Effortless filipino cooking: chicken adobo recipe simple for time-strapped home cooks
What To Know
- In a large bowl, combine the chicken with the soy sauce, vinegar, water, garlic, bay leaf, and black pepper.
- Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Pancit, a Filipino noodle dish, is a great accompaniment to adobo, adding a different texture and flavor.
The tantalizing aroma of chicken adobo, a beloved Filipino dish, has been tantalizing taste buds for centuries. Its savory blend of vinegar, soy sauce, and garlic creates an unforgettable symphony of flavors that will leave you craving more. With our simplified chicken adobo recipe, even novice cooks can master this culinary masterpiece in no time.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/2 cup vinegar (white or apple cider)
- 1/4 cup water
- 6 cloves garlic, minced
- 1 bay leaf
- Black pepper to taste
Step-by-Step Instructions
1. Prepare the Chicken: Cut the chicken into bite-sized pieces.
2. Marinate the Chicken: In a large bowl, combine the chicken with the soy sauce, vinegar, water, garlic, bay leaf, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Sauté the Chicken: Heat a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken to the skillet and sauté until golden brown on all sides.
4. Simmer the Adobo: Pour the marinade into the skillet with the chicken. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Adjust Seasoning: Taste the adobo and adjust the seasoning as desired. Add more soy sauce for saltiness, vinegar for acidity, or garlic for a more intense flavor.
6. Serve and Enjoy: Serve the chicken adobo hot over rice, with your favorite side dishes.
Tips for the Perfect Chicken Adobo
- Use dark meat chicken: Dark meat chicken, such as thighs or drumsticks, adds more flavor and richness to the adobo.
- Don’t overcook the chicken: Overcooked chicken becomes tough and dry. Cook it until it is just cooked through, with a slight pink tint in the center.
- Simmer low and slow: Simmering the adobo on low heat allows the flavors to develop and the sauce to thicken.
- Add other ingredients: Feel free to experiment with other ingredients, such as potatoes, carrots, or bell peppers, to create a more flavorful adobo.
Variations on the Classic Chicken Adobo
- Adobong Sariwa: This variation uses fresh, uncooked chicken, which is simmered in the marinade until tender.
- Adobong Puti: This white adobo uses only vinegar and garlic, without soy sauce, resulting in a lighter and tangier flavor.
- Adobong Guisado: This version adds vegetables, such as onions, tomatoes, and bell peppers, to create a more colorful and flavorful dish.
The Best Side Dishes for Chicken Adobo
- Rice: Adobo is traditionally served with steamed rice, which perfectly absorbs the savory sauce.
- Noodles: Pancit, a Filipino noodle dish, is a great accompaniment to adobo, adding a different texture and flavor.
- Vegetables: Sautéed vegetables, such as broccoli, carrots, or green beans, provide a healthy and colorful side.
Common Questions and Answers
Q: What is the best vinegar to use for chicken adobo?
A: White vinegar or apple cider vinegar both work well. White vinegar provides a sharper acidity, while apple cider vinegar has a slightly sweeter flavor.
Q: Can I use bone-in chicken for adobo?
A: Yes, you can use bone-in chicken. Just increase the cooking time to ensure the chicken is fully cooked.
Q: How long can I store chicken adobo?
A: Chicken adobo can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
