5 Best Adobo Chicken Recipes

delicious adobo chicken recipes

When you think of adobo chicken, you might envision a rich blend of savory and tangy flavors that define this beloved Filipino dish. You're not alone in your appreciation, as there are countless variations to investigate. From the classic recipe that stands the test of time to spicy twists and creamy versions with coconut milk, there's a style for every palate. And if you're short on time, you'll find that some methods offer quick solutions without sacrificing flavor. Curious about which recipes can enhance your next meal? Let's uncover the top five options that deserve a spot on your table.

Classic Filipino Adobo Chicken

savory marinated chicken dish

Classic Filipino Adobo Chicken is a beloved dish that showcases the rich and savory flavors of Filipino cuisine. This dish is defined by its marinated chicken simmered in a mixture of soy sauce, vinegar, garlic, and spices, resulting in tender meat infused with a delightful balance of salty, tangy, and aromatic notes.

Perfect for family gatherings or a comforting weeknight meal, Adobo Chicken is simple to prepare and can be served with steamed rice to soak up the delicious sauce.

Ingredients:

  • 2 lbs chicken (bone-in, skin-on pieces)
  • 1/2 cup soy sauce
  • 1/2 cup vinegar (white or cane vinegar)
  • 1 cup water
  • 1 onion, sliced
  • 5 cloves garlic, minced
  • 2-3 bay leaves
  • 1 teaspoon black peppercorns
  • 2 tablespoons cooking oil
  • Salt to taste
  • Green onions or fried garlic for garnish (optional)

Instructions:

In a large bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.

Heat cooking oil in a large pot over medium heat, then add the marinated chicken (reserve the marinade) and sear until browned on all sides.

Pour in the reserved marinade and water, then bring to a boil. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the chicken is tender and the sauce has thickened slightly.

Taste and adjust seasoning with salt if necessary.

Extra Tips:

For an even richer flavor, consider adding a splash of coconut milk to the sauce during the simmering stage, or include potatoes or hard-boiled eggs for added heartiness.

If you prefer a thicker sauce, you can remove the chicken once it's tender and let the sauce reduce further over medium heat for a few minutes.

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Always serve the Adobo with plenty of rice to enjoy the delightful sauce!

Spicy Adobo Chicken Variations

spicy chicken recipe variations

Spicy Adobo Chicken is a delightful twist on the classic Filipino dish, combining the traditional tangy and savory flavors of adobo with a spicy kick that tantalizes the taste buds. The use of chili peppers not only amplifies the flavor profile but also adds an exciting heat that pairs perfectly with the tender, marinated chicken. This dish is perfect for those who enjoy a bit of spice in their meals and can be served with rice to balance the flavors.

Ingredients:

  • 2 lbs chicken (thighs or drumsticks)
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 6 cloves garlic, minced
  • 2-3 Thai bird's eye chilies, chopped (adjust for desired heat)
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon sugar (optional)
  • 2 tablespoons cooking oil
  • Fresh cilantro for garnish (optional)

Cooking Instructions:

In a large bowl, combine the soy sauce, vinegar, water, garlic, chopped chilies, black peppercorns, bay leaves, and sugar.

Add the chicken pieces and marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.

Heat cooking oil in a large skillet over medium heat, then add the marinated chicken (reserving the marinade) and brown on all sides.

Pour the reserved marinade over the chicken and bring to a simmer.

Cover and cook for about 30 minutes, or until the chicken is tender and fully cooked, occasionally stirring and adjusting the heat as necessary.

Serve hot, garnished with fresh cilantro if desired.

Extra Tips:

For an even spicier version, you can add extra chili flakes or a splash of hot sauce during cooking.

If you prefer a thicker sauce, remove the chicken from the pan once cooked and let the sauce simmer uncovered for a few minutes to reduce.

This dish also tastes even better the next day, so consider making it in advance for a flavorful meal that can be enjoyed over several days.

Pair it with steamed rice and sautéed vegetables for a complete meal.

Adobo Chicken With Coconut Milk

coconut milk adobo chicken

Adobo Chicken with Coconut Milk is a delectable twist on the classic Filipino dish that combines the savory, tangy flavors of traditional adobo with the rich creaminess of coconut milk. This dish is perfect for those who love a little extra indulgence in their meals.

