Chicken Adobo Recipe
Chicken adobo, or simply adobo, is considered the national dish of the Philippines. What makes chicken adobo so special is the remarkable balance of flavours in its sauce. The caramelised sweetness of onion and garlic, the savoury saltiness of soy sauce, the bright acidity of vinegar, and the gentle sweetness of sugar come together in perfect harmony. As the chicken slowly cooks until it becomes meltingly tender, it absorbs every bit of that rich, complex sauce, creating an unforgettable aroma and flavour.
Although I only discovered chicken adobo recently, it has already become my third favourite chicken dish, after poulet yassa and csirke paprikás. Interestingly, all three have one thing in common: plenty of onions. It seems onions are the ingredient that complements chicken better than anything else for me. Especially when caramelised, they bring a depth and richness to a dish that no spice can truly replicate.
The name "adobo" comes from the Spanish verb adobar, meaning "to marinate." In Filipino cuisine, foods have traditionally been marinated in coconut vinegar or cane vinegar to help preserve them in the tropical climate. Dishes prepared using this technique are known as adobo. In other words, adobo is not just the name of this famous chicken dish, but a general term for foods cooked using this method.
Traditionally, chicken adobo is prepared by first marinating the chicken in vinegar and soy sauce, as mentioned above, both to preserve the meat and to develop its distinctive flavour. As chicken adobo gained international popularity, however, this step was sometimes omitted outside the Philippines. That is why you'll often find recipes, particularly those created by non-Filipino cooks, that simply brown the chicken first before adding the sauce ingredients. While I couldn't find coconut vinegar where I live, I chose to stay as faithful as possible to the traditional method by keeping the marinating step.
Enjoy!
Ingredients
- 4 boneless chicken thighs,
- 5 cloves garlic,
- 2–3 tbsp olive oil
- 1/3 cup soy sauce,
- 1/3 cup apple cider vinegar,
- 1 tbsp brown sugar,
- 2 bay leaves,
- 1 tsp whole black peppercorns.
Preparation
- In a bowl, combine the vinegar, soy sauce, crushed garlic, whole black peppercorns, brown sugar, and bay leaves,
- Add the chicken, turning it to coat well. Cover and marinate in the refrigerator for 2 to 24 hours,
- Heat the olive oil in a large frying pan. Place the chicken skin-side down and cook until nicely browned,
- Turn the chicken over, pour in the remaining marinade, cover the pan, and cook until the sauce has thickened, occasionally spooning the sauce over the chicken as it cooks.
Enjoy!