This chicken adobo recipe (or “adobong magok”) will make you a bright, peppery and tender chicken. It’s like a warm hug. This classic Filipino comfort food is simple to prepare at home and can be prepared any day of the year.
It’s easy to see why it’s one the most popular dishes in the Philippines, just like chicken Inasal, Chicken Tinola and Pork BBQ skewers.
Background
This Filipino version of adobo is not to be confused with Spanish style, which uses paprika oregano. Filipino adobo comes from the Philippines. Each region has its own version of it, including pork and fish adobo and shrimp adobo.
Adobo can be described as a cooking method and dish that includes meats and vegetables marinated in soy sauce, pepper, garlic, and vinegar. Different ingredients are used in different regions, such as coconut milk and turmeric. The Vietnamese braised pork chop thit kho is very similar to chicken adobo, but with more peppery kick and vinegar.
Spanish colonizers first saw the cooking technique and noticed that Filipinos used vinegar to marinate their meat. This was similar to “adobar”, which is Spanish for marinating or pickingling. The Chinese migrants later influenced the inclusion of soy sauce.
Filipino adobo is often sweeter than Spanish adobo.
Chicken adobo recipe may be one of the most well-known and popular versions of adobo. This recipe uses the classic, simple ingredients, which yield tender, flavorful pieces of chicken.
Vinegar
Vinegar is an essential ingredient in this recipe. I recommend that you visit your local Asian or Filipino grocery store to purchase cane sugar vinegar, such as Datu Puti Saukang Maasim.
White distilled vinegar is slightly more acidic than cane sugar vinegar. However, white distilled vinegar is sharper and more pungent. White distilled vinegar can be used in chicken adobo recipe. However, the pungent taste might be too strong so you’ll need to adjust the recipe.
You can substitute white vinegar if you don’t have access to cane sugar vinegar. It has the same acidity and flavor profile.
Marinade for chicken
Because I enjoy eating bone-in chicken pieces, I prefer party wings and drumsticks. Braising these pieces in a stew will also speed up the cooking time. Other pieces of chicken can be used, such as thighs. My girlfriend’s mom cuts whole chickens into smaller pieces. You may need to adjust the cooking times depending on the thickness of the pieces. Just make sure you check the internal temperature and tenderness while braising.
The marinating of chicken is a key part of the adobo cooking process. It helps to tenderize and flavor the meat. Although some recipes recommend a 30-minute marinating time, I have marinated many chicken recipes ( Korean fried chicken & cà ri gà) and found that the longer the marinating period, the better the chicken flavor. To get the best flavor, I marinated the chicken for at most 3 hours. However, if I had time, I would let it marinate for up to 24 hours.
Tips for cooking
These are some ways to cook chicken adobo.
- Marinate the chicken for at most 3 hours. The chicken will taste better if it is marinated for longer than that.
- The marinating liquid can be used for braising. However, you should also add enough water to your pot to make sure it is slightly above chicken so it can braise properly. Stirring the pot occasionally is a good idea. If necessary, you can taste test and adjust the water. You must be careful not to break the chicken meat.
- Add one teaspoon of brown sugar to your adobo if it tastes too vinegary. Repeat if necessary.
- It is difficult to make a stew that has been over-seasoned. It is possible to add water to reduce the liquid, but this will make your stew more liquidy than you intended.
- As with many Filipino dishes, chicken adobo should be accompanied by hot, steaming rice. The rich flavor of chicken adobo recipe is well matched with the mild flavor of rice.
Chicken adobo tastes even better the next day! It tastes even better after the flavors have infused the chicken overnight.
How does chicken adobo smell?
Chicken adobo has a rich, tangy, peppery and slightly sweet flavor.
What does it mean to be adobo?
What is adobo chicken?
Adobo in Spanish means “marinate” and “pickle”.
What is the best combination for chicken adobo
Pair chicken adobo with fresh steamed jasmine Rice. Because all the flavors are still marinating and infusing the chicken meat, chicken adobo tastes even better the next day.
Filipino Braised Chicken Adobo Recipe (Adobong Manok)
Ingredients
MARINADE
- 2 lb chicken wings & drumsticks
- ¼ c soy sauce
- ½ tsp peppercorns
- 2 bay leaves
- 2 tbsp garlic (about 10 cloves) minced
- 3 tbsp cane sugar vinegar Datu Puti brand preferably
COOKING
- 2 tsp dark brown sugar
- 1 tbsp vegetable oil
- 1 ¾ c water
Instructions
MARINADE
- Prepare your chicken. To make it easier to cook, if you have wings, be sure to separate them between the flats and the drumsticks.
- Combine the vinegar, soy sauce and minced garlic in a bowl. Add the peppercorns, bay leaf, salt, and peppercorns. Mix the marinade with the chicken pieces. Place the chicken and marinade sauce in an airtight container. Refrigerate for at least three hours. The chicken will taste better if it is marinated for longer. Overnight marinade is what made the best chicken adobo.
COOKING
- About 20-30 minutes before you cook the chicken, move it from the fridge and onto the counter.
- Place the vegetable oil in a saucepan and heat on medium heat. The chicken should be browned for approximately one minute per side, or until the skin is light brown. You can brown the chicken in batches if you are unable to do it all at once. Once the chicken is browned, transfer the pieces onto a plate and let cool.
- After browning the pieces of chicken, add the marinating liquid to the pot.
- Stir the water and dark brown sugar in the pot. The water level should reach the top of your chicken, but not over it.
- Turn the heat up to medium-high (332 degF). Bring the liquid to boil for about 10 seconds. Then, reduce the heat to medium (260 degF) until it simmers. Cover the pot with a lid and let it simmer for twenty minutes.
- Turn off the heat, remove the lid and stir the contents. Continue heating to medium (300F), with the lid left on. Heat covered for 20 minutes to reduce liquid.
- To ensure that the chicken reaches 160 degrees F, check the temperature. You can taste test the soup and adjust it to your liking. It should be very savory and tangy with enough saltiness. To balance the soup, you should eat it with rice.Tips: Add one tablespoon of water to dilute the chicken adobo and taste again. Try adding 1 teaspoon of dark brown sugar to your chicken adobo, if it is too tart or too vinegary for you.
- Serve immediately with rice
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