfectly. Plus, the simplicity of the recipe makes it a go-to for busy weeknights or when you want something comforting and flavorful. While reading this article you will learn how to cook chicken adobo better than the majority of the restaurants out there!

Ingredients

For the Chicken and Marinade:

• 750g (1.5 lb) boneless, skinless chicken thigh fillets (about 5-6 pieces)
• 3 garlic cloves, minced
• 1/3 cup (85ml) soy sauce (light or all-purpose soy sauce, not dark)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh or 3 dried)

For Cooking:

• 2 tbsp oil (vegetable, canola, or peanut oil)
• 3 garlic cloves, minced
• 1 small brown onion, diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (or 2 tsp coarse cracked pepper)

For Serving:

• 2 green onions/scallions, sliced (garnish)

How to Make Chicken Adobo

Marinate the Chicken:

• Combine chicken, garlic, soy sauce, white vinegar, and bay leaves in a bowl. Let it marinate for at least 20 minutes, or up to overnight for more flavor.

Sear the Chicken:

• Heat 1 tablespoon of oil in a skillet over high heat.
• Remove the chicken from the marinade (reserve the marinade) and place it in the pan.
• Sear both sides of the chicken for about 1 minute each, just until browned. Don’t cook it through at this stage.
• Take The chicken from the skillet and set aside.

Prepare the Sauce:

• In the same skillet, heat the remaining oil. Add the minced garlic and diced onion. Cook for about 1 1/2 minutes until fragrant.
• Add the marinade, water, sugar, and black pepper. Bring to a simmer and reduce the heat to medium-high. Let it simmer for 5 minutes.

Simmer the Chicken:

• Add the chicken back into the skillet, smooth side down.
• Let it simmer uncovered for 20-25 minutes. Around 15 minutes, turn the chicken to the other side.
• Cook until the sauce has reduced to a thick, jam-like consistency.

Final Touches:

• If the sauce isn’t thick enough, remove the chicken and let the sauce simmer by itself for a few minutes to thicken. Then, return the chicken to the skillet to coat in the glaze.

Serve:

• Serve the chicken over rice, and enjoy! For a lighter option, you can pair it with cauliflower rice or another healthy side, like Ginger Smashed Cucumbers.

Recipe Notes

1. Chicken Thighs : It’s crucial to use chicken thighs for this recipe, as the fat in the thighs is key to achieving that beautiful glaze when the sauce reduces. You can also use bone-in thighs, wings, or drumsticks; just add an extra 3/4 cup of water and simmer for about 30 minutes. If you’re using chicken breast, add 2 tablespoons of oil to the sauce. Once the chicken is cooked, remove it, reduce the sauce until it’s thick and syrupy, then coat the chicken with it for a similar result.
2. Soy Sauce : Make sure to use all-purpose or light soy sauce, not dark soy sauce. Dark soy is too strong and will overpower the dish once the sauce reduces. The sauce is quite flavorful, so you may have some leftovers. Don’t throw it away! It’s great for fried rice, as the rich flavor means a little goes a long way. I used it to make fried rice with leftover Adobo Chicken and some chopped Asian greens, no extra seasoning needed!

What Chicken Adobo tastes like

The glaze in this Chicken Adobo recipe strikes a perfect balance of savory, sweet, and tangy flavors, with a rich soy sauce base. Aromatic garlic and onion provide depth, while bay leaves infuse the dish with a subtle earthiness. The peppercorns add gentle bursts of heat without overwhelming the dish.

Don’t worry about the peppercorns making it too spicy! The slow simmering process mellows their heat, allowing them to enhance the sauce rather than overpower it.

As for the chicken, it’s incredibly tender thanks to the extended cooking time. While chicken thighs typically cook in about 6 to 8 minutes on the stovetop, letting them simmer in the sauce for 25 minutes results in ultra-juicy meat that tastes like it has been slow-cooked for hours.

What to serve with Chicken Adobo

A serving of rice is a must to soak up the flavorful sauce! If you’re looking for a lighter option, cauliflower rice pairs wonderfully, it’s pictured in the first photo alongside smashed cucumbers for a well-balanced meal with only 415 calories.

Since the sauce in this dish is quite concentrated, you may not need all of it. Give it a taste before pouring it over everything.

If you end up with leftover sauce, don’t waste it, it’s liquid gold! Use it to make Filipino Chicken Adobo fried rice by stir-frying cooked rice with chopped pieces of the chicken, some Asian greens, and the leftover sauce. The sauce is so flavorful that you won’t need anything else!

FAQs

Can I use chicken breast instead of thighs?

It’s not recommended because chicken thighs contain more fat, which helps create a rich, glossy sauce. If you must use chicken breast, add a bit of oil to the sauce, remove the chicken once cooked, and reduce the sauce separately before coating the chicken.

Why is vinegar important in Chicken Adobo?

Vinegar is a key ingredient that gives Adobo its signature tangy flavor. It also acts as a natural preservative, which historically helped extend the dish’s shelf life before refrigeration was common.

What type of soy sauce should I use?

Use all-purpose or light soy sauce. Avoid dark soy sauce, as it’s too intense and can overpower the dish.

How can I make the sauce thicker?

If the sauce isn’t thick enough after simmering, remove the chicken and let the sauce reduce further until it reaches a syrupy consistency. Then, return the chicken to the pan and coat it in the glaze.

Can I make Chicken Adobo ahead of time?

Yes! In fact, Chicken Adobo tastes even better the next day as the flavors develop further. Store it in an airtight container in the fridge for up to 4 days.

Can I freeze Chicken Adobo?

Absolutely. Store cooked Adobo in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.