Spicy Adobo Recipe
This Filipino Chicken Adobo is the ultimate EASY chicken dinner that your entire family will love! It’s tangy, salty, savory, sweet, and spicy with a delectable sticky glaze that will make you swoon. You will love that it’s made with everyday ingredients, the marinade does all the heavy lifting and everything gets cooked in one pot! The Chicken Adobo is made by first marinating the chicken in a few simple ingredients – soy sauce, vinegar, Asian sweet chili sauce, brown sugar, garlic and spices and then simmering the chicken in the marinade – how easy is that?! The marinade reduces to a delectable sticky sauce that envelops the chicken as your home fills with the intoxicating aroma of anticipation. The resulting Filipino Chicken Adobo is incredibly juicy, tender and exploding with flavor in every bite. Serve this effortless Chicken Adobo recipe with rice and veggies and watch everyone clamor for more.
If you’ve never experienced Filipino Chicken Adobo, you are in for a treat! Not only is it SO easy to make with just a handful of ingredients but it’s incredibly flavorful with a bold, sticky, savory-sweet lick-your-plate glaze. If you’re looking for more easy and delicious one pot chicken recipes, trymy Teriyaki Chicken with Pineapple Rice, Arroz Con Pollo, Lemon Pepper Chicken and Asparagus and Honey Mustard Chicken with Green Beans and Potatoes.
Chicken Adobo is the national dish of the Philippines due to it’s intoxicating flavor and ease. There are many versions of Filipino Chicken Adobo due to the diversity of the islands; the Philippines are comprised of 175 ethnicities, speaking 182 languages. The most common version of Chicken Adobo, however, begins by marinating bone-in chicken thighs and drumsticks in soy sauce, vinegar, garlic, bay leaves and quintessential black peppercorns. In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity.
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The chicken is then removed from the marinade, seared until golden, then the marinade plus water are added back to the pot. Everything simmers together until the chicken is fall-off-the-bone tender and bathed in the immensely flavorful, rich, savory, slightly sweet sauce with a balancing tang with little pops of heat from peppercorns. In short, it’s a flavor of bomb of epic proportions – one you don’t want to miss!
Filipino Chicken Adobo originated in the Philippines, not to be confused with Mexican or Spanish adobo (see section below). The Philippines consists of over 7, 000 tropical islands with hot climates. In the early days without refrigeration, food was prone to spoiling but the people learned that the combination of soy sauce, vinegar, and spices preserved the meat. The acid in the vinegar and high salt content of soy sauce prolonged the shelf life of the food by deterring the growth of bacteria. This style of cooking is referred to as “inadobo, ” meaning cooking chicken, meat or seafood with vinegar and mostly soy sauce.
The Filipino people had been cooking Chicken Adobo long before it came to be known by the Spanish name. Spain conquered the Philippines in the 1500s. It is likely that the Spaniards saw how the Filipino people persevered their food with combination of soy sauce and vinegar which reminded them of their Spanish adobo – the marinade they used to preserve meat with vinegar and spices so it wouldn’t rot, and thus called it by the same name.
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You have likely heard of “Chicken Adobo” but may be confused there are two distinct dishes – one from the Philippines and one from Mexico. In Filipino Chicken Adobo, the name refers to the whole dish, whereas Mexican adobo refers to the marinade. Mexican adobo is used as a marinade on all sorts of meats, poultry and pork.
The flavor profiles are distinctly different as well. Filipino Chicken Adobo is characterized by soy sauce, vinegar, garlic and peppercorns, whereas, Mexican adobo is characterized by crushed chilies, ground cumin, paprika, oregano, salt, garlic, vinegar and tomatoes.
I am more than slightly obsessed with this Chicken Adobo recipe. The layers of aromatic flavors are out of this world and it’s SO easy, it’s destined to become a weeknight staple. I just love that it’s made with minimal ingredients in one pot. The fact that the end result is utterly divine almost seems too good to be true – but it’s not.
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Before I jump into my version of Filipino Chicken Adobo, let me say that it is NOT 100% authentic. I started with the traditional ingredients but then added more seasonings so it packs an intoxicatingly flavorful punch. Sometimes mixing old recipes with new ideas results is the best of both worlds – or the best Chicken Adobo you will ever sink your teeth into with maximum flavor.
