Filipino Adobo Chicken Recipe
Introduction
Filipino Adobo Chicken is a beloved classic known for its rich, tangy flavor and tender, juicy meat. This easy recipe uses a simple marinade of soy sauce, vinegar, garlic, and spices to create a comforting dish perfect for any meal. Baking it slowly allows the sauce to thicken and coat the chicken beautifully.
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 4 bay leaves
Instructions
- Step 1: In a large bowl, combine the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Mix well and marinate for at least 4 hours, preferably in the refrigerator.
- Step 2: Preheat your oven to 375°F (190°C). Place the chicken skin-side down in a large Dutch oven along with all the marinade sauce. Cover and bake for 30 minutes.
- Step 3: Remove the lid, carefully turn the chicken over, and spoon some sauce over the top to glaze. Continue baking uncovered for another 30 minutes, or until the chicken is browned and the sauce has reduced to a thick consistency.
Tips & Variations
- For extra flavor, marinate the chicken overnight.
- Add a little brown sugar or coconut milk for a sweeter or creamier variation.
- If you prefer a stovetop method, simmer the chicken in the marinade on low heat instead of baking.
- Serve over steamed rice to soak up the delicious sauce.
Storage
Store leftover Adobo Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs stay juicier and more flavorful during cooking. If using breast, reduce cooking time slightly to avoid drying out the meat.
Is Filipino Adobo always sour?
The tangy flavor comes from vinegar, but the balance of soy sauce and other ingredients can mellow the sourness. Adjust the vinegar amount to suit your taste if you prefer it less tangy.
PrintFilipino Adobo Chicken Recipe
Filipino Adobo Chicken is a classic and beloved dish made by marinating bone-in, skin-on chicken thighs in a savory mixture of soy sauce, white vinegar, garlic, black peppercorns, and bay leaves. The chicken is then oven-baked until tender, browned, and infused with rich tangy flavors. This recipe captures the essence of traditional Filipino cooking, offering a balanced combination of salty, sour, and aromatic notes in every bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Filipino
Ingredients
Chicken
- 6 chicken thighs, bone-in, skin-on
Marinade
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 4 bay leaves
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate, allowing the chicken to marinate for 4 hours to absorb the bold flavors.
- Preheat the Oven and Prepare to Bake: Preheat your oven to 375°F (190°C). Transfer the chicken thighs, skin side down, along with all the marinade sauce into a large Dutch oven or oven-safe pot. Cover the pot to maintain moisture during cooking.
- Bake Covered: Place the covered Dutch oven in the preheated oven and bake the chicken for 30 minutes. This initial baking tenderizes the meat while sealing in the flavors.
- Uncover, Turn and Glaze: After 30 minutes, remove the cover and carefully flip the chicken pieces over. Spoon some of the sauce over the chicken to glaze it, which helps to develop a rich, caramelized exterior during the final cooking phase.
- Bake Uncovered: Return the uncovered Dutch oven to the oven and bake for another 30 minutes. This allows the chicken skin to brown beautifully and the sauce to reduce, intensifying the taste and creating a delicious glaze.
Notes
- Marinating for at least 4 hours is essential to maximize flavor penetration; overnight marinating works even better.
- You can substitute chicken thighs with drumsticks or bone-in chicken breasts if preferred, adjusting cooking time as needed.
- Use a heavy-bottomed Dutch oven or oven-safe pot with a tight-fitting lid for best cooking results.
- For a less tangy version, reduce the amount of vinegar slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: Filipino Adobo Chicken, adobo recipe, chicken adobo, oven-baked chicken, Filipino cuisine, savory chicken dish
