≡ Author’s Note ≡
Filipino Chicken Adobo is one of those comfort foods that reminds you of your childhood. I’ve been eating this dish for as long as I can remember, but I didn’t start making it myself until I got married. My mom passed on her Filipino Chicken Adobo recipe to me and I’ve revised it to fit my family’s busy schedule. My kids have been enjoying this dish since they were able to eat solid food. My mom also makes Filipino Chicken Adobo for the whole family every time we visit her in California and when she’s visiting us here in Massachusetts. I think it’s safe to say that this dish is also comfort food for them.
Remember that nobody’s perfect (it’s ok to make mistakes). Roll with the punches and have fun!
All the best,
≡ The Toolbox ≡
Cook it easy. I have an electric stove with 1 – 10 heat indicator (1 is lowest heat and 10 is highest). Immediately after the Chicken Adobo boils, I reduce the heat to 2. Using low heat will give you a thin sauce perfect for pouring over brown rice. If you want a thicker sauce, simmer the Chicken Adobo over medium heat, about 4 to 5.
Praise the lard. I use boneless and skinless (for convenience) organic chicken thighs for this Filipino Chicken Adobo. I don’t trim the fat off the chicken thighs unless it’s a really fatty batch. Using the meat’s natural fat will keep food moist eliminating the use of added oil. You can add oil later as needed.
We meat again. Beef brisket or chuck, chicken breasts or drumsticks, and
pork belly or shoulder will also work great, but you may have to increase the cooking time and may have to add oil like coconut or olive oil.
Exercise? I thought you said “extra rice”. I make a well-rounded meal by serving Filipino Chicken Adobo with organic brown rice and vegetables.
To make sure the rice is ready to serve along with your other dishes, get a head start by cooking the rice—with instant pot, rice cooker or stove top—right before cooking the Filipino Chicken Adobo or during idle time in the kitchen. I personally use a rice cooker with a stainless-steel pot.
To make it even easier for busy families like mine, I use frozen organic vegetables like carrots, green beans and green peas as a side dish. I gently break up the package of frozen vegetables and follow the package cooking directions about 10 minutes before the Filipino Chicken Adobo is done. The vegetables soaking up the Adobo sauce is super delicious!
≡ The Recipe ≡
1-POT FILIPINO CHICKEN ADOBO by thegoodlf.com
Simple, fragrant and tasty—the ultimate Filipino comfort food. Share as an appetizer by itself or as a main dish with brown rice and cooked vegetables.
1/2 cup apple cider vinegar
1/2 cup less sodium soy sauce
1 bay leaf
1/2 teaspoon black pepper
4 garlic cloves (or 1/2 teaspoon garlic powder)
1 small onion (or 1 teaspoon onion powder)
2 pounds chicken thighs, boneless and skinless
1 teaspoon raw sugar, or 3/4 teaspoon honey or maple syrup, optional
In a large all-purpose pan, ADD apple cider vinegar, soy sauce, bay leaf and black pepper. SLICE the garlic and onion (skip this step if using garlic and onion powder). ADD garlic, onion and chicken in the pan. Chicken thighs often come curled up in the package, unfold them when adding in the pan.
BRING to a boil then SIMMER on low heat, covered, 20 minutes. TURN meat over and SIMMER, covered, until chicken is tender, 20 minutes.
Slow cooker: Cook on high for 2 hours or on low for 4 hours. Instant pot: Cook on high pressure for 12 minutes. Oven: Bake, covered, at 350°F for 1 hour.
Nutrition Info Per Serving: 308 calories, 14.8g total fat (4.1g saturated fat), 136mg cholesterol, 402mg sodium, 2.5g carbohydrates (0.4g dietary fiber, 0.5g sugar), 38.6g protein.