In Filipino cuisine, one dish stands out as a true emblem — Filipino Chicken Adobo. Revered by many as the unofficial national dish of the Philippines, the term “adobo” extends beyond this flavorful chicken concoction to encompass a rich blend of spices used in various meat preparations.
What’s in the Adobo?
At its core, Filipino Chicken Adobo is a masterful combination of marinating and cooking technique. The marinade, often referred to as adobo, imparts a glossy finish to the dish. The magic lies in a harmonious blend of garlic, a Filipino sweetened vinegar (known as sukang maasim) that balances the soy sauce’s depth, creating a perfect synergy. Peppercorns adds a subtle kick.
In our recipe we use a combination of white vinegar and stevia to replace the flavor of the Sukang Maasim.
Why you should try Filipino Chicken Adobo
If you’re a fan of Asian flavors, this dish is perfect for you, offering a departure from the usual air-fried chicken recipes to deliver a tender and juicy experience.
Quick and Uncomplicated: Quick to prepare with minimal fuss, a well-marinated Filipino Chicken Adobo promises a golden-brown exterior and succulent interior, making it a savory treat worth savoring.
Yield: This recipe serves 4.
Serving size: 230 g.
Marination: 30 minutes to overnight
Cooking: Approximately 50 minutes
6 WW Points Per Serving
Ingredients
- 4 chicken thighs (about 800 g)
- ¼ cup white vinegar (60 ml)
- ¼ cup dark soy sauce (60 ml)
- 1 packet Stevia (or sweetener of choice)
- 6 cloves garlic, minced
- 1 teaspoon cooking oil
- Freshly ground black pepper, to taste
Instructions for making Chicken Adobo
1. In a bowl, combine the white vinegar, dark soy sauce, Stevia, minced and garlic. Stir the mixture until the Stevia dissolves.
2. Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. For a richer flavor, marinate overnight.
3. Heat the cooking oil in a large skillet or pan over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Sear the chicken thighs on both sides until golden brown.
4. Pour in the reserved marinade and bring it to a gentle boil. Reduce the heat to low, cover, and let it simmer for approximately 30-40 minutes or until the chicken is fully cooked. Stir occasionally to ensure even coating.
5. Adjust the seasoning by adding salt and freshly ground black pepper to taste. Continue simmering uncovered for an additional 10 minutes, allowing the sauce to thicken and coat the chicken beautifully.
Variations and substitutions
a. Ginger: While not a traditional ingredient, a touch of freshly grated ginger enhances the oriental allure, harmonizing beautifully with the soy sauce.
b. While the authentic recipe flaunts thighs, opting for chicken breast trims down those WW points without compromising flavor. Note, however, that the original recipe features thighs.
c. Elevate the dish by swapping olive oil for a dash of sesame oil, intensifying the flavor profile.
Tips and Tricks Section for making Filipino Chicken Adobo
1. Marinate Overnight: Let the chicken bathe in the marinade overnight. The vinegar gently tenderizes the meat, resulting in a sumptuously tender and delicious outcome.
2. Sear, then Simmer: Sear the chicken first and let it simmer on low heat, ideally for an hour if time permits.
WW Points
Vinegar 0 points
Uncooked skinless boneless chicken thigh 20 points
San-J Soy Sauce, Tamari, Lite, Gluten Free 0 points
Stevia leaf herbal extract 0 points
Vegetable oil 2 points
Garlic 0 points
Black pepper 0 points
Related Recipes
Filipino Chicken Adobo
Ingredients
- 4 chicken thighs (about 800 g)
- ¼ cup white vinegar (60 ml)
- ¼ cup dark soy sauce (60 ml)
- 1 packet Stevia (or sweetener of choice)
- 6 cloves garlic, minced
- 1 teaspoon cooking oil
- Freshly ground black pepper, to taste
Instructions
- In a bowl, combine the white vinegar, dark soy sauce, Stevia, minced and garlic. Stir the mixture until the Stevia dissolves.
- Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. For a richer flavor, marinate overnight.
- Heat the cooking oil in a large skillet or pan over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Sear the chicken thighs on both sides until golden brown.
- Pour in the reserved marinade and bring it to a gentle boil. Reduce the heat to low, cover, and let it simmer for approximately 30-40 minutes or until the chicken is fully cooked. Stir occasionally to ensure even coating.
- Adjust the seasoning by adding salt and freshly ground black pepper to taste. Continue simmering uncovered for an additional 10 minutes, allowing the sauce to thicken and coat the chicken beautifully.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