The coconut milk adds a subtle sweetness and depth of flavor, making it a comforting option for family dinners or gatherings. Serve this dish with steamed rice to soak up all the delicious sauce.

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Ingredients:

  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 cup coconut milk
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1 onion, sliced
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Cooking Instructions:

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, sautéing until they're fragrant and the onions are translucent.

Next, add the chicken thighs to the pot, browning them on all sides. Once the chicken is browned, pour in the soy sauce and vinegar, followed by the coconut milk, bay leaves, and black peppercorns.

Stir everything together and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is tender and the sauce has thickened slightly.

Season with salt to taste and garnish with fresh cilantro if desired.

Extra Tips:

For a more pronounced coconut flavor, let the dish simmer a little longer to allow the flavors to meld together.

You can also add vegetables like bell peppers or potatoes for added nutrition and flavor. If you prefer a spicier dish, consider adding sliced chili peppers to the pot.

This adobo chicken with coconut milk can be made ahead of time as the flavors develop even more when reheated, making it an excellent option for meal prep or entertaining. Enjoy!

Slow Cooker Adobo Chicken

delicious slow cooker recipe

Slow Cooker Adobo Chicken is a flavorful and convenient way to enjoy this classic Filipino dish. The slow cooking process allows the chicken to become incredibly tender while absorbing the rich combination of soy sauce, vinegar, garlic, and spices.

This dish is perfect for busy weeknights or meal prep, as it can simmer away while you attend to other tasks, resulting in a delicious meal with minimal effort.

Ingredients:

  • 2 pounds chicken thighs (bone-in, skin-on)
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon brown sugar (optional)
  • Salt to taste
  • 2 green onions, chopped (for garnish)

Instructions:

In a slow cooker, combine the soy sauce, white vinegar, water, sliced onion, minced garlic, bay leaves, black peppercorns, and brown sugar if using.

Place the chicken thighs into the mixture, ensuring they're well coated. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and easily pulls apart with a fork.

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Once cooked, you can serve the chicken with the sauce poured over rice or noodles, garnished with chopped green onions.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in the soy sauce and vinegar mixture for a couple of hours before placing it in the slow cooker.

This allows the marinade to penetrate the meat more thoroughly. Additionally, if you prefer a thicker sauce, you can remove the chicken once it's cooked and reduce the sauce in a saucepan over medium heat until it thickens.

Finally, feel free to customize this recipe by adding vegetables like potatoes or carrots to the slow cooker for a complete meal!

Adobo Chicken Stir-Fry Recipe

adobo chicken stir fry recipe

Adobo Chicken Stir-Fry is a flavorful twist on the traditional Filipino dish, combining the savory notes of adobo with the quick cooking method of stir-frying. This recipe brings together tender chicken pieces marinated in a rich, tangy sauce, sautéed with colorful vegetables for a dish that's both satisfying and nutritious.

Perfect for a weeknight dinner, this stir-fry can be served over rice or noodles, making it a versatile meal that will please the whole family.

Ingredients:

  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 1 bell pepper, sliced (any color)
  • 1 cup snap peas or green beans
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (if using cornstarch)
  • Cooked rice or noodles, for serving

Cooking Instructions:

In a bowl, combine the chicken, soy sauce, vinegar, minced garlic, and black pepper. Allow it to marinate for about 30 minutes.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding excess marinade) and stir-fry until browned and cooked through, about 5-7 minutes.

Add the sliced onion, bell pepper, and snap peas or green beans, continuing to stir-fry until the vegetables are tender-crisp, about 3-4 minutes.

If you prefer a thicker sauce, mix cornstarch with water and stir it into the skillet, cooking until the sauce thickens. Serve over cooked rice or noodles.

Extra Tips:

For added depth of flavor, consider adding a splash of sesame oil or a sprinkle of sesame seeds before serving.

You can also customize this stir-fry with your favorite vegetables or adjust the level of acidity by varying the amount of vinegar in the marinade.

If you want a bit of heat, throw in some sliced chili peppers or a dash of chili flakes.

Leftovers can be stored in the refrigerator for up to three days, making this dish great for meal prep!


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