The Philippines consists of over 7,000 tropical islands with hot climates. But frankly calling this ‘easiest chicken adobo’ recipe is misleading... soy sauce and vinegar should NEVER be equal parts. It’ll also add a rich dark brown color to the chicken adobo sauce. Thank you so much for your awesome review Marlene, I’m so pleased it was hubby approved! Marinate in the refrigerator 4-24 hours. This Filipino Chicken Adobo is the ultimate EASY chicken dinner that your entire family will love! You’re going to split the legs into thighs and drumsticks. Marinate in the refrigerator 4-24 hours. I like to put a few dashes of fish sauce in mine, it gives it more of an umami flavor (can't really explain it, but it really makes a difference!). The texture of the chicken was great but unfortunately this dish is nearly inedible :(. Your email address will not be published. If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). It’s tangy, salty, savory, sweet, and spicy with a delectable sticky glaze that will make you swoon. No, no, no! Good luck! Here is why you’ll love this Chicken Adobo recipe: Filipino Chicken Adobo is a satisfying balancing act of soy sauce, vinegar, black peppercorns and sugar to create a sticky glaze that’s tangy, salty, savory, garlicy, slightly sweet, and spicy. You may also use a large Dutch oven that will comfortably fit all of the chicken in a single layer. Discovering my fave childhood dish represented in BA was curious and upon looking at the ingredients I can just tell that it’s just not right. Add the shredded chicken … In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity. Furthermore, by simmering the chicken for an extended period of time on the stove, the thighs and drumsticks pull away from the bone with hardly any coaxing, as if they’ve been slow cooked for hours. Please don’t be afraid of using whole peppercorns in this Chicken Adobo recipe. My suggestion is to mix the soy sauce and vinegar in a separate cup first and then taste it repeatedly until you get the ratio that you like. Drain the liquid and in heat proof container then continue to cook chicken until dry and starts to fry again. Filed Under: Asian & Island Cravings, Chicken Cravings, Dinner Cravings, Sheet Pan, One Pot Wonders & Foil Packets Cravings Tagged With: Asian sweet chili sauce, bone-in chicken thighs, brown sugar, chicken, chicken drumsticks, chicken thighs, garlic, olive oil, pepper peppercorns, soy sauce, white vinegar. I used 1/2 vinager- 1/2 white wine (Moscato as I love the sweet body and crisp flavor.) How would you rate Easiest Chicken Adobo? Mom taught me, [RIP] ""first time on a new recipe, make it as stated, then make your adjustments on following occasions". Nonsense! Way too salty. Repeat with remaining legs. Mine did not come out salty like everyone else is saying (perhaps I used the wrong type of soy sauce) but mine was SO VINEGARY. Pour the water, vinegar, and soy sauce over the chicken. I'm usually a fan of salty foods but I can't overstate how salty this tastes. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings. Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat. → Wait a second, what is white vinegar, anyway? If using boneless chicken things, reduce the water to 1 ½ cups. Not only is it SO easy to make with just a handful of ingredients but it’s incredibly flavorful with a bold, sticky, savory-sweet lick-your-plate glaze. Re-fry on its own oil for 5 minutes. Once hot, remove chicken from marinade (don\u2019t discard marinade) and pat dry as you add chicken to the skillet. Cooking dark meat to only 165 F will yield chewy, rubbery meat, but cooking it to 175 F, will yield tender, juicy meat as the collagen melts and turns to gelatin. The chicken itself is incredibly tender both from being marinated and from braising in the marinade. Stir fry the chicken until most of the liquid has evaporated. It was def a huge hit!! Return chicken and turn to coat. I also find the chicken is just as flavorful without the skin. You will marinate the chicken, briefly brown the chicken then simmer the chicken in the marinade. Mixing a bit of fatty pork also makes it tastier! I even used less soy sauce than recommended. I heeded the warnings and used 1/2 c full sodium soy sauce instead of 3/4 c soy sauce and this is maybe my new favorite meal. I also Pan seared Whole Sweet Peas the same way. It's def worth a try, if you're a true foodie like me. Hi Sarah, yes I think that will still work well. In short, it’s a flavor of bomb of epic proportions – one you don’t want to miss! But the website/app is delightful and such a joy to use and so wonderfully put together and practical I just wanted to comment on that and say good work. 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