Filipino Adobo Chicken – Skinnytaste

Filipino Adobo Chicken, the national dish of the Philippines, is the tastiest chicken simmered in vinegar, soy sauce and lots of garlic.

Filipino Adobo Chicken

This easy, hearty chicken dish has become a staple in my home. As it simmers, your kitchen will fill with an intoxicating sweet and sour aroma that will have you wanting to eat. Not only is it so easy to make with only 7 ingredients, it’s incredibly flavorful and my kids love it! Another of my favorite easy to make chicken dishes are these Braised chicken thighs with mushrooms and leeks And Chicken thighs with shallots in red wine vinegar.

My friend Liren from kitchen confidant She graciously shared her family’s Filipino chicken subscription recipe with me, which I modified slightly to reduce the fat. Since then it has become a permanent fixture in my house. We serve the adobo chicken over white fluffy rice to make it a complete meal.

What is Filipino adobo sauce made of?

• Soy sauce: I like to use low-sodium soy sauce, but regular will work too.
• Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used.
• Garlic: Crush a small clove of garlic – about eight cloves of garlic.
• Peppercorns: Using a mortar and pestle, grind six black peppercorns. If you don’t have whole peppercorns, use about a quarter teaspoon of black pepper.
• bay leaves: You need four bay leaves for extra flavor.
• jalapeñoNÖ: Chop a Jalapeñ If you want an extra kick, leave the seeds and ribs in, or discard them for a milder dish.
• Water: Add 1/2 cup of water to the pot as you cook the chicken.
• chicken pieces: Remove the skin from 8 chicken thighs. Thighs work too. I prefer dark meat, but if you really want white meat, I would use bone-in chicken breasts. I remove the skin to make it healthier, but if you prefer chicken with the skin on, it will work just fine.

How to make Filipino Chicken Adobo

1. marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper overnight. If you’re pressed for time, just marinate it for 4 hours and it’ll still be delicious.
2. Cook: In a deep, large skillet or Dutch oven, place the chicken thighs, water, bay leaves, and marinade, cover, and bring to a boil and cook over medium-low heat, about 45 minutes.
3. To reduce: Remove the lid and cook until the sauce has reduced, about 15 minutes.
4. Surcharge: Discard the bay leaves and serve the chicken adobo with rice.

How to reheat chicken adobo

Leftover chicken will keep refrigerated for up to four days. Microwave to reheat until warm. You can also freeze it for up to 3 months and thaw in the fridge overnight.

Variations:

• Protein: The Adobo sauce also goes great with pork shoulder or lean pork loin. Check out my Slow Cooker Adobo Pulled Pork recipe here.
• Soy sauce: Use coconut aminos if you’re Paleo, or tamari if you’re gluten-free.
• Vinegar: Replace apple cider with rice vinegar.
• Acid: If the sauce is too acidic for you, add a tablespoon of brown sugar or honey to balance it out.
• pressure cooker: I’ve gotten a lot of questions about cooking this Filipino Chicken Adobo in the Instant Pot. I always make it on the stovetop, but you can try pressure cooking it with the poultry button for 25 minutes.