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Hi guys!
Today I’m going to share one of my oldie but goodie recipe, The BEST Filipino Chicken Adobo!
I made this recipe 6 or 7 years ago and a lot of my Filipino friends are making my adobo recipe now at their home! That means huge to me and I’m very proud!
My Filipino chicken adobo definitely have my own touch and I really believe it enhance the flavors even more!
It is so simple and easy to make, there is no excuse not to make my Filipino chicken adobo recipe at your home!
First thing is first, you need prepare chicken.
I highly recommend to use bone-in, skin-on chicken thighs or/and legs (or even cut up whole chicken) for this recipe. If you are using boneless, skinless, or/and white meat, it will still work but I can’t promise you the deep flavors and the tender texture.
Heat a large dutch oven or a dip pan over medium high heat and add the cooking oil. Place chicken thighs, skin side down. Cook for 6o 7 minutes or until chicken skin is golden brown and crispy.
Meanwhile, let’s make the sauce!
I love using Filipino soy sauce and Filipino cane vinegar for this recipe, or when I’m cooking Filipino food at home. I believe it makes more authentic taste, but you can use regular soy sauce you have and white vingar for this recipe too!
In a mixing bowl, combine soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves and black pepper. Stir until sugar is all melted.
Sake and lime zest is definitely my own twist for this Filipino chicken adobo recipe. If you don’t want to use sake, you can use water and lime zest make total sense with the tangy flavor of the dish!
Flip over the chicken and tap out about half amount of the fat from the bottom of the pan. If you want to keep the chicken fat, go ahead and spoon it out and save it for later use! It’s amazing to make fried rice or even simple fried egg!
Pour the sauce mixture and bring it to boil.
Cover, reduce heat to medium low and simmer for 20 to 25 minutes.
Remove the lid and with a spoon, pour the sauce over chicken to coat the chicken evenly with the delicious adobo sauce, about 5 minutes. It’s all done!
Garnish is not traditional way to serve the adobo, but I personally love the freshness of the chopped green onion and cilantro, so the choice is yours!
Garnish or no garnish, all I know is they are DELICIOUS!!
Serve with warm cook rice. Enjoy!
The BEST Filipino Chicken Adobo
- Author: Seonkyoung Longest
- Total Time: 37 mins
- Yield: 4 1x
Description
Ingredients
Scale
- 4 lb bone-in, skin-on chicken thighs and/or legs
- 2 tbsp cooking oil
- 3/4 cup soy sauce
- 1/2 cup cane vinegar or white vinegar
- 1/2 cup sake or water
- 1 tbsp fish sauce
- 3 tbsp sugar
- 1/3 cup chopped garlic
- zest from 1 lime or lemon
- 4 bay leaves
- 1/2 tsp black pepper
- chopped green onions and cilantro for garnish, optional
Instructions
- Heat a large dutch oven or a dip pan over medium high heat and add the cooking oil. Place chicken thighs, skin side down. Cook for 6 to 7 minutes or until chicken skin is golden brown and crispy.
- Meanwhile, let’s make the sauce!
In a mixing bowl, combine soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves and black pepper. Stir until sugar is all melted. - Flip over the chicken and tap out about half amount of the fat from the bottom of the pan. If you want to keep the chicken fat, go ahead and spoon it out and save it for later use! It’s amazing to make fried rice or even simple fried egg!
- Pour the sauce mixture and bring it to boil. Cover, reduce heat to medium low and simmer for 20 to 25 minutes.
- Remove the lid and with a spoon, pour the sauce over chicken to coat the chicken evenly with the delicious adobo sauce, about 5 minutes. It’s all done!
- Garnish is not traditional way to serve the adobo, but I personally love the freshness of the chopped green onion and cilantro, so the choice is yours! Serve with warm cook rice. Enjoy!
- Cook Time: 37 mins
