Chicken Adobo is the unofficial national dish of the Philippines, celebrated for its bold, tangy, and salty flavor profile. This recipe features chicken pieces slowly simmered in a mixture of soy sauce, vinegar, plenty of crushed garlic, black peppercorns, and bay leaves. The acidity of the vinegar cuts through the richness, while the soy sauce provides a deep umami base. As the chicken cooks, the sauce reduces into a glossy, intense glaze that clings to every bite. It is incredibly comforting and pairs perfectly with steamed white rice to soak up the delicious juices. Ideal for weeknight dinners, this dish actually tastes better the next day as the flavors meld together, making it a fantastic candidate for meal prep or leftovers.
Chicken Adobo
Description
Chicken Adobo is the unofficial national dish of the Philippines, celebrated for its bold, tangy, and salty flavor profile. This recipe features chicken pieces slowly simmered in a mixture of soy sauce, vinegar, plenty of crushed garlic, black peppercorns, and bay leaves. The acidity of the vinegar cuts through the richness, while the soy sauce provides a deep umami base. As the chicken cooks, the sauce reduces into a glossy, intense glaze that clings to every bite. It is incredibly comforting and pairs perfectly with steamed white rice to soak up the delicious juices. Ideal for weeknight dinners, this dish actually tastes better the next day as the flavors meld together, making it a fantastic candidate for meal prep or leftovers.Ingredients
Directions
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Place the chicken pieces and giblets in a large saucepan or Dutch oven.
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Add the crushed garlic cloves, whole peppercorns (or black pepper), and bay leaf to the pot.
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Pour in the cider vinegar (or lemon juice), soy sauce, and optional MSG. Toss to coat the chicken evenly.
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Let the chicken marinate in the mixture for at least 10 minutes to absorb the flavors.
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Add the water to the pot, cover with a lid, and bring to a simmer over medium heat.
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Reduce heat to low and simmer covered for about 40 minutes, or until the chicken is tender and cooked through.
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Carefully remove the liver and a small amount of the cooking liquid from the pot.
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Puree the liver and liquid in a blender until smooth to create a thickening agent.
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Return the pureed mixture to the pot and stir to combine with the sauce.
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Heat the stew to serving temperature, tasting and adjusting salt as needed.
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For a richer finish, heat oil in a separate skillet and briefly brown the cooked chicken pieces, then return them to the pot.
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Simmer the chicken in the sauce, covered, for an additional 10 minutes to allow flavors to meld.
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Serve hot with steamed white rice on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
