Filipino Adobo Chicken Recipe. You’re in luck since we’ll be discussing how to prepare Filipino adobo chicken, one of the country’s most delectable dishes. Knowing how to prepare this dish is essential if you ever travel to the Philippines, a nation that brings people together through cuisine.
Filipino Adobo Chicken Recipe
One of the first chicken thigh recipes I offered on my website back in 2015 was Filipino Adobo Chicken.
Even though it was very un-Japanese of me to say it I declared that this was my new favorite Asian chicken recipe.
I’ll be honest; I might have exaggerated a little. Blinded by the joy of learning how ridiculously simple Chicken Adobo is for a recipe that produces such a wonderful flavor,
Continue reading if you want to learn how to make this delectable dish that all Filipino families enjoy together.
Chicken thighs and breasts—or any other chicken part—are simmered with dark soy sauce, white vinegar, bay leaves, green onions, or even adobo sauce in this recipe.
How to Make Filipino Adobo Chicken Recipe
Filipino adobo chicken has a highly acidic flavor, but if you choose, it can also be slightly sweet.
Not to add, it takes very little time and effort to prepare the dish. Cooking can take anything from 30 minutes to an hour, depending on the method you pick.
Therefore, this is the recipe to make if you want something that won’t take up a lot of your time but yet tastes nice.
Here are some step-by-step tips on how to make Filipino adobo chicken:
1. Prepare The Ingredients for Filipino Adobo Chicken Recipe
This recipe just calls for a few simple ingredients, some of which you may already have in your home.
The following are the components for the Filipino chicken adobo, though you may always alter them to suit your tastes:
Chicken: Can be chicken thighs, chicken legs, chicken breasts, or any part of the chicken
Chopped garlic: 5-6 cloves
Chopped onions: 1/2-1 small onion
Soy sauce/Adobo sauce: 1 cup
Vinegar: 1 cup
Brown sugar: 1/2 cup (optional depending on how sweet you want it)
Ground black peppercorns: 1 teaspoon
Bay leaves: Up to your preference
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These are just the basic ingredients to get you started with cooking Spanish chicken adobo.
Adobo comes in two varieties; the first involves marinating the chicken and then cooking it in oil.
The second step involves braising the chicken to create a sauce.
This shows how incredibly diverse Filipino food and dishes are in terms of flavor and preparation!
2. Marinate The Chicken
Although there is a desired amount of soy sauce and vinegar, you can always marinate the Spanish chicken adobo to your taste and what you think would be ideal for you or the other people who will eat it.
To properly ensure that the chicken adobo is well-seasoned, marinate it at least overnight. You can marinate it for between 30 and an hour.
3. Cooking Time
Add the chicken pieces and marinate in a big skillet (kawali) over low to medium heat.
That the chicken naturally contains some water will aid in the dish’s cooking.
Stir it occasionally to prevent the chicken pieces from sticking to the pan.
As opposed to pork, the chicken cooks fairly quickly, so be sure to adjust the heat as necessary.
Overcooking the chicken adobo could happen if you cook it over high heat.
You can increase the amount of soy sauce, rice vinegar, or any other liquid condiment you think will enhance the flavor of the chicken adobo if you see that there isn’t as much sauce left.
Water addition is also acceptable.
A Quick Note
When tasting, if the flavor seems overpowering, you can add water to soften it.
You can add whole peppercorns (paint) and bay leaves to Filipino chicken adobo to give it a good scent (Magandang amoy) and to enhance its flavor (lasa) (Dahon ng laurel).
They can also enhance the flavor of the Filipino Adobo Chicken and the chicken pieces with brown sugar.
They can also use it to slightly thicken the sauce.
You can wait for it to cook down if you want a Filipino Adobo Chicken with no sauce.
Cooking oil or canola they can add once the oil is simmering, and they can cook the chicken portions over medium-high heat.
By doing this, they will cook the chicken pieces without losing none of their moisture or flavor.
Avoid using too much oil to prevent your chicken adobo from becoming overly greasy.
Of course, you are free to use butter if you like.
Voila! You now possess the recipe for fried Filipino adobo chicken.
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4. Serve Chicken
It’s time to serve the chicken adobo if you’ve previously cooked it to your preference.
You can serve the chicken adobo with plain rice (Kanin), garlic fried rice, or mashed potatoes (patatas)!
It is best to thoroughly wash your hands before eating because Filipinos frequently use their hands when consuming foods like this.
In addition, for a stronger flavor, you can dip the chicken in white vinegar and fish sauce (patis) before eating!
These are the different Filipino Adobo Chicken and the steps in preparing one. Do well to prepare yourself by following the steps shown in this article.
Frequently Asked Questions
1. What Was the Cooking Method of the Philippine Adobo?
Adobo is a kind of cooking method, originating in the Philippines.
It involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic.
The result is a tangy, savory dish that changes slightly with whatever protein you decide to cook.
2. What is Filipino Adobo Sauce Made Of?
Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper.
It’s tangy, salty, garlicky, slightly sweet, and spicy. They slowly simmered the chicken in the sauce making it flavorful and incredibly tender.
3. What is the Equipment for Chicken Adobo Recipe?
Large wok (deep) with lid and a spatula. Chopping board and a good knife.
A big bowl to wash and store the chicken. Some bowls and plates to store the other ingredients.
4. What Vinegar is Best for Adobo?
Cook to Cook: Find palm vinegar from the Philippines in some Asian markets.
They made it throughout the Pacific from the sap of palm trees and tastes tart and brisk.
Cider or white vinegar are good substitutes.
5. Why Adobo is the Best Filipino Dish?
Like many cultures based in warm climates, Filipino natives developed various methods of preserving food.
Adobo uses the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria.
Its delicious flavor and preserving qualities increased adobo’s popularity.
6. How Was Adobo Created?
When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish.
The Spanish word ‘adobe’ refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version ‘adobo de los naturales’ – adobo of the natives. The name stuck.
7. Where Did Adobo Originate in the Philippines?
Beef/Chicken/Pork Adobo–This more decadent spin on the classic stew originated in Batangas, where achuete (annatto) water is sometimes substituted for soy sauce.
8. Is Adobo From the Philippines?
Philippine adobo (from Spanish sidebar: “marinade,” “sauce” or “seasoning” / English: /əˈdoʊboʊ/ Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns
9. Is Adobo a Famous Dish in the Philippines?
Adobo is a popular dish in Philippine cuisine.
You may use chicken, pork, seafood, or vegetables marinated in vinegar, soy sauce, and garlic and slowly simmered until yummy!
Many Filipinos consider adobo, the national dish of the Philippines.
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