The Art of The Flavorful Filipino Chicken Adobo Dish:Ā
This first time I tried adobo; I was floored with how many flavors come out. Sweet, savory, but it was the ātangā that intrigued me. I recognized it, but I couldnāt place it, so of course, I asked.
This dish has a lot of vinegar, but after letting it simmer into a glaze it loses the harsh acidity, and becomes a mellow team player. So, with that aside —
Let us dive into the heart of Filipino cuisine with a timeless classic – Chicken Adobo.
With roots tracing back to the pre-colonial era, Adobo has evolved into a national treasure. The practice of marinating meat in a mixture of vinegar, soy sauce, and spices was introduced by the Spanish.
This method served the dual purpose of preserving meat in the absence of refrigeration and infusing it with rich, flavorful seasonings.
The use of bay leaves in Adobo is another nod to Spanish influence. Bay leaves are a common ingredient in Spanish cooking and were embraced by Filipino cuisine through centuries of cultural exchange.
Over the centuries, this preservation technique melded with indigenous flavors, creating the beloved Chicken Adobo we know today.
Why The Filipino Chicken Adobo Dish: Works:
Filipino Chicken Adobo dish, is delicious, it is made by marinating and stewing chicken in a sauce of soy sauce, vinegar, garlic, bay leaves, and peppercorns.
It is considered the national dish of the Philippines and has many regional variations. Some of the factors that make Filipino Chicken Adobo unique are:
- The use of vinegar as a preservative and a tenderizer. Vinegar helps to keep the chicken fresh and moist, as well as adding a tangy flavor to the dish.
Vinegar is also a common ingredient in Filipino cuisine, as it was used by the pre-colonial Filipinos to cook seafood and meat.
- The balance of sweet, salty, sour, and spicy flavors.
The soy sauce provides the saltiness and umami, the sugar adds a touch of sweetness, the vinegar gives the sourness, and the garlic and peppercorns bring the heat.
The bay leaves add a subtle herbal aroma to the dish.Ā These flavors create a complex and satisfying sauce that coats the chicken pieces.
- The simplicity and versatility of the dish. Filipino Chicken Adobo is easy to make with just a few everyday ingredients and a single pot.
Serve it with rice, noodles, bread, or salad. Enjoy it hot or cold.
Filipino Chicken Adobo Dish Recipe: Tips and Tricks:
- Marination Magic: Score the meat and extend the marination time for an extra flavor boost. Overnight marinating yields unparalleled depth.
- Choosing the Right Chicken: Opt for bone-in, skin-on chicken thighs or drumsticks. The bones enhance the broth, while the skin adds richness. But feel free to go skinless for a lighter dish.
- Pan-Frying for Depth: Searing the marinated chicken before simmering elevates the dish, intensifying flavors and adding a delightful caramelization.
- Balancing Act with Vinegar: Adjust the vinegar quantity based on personal preference. For a bolder kick, increase vinegar; for a milder flavor, reduce it slightly. Note, if you taste the sauce right after you put in the vinegar, you might be worried you made a mistake ā It wonāt taste good, give it 10 minutes to mellow.
- Infuse Unique Flavors: Experiment with regional variations. Coconut milk, or even coconut vinegar can add distinct twists to the traditional recipe.
*This dish is typically served on a bed of white rice. Many Asian dishes have slightly salty sauces, so when combined with white rice, it creates a perfect balance. šš„¢
Filipino Chicken Adobo Recipe:
Equipment
Ingredients
- 2 lbs chicken thighs or drumsticks skin-on, bone-in. (I use a mix of thighs and drumsticks)
- 6 tablespoons soy sauce *Sub tamari sauce for gluten free
- 4-5 tablespoons rice wine vinegar or white vinegar
- 12 cloves garlic minced
- 1 1/2 cups water
- 3 tablespoons cooking oil like vegetable or canola
- 1-2 tablepoon sugar *Optional, traditionally it is a little sweet. Up to you.
- 1/4 teaspoon salt *Optional, depending on what soy sauce you use, you might not need it
- 3 pieces bay leaves dried
- 1 teaspoon peppercorn whole black
- 1/4 cup cilantro leaves To garnish - chopped
- 2 jalapeƱos To garnish (remove ribs and seeds for less heat)
Instructions
- Marination:
- Choose bone-in, skin-on chicken thighs or drumsticks for richer flavor. Score the chicken to allow the marinade to penetrate. In a large bowl, combine chicken, soy sauce, and minced garlic. Marinate for at least 1 hour (longer for enhanced flavor).
- Heat a pot, add cooking oil.
- Pan-fry marinated chicken, skin side down first, for 2 minutes per side in hot oil until lightly browned.
- Pour in the remaining marinade with garlic. Add water. Bring to a boil, scraping the flavorful bits from the bottom.
- Add dried bay leaves and whole peppercorn. Simmer for 30 minutes until chicken is tender, allowing the flavors to meld.
- Incorporate white vinegar. Stir and cook for an additional 10 minutes, infusing the dish with a delightful tang.
- Add sugar and salt. Stir well, balancing the flavors. Adjust according to taste. Turn off the heat.
- Serve:
- Dish out your flavorful Chicken Adobo onto a serving plate. Spoon the rich sauce over the chicken. Serve hot, and enjoy the irresistible blend of savory and tangy flavors!
- Garnish (Optional):
- Sprinkle freshly chopped cilantro or green onions over the Chicken Adobo for a burst of freshness and added visual appeal.
- Side Dish Recommendation:
- Serve your Chicken Adobo with steamed white rice or garlic fried rice to complement the savory flavors.
Nutrition
Filipino Chicken Adobo
Pairs well with:
