This is one of my absolute favourite chicken recipes. It’s based off one of my best friend’s family recipes for Chicken Adobo. The way they taught me is basically “to measure with my heart”, so this is how I’ve adapted their recipe into something I can share. Chicken Adobo is also one of those recipes that everyone does different, every family has a different version. I will say I’ve never met an adobo I didn’t like but this is just how I make mine!
I’ve learned which steps I can skip to make it easier and faster without skipping any flavour or tastiness. I opt to marinate my chicken in the soy sauce base and cook it straight from there. Some people like to brown the chicken in oil then add the sauce, I have done it that way too and I do not see any difference in the outcome and it just takes longer. I also like my sauce thin so I do not reduce it. Again, some people like that but it’s not how I was taught, so I prefer it this way.
I love making this even on a busy week night because it’s very hands off once you get the chicken marinating. I especially adore this on a cooler evening because it’s so warm and comforting. There is something addicting about this chicken and it makes its way into your emotions and makes you feel safe and loved. It’s truly a special dish and it will also make your whole house smell amazing!
Enjoy!
Filipino Style Chicken Adobo
- August 19, 2021
- 4-5
- 3 hr 30 min
- Print this
Ingredients
- 4-6 chicken thighs and/or drums, skin on/ bone in
- 1 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 5-8 cloves garlic, crushed
- 15-20 whole black peppercorns
- 2 bay leaves
- Jasmine rice, cooked
Directions
- Step 1
- Prepare and trim your chicken to preference. Place in a medium size pot with lid.
- Step 2
- Pour in the soy sauce, rice vinegar, crushed garlic, peppercorns and bay leaves. Cover and let that marinate for 2 hours.
- Step 3
- After marinating, bring the covered chicken to a high boil then lower the heat to med low. Don’t open the pot for 25-30 minutes, similar to how to cook rice.
- Step 4
- Turn the chicken over and continue cooking 25-30 minutes on med low, covered.
- Step 5
- The chicken will have a deep brown colour to it when it’s done and it will be very tender.
- Step 6
- Serve with jasmine rice and sautéed veggies.
