When I’m looking to dress up plain old chicken into a special meal, I turn to popular dishes such as baked chicken breast, cider glazed chicken, Moroccan chicken, Hunan chicken and this super easy chicken adobo. Chicken adobo is one of my all time favorite ways to enjoy chicken. It’s the national dish of the Philippines for good reason! The meat is always perfectly tender in the most delicious thick and rich sauce. Best of all, this is a very simple meal to prepare, and it’s my favorite of all adobo recipes!
Chicken Adobo Ingredients
To make this recipe, you will need vegetable oil, bone-in skin-on chicken, garlic, jalapeno, white vinegar, soy sauce, brown sugar, black pepper and bay leaves.
How Do You Make Chicken Adobo?
Start by searing chicken pieces until they’re golden brown in a large skillet. Place the chicken in a pot or dutch oven, then pour in the sauce ingredients, which include vinegar, soy sauce, brown sugar, garlic, pepper and bay leaves. Add a sliced jalapeno if you like food with a little heat! Let the chicken simmer in the liquid until it’s cooked through and the adobo sauce is thick. Serve and enjoy!
Tips For The Perfect Dish
I use a blend of bone-in, skin-in chicken parts which include chicken drumsticks and chicken thighs. You can use one or the other, or use bone-in, skin-on chicken breasts. The breasts are larger and will take longer to cook, so plan accordingly. This dish works best with the bone-in, skin-on chicken as it tends to be more flavorful and is less prone to drying out. You can use boneless chicken but it will need less time to simmer, so adjust the cook time accordingly. Use freshly ground black peppercorns for the best results. The sauce should be a thick, syrup like consistency. If the sauce is not thick enough after you uncover the pan, you can remove the chicken pieces, then continue to simmer the sauce uncovered until it’s thickened. For even more flavor, use the sauce components as a marinade and let the chicken soak in it for a few hours before cooking. Chicken adobo will stay fresh in the refrigerator in an airtight container for up to 4 days. You can also freeze it for 2 months. Thaw the chicken in the fridge overnight, then reheat it over medium heat on the stove until warmed through. If you are sensitive to salt, use low sodium soy sauce. To make the recipe gluten-free, use tamari instead of soy sauce.
What Is Served With Adobo?
Serve your adobo with rice for a classic preparation. You can do steamed white rice, or brown rice for a healthier option. If you’re watching your carbs, try serving your chicken over cauliflower rice. Any side dish that soaks up the sauce will also work, such as quinoa or mashed potatoes. I also like to serve a green vegetable on the side such as sauteed green beans, grilled broccoli or roasted asparagus.
Whenever I make this chicken adobo, there are never any leftovers. It’s just that good!
Chicken Adobo Video
