Chicken Adobo
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 people
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Calories
607 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Adobo
Description
Chicken Adobo combines chicken pieces marinated in soy sauce and garlic, then pan-fried briefly before simmering with vinegar, dried bay leaves, whole peppercorns, and water. This process tenderizes the chicken and integrates the distinctive blend of salty, sour, and mildly spiced flavors that characterize the dish. The vinegar is added midway through to maintain acidity, followed by sugar to adjust seasoning and balance.
The marination allows the garlic and soy sauce to penetrate the meat, establishing a base flavor. Gentle simmering ensures the chicken becomes tender without drying out, while the bay leaves and peppercorns add aromatic complexity. The final dish serves well hot and is often enjoyed with rice to soak up the sauce.
Practically, the recipe allows flexibility with ingredients like using fresh or dried bay leaves and varying the vinegar type. Toasted garlic can be added for added aroma, and sugar is optional to offset saltiness. The recipe suggests cutting chicken into smaller pieces for even cooking. Adjust salt according to soy sauce saltiness, as it's typically sufficient alone.
Ingredients
- 2 lbs chicken (note 1)
- 3 pieces bay leaves note 2, dried
- 4 tablespoons soy sauce (note 3)
- 6 tablespoons white vinegar (note 4)
- 5 cloves garlic (note 5)
- 1 1/2 cups water
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon sugar (note 6)
- 1/4 teaspoon salt (note 7)
- 1 teaspoon black peppercorn note 8, whole
Instructions
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
- Heat a cooking pot. Pour cooking oil.
- When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
- Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
Notes
- Cut chicken into smaller serving pieces before cooking for more even flavor absorption.
- Dried bay leaves are preferred for their availability and storage life, but fresh bay leaves can also be used.
- Traditional Filipino soy sauce brands are recommended for authentic flavor, though other Asian soy sauces can substitute.
- White vinegar is common, but cane or rice vinegar are acceptable alternatives.
- Garlic can be added as minced or toasted for deeper flavor; extra toasted garlic can also be used as garnish.
- Sugar balances saltiness and is optional; adjust according to taste preferences.
- Salt is often unnecessary as soy sauce provides adequate saltiness.
- Whole peppercorns are traditional, but crushed or ground pepper can be used as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 44g | 68% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1317mg | 55% |
| Potassium | 496mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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