Adobo Ala Eh: The Easiest, Most Flavorful Filipino Chicken Adobo
Want the *best* filipino chicken adobo recipe? This Adobo Ala Eh recipe is so easy & flavourful, it'll be your new go-to! Get my tips now! ... Global Flavors
Recipe Introduction
Fancy a taste of the philippines? ever wondered what all the fuss is about filipino chicken adobo recipe ? honestly, if you haven't tried it, you're missing out! it’s savoury, tangy, and just plain comforting.
Quick Hook
This Best Chicken Adobo recipe is packed with flavour. It’s incredibly simple to make, and perfect for a weeknight dinner.
Brief Overview
Adobo is considered the philippines' national dish. this version is a breeze to whip up. it takes about an hour from start to finish and feeds four hungry souls.
Enjoy this recipe filipino food !
Main Benefits
This recipe is perfect for those new to Filipino cuisine. The vinegar actually helps tenderize the chicken. The brown sugar gives it a lovely caramelised note. It's a guaranteed crowd-pleaser.
This authentic filipino chicken adobo recipe, but with a touch of me, isn't just delicious. it's about bringing a little bit of that philippines food recipes magic right to your table.
My first encounter with adobo was at a friend's house. i instantly fell in love with it.
Now, onto the good stuff. you'll need about 2 lbs of bone-in, skin-on chicken thighs. don't skimp on garlic either.
Grab six cloves (about 30g). you’ll also need soy sauce, vinegar, some peppercorns and bay leaves. it’s dead easy.
Don't be scared to try Filipino adobo variations !
Adobo Ala Eh: The Easiest, Most Flavorful Filipino Chicken Adobo Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment for Adobo Ala Eh
Right, let's talk about what you'll need. We're making this filipino chicken adobo recipe easy. No fancy chef's kit needed. Just the basics. Honestly, if I can do it, you can too.
Main Goodies: Your Adobo Arsenal
First, the chicken. You'll want 2 lbs (900g) of bone-in, skin-on chicken thighs. Trust me, the skin adds flavour. Bone-in? Keeps it juicy. Don't even think about using chicken breasts.
Next, we need aromatics! One big yellow onion, quartered. And six cloves of garlic, minced. Don't be shy with the garlic. It's the soul of any great filipino recipes chicken .
Liquids? 1/2 cup (120ml) of soy sauce. low sodium's best. 1/2 cup (120ml) of white vinegar. not malt vinegar. never malt vinegar! think white wine vinegar if you want a bit of fanciness.
Then, there's 1/4 cup (60ml) of water. adds moisture, don't skip it. 2 tbsp (30g) of packed brown sugar. sweetness is key, innit.
1 tsp (5g) of whole black peppercorns. gives a nice kick.
Finally, 2 dried bay leaves. Adds that fragrant touch. And always, always serve with plenty of rice.
When it comes to quality, look for chicken with plump skin. the meat should spring back when touched. oh my gosh, i nearly forgot the oil! 1 tbsp (15ml) of vegetable oil.
I like olive oil for this.
Seasoning Notes: The Adobo Vibe
Soy sauce and vinegar are the power couple. They create that signature Authentic Filipino chicken adobo flavour. The brown sugar balances the sourness. Peppercorns add a little warmth.
For a little extra oomph, try adding a splash of oyster sauce. that would be perfect for chicken adobo with oyster sauce.
It gives it a lovely depth. if you're missing bay leaves? a pinch of dried oregano could do the trick.
Equipment: What You Actually Need
Okay, you'll need a large Dutch oven or a pot with a lid. Needs to be heavy-bottomed. Otherwise, the sauce might burn. No fun.
Measuring cups and spoons. Can't cook without them, right? Also, a cutting board. And a chef's knife. Honestly, those are the essential tools to make the Best Chicken Adobo.
Don't have a Dutch oven? A large frying pan with a lid will do. No measuring spoons? Just eyeball it. But don't tell anyone I said that!.
Cooking Method: Simmering to Adobo Perfection!
So, you fancy making the filipino chicken adobo recipe ? ace! simmering is the name of the game. trust me, it's proper easy.
We're not rocket scientists, yeah? this method works beautifully for adobo ala eh , giving you fall-off-the-bone chicken. honestly, if i can do it, anyone can!
Prep Steps - Mise en Place Like a Boss
First things first, get your ducks in a row. it's all about essential mise en place. chop your onion. mince the garlic.
Measure your soy sauce, vinegar and water. get everything prepped! this saves time. plus, organization is calming. safety first: don't be a muppet! keep knives sharp and mind your fingers.
Sorted!
Step-by-Step - Simmering Like a Pro
Right, here we go. The secret for the best chicken adobo is patience.
- Brown the chicken thighs. 5- 7 minutes skin-side down in hot oil. Get that colour.
- Sauté onion and garlic until soft. About 3- 5 minutes. Smells lush, right?
- Pour in soy sauce, vinegar, water, brown sugar, peppercorns and bay leaves. Give it a good stir.
- Return chicken to the pot. Make sure it is mostly covered in the sauce.
- Simmer on low heat. Cover the pot and simmer for 30- 40 minutes. Check the chicken's internal temperature. It should reach 165° F ( 74° C).
- Remove chicken. Reduce the sauce if you like. 5- 10 minutes uncovered on medium-high heat. Watch it, yeah?
- Serve over rice! Job done!
