Chicken Adobo
My greatest comfort meal
Adobo Adoration
As someone who loves to eat and cook new things, there are very few meals I want to have over and over again. I’ve never been great with repetition or routine (my gym goals are staring me in the eyes as I type this), but even against those odds, there is one meal that has stood the test of time and earned a permanent spot in my monthly rotation:
✨chicken adobo✨
It’s not a surprise. As a Filipino-American, chicken adobo quite literally runs through my veins. Tender, salty, savory chicken over a bed of hot white rice can make anyone feel like they’ve ascended into heaven. Okay, maybe I’m being dramatic, but it’s so addictive that even my white Jewish fiancé can’t get enough either.
“Smelling chicken adobo as I step off the elevator is a guaranteed way to make me sprint to our front door.” -Will Giddon, self-proclaimed adobo lover
Beyond being delicious, chicken adobo is also easy and cost-effective. It’s made with ingredients you probably already have, a large pot, and a Ziploc bag. It comes together in a few simple steps, making it almost impossible to mess up.
What You Need
Serves 4-6
3 lbs dark meat chicken
(I prefer a mix of skin-on thighs and drumsticks. My mom always buys leg quarters and chops them herself. Boneless skinless thighs also work. Follow your heart.)½ cup soy sauce
⅓ cup white vinegar
6 cloves garlic, roughly chopped
(Measure with your heart. A few generous scoops of jar-lic works here, too.)2-3 bay leaves
1 chicken bouillon cube
2 tsp black peppercorns
(Regular black pepper is fine, but I think the whole peppercorns really do make a difference. If there’s one thing not to skimp out on, I recommend this.)1 cup water
rice, for serving
How to Make It
Step 1: Marinate for as long as you can wait
In a Ziploc bag (or covered bowl), add the chicken, soy sauce, vinegar, bay leaves, garlic, bouillon cube, and black peppercorns. Seal and shake it up. Some people marinate in the fridge overnight, but if I’m being honest, I rarely make it past an hour.
Step 2: Make your rice
I like to wash my rice and cook it in a rice cooker using equal parts rice and water. Everyone has their own method, so live your truth. Here are some other ways to make it.
Step 3: Sear the chicken
Heat a large pot with a lid over high heat with a little oil. Dump the chicken and all of the marinade. Keep the heat high, stirring about once per minute until the chicken is fully cooked. Between stirs, cover with the lid as this helps start the tenderizing process. About 10 minutes.
Step 4: Simmer simmer chicken dinner
Once the chicken is cooked through, add 1 cup of water and lower the heat to medium-low. Cover and let it simmer until the chicken is tender, about 15 minutes. Stir occasionally.
Step 5: Reduce the juice
Remove the lid and let everything continue to simmer on medium-low until the sauce thickens, about 7-10 minutes. Stir occasionally. It’s done once the sauce becomes clingy.
…and that’s it! You should be left with tender chicken in a glossy, thick sauce and a kitchen that smells like pure, garlicky bliss.
Spoon some rice on a plate, add the chicken, and be sure to pour the sauce all over the rice (my favorite part).
I hope you enjoy this meal. It’s a special one to me. Quick shoutout to my mom, whose adobo is unmatched.
Saving this immediately
I need it pronto!