Chicken Adobo Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and tenderness.

Soy sauce: Provides a rich, salty, and umami flavor to the dish.

Vinegar: Adds a tangy and slightly acidic taste that balances the richness of the soy sauce.

Garlic: Crushed to release its pungent aroma and flavor.

Black peppercorns: Adds a subtle heat and depth to the dish.

Bay leaves: Infuses the dish with a mild, herbal flavor.

To enhance the flavor of your chicken adobo, consider browning the chicken thighs in a bit of oil before adding them to the marinade. This step will create a deeper, more complex flavor profile. Additionally, when simmering, occasionally spoon the sauce over the chicken to ensure it absorbs the soy sauce and vinegar mixture evenly.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on pork belly: Pork belly has a similar fat content and texture, making it a great alternative for the rich and savory flavor profile of chicken thighs.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor, making it a suitable substitute.

• white or cane vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level and can provide a slightly fruity undertone that complements the dish.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, but still add depth to the dish.

• black peppercorns - Substitute with white peppercorns: White peppercorns have a slightly different flavor but can still provide the necessary heat and spice.

• bay leaves - Substitute with oregano: Oregano can provide a similar earthy and slightly minty flavor, making it a good alternative to bay leaves.

• Allow the chicken adobo to cool down to room temperature before storing. This prevents condensation and helps maintain the dish's texture and flavor.
• Transfer the chicken adobo into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• Label the container with the date of preparation. This helps you keep track of its freshness and ensures you consume it within a safe period.
• 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 chicken adobo in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the freezer container with the date of freezing. Chicken adobo can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the chicken adobo in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.
• Reheat the chicken adobo on the stovetop over medium heat until it reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure even heating.
• Alternatively, you can reheat the chicken adobo in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between, until thoroughly heated.
• Serve the reheated chicken adobo hot with freshly steamed rice or your favorite side dishes. Enjoy the rich, savory flavors that have developed over time.

• For the stovetop method:

  1. Place the leftover chicken adobo in a saucepan.
  2. Add a splash of water or chicken broth to keep it moist.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally until the chicken is heated through, about 10-15 minutes.

• For the microwave method:

  1. Transfer the chicken adobo to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken and continue heating in 1-minute intervals until thoroughly warmed.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken adobo in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken adobo in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: A spacious cooking vessel to combine and cook all the ingredients together.

• Measuring cup: Essential for accurately measuring the soy sauce and vinegar.

• Garlic crusher: Handy for crushing the garlic cloves to release their full flavor.

• Tongs: Useful for turning and handling the chicken thighs during cooking.

• Lid: To cover the pot and allow the chicken to simmer properly.

• Stove: The heat source to bring the pot to a boil and then simmer the chicken.

• Serving spoon: For serving the cooked chicken adobo onto plates.

• Rice cooker: Convenient for preparing the steamed rice to accompany the chicken adobo.

• Cutting board: A surface to prepare and crush the garlic.

• Knife: For peeling and crushing the garlic cloves.

Marinate overnight: Prepare the chicken and marinade the night before to save time on the day of cooking.

Use a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for 6-8 hours.

Pre-crushed garlic: Use pre-crushed garlic to save time on peeling and crushing.

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

Instant pot: Use an Instant Pot to reduce cooking time to about 25 minutes.