Authentic Filipino Chicken Adobo Recipe, a delicious chicken thigh recipe that is super easy to make from scratch with just a few ingredients. The adobo marinade is made with vinegar, soy sauce and garlic, and it makes the best sauce for these tender chicken thighs. Serve it with rice, salad or any other side of your choice, and enjoy the best homemade dinner tonight.
What is Adobo?
Adobo is a popular dish and cooking process in the Philippine cuisine that involves meat, vegetables or seafood cooked in a sauce made from vinegar, soy sauce and garlic. The recipe is considered by many people the sample food of Philippines.
And rightly so, as it is so tasty and easy to make. The key is to leave it to marinate, ideally overnight, or as long as you have time. And be generous with the amount of garlic you use, the more, the tastier. Which is fine by me, as I love garlic, way too much!!!
How TO cook chicken adobo
I chose to cook chicken, as it is a light and easy meat that many people love, including little ones. Most recipes call for a whole chicken, but l decided to go for chicken thighs only, skin-off, bone-in.
I know that chicken breast is everyone’s favourite, including myself, but l think we should give the thighs a chance too. Not only they are a lot cheaper, but also tastier. And I find that the meat does not dry out so quickly like breast does.
Unless, of course, you use a nice sauce that keeps it nice and moist. Like my Baked honey mustard chicken with a touch of lemon, which continues to be my most popular recipe on the blog.
Now, there are lots of different cooking methods for adobo, and I think there is no right or wrong, you just choose the way that you like best. And I chose the easy way where everything is cooked in one pot. Don’t you like less mess?
- in a bowl, combine the vinegar, soy sauce and minced garlic, add the chicken thighs and leave to marinade, ideally overnight.
- heat up the oil in a pan, add the chicken thighs, and fry gently until brown. The chicken won’t be cooked through at this stage.
- add the chicken stock, marinade, peppercorns, bay leaves, cover the pan with a lid, and leave to cook until the chicken is tender and the liquid is reduced into a thick sauce.
Is the adobo sauce too strong?
I must admit that I was a bit reluctant at first, was unsure whether I would like the adobo sauce. And that is because it uses quite a bit of vinegar. I thought the flavour would be too strong and the sauce too sharp. But, surprisingly, it is the very best sauce I have ever tasted. You really cannot tell that is has that amount of vinegar.
Yes, it is slightly sharp, but it has the right amount of vinegar. The base of the adobo sauce are vinegar, soy sauce and garlic. Nothing simpler. Not tastier.
If you’ve liked my AUTHENTIC FILIPINO CHICKEN ADOBO RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Authentic Filipino Chicken Adobo Recipe, a delicious chicken recipe that is super easy to make from scratch with just a few ingredients. The adobo marinade is made with vinegar, soy sauce and garlic, and it makes the best sauce for these tender chicken thighs. Serve it with rice, salad or any other side of your choice, and enjoy the best homemade dinner tonight. Who needs take-aways when homemade food is so yummy?
- 5 skinless, bone-in chicken thighs
- 1/2 cup soy sauce
- 1/2 cup cider vinegar
- 4 cloves of garlic, minced
- 10 peppercorns
- 3 bay leaves
- 3 tbsp vegetable oil
- 1 cup chicken stock (broth)
- freseh parsley to garnish
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To make the marinade, add the soy sauce and cider vinegar to a bowl together with the minced garlic and mix well.
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Place the chicken thighs in a large dish and pour over the marinade.
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Cover with clingfilm and refrigerate for at least 1 hour, so that the chicken can soak up the flavours.
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Remove the chicken from the dish and retain the marinade.
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In a large frying pan, heat up the oil and add the chicken thights.
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Fry slightly on each side until lightly brown.
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Add the marinade, peppercorns, bay leaves and chicken stock, and leave to cook with the lid on until the chicken thighs are cooked through and the sauce is reduced and slighty thickened.
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Serve the chicken with rice or the side dish of your choice, pouring over the remaining sauce.
