Filipino comfort food at its finest: try our bone-in chicken adobo recipe today

Chicken adobo is a classic Filipino dish that is loved by many for its savory and tangy flavor. While there are many variations of this dish, the bone-in version is a must-try for anyone who enjoys the deep, rich flavor that the bones add. This blog post will provide you with a step-by-step guide to making a delicious bone-in chicken adobo recipe, along with tips and tricks to ensure that your dish turns out perfectly.

Ingredients

• 1 whole chicken, cut into serving pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1/4 cup water
• 1 tablespoon garlic, minced
• 1 tablespoon black peppercorns
• 1 bay leaf
• 2 tablespoons vegetable oil

Instructions

1. Prepare the chicken: In a large bowl, combine the chicken pieces, soy sauce, vinegar, water, garlic, black peppercorns, and bay leaf. Mix well to ensure that the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

2. Heat the oil: In a large skillet or Dutch oven over medium heat, heat the vegetable oil.

3. Brown the chicken: Remove the chicken from the marinade and shake off any excess liquid. Place the chicken pieces in the hot oil and brown on all sides.

4. Add the marinade: Pour the marinade over the browned chicken and bring to a boil. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the chicken is cooked through and the sauce has thickened.

5. Taste and adjust seasonings: Once the chicken is cooked, taste the sauce and adjust the seasonings as needed. You may want to add more soy sauce for saltiness, more vinegar for acidity, or more garlic for flavor.

6. Serve: Serve the bone-in chicken adobo over rice or with your favorite side dishes.

Tips

• For a more flavorful dish, use a combination of dark and light soy sauce.
• If you don’t have black peppercorns, you can use ground black pepper instead.
• You can also add other vegetables to your adobo, such as potatoes, carrots, or green beans.
• If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
• Leftover adobo can be stored in the refrigerator for up to 3 days.

Variations

• Pork adobo: Instead of chicken, you can use pork shoulder or pork belly.
• Seafood adobo: You can also use seafood, such as fish, shrimp, or squid, to make adobo.
• Vegetarian adobo: For a vegetarian version, you can use tofu or tempeh instead of meat.

The Perfect Side Dishes

• Rice: Rice is the traditional side dish for adobo. It helps to soak up the delicious sauce.
• Noodles: You can also serve adobo with noodles, such as egg noodles or rice noodles.
• Vegetables: Adobo can also be served with a variety of vegetables, such as stir-fried greens, roasted potatoes, or steamed broccoli.

Final Thoughts

Making a bone-in chicken adobo recipe is a great way to enjoy this classic Filipino dish. With its savory and tangy flavor, this dish is sure to please everyone at your table. So next time you’re looking for a delicious and easy meal, give this recipe a try.

Quick Answers to Your FAQs

Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken, but the bone-in version will have a richer flavor.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 30 minutes or as long as overnight. The longer you marinate the chicken, the more flavorful it will be.

Q: What is the best way to brown the chicken?
A: To get the best browning on your chicken, make sure that the oil is hot before adding the chicken. Don’t overcrowd the pan, and cook the chicken in batches if necessary.

Q: What if I don’t have a Dutch oven?
A: You can use a large skillet or a regular pot instead. Just make sure that the pot is large enough to accommodate all of the chicken and sauce.

Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve. The adobo will keep in the refrigerator for up to 3 days.