Easy & delicious Filipino Chicken Adobo

Nellie Kerrison

16 July 2024

Delicious & easy midweek dinner solution – Easy & delicious Filipino Chicken Adobo

Easy & delicious Filipino Chicken Adobo

This delicious recipe for Filipino Chicken Adobo is a recipe that I shared inside our RM Cooking Club this month as a part of the clubs monthly cookbook created by myself. The cookbook is a celebration of SouthEast Asias exciting & delicious recipes. This cookbook is one of our member benefits (as is our Laksa class – just saying 😉).

I am sharing one recipe from this months collection with you all. It is Filipino Chicken Adobo which is a beloved national dish of the Philippines, known for its rich and savoury flavours. This dish features succulent chicken thighs marinated and simmered in a tangy blend of soy sauce, vinegar, garlic, and spices, creating a mouthwatering glaze that pairs perfectly with steamed rice. Simple yet flavourful, Adobo is a staple in Filipino households and I think it is a must-try for all foodies.

Brief history of Filipino Adobo

Filipino Adobo is more than just a dish; it’s a cherished part of Filipino culture and history. Adobo’s origins can be traced back to the indigenous peoples of the Philippines, who preserved meat by cooking it in vinegar and salt. This method not only extended the shelf life of food but also infused it with robust flavours.

When the Spanish arrived in the Philippines in the 16th century, they encountered this cooking technique and named it “adobo,” derived from the Spanish word “adobar,” which means “to marinate.” The Spanish influence added soy sauce to the mix, and over time, the dish evolved to incorporate a blend of local and foreign ingredients, creating the Adobo we seem to know and love today.

Adobo is versatile and can be made with various meats, including chicken, pork, beef, and even seafood. Each region and family have its unique spin on the recipe, making every version of Adobo slightly different yet equally wonderful. The combination of vinegar, soy sauce, garlic, bay leaves, and peppercorns creates a rich, savory, and tangy flavour profile that is pretty irresistible.

In Filipino households, Adobo is often prepared in large batches, as it tastes even better the next day. It’s a go-to dish for family gatherings, festive occasions, and everyday meals, symbolizing comfort and home. The simplicity of the ingredients and the depth of the flavours make Adobo a timeless favourite, passed down through generations.

Cooking Adobo is more than just following a recipe; it’s about connecting with Filipino heritage, sharing a meal with loved ones, and savouring the rich flavours that tell a story of resilience, adaptation, and culinary ingenuity. Adobo is a dish that invites you to experience a taste of the Philippines’ warm and hospitable spirit.

Meat alternatives if you don’t fancy chicken:

Filipino Adobo is wonderfully versatile and can be made with a variety of meats and proteins. Here are some popular alternatives to chicken that work beautifully in this dish:

Pork:

Pork Belly (Liempo): This cut is popular due to its balance of meat and fat, which results in a rich and flavourful Adobo.

Pork Shoulder (Kasim): Another great option that becomes tender and flavourful after slow cooking.

Beef:

Beef Brisket: This cut becomes tender and juicy after simmering in the Adobo sauce.

Beef Shank: Adds a rich, beefy flavour and works well with the tangy Adobo sauce.

Seafood:

Prawns: Cooks quickly and absorbs the flavours of the marinade beautifully.

Squid: A traditional variation where squid is simmered in the Adobo sauce, often with added squid ink for depth.

Pork and Chicken Combination:

A mix of pork belly and chicken pieces is a common variation, offering the best of both worlds in terms of flavour and texture.

Vegetarian/Vegan Options:

Tofu: Firm tofu absorbs the Adobo sauce well and provides a satisfying texture.

Mushrooms: Varieties like shiitake or portobello can add a meaty texture and rich flavour to the dish.

Eggplant Eggplants are a great vegetarian option that soaks up the savory and tangy sauce.

Duck:

Duck Breast: Offers a rich and distinctive flavour that pairs well with the Adobo marinade.

