Craving crispy chicken adobo? try this oven-roasted recipe!
What To Know
- Chicken adobo is a beloved Filipino dish that combines tangy vinegar, savory soy sauce, and aromatic garlic to create a dish that is both delicious and satisfying.
- In this oven-roasted version, we take the classic recipe to new heights, resulting in tender, juicy chicken with a crispy skin and a rich, flavorful sauce.
- Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Craving a flavorful and comforting meal? Look no further than this oven-roasted chicken adobo recipe. Chicken adobo is a beloved Filipino dish that combines tangy vinegar, savory soy sauce, and aromatic garlic to create a dish that is both delicious and satisfying. In this oven-roasted version, we take the classic recipe to new heights, resulting in tender, juicy chicken with a crispy skin and a rich, flavorful sauce.
Ingredients:
- 1 whole chicken (3-4 pounds)
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup water
- 10 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon vegetable oil
Instructions:
1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, vinegar, water, garlic, bay leaf, and peppercorns.
2. Marinate the Chicken: Place the chicken in the marinade, making sure it is fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Remove Chicken from Marinade: Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels.
5. Season the Chicken: Season the chicken generously with salt and pepper.
6. Roast the Chicken: Place the chicken in a roasting pan and add the vegetable oil. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7. Baste the Chicken: Every 20 minutes, baste the chicken with the pan juices to keep it moist.
8. Increase Oven Temperature: After 1 hour and 15 minutes, increase the oven temperature to 425°F (220°C). Roast the chicken for an additional 15-20 minutes, or until the skin is golden brown and crispy.
9. Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serving Suggestions:
- Serve the oven-roasted chicken adobo with steamed rice or mashed potatoes.
- Add a side of sautéed vegetables or a fresh salad for a complete meal.
- Garnish with sliced green onions or cilantro for a pop of color and flavor.
Variations:
- Spicy Adobo: Add 1-2 chopped chili peppers to the marinade for a spicy kick.
- Sweet Adobo: Add 1/4 cup of brown sugar to the marinade for a slightly sweet and savory flavor.
- Coconut Milk Adobo: Add 1 cup of coconut milk to the marinade for a creamy and flavorful twist.
Tips for Success:
- Use a whole chicken for the best flavor and texture.
- Marinate the chicken for as long as possible to enhance the flavors.
- Don’t overcook the chicken, or it will become dry.
- Basting the chicken regularly will keep it moist and juicy.
- Let the chicken rest before carving to allow the juices to redistribute.
Health Benefits of Chicken Adobo:
- Chicken is a lean protein source that is low in fat and calories.
- Vinegar has antibacterial and antiviral properties.
- Garlic is a powerful antioxidant that can help boost immunity.
- Soy sauce is a good source of iron and other essential minerals.
Alternatives to Oven-Roasting:
- Stovetop Adobo: Cook the chicken in a saucepan over medium heat until cooked through.
- Pressure Cooker Adobo: Cook the chicken in a pressure cooker according to the manufacturer’s instructions.
- Slow Cooker Adobo: Cook the chicken in a slow cooker on low for 6-8 hours.
Conclusion:
This oven-roasted chicken adobo recipe is sure to become a family favorite. With its tender, juicy chicken, crispy skin, and flavorful sauce, it’s a dish that will satisfy even the most discerning palate. Whether you’re looking for a comforting weeknight meal or a special occasion dish, this oven-roasted chicken adobo is the perfect choice.
FAQs:
Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts, but the cooking time may be shorter. Adjust the cooking time accordingly and check the internal temperature to ensure the chicken is cooked through.
Q: How can I make the adobo sauce thicker?
A: To thicken the adobo sauce, you can add a cornstarch slurry made with 1 tablespoon of cornstarch and 1 tablespoon of water. Bring the sauce to a simmer and add the cornstarch slurry while stirring constantly. Cook until the sauce has thickened to your desired consistency.
Q: Can I freeze the oven-roasted chicken adobo?
A: Yes, you can freeze the oven-roasted chicken adobo. Let it cool completely before storing it in an airtight container. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in the oven or microwave until warmed through.
