Filipino Chicken Adobo

Filipino chicken adobo this is one of the most popular dish in the Philippines. Because it is very economical dish, only few ingredients and you can make this delicious dish in 30 minutes. This recipe is very easy and simple to make, a one pot dish.

Adobo is very versatile, it's only require a few ingredients that already available in your pantry. Like soy sauce, vinegar, oyster sauce. You can use any meat that you already have in your fridge like pork, chicken, chicken liver, beef, fish, squid and even lamb.

You can substitute meat into vegetables adobo like, kangkong (water spinach), long beans, potatoes, carrots, mushroom and even eggplants. If you are vegetarian you can use tofu instead of meat.

Chicken adobo best serve with special garlic rice, quinoa, steam rice, mashed potatoes, cauliflower fired rice, or bread roll best match with my pandesal. Click for the recipes. I like to matched my adobo with pickled papaya or atchara the sweetness and sour, is great combination of this dish.

When cooking adobo it's best to marinade the meat 2-3 hours or overnight for great tasty adobo. Add lots of garlic and onion to makes the adobo extra delicious. If you want this dish thicker keep cooking until reduced the sauce reach the thick consistency of your adobo.

How to cook best Filipino chicken adobo recipe?

Ingredients to make Filipino chicken adobo

• 1 kg chicken pieces
• 1/4 cup apple cider vinegar (any brown vinegar or white vinegar)
• 6 Tbsp soy sauce
• 2 Tbsp dark soy sauce for color - optional
• 2-3 Tbsp oyster sauce
• 1 1/2 cups water
• 5-6 gloves garlic crushed (use half for marinade)
• 1 onion chopped
• 3 pcs bay leaf
• 1 tsp freshly grind pepper corn
• 3 Tbsp oil
• 1 Tbsp corn flour diluted in water for thickened the sauce - optional

Instruction to cook Filipino chicken adobo

• In a large bowl combine chicken pieces, oyster sauce, soy sauce and crushed garlic. Mix well.
• Marinate for 2-3 hrs or overnight.
• Heat oil in a pot over medium heat. Sauté onion and garlic until softened. Add chicken pieces fry gently until color turns to medium brown.
• Add in the marinade sauce, vinegar, bay leaf, pepper and water cover the pot and let it simmer for 20 minutes. Stirring occasionally.
• Add the corn flour diluted in water to thickened the sauce and let it simmer for another 2 minutes.
• Taste if you need to add more soy sauce or vinegar to your liking and simmer for another few minutes and turn off stove.
• Serve with rice, mashed potatoes, quinoa or bread rolls.