Adobo chicken is one of the most popular foods in Filipino cuisine. Though most people know about the generic recipe, Chicken Adobo is a very versatile dish. If you move through the Philippines, you will get to taste many different variations of adobo chicken.
All of these variations are delicious, and you can say that either is more authentic than the rest. I am a huge fan of Adobo Chicken, and today I am going to tell you about my favorite recipes that I believe everyone should try. So, keep reading to learn more. If you are wondering what is adobo seasoning? Check out the link.
Table of Contents
Simple Adobo Chicken
Servings: 4
Ingredients
- 8 pieces Chicken drumsticks
- 1/3 cup Apple cider vinegar
- Four bay leaf
- 5 cloves Garlic minced
- Vegetable oil as needed
- 1/3 cup Soy sauce
- Six ground peppercorns
- One chopped jalapeño for garnish
Instructions
- Start by marinating the chicken in a mixture of the soy sauce, vinegar, and crushed peppercorns for at least an hour and up to 12 hours in the refrigerator.
- Put the chicken along with half a cup of water and the marinade into a deep skillet. Add the bay leaves, cover, and cook on medium-low heat for 45 minutes. Season with some adobo seasoning along with some salt and pepper.
- Remove the cover and cook for another 15 minutes to reduce the sauce.
- Serve with some white rice.
Coconut Milk Adobo Chicken
Servings: 6
Ingredients
- 3 lbs Chicken
- 1/2 cup Vinegar
- 1/2 cup Water
- One bay leaf
- 3 cloves Garlic chopped
- 1 tsp Grated ginger
- 3 tbsp Vegetable oil
- 3/4 cup Coconut milk
Instructions
- Add the chicken pieces, vinegar, water, garlic, and ginger to a pot; add a bay leaf. Season with salt and pepper and bring the whole affair to a boil over high heat.
- Reduce the heat, cover the pot, and let it simmer for half an hour until the chicken becomes tender. Set the pot aside.
- Heat some vegetable oil in a skillet and add the boiled chicken pieces, sauté until they get a beautiful brown color. Remove excess fat from the skillet and add the reserved sauce to the skillet.
- Simmer uncovered until the water is reduced to half, and a thicker sauce is starting to form.
- Add the coconut milk and continue to cook for a couple of minutes. Your coconut milk adobo chicken is ready to be served.
Pineapple Chicken Adobo
Servings: 4
Ingredients
- 2 lbs Chicken
- 1/3 cup Vinegar
- 1/4 cup Water
- One bay leaf
- 2 cloves Garlic minced
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce
- 1 can Pineapple tidbits drained
Instructions
- In a large bowl, combine the soy sauce, vinegar and minced garlic, add a bay leaf and drain the chicken in the marinade for at least half an hour. After the marinating is done, pat the chicken dry using paper towels.
- In a frying pan, heat some vegetable oil and fry the chicken until brown. 6 minutes on both sides should be enough
- Take a large skillet and add the chicken, along with the marinade and water. Bring to a boil reduce the heat, cover and let simmer for about 15 minutes. You can add more water is required
- Stir in the pineapple and cook for 2 minutes:
- Serve the delicious pineapple adobo chicken with some steamed rice
Chicken Adobo With Potatoes
Servings: 4
Ingredients
- 3 lbs Chicken
- 1 cup Vinegar
- 1/4 cup Water
- Two bay leaf
- 5 cloves Garlic minced
- 1/4 cup Vegetable oil
- 1/4 cup Soy sauce
- Two large potatoes
- One onion Thinly sliced
Instructions
- Combine the soy sauce, minions, garlic and bay leaves in a bowl and marinate the chicken for at least half an hour in the refrigerator. Drain the chicken and reserve the marinating liquid as well.
- In the meantime, add some oil to a large skillet and cook the potatoes until they are halfway done. Drain the semi fried potatoes on a paper towel
- Add the chicken to the skillet. Sear the chicken on both sides, add vinegar to the skillet and let it boil for 3-5 minutes.
- Add the marinade and water to the skillet and stir to combine, bring to a boil, reduce the heat, cover and let simmer for 20-30 minutes.
- Add the half-fried potatoes to the skillet and cook them through until the sauce is reduced and thickened.
- Serve hot with some rice
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