Chicken Adobo Recipe

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

Soy sauce: Adds saltiness and depth to the marinade.

Vinegar: Brings a tangy balance that’s key to adobo’s signature taste.

Garlic: Fresh, peeled, and crushed to release its strong, savory aroma.

Black peppercorns: Whole peppercorns add a mild heat and fragrance.

Bay leaves: These leaves infuse the dish with a subtle herbal note.

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 peeled, crushed garlic.
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 for at least 30 minutes. If you have more time, you can leave it longer in the fridge.

Marinating helps the chicken soak up the salty, tangy, and garlicky flavors, making every bite tastier. It also helps tenderize the meat, so it cooks up juicy and soft instead of dry. When you add the vinegar, peppercorns, and bay leaves later, the flavors mix together even better because the chicken is already full of taste.

I remember the first time I made adobo, I didn’t marinate the chicken long enough. The chicken tasted okay, but it wasn’t as rich or flavorful as I wanted. After that, I always make sure to give it at least 30 minutes, and sometimes I even marinate it overnight in the fridge. It’s a simple step that really makes a big difference. Plus, it’s nice because you can prepare it ahead of time and then just cook it when you’re ready.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks have a similar texture and flavor profile, making them a good alternative.

• bone-in, skin-on chicken thighs - Substitute with pork shoulder: Pork shoulder can absorb the flavors well and is commonly used in adobo variations.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter taste and are a good soy-free option.

• vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a subtle fruity note.

• vinegar - Substitute with rice vinegar: Rice vinegar is milder and can provide a slightly different but pleasant tang.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor that complements the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of fresh garlic.

• black peppercorns - Substitute with white peppercorns: White peppercorns offer a similar heat but with a slightly different flavor profile.

• black peppercorns - Substitute with ground black pepper: Ground black pepper can be used if whole peppercorns are unavailable, though it will integrate differently into the dish.

• bay leaves - Substitute with oregano: Oregano can provide a different but complementary herbal note to the dish.

• bay leaves - Substitute with thyme: Thyme offers a different aromatic quality that can still enhance the overall flavor.

• Allow the chicken adobo to cool completely before storing. This prevents condensation, which can lead to soggy chicken and spoilage.
• Transfer the chicken adobo to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in or out.
• Label the container with the date of preparation. This helps you keep track of how long the chicken adobo has been stored.
• Store the container in the refrigerator if you plan to consume the chicken adobo within 3-4 days. The flavors will continue to meld, making it even more delicious.
• For longer storage, place the airtight container in the freezer. Chicken adobo can be frozen for up to 2 months without significant loss of quality.
• To reheat refrigerated chicken adobo, transfer it to a pot and warm over medium heat until heated through. You can also use a microwave, heating in short bursts and stirring occasionally.
• For frozen chicken adobo, thaw it in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the chicken.
• If you're in a hurry, you can use the defrost setting on your microwave to thaw the chicken adobo. Be sure to reheat it immediately after thawing.
• When reheating, add a splash of soy sauce or vinegar if the chicken adobo seems dry. This will help revive the flavors and keep the chicken moist.
• Serve the reheated chicken adobo hot with freshly steamed rice for a comforting and flavorful meal.

• Stovetop Method:

  • Place the leftover chicken adobo in a skillet or saucepan.
  • Add a splash of water or chicken broth to keep it moist.
  • Cover the pan and heat over medium-low heat, stirring occasionally, until the chicken is heated through.
  • This method helps maintain the tenderness and flavor of the dish.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the chicken adobo to an oven-safe dish.
  • Cover the dish with aluminum foil to prevent drying out.
  • Bake for about 20-25 minutes, or until the chicken is thoroughly heated.
  • This method is great for reheating larger portions evenly.

• Microwave Method:

  • Place the chicken adobo in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Continue heating in 1-minute increments until the chicken is hot.
  • This is the quickest method but may slightly alter the texture.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the chicken adobo in the basket, ensuring it doesn’t touch the water.
  • Cover and steam for about 10-15 minutes, or until heated through.
  • This method helps retain the moisture and flavor of the dish.

• Slow Cooker Method:

  • Transfer the chicken adobo to a slow cooker.
  • Add a small amount of chicken broth or water to prevent drying.
  • Set the slow cooker to low and heat for 1-2 hours, or until the chicken is hot.
  • This method is ideal for reheating without losing the dish's integrity.

• Large pot: A large pot is essential for marinating and cooking the chicken adobo, allowing enough space for all ingredients to mix and cook evenly.

• Mixing bowl: A mixing bowl can be used to combine the chicken, soy sauce, and garlic before transferring them to the pot for marination.

• Measuring cups: Measuring cups are necessary to accurately measure the soy sauce and vinegar, ensuring the right balance of flavors.

• Garlic crusher: A garlic crusher helps in efficiently peeling and crushing the garlic, which is a key ingredient in the recipe.

• Tongs: Tongs are useful for turning the chicken pieces in the pot, ensuring they cook evenly on all sides.

• Stove: A stove is required to bring the mixture to a boil and then simmer it until the chicken is tender.

• Serving spoon: A serving spoon is needed to serve the hot chicken adobo with steamed rice.

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

Marinate in advance: Prepare the chicken and marinade the night before to save time on busy days.

Use a slow cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.

Pre-crush garlic: Crush and store garlic in an airtight container in the fridge to save prep time.

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

Instant pot: Use an Instant Pot to reduce cooking time; cook on high pressure for 15 minutes.