This is the ultimate chicken adobo recipe made of bone-in and skin-on chicken thighs and legs, that delivers a well-balanced saltiness, sourness and sweetness.
“Adobo" is one of those culinary terms that is a little bit confusing. It is referenced as a sauce and spice blend. This term is used by Mexican and Caribbean cooking in reference to dry and wet seasoning that comes in different flavors that are used to rub meat or seafood before cooking.
For Spanish cooking, it is a technique of marinating and cooking the meat in a flavorful mixture leaving an intensely flavorful sauce. It was the Spanish colonists that gave the name “adobo" to this cooking method because of the similar marinade.
Should you want a more Filipino -nspired recipe such as gingery rice porridge that gives comfort and it heals from this site. This Chicken adobo pairs well with this refreshing herby rice and lime and sautèed bok choy and mushroom for a complete meal.
What you need to make chicken adobo?
For Filipino chicken adobo, I prefer using chicken thighs and legs because it doesn't empty your pocket and it absorb flavors better and the meat itself tastes amazingly delicious.
Round up of ingredients needed:
- Chicken thighs and legs
- Soy sauce
- Ginger ale or sprite
- Distilled vinegar
- Brown sugar
- Black pepper corns
- Bay leaf
- Cooking onion
How to cook Chicken adobo
In the Philippines, Adobo is a traditional dish. A technique of cooking that is prepared with basic pantries and meat to be marinated overnight and cooked the next day with its marinade. However, in this recipe, I used a modern rendition that made it very easy. Just gather all the ingredients, brown the chicken pieces, bring the chicken pieces back into the pot and then add all the rest of the remaining ingredients. Let it simmer until the meat is nicely tender and delicious.
Hint: It should taste a little salty, with a hint of tang and sweetness because we are meant to serve with plain steamed rice and plain steamed vegetables.
Chicken Adobo Recipe
- 2 pound chicken thigh and leg, bone-in and skin on
- 1 cup water
- ½ cup soy sauce
- ¼ cup distilled vinegar
- 1 can / 355 ml ginger ale or sprite
- ¼ cup brown sugar
- 1 tablespoon black peppercorns
- 4 bay leaf
- 5 garlic cloves – smashed
- 1 small cooking onion, diced
- Brown all sides of the chicken pieces over medium heat for a total of 5 minutes.
- Add the rest of the ingredients. Increase the heat to high and bring it to a rolling boil.
- Lower the heat to medium-low heat, place the lid on but slightly ajar. Let it simmer until the chicken is tender and falls apart easily, the sauce thickens and the top glistens for about 35 minutes.