If you’ve never tried Filipino Chicken Adobo, you’re seriously missing out! This dish is a staple in the Philippines and is often considered the national dish. I absolutely love making it, and it’s so easy to prepare. With a delicious mix of savory, sweet, and tangy flavors, this dish is sure to be a hit with your family. Whether you’re cooking for a busy weeknight or planning a cozy weekend dinner, this recipe is a must-try. Plus, it’s not too heavy, especially if you use chicken breast to make it leaner. Ready to bring a taste of the Philippines into your kitchen? Let’s dive in!
Method in Detail
Coat the Chicken
Start by preparing your marinade. In a large bowl, combine the brown sugar, dark soy sauce, light soy sauce, rice vinegar, sliced garlic, chili, peppercorns, cornflour, honey, and bay leaves. Stir everything together until the sugar is dissolved and the ingredients are fully mixed. Add the chicken thighs and drumsticks to the bowl, ensuring they are well-coated in the marinade. You can cover the bowl and let the chicken marinate for at least 6 hours, but ideally overnight in the fridge. This gives the chicken time to absorb all the delicious flavors, making the dish even tastier. The longer it marinates, the better!
Brown the Chicken
Once your chicken has marinated, it’s time to cook it. Heat a small amount of oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the chicken pieces, making sure not to overcrowd the pan. Let the chicken brown on each side for about 2-3 minutes. This step helps develop a nice crispy skin while locking in the flavors. Don’t rush this step, as it adds a lot of flavor to the chicken. After browning, remove the chicken from the pan and set it aside.
Cook in the Oven
Preheat your oven to 200°C (400°F). Transfer the browned chicken pieces into an oven-safe dish. Pour in 150ml of chicken stock, making sure to cover the bottom of the dish. This stock will help keep the chicken juicy and create a flavorful sauce. Place the dish in the oven and bake for about 30-40 minutes. During this time, remember to baste the chicken every 10-15 minutes. This helps the chicken soak in the flavors and ensures it remains moist throughout the cooking process. The basting process also helps intensify the sauce, making it thicker and richer.
Necessary Tools
- Large bowl for marinating
- Frying pan
- Oven-safe dish
- Oven (set at 200°C / 400°F)
- Basting brush or spoon
- Knife and chopping board for slicing
Filipino Chicken Adobo
Cuisine: PhilippineDifficulty: Easy4
servings10
minutes40
minutes50
minutesIngredients
4 tbsp brown sugar
125ml dark soy sauce
100ml light soy sauce
150ml rice vinegar
15 sliced garlic cloves
1 red chili, sliced
Handful of peppercorns
1 tbsp cornflour
2 tbsp honey
2-3 bay leaves
Chicken thighs and drumsticks (about 4 pieces)
Directions
- Coat the chicken: In a large bowl, mix together the brown sugar, dark soy sauce, light soy sauce, rice vinegar, garlic, chili, peppercorns, cornflour, honey, and bay leaves. Add the chicken thighs and drumsticks and coat them well in the marinade. Cover the bowl and let it marinate for at least 6 hours overnight in the fridge works best for maximum flavor.
- Brown the chicken: Heat a little oil in a frying pan over medium-high heat. Once hot, add the chicken and brown each side for a couple of minutes to get that delicious crispy skin.
- Cook in the oven: Transfer the browned chicken into an oven-safe dish. Pour in 150ml of chicken stock, then bake it in the oven at 200°C for 30-40 minutes, basting the chicken every 10-15 minutes. This will ensure it stays juicy and absorbs all those yummy flavors.
Notes
- Make sure to marinate the chicken long enough so it can absorb all the delicious flavors. If you’re short on time, try marinating it for at least 6 hours, but overnight is best.
- When browning the chicken in the pan, don’t overcrowd it. You want the pieces to brown nicely, not steam, so you may need to do this in batches.
- Baste the chicken every 10-15 minutes while it’s baking to keep it juicy and flavorful.
- If the sauce seems too thin, you can add a bit more cornflour to thicken it to your liking.
Serving Suggestions
- Serve this flavorful chicken adobo over a bed of steamed rice. The sauce is perfect for soaking into the rice, making each bite even better.
- For extra freshness, serve with a side of sautéed veggies like spinach or green beans.
- Add a sprinkle of chopped cilantro or green onions on top for a burst of color and a slight herbaceous kick.
Fun Fact
Did you know that adobo is one of the oldest dishes in Filipino cuisine? Its name comes from the Spanish word “adobar,” meaning “to marinate.” The unique thing about adobo is that there are countless regional variations, but the base flavors of soy sauce, vinegar, and garlic are always there.
Conclusion
Filipino Chicken Adobo is an easy, flavorful dish that will take your taste buds on a trip to the Philippines. It’s sweet, tangy, and savory all in one pot! Whether you’re new to Filipino food or a seasoned pro, this dish is guaranteed to be a crowd-pleaser. The best part? It’s simple to make and perfect for a cozy family dinner or a fakeaway treat. Enjoy the flavors, and don’t forget the rice to soak up all that amazing sauce!
