Chicken Adobo is a cherished Filipino dish that blends rich cultural influences and culinary traditions. Its name comes from the Spanish word "adobar," meaning "to marinate," but the practice of cooking meat with vinegar dates back to pre-colonial times when indigenous Filipinos used local ingredients for preservation. The Spanish colonization in the 16th century introduced new spices, leading to various regional adaptations of the dish. Today, Chicken Adobo symbolizes Filipino cuisine, showcasing a harmonious mix of local and foreign flavors. It's a beloved comfort food often served during family gatherings and special occasions, celebrated for its delicious taste and the sense of community it fosters. 🇵🇭🍗🥘❤️
NUTRITION FACTS (approximately per serving):
Serving Size: 1 serving (based on 6 servings)
Calories: 400 kcal
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 1000mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugar: 2g
Protein: 25g
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6-8 servings
Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.
INGREDIENTS:
1 kilo Chicken (any part of your choice)
4 tablespoons Oil (for sauteing and frying)
3 tablespoons Butter or margarine
1 head Garlic (thinly sliced)
½ cup Soy sauce
½ cup Vinegar (preferably cane or coconut vinegar)
½ cup water (adjust if needed for more sauce)
1 teaspoon Cracked black pepper
1 teaspoon Whole peppercorns
1 tablespoon Chicken powder (optional)
1 tablespoon Brown sugar (adjust for preferred sweetness)
2-3 pieces Bay leaves
1-2 pieces Chili (sliced, optional for extra kick)
2 large Potatoes (optional)
DIRECTIONS:
Step 1: Prepare the Ingredients
Wash the chicken and pat it dry with paper towels.
Thinly slice the garlic, and slice the chili (if using).
Peel and cut the potatoes into cubes or wedges (if using).
Step 2: Fry the Potatoes (if using)
In a pan, heat some oil and fry the potato cubes or wedges until golden and crispy.
Set aside for the final stage of cooking.
Remove excess oil, leaving about 1 tablespoon in the pan.
Step 3: Sauté Garlic
Using the same pan with the remaining oil, add the butter over low heat.
Add the garlic and stir continuously to avoid burning.
Sauté until golden brown and slightly crispy on the edges.
Remove half of the garlic and set aside for garnishing.
Add the chopped onion and continue sautéing until translucent and aromatic.
Step 4: Cook the Chicken and Simmer
Add the chicken pieces to the pan.
Mix thoroughly to coat the chicken with butter, garlic, and onions.
Let it brown lightly for about 5 minutes on medium heat.
Pour in the soy sauce, vinegar, and water and bring to a boil. Do not stir immediately— let it boil and allow the vinegar to cook off for a few minutes.
Step 5: Add Seasonings and Simmer Further
Add the whole peppercorns, cracked pepper, and chicken powder (if using).
Mix, and cover the pan and let the adobo simmer for 20-30 minutes, stirring occasionally.
Add bay leaves, brown sugar, and chopped chili (if using) . Stir everything well.
Cook until the chicken is tender and the sauce has slightly thickened.
Step 6: Add Fried Potatoes
During the final 5 minutes of cooking, add the fried potatoes to the pan.
Stir gently to coat them in the sauce.
Transfer the Chicken Adobo to a serving dish.
Garnish with the reserved garlic.
TIPS:
Achieve Perfect Tenderness:
If you have extra time, cook the adobo low and slow for more tender, fall-off-the-bone chicken. You can also opt to use a slow cooker, cooking it on low for 4-5 hours.
Customize the Sauce:
If you prefer a thicker adobo sauce, you can simmer the dish uncovered for the last 10 minutes to reduce the liquid. Alternatively, dissolve a little cornstarch in water and stir it into the sauce to thicken it.
Flavor Depth with Aromatics:
Add a few slices of ginger while sautéing the garlic and onions. This can cut through the richness of the soy sauce and butter, adding a fresh, earthy aroma and flavor to balance the dish.
Vinegar Tips:
When adding vinegar, avoid stirring immediately after you pour it into the pan. Let it simmer without stirring for a few minutes to allow the vinegar to cook off its raw flavor, which will prevent the dish from tasting too sharp.
Adobo Variations:
For a sweeter version, you can add 1-2 tablespoons of banana ketchup or tomato paste. This also adds a subtle tangy note.
You can also experiment with adding a tablespoon of oyster sauce for added umami flavor.
Caramelized Finish:
If you like a slightly caramelized flavor, fry the chicken briefly after it's simmered in the sauce. This will create a crisp exterior while locking in all the flavors. You can sear the chicken in a separate pan or remove the sauce and brown the chicken directly in the same pan.
Pairing Suggestions:
Serve Chicken Adobo with garlic fried rice for an even more flavorful meal. Adding a sunny-side-up egg on top (for a silog-style meal) elevates the dining experience.
Storage and Reheating:
Chicken Adobo can be stored in the fridge for up to 3 days, and the flavor intensifies as it sits. If freezing, store in airtight containers for up to 3 months.
When reheating, add a splash of water to the sauce to prevent it from drying out and to refresh the flavors.
Experiment with Protein:
You can use pork belly (liempo) or a combination of pork and chicken for added variety. Just adjust the cooking time, as pork takes a bit longer to become tender.
You can also make seafood adobo using squid or shrimp, but be sure to reduce the cooking time to prevent overcooking.
Serving Presentation:
For an elevated presentation, top the Chicken Adobo with soft-boiled or hard-boiled eggs, fried plantains, or even a sprinkle of chopped green onions for added color and flavor.
Serve & Enjoy! 💖
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