You are currently viewing Filipino Chicken Adobo

Filipino Chicken Adobo

This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. As an amazon affiliate, I earn from qualifying purchases. You can read my full disclaimer HERE.

Chicken Adobo

An infamous Filipino dish is Adobo! This Chicken Adobo is a traditionally classic and is a one-pot savory dish!

Ingredients
  

  • 7-8 peices of chicken (thighs and drums)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 5 smashed garlic cloves
  • 2 bay leaves
  • black peppercorns *I only use ground black pepper not peppercorns* personally, I hate to bite into peppercorns, but the traditional adobo has the whole peppercorn so do what you like
  • 1 tbsp cornstarch
  • 1 chopped scallion
  • 1 cup water
  • 2 tbsp brown sugar
  • ½ sliced white onion

Instructions
 

  • In a large bowl, combine chicken, soy sauce, sugar, vinegar, garlic, bay leaves, and pepper. Mix well. Then cover with saran wrap and let marinate for 1-2 hours.
  • In a caldero or a pan with high sides, place oil and allow to heat up.
  • Remove the chicken from the marinade. Set the marinade aside.
  • Add and fry chicken in batches as necessary to develop color on all sides of the chicken. Set them aside when done.
  • Add more oil and sautee white onion and the white parts of the scallion (reserve the green part for the topping at the end)
  • Then add the water and the remaining marinade. Add the chicken back in. Cook for about 15 minutes covered.
  • Flip the chicken and let cook for ten more minutes covered.
  • Prepare cornstarch slurry by mixing 1 tbs of cornstarch and 1/2 tbs water and mix.
  • Remove the chicken (check that the internal temp is at 165) and set aside.
  • To the remaining liquid in pot, add the slurry. (You can add more slurry as desired to get to desired thickness)
  • Once you get to the desired thickness, pour the sauce over the chicken and top with the cut scallions.

Video

Filipino Favorites

While I think that there are so many really great Filipino dishes, the general consensus of top Filipino foods are: lumpia, adobo, and pancit. Filipino Chicken Adobo seems kind of like our national dish. I think it just becomes the favorite because it is the most popular and identified among the non-filipinos, but there really is so many other dishes, so I hope you actually get to experiment with some Filipino food.

I will say though, that in every culture there is some kind of stewed meat dish, and Adobo was a Spanish and Chinese influenced dish. Personally, I do not love filipino chicken adobo, I like it and enjoy it. My gripe have always hated the mean peppercorns that invaded my tastebuds, and sometimes, the soy sauce was too much. Now that I am the one making it, I ground the pepper and reduce the soy sauce by a smidge. I like it a lot more now. Especially since Filipino Chicken Adobo is a one pot dish done fairly quickly.

Like with everything I tell you, food is meant to be tinkered with. You will often see Filipino Adobo made with Pork and I have even seen with tofu. Change what you want however you want, make this recipe yours. You DO YOU sweetieee!

Want to Make this Even EASIER?

Let me introduce you to one of my Filipino Tita’s favorite secret – SEASONING PACKETS. That’s right, even our Tita’s use a hack when it comes to making your favorite Filipino dishes. Now there are many brands to choose from. The classic’s that I know are NOH and Mama Sitas, but there is a new one on the block I have yet to try called Fila Manila. I’ll report back once I have though! My Tita Lorna’s favorite, a staple in our pantry, and one of the ultimate Tita hack- Mama Sita’s. They have so many optional seasoning packs that they make all your Filipino dishes a BREEZE to make.

Links: