Easy Chicken Adobo Recipe

I was captivated by the vibrant flavors when I first made this adobo chicken. The tender chicken pieces simmered in soy sauce, white vinegar, garlic, and bay leaves create a tangy, sweet, and savory blend that is as simple as it is unforgettable.

I’ve been experimenting in my kitchen lately and came across this version of Chicken Adobo that totally blew my mind. I love that it’s a dish that’s easy to whip up even on your busiest days.

All you really need is some chicken pieces, turned out to be a mix of thighs and drumsticks in my case, along with soy sauce and white vinegar to give it that tangy yet savory flavor. I add a few cloves of minced garlic, bay leaves and a sprinkle of whole black peppercorns to amp up the taste.

Sometimes I toss in a bit of water if you like a saucier result and even a bit of brown sugar if you’re in the mood for something a bit sweeter. Whether you’re cooking it in a pan, oven or even a slow cooker, this recipe never disappoints and offers a fresh take on Quick Chicken Recipes and Adobo Chicken classics.

Enjoy the process and have fun with it!

Why I Like this Recipe

I like this recipe because:
1. I love how the tangy mix of soy sauce and vinegar makes the chicken super flavorful.
2. I like that it’s really simple to put together, even if you’re not a great cook.
3. I appreciate that the chicken stays moist and tender since it’s cooked in its own marinade.
4. I enjoy that you can cook it different ways, like on the stove or in the oven, so it fits my mood.

Chicken Adobo is a well-known Filipino dish thats really easy to make with only a few ingredients. Its got this cool blend of tangy, sweet and salty flavors that really make the chicken pop. The secret is that the chicken cooks in its own marinade so it stays tender and juicy. You can cook it on the stove in a pan, or even try it in the oven, a slow cooker or a pressure cooker if thats what you have. Even though it might not seem fancy at first, its simplicity and the way you can adjust the method to your liking is what makes it a favorite of mine.

Ingredients

• Chicken pieces pack lean protein that helps muscles recover and adds hearty flavor.
• Soy sauce gives a salty, umami kick, although its high in sodium sometimes.
• White vinegar provides a tangy, sour punch that tenderizes meat real good.
• Garlic bursts with flavor and antioxidants, boosting taste and health benefits.
• Bay leaves add a herbal aroma, subtly infusing the dish with complexity.
• Whole black peppercorns supply mild heat and spice, perfect for balancing flavors.
• Brown sugar, optional as it is, delivers a hint of sweetness to counter sour notes.

Ingredient Quantities

• 2 lbs chicken pieces (a mix of thighs and drumsticks works great)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 6 cloves garlic, minced
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 cup water (more if you need extra sauce)
• 1 tablespoon brown sugar (optional if you like it a bit sweeter)

How to Make this

1. In a large bowl, mix the soy sauce, white vinegar, water, minced garlic and brown sugar if you like it a bit sweeter.

2. Add the chicken pieces to the bowl along with the bay leaves and whole black peppercorns, making sure the chicken is all coated in the marinade.

3. Let the chicken marinate in the mixture for at least 30 minutes; if you can, marinate it longer in the fridge for even more flavor.

4. Pour the chicken and marinade into a pan that has a bit of space so none of the pieces are overcrowded.

5. Bring the mixture to a simmer over medium-high heat and then lower the heat so it’s just a steady simmer.

6. Cook the chicken for about 30 to 40 minutes, turning them occasionally to let them soak up the tangy, salty sauce and to make sure they cook evenly.

7. If you need more sauce, add a bit more water and let it simmer until the sauce is enough to drizzle over the chicken.

8. Once the chicken is tender and the sauce has reduced to the perfect consistency, take it off the heat and serve it hot with rice.

Equipment Needed

1. A large bowl to mix the marinade
2. Measuring cups and spoons to get the right amounts of soy sauce, vinegar, water, and brown sugar
3. A knife and cutting board for mincing the garlic
4. A pan with enough space so the chicken pieces aren’t crowded
5. A stove to bring the mixture to a good simmer
6. Tongs or a spatula to turn the chicken while it cooks

FAQ

Easy Chicken Adobo Recipe Substitutions and Variations

• If you run out of soy sauce, try using equal parts tamari or liquid aminos; they give a similar savory flavor.
• Instead of white vinegar, you can use apple cider vinegar or even rice vinegar; these will still add that tanginess to the adobo.
• If you’re not a fan of fresh garlic or just dont have it, garlic paste works ok, though you might use a little more to match the flavor.
• Don’t have bay leaves? You can use a pinch of dried thyme or oregano for a slightly different but still tasty aroma.
• If you want more sauce or dont have enough water, try adding a bit of chicken broth to boost the flavor even more.

Pro Tips

1. Try marinating the chicken as long as you can, even overnight if possible; this really helps the flavors seep into the meat so every bite is tasty.
2. When you cook the chicken, make sure not to crowd the pan. If the pieces are too close together, they might steam instead of getting that nice, crispy finish.
3. Keep an eye on the simmer. If the sauce starts to look too thick or begins to stick, add a splash more water so it all stays smooth and flavorful.
4. Feel free to tweak the sweetness by adjusting the brown sugar. If you like it sweeter, add a little more; if it’s too sweet, cut back next time.