Hi, busy bees! Today, I’m going to share a classic Filipino dish that holds a special place in my heart, my Chicken Adobo Recipe. This classic comfort food offers a delightful balance of sweet and tangy flavors, making it a true taste of the Philippines. It all started when my husband came home from work one day, raving about the delicious adobo his friend’s wife had packed for lunch. 🍱
I asked my husband to describe the flavors, and he couldn’t stop talking about the tender, juicy chicken bathed in a mouthwatering soy-vinegar sauce. I knew I had to give it a shot and recreate that magical dish in my kitchen.
First, I marinate the chicken in a delightful blend of soy sauce, vinegar, garlic, and spices. I could hardly wait to see if my efforts matched the taste he described. 🤔
I served the Chicken Adobo to my husband, and his happy face confirmed that it was a success! The flavors were exactly as he had described – rich, tangy, and incredibly tasty. 😋
So, next time you whip up a batch of this fantastic Chicken Adobo, don’t forget to pair it with a generous serving of rice. It’s a match made in heaven that will leave you longing for more with every bite! Happy cooking and happy eating, busy bees! 🐝
Ingredients:
- 2 lbs chicken thighs (bone-in or boneless, as per preference)
- 1/2 cup soy sauce
- 1/2 cup vinegar (preferably cane vinegar)
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 tablespoons cooking oil
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions:
- In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaf, black peppercorns, brown sugar, and water. Mix well to create the Adobo marinade.
- Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If time permits, marinating for a few hours or overnight will enhance the flavor.
- In a large skillet or pot, heat the cooking oil over medium-high heat. Remove the chicken from the marinade, reserving the liquid, and sear the chicken on both sides until lightly browned. This step adds depth to the overall taste.
- Pour the reserved marinade over the seared chicken and bring it to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to make sure the chicken is evenly cooked.
- As the Chicken Adobo cooks, the delightful aroma will fill the kitchen, enticing her husband and daughter to eagerly gather around the stove, anticipating the delicious meal.
- Once the chicken is tender and the sauce has thickened slightly, turn off the heat. Remove the bay leaf and discard.
- Serve the Chicken Adobo over steamed white rice, and if desired, garnish with chopped green onions for a pop of color and freshness.
Chicken Adobo Recipe
Ingredients
- 2 lbs chicken thighs
- 1/2 cup soy sauce
- 1/2 cup vinegar (preferably cane vinegar)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar
- 1/4 cup water
- 2 tbsp cooking oil
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
- In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaf, black peppercorns, brown sugar, and water. Mix well to create the Adobo marinade.
- Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If time permits, marinating for a few hours or overnight will enhance the flavor.
- In a large skillet or pot, heat the cooking oil over medium-high heat. Remove the chicken from the marinade, reserving the liquid, and sear the chicken on both sides until lightly browned. This step adds depth to the overall taste.
- Pour the reserved marinade over the seared chicken and bring it to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to make sure the chicken is evenly cooked.
- As the Chicken Adobo cooks, the delightful aroma will fill the kitchen, enticing her husband and daughter to eagerly gather around the stove, anticipating the delicious meal.
- Once the chicken is tender and the sauce has thickened slightly, turn off the heat. Remove the bay leaf and discard.
- Serve the Chicken Adobo over steamed white rice, and if desired, garnish with chopped green onions for a pop of color and freshness.
