Classic Chicken Adobo Recipe (Chicken in Garlic Soy Sauce Glaze)

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One of the ultimate favorite Filipino viands which families enjoy ever so often either cooked with chicken or pork (or both), this classic chicken adobo recipe is undeniably a comfort food best served with steamed rice!

Classic Chicken Adobo Recipe (Chicken in Garlic Soy Sauce Glaze)

Classic Chicken Adobo Recipe FINAL PRODUCT

Ingredients you’ll need to make this classic chicken adobo recipe

Classic Chicken Adobo Recipe INGREDIENTS

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Classic Chicken Adobo Recipe STEP BY STEP GUIDE

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Classic Chicken Adobo Recipe (Chicken in Garlic Soy Sauce Glaze)

One of the ultimate favorite Filipino viands which families enjoy ever so often either cooked with chicken or pork (or both), this classic chicken adobo recipe is undeniably a comfort food best served with steamed rice!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 3 Portions
Calories per serving: 412kcal

Ingredients

  • 700 g Chicken Wings - Any other parts is fine
  • 10 cloves Garlic - Minced
  • 1 dl Soy Sauce - I used Kikkoman light soy sauce
  • 2 tbsp Vinegar - I used apple cider vinegar
  • 2 pcs Bay Leaf
  • 7 pcs Black Peppercorns - Light crushed using your palms
  • 2 tsp Sugar
  • 2 tbsp Vegetable Oil
  • 2 dl Water

Instructions

Sear your chicken wings

  • Using a deep hot saucepan or pot, heat 1tbsp of vegetable on medium-high head
  • Place your chicken wings without overcrowding the pan so all pieces will equally get some color
  • Set aside once golden brown

Cook your Adobo

  • On the same pan or pot, heat the rest of vegetable oil on medium heat and sautée your minced garlic until soft and fragrant
  • Once the garlic are slightly golden perfectly fried, add in your soy sauce, water, vinegar, sugar, black pepper, bay leaf, and mix everything together
  • Add in your seared chicken wings in the pot, mix everything making sure that the wings are submerged in the sauce, cover with the pot lid, and let this simmer on medium heat for about 25 minutes checking it every now and then to make sure that the sauce does not evaporate
  • Your chicken adobo is ready once the meat is tender and you'll know this by either poking the chicken with a fork or by looking at it, the bones should be showing when it is ready
  • Serve with freshly steamed rice and maybe a side of pickled green papaya (achara)!

Notes

→ Eating Adobo on its own is like a sodium nightmare so please eat this with a plain carb of some sort to naturalized the saltiness. Traditionally, Filipinos eat this with rice so try that, it is really good!
→ In the photo, it shows that I am using two different kinds of vinegar, they are both apple cider vinegar just from different brands (that's why they have different colors, too).
→ Ideally, you should be using cane vinegar – this is the most common vinegar used in most Filipino households. You can scour that or use whatever vinegar you have at home, it will work just fine.
→ As for the soy sauce, I used a Japanese light soy sauce like Kikkoman which kinda gives a bit of a "kikkoman" flavor to my Adobo but you can use any light soy sauce you have your hands on. If you can, use a Filipino soy sauce like Datu Puti if its available around your area.

Nutrition

Serving: 1Serving | Calories: 412kcal | Carbohydrates: 10g | Protein: 28g | Fat: 29g | Sodium: 1960mg | Fiber: 1g | Sugar: 3g | Iron: 3mg

CourseMain Course, Stew
CuisineAsian, Filipino
DietLow Lactose
Keyword30 minutes meal
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Classic Chicken Adobo Recipe FINAL PRODUCT

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