How to Cook Perfect Chicken Adobo in Simple Steps

Chicken adobo is a beloved Filipino dish that brings a rich and savory taste to your table. This recipe offers two straightforward methods to achieve the perfect adobo, ensuring a tangy and deeply flavorful meal for you and your family.

Ingredients

2 lbs chicken, preferably thighs and drumsticks 1/2 cup soy sauce 1/2 cup vinegar (cane or white) 1 cup water 6 cloves garlic, minced 2-3 bay leaves 1 teaspoon black peppercorns (optional) 1 tablespoon sugar (optional to balance acidity) 2 tablespoons vegetable oil Salt and pepper to taste Chopped green onions (optional, for garnish)

Method 1: Cooking in a Pot

Prep the Chicken: Wash the chicken in water, drain well, and pat it dry. Leave the skin on and keep the bones in. Make the Marinade: The night before cooking, combine soy sauce, vinegar, minced garlic, pepper, and tomatoes in a large bowl. Break up the tomatoes and add the chicken, almost submerging it in the mixture. Cover lightly and refrigerate for 18-24 hours. Cook the Chicken: Pour the chicken and marinade into a non-stick 4-quart pot. Bring to a gentle boil and cover, cooking for 25 minutes or until the chicken centers reach 175°F (80°C). Check with a meat thermometer. Reduce the Sauce: Skim excess fat as the sauce reduces. Increase heat and boil down the liquid by half. Brown the Chicken: Grease a 12-inch sauté pan with olive oil and heat to medium-high. Brown the chicken skin-side down for about 8 minutes, moving the pieces to prevent sticking. Ensure the internal temperature reaches about 175°F (80°C). Add Onions: Add onion slices and continue to brown the chicken and onions until the onions are tender. Cook for 5-7 minutes. Transfer and Serve: Transfer the chicken and onions to a serving bowl, and pour the reduced sauce over them. Serve with steamed rice and garnish with chopped green onions if desired.

Method 2: Using a Slow Cooker

Combine Ingredients: Place all ingredients, including the rinsed chicken, in the slow cooker. Let the ingredients stand at room temperature for about 15 minutes. Cover and Cook: Cook for 3 hours on high or 6 hours on low until the chicken is tender. Do not open the slow cooker during cooking. Serve with Rice: Short grain white rice is common, but you can use brown rice for added nutrition. Some prefer to add salt to the rice. Keep the Leftovers: Leftovers can be kept in the fridge and taste even better after a day or two.

Tips for Cooking Chicken Adobo

For variation, you can add potatoes, hard-boiled eggs, or vegetables to the dish. Some variations include using coconut milk for a richer flavor or adding chili for a spicy kick. Consider serving with pinot noir or red zinfandel, or a non-alcoholic option like ice tea, lemonade, or ginger beer.

Chicken adobo is not only a tasty dish but also a cultural experience that adds a unique touch to any meal. Whether you choose to prepare it in a pot or a slow cooker, the end result is a comforting, savory, and memorable meal that embodies the flavors of Filipino cuisine.