If you love bold Asian flavors on chicken, try this soy sauce chicken or garlic ginger chicken next! Filipino chicken adobo is a beloved dish, iconic of the Philippines. While it may not have officially been given the title of national dish, its widespread popularity makes it an unofficial culinary emblem of the beautiful Philippines! So, what is it? The word ‘adobo’ comes from the Spanish word “adobar” which translates to ‘to marinate.’ (Don’t get confused with Mexican adobo – they are totally different!) Filipino adobo involves marinating chicken in a flavorful concoction of soy sauce, vinegar, garlic, bay leaves, more garlic, and black peppercorns. After the meat is left to soak up all the delicious marinade, it’s browned and left to simmer until tender and infused with all the flavors. This creates a savory, subtly tangy, umami-rich flavor that’s almost glazy, but soft rather than sticky. Gaile says that this is the chicken adobo recipe she grew up with, the one that her mom, Ebie Guevara, grandmothers, and great-grandmothers made. She told us that her, “mom would usually prep it on Sundays and sometimes marinate it for a couple of days.” She says that “the longer the marinate the more the flavor is infused with garlic.” One thing to know is that there are likely as many chicken adobo recipes as there are families in the Philippines and abroad. There are many regional variations as well as personal preferences. Some like it more sour, some like it sweetened, and others add coconut milk for a version called adobong manok sa gata. This recipe is Ebie Guevara’s Filipino adobo recipe.
Soy sauce: Try to get an authentic Filipino soy sauce, like Silver Swan. Otherwise, a dark, Chinese soy sauce works well, too. Cane vinegar: You can substitute rice vinegar if needed. Chicken: Opt for bone-in chicken thighs for the most authentic experience. Other ingredients: Fresh lemon juice, garlic cloves, dried or fresh bay leaves, black peppercorns, and cooking oil.
Danielle says, “I always add fresh lemon juice because that was what mom did. But what works well is definitely a mix of acid – I always add a splash of white vinegar, you can even add balsamic!”
She says that she “always tries to use authentic Filipino soy sauce like Silver Swan.” If you don’t have Filipino soy sauce in your pantry, opt for a dark, Chinese soy sauce instead.
Danielle says “what is tricky is not burning the chicken when browning – you want as much fond as possible.” In recipe testing, we found that browning the chicken over medium heat worked best to ensure that it didn’t burn.
Soy sauce: Silver Swan is a Filipino soy sauce that is commonly used to make chicken adobo. But if you don’t have any, replace it with dark, Chinese soy sauce. In a pinch you could use lighter-tasting Japanese soy sauce, but it’s not ideal. Cane vinegar: The best substitute for cane vinegar is rice vinegar. Another alternative is apple cider vinegar. Lemon juice: Danielle Guevara told us that here in Canada her mom would always make adobo with lemon juice. But in the Philippines, Gaile tells us that her mom and aunties often use calamansi juice. So if you’re lucky enough to find calamansi where you live, try that! Lime juice is another good substitute. Chicken: Both Gaile and Danielle swear by bone-in, skin-on chicken thighs. Gaile says that her mom “would brown the chicken thighs with skin on for flavor.” If chicken thighs are not your thing, you can use chicken breast. Just know that breasts are never quite as juicy as thighs. Additions: You can also add more to the pot. Gaile says, “some of our aunts would add green beans as well as chicken hearts.” She also said that her mom would “sometimes add chopped tomatoes, parsley, or fish sauce.” Filipino adobo doesn’t just apply to chicken. While chicken thighs are the most authentic or common protein, the adobo flavor is versatile enough to shine on other proteins, too. Pork adobo is another popular dish in the Philippines. Other greens that we’ve enjoyed with this recipe are sauteed bok choy and our garlic butter sugar snap peas. And a rice dish is an almost mandatory side. Basmati rice is the easiest, but garlic butter rice or ginger rice are extra delicious. And Danielle tells us that if you want to get fancy, garnish your chicken adobo with garlic chips! Yum!
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