Skip the wait, savor the delight: ultimate chicken adobo recipe that cuts out the marinating time

Indulge in the tantalizing flavors of a beloved Filipino dish, Chicken Adobo, without the hassle of marinating. This simplified recipe offers a quick and effortless way to enjoy the savory and tangy goodness of this culinary masterpiece.

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar (white or apple cider)
• 1/4 cup water
• 4 cloves garlic, minced
• 1 teaspoon black peppercorns
• 1 bay leaf

Instructions:

1. Combine ingredients: In a large skillet or Dutch oven, combine the chicken, soy sauce, vinegar, water, garlic, peppercorns, and bay leaf.
2. Bring to a boil: Bring the mixture to a boil over medium-high heat.
3. Reduce heat and simmer: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the liquid has reduced.
4. Adjust seasonings: Taste the sauce and adjust the seasonings as needed, adding more soy sauce or vinegar for a stronger flavor.
5. Serve: Serve the chicken adobo hot over rice or with your favorite sides.

Variations:

• Spicy: Add a pinch of cayenne pepper or a diced jalapeño to the sauce for a touch of heat.
• Sweet: Balance the tanginess with a tablespoon of honey or brown sugar.
• Herbed: Enhance the flavor with a sprinkle of dried oregano or thyme.

Tips:

• Use dark meat chicken: Thighs or drumsticks provide more flavor and moisture than breasts.
• Simmer longer for tender chicken: If desired, simmer the chicken for up to 30 minutes for fall-off-the-bone tenderness.
• Don’t overcook: Overcooking can result in dry chicken.
• Serve with sides: Pair the chicken adobo with rice, vegetables, or a side of eggs.

Health Benefits:

• Protein-packed: Chicken is an excellent source of lean protein.
• Antioxidants: Garlic and vinegar contain antioxidants that protect against cell damage.
• Low in fat: This recipe is relatively low in fat, making it a healthier option.

The Science Behind the Marinade-Free Adobo

Traditionally, chicken adobo is marinated in a mixture of soy sauce, vinegar, and garlic before cooking. However, this recipe eliminates the marinating step because the simmering process allows the flavors to penetrate the chicken effectively. The vinegar helps tenderize the meat, while the soy sauce imparts a savory umami flavor.

Final Thoughts: A Culinary Shortcut for Filipino Flavor

This chicken adobo recipe no marinade offers a convenient and flavorful way to enjoy a classic Filipino dish. With its quick preparation time and effortless execution, it’s perfect for busy weeknights or any time you crave authentic Filipino cuisine.

Questions We Hear a Lot

Q: Can I use different types of vinegar?
A: Yes, you can use white vinegar, apple cider vinegar, or rice vinegar.

Q: Can I omit the bay leaf?
A: Yes, the bay leaf adds a subtle flavor but is not essential.

Q: How long can I store leftover chicken adobo?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze chicken adobo?
A: Yes, you can freeze chicken adobo for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What are some good side dishes for chicken adobo?
A: Rice, vegetables, eggs, and pickled vegetables are all excellent pairings.