Chicken Adobo Recipe

Chicken thighs: Bone-in and skin-on pieces give the dish great flavor and keep the meat juicy.

Soy sauce: Adds saltiness and depth to the sauce.

Vinegar: White or cane vinegar gives the dish its signature tangy taste.

Garlic: Crushed cloves bring a strong, aromatic flavor.

Whole black peppercorns: These add a mild heat and a bit of texture.

Bay leaves: Give a subtle herbal note that balances the flavors.

Water: Used to simmer the chicken and create the sauce.

One of the most important steps in this Chicken Adobo Recipe is marinating the chicken with soy sauce and garlic. Marinating means letting the chicken soak in the flavors before cooking. Here’s how to do it right:

1. Put the chicken thighs in a big pot or bowl.
2. Pour in the soy sauce and add the crushed garlic cloves.
3. Mix everything gently so the chicken pieces get coated well.
4. Cover the pot or bowl with a lid or plastic wrap.
5. Let it sit in the fridge for at least 30 minutes. If you have more time, a few hours is even better!

Marinating helps the chicken soak up the salty, garlicky flavors, making every bite tastier. It also helps the meat stay juicy when you cook it later. If you skip this step or don’t marinate long enough, the chicken might taste a bit plain or dry.

When I first made this dish, I didn’t marinate the chicken long enough and the flavors didn’t come through as much as I wanted. After that, I always try to plan ahead so the chicken can rest in the soy sauce and garlic for a good while. It really makes a difference!

Also, don’t forget to use bone-in, skin-on chicken thighs like the recipe says. The bones add flavor, and the skin helps keep the meat moist during cooking. When you marinate, the skin soaks up the sauce too, which makes it extra tasty once it’s cooked.

So, take a little time to marinate your chicken well—it’s a simple step that makes your Chicken Adobo much better!

• Chicken thighs - Substitute with pork shoulder: Pork shoulder is a traditional alternative in adobo recipes, offering a similar richness and ability to absorb flavors.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar salty and umami flavor profile.

• White vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level and can add a slightly fruity undertone to the dish.

• Crushed garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of crushed garlic. Use about ¼ teaspoon per clove.

• Whole black peppercorns - Substitute with ground black pepper: Ground black pepper can be used, but it will integrate more into the sauce rather than providing bursts of peppery flavor.

• Bay leaves - Substitute with thyme: Thyme can offer a different aromatic profile, though it won't replicate the exact flavor of bay leaves.

• Water - Substitute with chicken broth: Chicken broth can enhance the savory depth of the dish, adding more flavor than plain water.

• Allow the chicken adobo to cool completely before storing. This prevents condensation from forming inside the storage container, which can lead to soggy chicken and diluted flavors.

• Transfer the chicken adobo into an airtight container. If you have a lot of leftovers, consider dividing them into smaller portions. This makes it easier to reheat only what you need and helps the chicken maintain its texture and taste.

• Store the container in the refrigerator if you plan to enjoy your chicken adobo within the next 3 to 4 days. The flavors will continue to meld, making the dish even more delicious over time.

• For longer storage, place the chicken adobo in the freezer. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Be sure to label the containers with the date to keep track of freshness.

• When you're ready to savor your chicken adobo again, thaw it in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the chicken.

• Reheat the chicken adobo gently on the stovetop over low heat. Add a splash of water or soy sauce if needed to loosen the sauce and prevent it from drying out. Stir occasionally to ensure even heating.

• Alternatively, you can reheat the chicken adobo in the microwave. Cover the dish with a microwave-safe lid or wrap to retain moisture, and heat in short intervals, stirring in between, until thoroughly warmed.

• Pair your reheated chicken adobo with freshly steamed rice to recreate the comforting experience of this classic dish.

• Gently reheat the chicken adobo on the stovetop: Place the leftovers in a saucepan over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Stir occasionally until the chicken is heated through and the sauce is bubbling gently.

• Use the oven for a slow and even reheat: Preheat your oven to 350°F (175°C). Transfer the chicken adobo to an oven-safe dish, cover it with foil to retain moisture, and bake for about 20-25 minutes. Check to ensure the chicken is thoroughly warmed.

• Microwave for a quick fix: Place the chicken adobo in a microwave-safe dish. Cover it with a microwave-safe lid or wrap to keep the moisture in. Heat on medium power in 1-2 minute intervals, stirring in between, until the chicken is hot all the way through.

• Steam for a moist finish: Set up a steamer basket over simmering water. Place the chicken adobo in the basket, cover, and steam for about 10-15 minutes. This method helps retain the chicken's tenderness and the sauce's rich flavors.

• Sauté for a crispy twist: Heat a non-stick skillet over medium-high heat. Add a little oil and place the chicken adobo pieces skin-side down. Sauté until the skin is crispy and the chicken is heated through, flipping once. This adds a delightful texture contrast to the dish.

• Large pot: A large pot is essential for marinating and cooking the chicken adobo, allowing enough space for all ingredients to be combined and simmered.

• Measuring cup: Use a measuring cup to accurately measure the soy sauce, vinegar, and water, ensuring the right balance of flavors.

• Garlic crusher: A garlic crusher helps in efficiently crushing the garlic cloves, releasing their full flavor into the marinade.

• Stove: The stove is necessary for bringing the mixture to a boil and then simmering it to cook the chicken thoroughly.

• Tongs: Tongs are useful for turning the chicken pieces during cooking, ensuring they are evenly coated with the sauce.

• Serving spoon: A serving spoon is handy for serving the chicken adobo and its sauce over steamed rice.

• Rice cooker: A rice cooker can be used to prepare the steamed rice that accompanies the chicken adobo.

Marinate ahead: Prepare the chicken and marinade the night before. This allows flavors to develop and saves time on cooking day.

Use a pressure cooker: Cut down cooking time by using a pressure cooker to tenderize the chicken quickly.

Pre-crush garlic: Crush garlic in bulk and store it in the fridge to save time during meal prep.

Batch cook: Double the recipe and freeze half for a quick meal later.

Measure ingredients in advance: Pre-measure soy sauce, vinegar, and spices to streamline the cooking process.