Lamb:

Lamb Shoulder or Leg: Adds a unique and hearty flavour to the dish.

Each of these proteins brings its own unique taste and texture to Adobo, allowing you to experiment and find your favourite version of this classic Filipino dish.

I really hope you give this recipe for Filipino Adobo Chicken a try very soon. Please do let me know what you think in the comments below. Whats not to love – full of flavour and a quick and easy weeknight dinner solution. I hope it becomes a new family favourite.

I would love to offer you dinner inspiration every single week. Come and check out our RM Cooking Club. The cooking club recipes, cookbooks and classes are not shared here in this more public space but instead, are share inside the cooking club community & members platform. So if you love what you enjoy here, I think you will absolutely love what our cooking club has to offer you. Explore here or feel free to call or email me if you have any questions.

Love Nellie

X

Easy & delicious Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Adobo is a beloved national dish of the Philippines, known for its rich and savoury flavours. This dish features succulent chicken thighs marinated and simmered in a tangy blend of soy sauce, vinegar, garlic, and spices, creating a mouthwatering glaze that pairs perfectly with steamed rice. Simple yet flavourful, Adobo is a staple in Filipino households and a must-try for all foodies.

No ratings yet

Print Pin Rate

Course: Lunch, Dinner

Cuisine: Asian, Asian fusion, south east asian, Filipino

Prep Time: 20

Cook Time: 25

Servings:

Calories: 358kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

1 Bowl or dish to marinate the chicken (non reactive)
1 Frying pan

Ingredients

For the Chicken and Marinade:

750 g boneless skinless chicken thigh fillets (5-6 pieces)
3 cloves of garlic finely chopped or grated/minced
80 ml light soy sauce or regular soy sauce
40 ml white vinegar
6 fresh bay leaves or 3 dried bay leaves

For Cooking:

2 tablespoons oil
3 cloves of garlic finely chopped
1 small brown onion sliced
300-350 ml water
1 chicken stock cube
2 tablespoons brown sugar
8 black peppercorns

For Serving (optional):

Rice
Steamed Asian greens
Sliced Spring onions
Cucumber slices

Instructions

Combine the chicken thigh fillets with the minced garlic, soy sauce, vinegar, and bay leaves in a bowl. Allow the mixture to marinate for at least 20 minutes or refrigerate overnight for deeper flavour.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Remove the chicken from the marinade & reserve the marinade for later. Sear the chicken in the pan for about 1 minute on each side until slightly browned but not fully cooked. Set the chicken aside on a plate.
In the same pan, add the remaining oil. Turn the heat down to medium and cook the onion for 4-5 minutes, to soften. Add the additional 3 cloves of garlic and cook for 1 minute, stirring.
Combine the boiled water with the stock cube and brown sugar. Stir to combine & to dissolve the sugar. Tip this into the pan along with the reserved marinade and pepper corns. Bring to a simmer over medium-high heat, reduce heat to medium and cook for about 5 minutes.
Return the seared chicken to the pan. Simmer uncovered for 15-20 minutes, turning the chicken once, halfway through the cooking time. The sauce should be like a thick syrup. If the sauce needs to longer to thicken, remove the chicken (to avoid it drying out) and allow the sauce simmer alone until it reaches this syrup likeness.
Coat the chicken well with the glaze and serve over rice.
Garnish with sliced Spring onions & steamed Asian greens.

Notes

A note on the chicken: Chicken thighs are definitely my recommendation and best for this recipe. Chicken thighs will remain tender as well as assist the sauce in thickening.

You can use chicken breasts however turn the heat down low for the final stages of simmering to assist with the chicken not becoming tough & dry. Be sure to remove the breasts for the final stages of cooking if you still need the sauce to thicken and become syrup like.

You could also cut the chicken into large cubes to reduce the cooking time of the chicken and if you have family members (eg children) who may not eat a whole piece of chicken.