Chicken Adobo is one of the most popular and beloved Filipino dishes. Adobo is known for its rich, savory flavor, balanced with the tanginess of vinegar and the umami of soy sauce. It’s also quite flexible, allowing for variations in ingredients and cooking methods.
- 1 kilo chicken (cut into serving pieces)
- 1/2 cup soy sauce
- 1/2 cup white vinegar (or cane vinegar for more authentic flavor)
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns (or 1 tsp ground black pepper)
- 1 medium onion, sliced (optional, but recommended for depth of flavor)
- 1 medium potato (optional), thinly sliced (some like to fry this and serve as a side dish or garnish)
- 1 tbsp vegetable oil (if frying chicken)
- 1 cup water
- 1 tbsp brown sugar (optional, for a slight sweetness)
- Salt (to taste)
- 1 tsp fish sauce or a bit more soy sauce (optional, for added umami)
Combine soy sauce and vinegar in a large bowl.
Add the minced garlic, bay leaves, and black pepper. You can also add a little salt or fish sauce if you like.
Add the chicken pieces into the marinade, making sure they are well-coated.
Let the chicken marinate for at least 30 minutes, but preferably 1-2 hours (or overnight for maximum flavor).
Tip: Some people prefer to marinate the chicken longer, while others cook it immediately. Marinating will give the dish more depth of flavor, but even a quick 30-minute marinade will still taste great!
Step 2: Sear the Chicken (Optional but adds flavor)
- Heat the vegetable oil in a large, heavy-bottomed pot or pan over medium heat.
- Sear the chicken pieces for about 3-5 minutes per side, until browned. This step adds a bit of caramelized flavor to the meat, but it’s optional if you prefer a simpler cooking method.
- Once the chicken is browned, remove the chicken pieces from the pan and set them aside. This step can also be skipped if you prefer a more "stewed" adobo.
Step 3: Simmer the Adobo
Pour the marinade (including the garlic, bay leaves, and pepper) into the same pan you used to brown the chicken. If you didn’t sear the chicken, just pour the marinade directly into the pot.
Add 1 cup of water and stir to combine.
Return the chicken pieces to the pot, making sure they are submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-45 minutes, or until the chicken is tender and fully cooked through. Stir occasionally.
Tip: The liquid should reduce and thicken slightly as it simmers. You can adjust the amount of liquid to your liking, some prefer a more soupy adobo, while others like a thicker, reduced sauce.
Step 4: Adjust the Seasoning
- Taste the adobo sauce and adjust the seasoning. If it’s too sour, you can add a small amount of brown sugar (about 1 tablespoon) to balance the flavors. If it’s too salty, add a bit more water.
- Add more black pepper or fish sauce if you like it saltier or more umami.
- Simmer for another 5 minutes after adjusting, just to let the flavors meld.
Step 5: Optional Final Touches
- Optional: Some people like to fry sliced potatoes (thinly sliced) and serve them on the side, or even cook them directly in the adobo sauce. The crispy texture of fried potatoes complements the dish well.
- Optional: You can garnish the adobo with fried garlic or chopped green onions for extra flavor and presentation.
Step 6: Serve and Enjoy
- Serve your adobo hot over steamed white rice. The rich, savory sauce is perfect for spooning over the rice, making it the ideal accompaniment.
Tips for the Perfect Adobo:
- Meat Choice: Adobo is versatile and can be made with pork, chicken, beef, or even a combination of meats (chicken and pork adobo). Chicken thighs or drumsticks are preferred because they are tender and absorb flavor well.
- Adjusting Sourness and Saltiness: The balance of sourness (from vinegar) and saltiness (from soy sauce) is key in adobo. Adjust to suit your taste. Some prefer a more sour adobo, while others lean toward a sweeter version. Taste frequently as it simmers.
- Cooking Time: The longer you simmer the adobo, the more flavorful the chicken becomes as it soaks in the marinade. However, overcooking can result in dry chicken, so keep an eye on the texture.
- Leftovers: Adobo is known for tasting even better the next day as the flavors continue to meld together. In fact, many consider it a dish that gets better with time.
Variations of Adobo:
- Adobo sa Gata: Add coconut milk (gata) in the last 10-15 minutes of cooking for a creamy, richer sauce.
- Adobong Manok sa Miso: Add miso paste to the marinade for a more umami-forward, savory flavor.
- Spicy Adobo: Add fresh chili peppers (like bird’s eye chilies) for a spicy kick.
Adobo is truly a versatile dish, and you can play around with the ingredients to make it uniquely yours. Whether you prefer it simple and traditional or more inventive with additions like coconut milk or potatoes, adobo is always delicious! Enjoy cooking!