Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Chicken Adobo is the National Dish of the Philippines. There are many versions, but we chose to give you a simple, traditional version. It’s made with chicken thighs, which stay moist and provide more flavor to the sauce. They are marinated and cooked in a sauce of vinegar, soy sauce, garlic and few other ingredients, which combine for a savory flavor with a bit of a sweet tang. We use our No-Salt Garlic Rapture in the marinade, which also adds extra flavor to the sauce when cooking.

Chicken Adobo is served with white rice. We like to add a side dish of peas, but you’ll find green beans, broccoli rabe or others, especially if you go to a Filipino restaurant. We like the chicken and rice, with the sauce to be the focal point of the dish.

Serves 4

Ingredients:
Marinade
8 Bone-in Chicken Thighs, about 3 Pounds (You can use mix of thighs and drumsticks.)
1 Cup White Vinegar (See Note)
1 Cup Soy Sauce
3 Tablespoons Sheffield’s No-Salt Garlic Rapture
4 Dried Bay Leaves

Cooking & Sauce
3 Tablespoons Canola, divided. You can use olive oil, peanut or avocado if you prefer.
4 Garlic Cloves, Minced
1 Medium Onion, Diced
2 Cups Water
4 Tablespoons Brown Sugar
2 Teaspoons Freshly Ground Black Pepper
Scallions, Sliced for Serving
Cooked White Rice for Serving

Directions:
In a medium mixing bowl, add the vinegar, soy sauce, Garlic Rapture and bay leaves. Stir to combine. Pour into a reclosable freezer bag and add the chicken pieces. Toss to coat the pieces. Close and refrigerate for at least 2 hours. 4 to 6 hours or overnight is better. Turn the bag over periodically.

When ready to cook, heat 1 ½ tablespoons of the oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Carefully place the pieces in the skillet. Cook 1 to 2 minutes on each side, giving them a nice browning. Watch so they don’t burn. Transfer to a plate, and lightly cover with foil to keep warm.

Add the remaining 1 ½ tablespoons of the oil to the skillet. Add the minced garlic and onion. Cook about a minute, stirring frequently so they don’t burn. Add the reserved marinade, water, brown sugar and black pepper. Bring to a boil, then reduce heat to medium. Let simmer for 5 minutes.

Add chicken pieces, skin side down. Simmer uncovered for about 20-25 minutes. Turn pieces over after 10 minutes. The sauce should have a good consistency. Add a bit more water if too thick. The chicken should have an internal temperature of at least 165ºF.

Serve over the cooked rice, spooning a generous amount of the sauce over the chicken and rice. Sprinkle the sliced scallions over the chicken. Enjoy!

Notes:
Cane Vinegar can be found in Filipino and Asian grocery stores. It is the most common vinegar used in the Philippines. It has a milder flavor than Distilled White Vinegar. Both are used for Adobo Chicken depending on your preference.