Chicken Adobo
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Marinate Time
8 hrs
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Total Time
8 hrs 55 mins
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Servings
6
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Calories
76045 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Adobo
Description
This Chicken Adobo recipe begins by marinating large pieces of skin-on, bone-in chicken in a mixture of soy sauce, apple cider vinegar, honey, vegetable oil, minced garlic, bay leaves, and black peppercorns. The marinade imparts a balance of salty, sour, sweet, and earthy notes that characterize this classic Filipino dish. Allowing the chicken to marinate for several hours or overnight ensures deep flavor penetration and tender meat.
After marinating, the chicken is simmered in a small amount of water until cooked through, absorbing the marinade’s flavors while becoming tender. The stew-like simmering melds all ingredients, and the reduced liquid creates a savory-sour sauce coating the chicken.
Finally, broiling the chicken pieces crisps the skin to a golden brown, contrasting with the moist meat beneath. This step adds appealing texture and visual appeal. The result is a well-rounded dish combining tenderness, bold flavor, and a crispy finish.
Adding the marination time to your prep is essential for the best results. The recipe’s simplicity belies its depth of flavor brought by the balance of vinegar and soy sauce and fragrant bay leaves. The dish is suited for serving with rice to soak up the flavorful sauce.
Ingredients
- 4 lbs. chicken $7.96, skin-on, bone-in
- 1/2 cup soy sauce $0.48
- 1/2 cup apple cider vinegar $0.48
- 2 Tbsp vegetable oil $0.08
- 2 Tbsp honey $0.21
- 2 bay leaves $0.10, whole
- 1 Tbsp garlic $0.20, minced, about 2 cloves
- 1 Tbsp black peppercorns $0.15
Instructions
- Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.
- Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.
- When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.
- Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).
- While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.
- Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. Serve over rice or noodles and spoon more of the reduced liquid over top.
Notes
- Marinate the chicken for several hours or overnight to deepen flavor and tenderize the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 76045 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 760.45kcal | 38% |
| Carbohydrates | 8.8g | 3% |
| Protein | 69.53g | 139% |
| Fat | 49.97g | 77% |
| Sodium | 2173.43mg | 91% |
| Fiber | 0.63g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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