Chicken and Pork Adobo 4 Ways (The Best Adobo Flakes) Filipino Recipes
Recipe Information
Chicken Adobo
Cultural Context
Chicken Adobo is a quintessential Filipino dish, often regarded as the unofficial national dish of the Philippines. It reflects the country's rich history of indigenous and colonial influences, particularly from Spanish cuisine. The dish is characterized by its savory and tangy flavor profile, achieved through marination and slow cooking. Traditionally, adobo can be made with various proteins, but chicken is the most common choice. It is typically served with steamed rice and is popular for both everyday meals and special occasions.
soy sauce
🥗Healthier: low-sodium soy sauce
💰Cheaper: tamari
Lower sodium content or gluten-free option.
chicken
🥗Healthier: skinless chicken thighs
💰Cheaper: chicken drumsticks
Lower fat or more budget-friendly.
Heat a couple of tablespoons of neutral oil in a pan over medium-high heat.
Add 6 crushed garlic cloves and cook until just slightly tender, avoiding browning.
Add bone-in chicken thighs to the pan and cook for about 3 minutes per side to render out fat.
Add 1/3 cup white vinegar, 1 cup water, and 1/8 to 1/4 cup soy sauce to the pan.
Bring to a low simmer and add 1-2 teaspoons of whole peppercorns and 5 bay leaves.
Cover and let simmer gently for about 30 minutes, flipping the chicken halfway through.
Check for sauce consistency; it should be syrupy but not too thick.
If desired, remove chicken and sauce from the pan, reheat oil, and fry the chicken again for color.
Add sauce back to the pan to reduce further or place chicken back in the sauce to combine flavors.
For the coconut version, remove chicken and sauce, reheat oil, fry chicken for color, then add sauce back in.
Add 1 1/2 cups coconut milk and simmer on low until fat separates.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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