today we present a classic Filipino dish that may well become your new favourite Asian chicken dish!
that’s as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it’s like it’s been slow cooked.
History of Adobo :
The roots of the Philippines’ most well-known dish are not easy to trace, but we do know a few things about the origins of adobo, and how it’s evolved into the dish Filipinos love today. Read on to uncover the many faces of adobo, and why it inspires such devotion in its fans. Few subjects in the Philippines raise as many differing opinions as the right way to make adobo. It’s a topic everyone feels passionately about, whether they cook or not. The reason is that a good adobo is a life-changing dish. Everyone wants everyone else to experience the epiphany, but the devil – as they say – is in the details, and the details can be squabbled about endlessly.
What is Adobo Chicken?
A dish and cooking process native to the Philippines, adobo refers to the method of marinating meat, seafood, or vegetables (pretty much anything!) in a combination of soy sauce and vinegar. This marinade also includes other herbs and flavorings like garlic, bay leaves, and whole peppercorns.
Cooking food in vinegar is no foreign concept to us Filipinos. In pre-colonial times, our ancestors used to cook seafood in vinegar in order to preserve their freshness. Many regard adobo as a spin on kinilaw, which is another traditional cooking method. Kinilaw refers mainly to cooking raw seafood in vinegar and spices. Another similar process is paksiw, which utilizes meat broth in vinegar and spices.
What does chicken adobo taste like?
Chicken adobo is a very flavorful dish with a mildly sweet, tangy garlic and soy flavor. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.
Why is it called adobo?
« Adobo » comes from the Spanish word « adobar, » which means « marinate. » In Filipino cuisine, the marinade for a chicken adobo recipe is traditionally vinegar-based. Serve this flavorful dish with a simple Almond Rice Pilaf or a Veggie Rice Bowl for color and flavor.
- Use any chicken part when cooking Filipino chicken adobo. The common parts that I use are thigh, drumstick, and breast.
- Dark Soy Sauce is common when for adobo. However, you may use any kind of soy sauce that you prefer. Using light soy sauce is not bad. Coconut aminos will also work.
- White vinegar is commonly used. Cane vinegar and apple cider vinegar works too.
- Garlic helps make adobo delicious. Use as many garlic as you prefer.
- Onions can also be used for chicken adobo. If this is the case, it will need to be sautéed after pan frying the chicken.
Chicken adobo is improved immensely by being refrigerated overnight, due to the way the cooked vinegar mellows over time.
Make-Ahead and Storage
Because of the salinity and acidity of the sauce, chicken adobo will keep very well in the refrigerator. In a sealed airtight container, chicken adobo will keep for at least a week and a half in the fridge.
Classic Filipino Chicken Adobo !!
For martinade :
- 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 - 6 pieces) cannot substitute with breast, need the fat to transform sauce into a glaze;
- 3 garlic cloves , minced
- 1/3 cup (85ml) soy sauce ordinary all purpose or light NOT dark soy sauce (bottle will be labelled as such if it’s dark soy sauce);
- 1/3 cup + 2 tbsp white vinegar plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar;
- 4 bay leaves (fresh) or 3 dried
For cooking :
- 2 tbsp oil separated (vegetable, canola or peanut)
- 1 tbsp olive oil
- 3 garlic cloves crushed
- 1 small brown onion caramelized onion
- 1/2 cups (375 ml) water
- 2 tbsp brown sugar
- 1 tbsp whole black peppe
- 2 teaspoons kosher salt
- Steamed rice, for serving
- 2 green onions/scallions , sliced (garnish)
- some sesame
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.