Filipino Chicken Adobo is a satisfying balancing act of soy sauce, vinegar, black peppercorns and sugar to create a sticky glaze that’s tangy, salty, savory, garlicy, slightly sweet, and spicy. I used a 1:1 ratio of vinegar to soy sauce, which provides the vinegar tang with pronounced umami from the soy and then added a bit of brown sugar and Asian Chili Sauce to balance out the puckeringly tart vinegar and salty soy sauce.
By substituting some of the sugar withAsian Sweet Chili Sauce, we not only get sweet but we get sweet heat infused with red chilies, garlic and ginger – a depth of flavor that can’t be beat. The brown sugar and Asian sweet chili sauce won’t make your Chicken Adobo sweet, but smooth out the harsh edges, resulting in a well-balanced flavor profile.
Spicy Pork Adobo: Simple And Delicious!
The chicken is further seasoned with garlic, onion powder, ginger powder, yellow curry powder and black peppercorns for a complex warm, earthy, zingy, pungent depth. Please don’t be afraid of using whole peppercorns in this Chicken Adobo recipe. Their spiciness is tempered by the cooking time resulting in subtle pops of heat that are a highlight in the rich glaze.
The chicken itself is incredibly tender both from being marinated and from braising in the marinade. Furthermore, by simmering the chicken for an extended period of time on the stove, the thighs and drumsticks pull away from the bone with hardly any coaxing, as if they’ve been slow cooked for hours.
This Chicken Adobo recipe is made with bone-in chicken thighs and drumsticks which emerge crazy tender and juicy. I like to use 4 bone-in chicken thighs and 4 chicken drumsticks, but you can use all chicken thighs or all drumsticks. If you use all drumsticks, you will want to use 10 instead of 8 because they are smaller than thighs.
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I prefer to remove the skin from my chicken because I like the texture better and feel less guilty about devouring multiple servings without it. I also find the chicken is just as flavorful without the skin.
That being said, you can absolutely leave the skin on your chicken if you prefer. You will want to sear the chicken for a decent amount of time to render the fat.
You may use boneless, skinless chicken thighs but I prefer bone-in thighs for their flavor and tenderness. If using boneless chicken things, reduce the water to 1 ½ cups. Sear the thighs, and simmer UNCOVERD for 20 to 25 minutes, flipping chicken over at 15 minutes.
Ellen's Spicy Chicken Adobo Recipe
Please do NOT use chicken breasts. The fat in the drumsticks and thighs break down into the sauce, enriching the flavor and allowing it to reduce down to a glaze. If you must use chicken breasts, make sure to pound them to an even thickness and add 2 tablespoons oil to the sauce. Simmer covered, just until the chicken is cooked through, then remove the chicken and continue to simmer the sauce without the chicken until it reduces.
This Chicken Adobo recipe uses pantry friendly ingredients. Many recipes call for more exotic ingredients such as cane vinegar, coconut vinegar, palm vinegar or palm sugar but this recipe is wonderfully simple and equally fabulous. You will need:
For a more authentic Filipino Chicken Adobo, use cane vinegar “Sukang Maasim”. Cane vinegar is popular in the Philippines because it is made from sugar cane. It has smoother, slightly milder flavor than white vinegar so you may need to increase the vinegar in this recipe by a tablespoon or two. I skipped hunting for this ingredient, however, as I find widely accessible white vinegar just as effective when used in proper proportions.
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I use a 3 ½ quart cast-iron enamel braiser that measures 11 1/2″ in diameter by 2 1/2″ high. You will want to use a similar dish with a tight-fitting lid. You may also use a large Dutch oven that will comfortably fit all of the chicken in a single layer.
You will LOVE how easy it is to make Filipino Chick Adobo! You will marinate the chicken, briefly brown the chicken then simmer the chicken in the marinade. Here’s how:
Marinate chicken. Whisk together the marinade ingredients in a large bowl or freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 4-24 hours.
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Sear chicken. Heat oil in large heavy bottom skillet (with a tight-fitting lid)
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