Hey everyone, today I want to share with you one of my all-time favorite dishes: chicken adobo. This Filipino classic is beloved by many for its savory and tangy flavors, and it’s surprisingly easy to make at home. Here are two variations of the recipe that I absolutely love.
Chicken Adobo from Jo Cooks
First up is Jo Cooks’ take on chicken adobo. Here’s what you’ll need:
- 1 tbsp oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 lbs chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp brown sugar
Start by heating up some oil in a pot or Dutch oven. Once it’s hot, add the chopped onion and minced garlic and sauté until softened. Next, add the chicken thighs to the pot and cook until browned on all sides.
In a separate bowl, mix together the soy sauce, white vinegar, and water. Pour this mixture into the pot with the chicken, along with the bay leaves, black peppercorns, and brown sugar. Bring everything to a boil, then lower the heat and let the chicken simmer until it’s cooked through and the sauce has thickened, about 45 minutes.
Serve the chicken adobo hot over a bed of rice, and don’t forget to drizzle some of the tangy sauce over everything for extra flavor.
Chicken Adobo from The Recipe Critic
Next up is The Recipe Critic’s version of chicken adobo, which adds a few extra ingredients to the mix. Here’s what you’ll need:
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tsp black pepper
- 2 bay leaves
Start by whisking together the soy sauce, white vinegar, brown sugar, pineapple juice, minced garlic, and diced onion in a bowl. Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
Once you’re ready to cook, preheat your oven to 400°F. Remove the chicken thighs from the bag and place them in a baking dish, skin-side up. Pour the marinade over the chicken and add the black pepper and bay leaves to the dish.
Bake the chicken adobo in the oven for 30-40 minutes, or until the chicken is fully cooked and the skin is crispy. Serve hot over rice, garnished with sliced green onions if desired.
And there you have it, two delicious takes on chicken adobo that are sure to be a hit with your family and friends. Give them a try and let me know which one you like best!