Pro Tips - Level Up Your Adobo
Don't be shy with the garlic . seriously! it makes all the difference. start with the recipe's quantity of vinegar and adjust to taste.
Want a more authentic filipino chicken adobo ? use coconut vinegar!
Avoid overcooking the chicken. it will be dry as a bone! filipino adobo variations might exist but never skip the aromatics! you can make this ahead of time.
The flavors deepen overnight! i've learnt this the hard way, trust me. the possibilities for recipe filipino food is endless! i hope my recipe helps you, kaibigan .
Recipe Notes for Your Filipino Chicken Adobo Recipe
Alright, so you're ready to tackle my " adobo ala eh "! ace! before you dive in headfirst, here are a few extra bits and bobs that'll make your best chicken adobo even better.
Honestly, these are the things i wish someone had told me the first time i made it.
Serving Suggestions: It's All About Presentation, Inn'it?
Plating this beauty is easy. i like to pile a load of fluffy rice on a plate. then, nestle a few glistening chicken thighs on top.
Drizzle with that glorious adobo sauce. a sprinkle of chopped spring onions never hurt anyone either.
As for sides, think simple. some stir-fried bok choy would be lovely. or even just a basic tomato salad. the adobo is the star, so the sides should complement.
Maybe even make it chicken adobo with oyster sauce to add more dimensions to it.
A cold San Miguel would go down a treat. You know, just to wash it all down properly. Cheers!
Storage Tips: Keepin' it Fresh
Got leftovers? Lucky you! This recipe Filipino food tastes even better the next day!
Pop it in an airtight container. It’ll happily sit in the fridge for up to 3 days . This also means it's a Chicken Adobo recipe easy to meal prep!
Freezing? yeah, you can. but the texture might change a bit. the chicken could become a tad drier. still edible though! just make sure it's properly cooled first.
Then freeze for up to 2 months .
Reheating is a doddle. Microwave it, or gently simmer it in a pot until it's piping hot. Job done. Make sure the internal temp reaches 165F (74C) .
Variations: Tweak It to Your Taste
Want to mix things up a bit? You can try it!
For a dietary swap, try using tamari instead of soy sauce. Hello gluten-free version ! If you have a chicken adobo slow cooker , you can use it as well.
If you want a filipino adobo variation , you could add some potatoes to the pot when you add the chicken.
They’ll soak up all that lovely sauce. the possibilities of philippines food recipes are endless!
Want to add an authentic filipino chicken adobo twist? Use coconut vinegar instead of white vinegar.
Nutrition Basics: Know What You're Eatin'
Okay, so here’s the skinny. this adobo is packed with protein, thanks to the chicken. and flavour, thanks to all that garlic and soy sauce.
A lot of sodium, mind you! that's mainly from the soy sauce.
It's not exactly a health food. but, hey, everything in moderation, right? this dish is a real treat, a comforting hug in a bowl.
Who am i to stop you from enjoying it?
So, there you have it! everything you need to make the authentic filipino chicken adobo of your dreams! you got this.
Go forth and cook! and remember, don't be afraid to experiment and make it your own! you know, chicken adobo ingredients are easy to modify.
You will thank yourself for cooking chicken adobo today!
Frequently Asked Questions
I'm new to Filipino food. What exactly is Filipino Chicken Adobo and why is it so popular?
Think of Filipino Chicken Adobo as the Philippines' unofficial national dish, kind of like how Sunday roast is a British staple. It's chicken braised in a savory, tangy, and slightly sweet sauce made primarily of soy sauce, vinegar, garlic, and peppercorns. Its popularity stems from its deliciousness, simplicity, and the fact that it keeps well – perfect for busy families!
Can I use chicken breasts instead of thighs for this Filipino chicken adobo recipe?
While you can use chicken breasts, chicken thighs are really the star of the show for this recipe. Thighs are much more forgiving than breasts as they contain higher fat content, meaning that they stay juicy and tender during the long simmering process. Chicken breasts tend to dry out more easily, so if you use them, keep a close eye on them and reduce the simmering time.
My adobo sauce is too sour! How do I fix it?
A sour adobo can be easily balanced! The easiest fix is to add a touch more brown sugar – a teaspoon at a time – until you reach your desired level of sweetness. You can also try adding a splash more soy sauce to increase the savoury element, helping to counter the sourness of the vinegar. Don't be afraid to adjust it, think of yourself as Heston Blumenthal, experimenting!
How long does Filipino Chicken Adobo last, and what's the best way to store it?
Adobo is fantastic because it tastes even better the next day! Properly stored in an airtight container in the refrigerator, it will last for up to 3-4 days. The vinegar actually helps preserve the chicken. For longer storage, you can freeze it for up to 2-3 months. Just thaw it overnight in the fridge before reheating. Make sure the container is freezer-safe.
I'm trying to cut down on sodium. Any tips for making this Filipino chicken adobo recipe healthier?
Great question! The biggest sodium culprit is the soy sauce. Opt for a low-sodium soy sauce (or even Tamari for a gluten free option) to significantly reduce the sodium content. You could also increase the amount of water slightly to dilute the sauce a bit more without sacrificing flavor. You could also add vegetables like bell peppers to boost the dishes nutritional value.
Can I make this Filipino Chicken Adobo in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the chicken as instructed, then place all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, brown the chicken using the sauté function. Then add remaining ingredients, seal the lid, and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes, followed by a quick release.
