Filipino Chicken Adobo with Garlic and Bay Leaves

Filipino Chicken Adobo is one of the Philippines' most beloved and iconic dishes. It features a unique balance of savory, tangy, and slightly sweet flavors that make it a staple in Filipino households. This one-pot wonder is simple yet packed with flavor, and it only gets better the longer it sits, making it perfect for leftovers. The combination of garlic, soy sauce, vinegar, and bay leaves is the essence of adobo, providing a rich, umami-packed experience with every bite. Let’s explore how you can recreate this comforting dish in your own kitchen.

Ingredients:

• 1 whole chicken, cut into serving pieces (or 6-8 bone-in chicken thighs)
• 1/2 cup soy sauce (use Filipino soy sauce if available, or a light soy sauce)
• 1/3 cup white vinegar (or cane vinegar, a Filipino favorite)
• 6 cloves garlic, crushed and peeled
• 2-3 dried bay leaves
• 1 teaspoon whole black peppercorns (or ground pepper)
• 1 tablespoon sugar (optional, for a touch of sweetness)
• 1/2 cup water or chicken broth
• 2 tablespoons cooking oil
• Salt to taste (optional)
• Cooked white rice for serving

Instructions:

Step 1: Marinate the Chicken

Start by marinating the chicken in soy sauce and garlic. In a large bowl, combine the chicken pieces, soy sauce, and half of the crushed garlic cloves. Mix to coat the chicken well, cover the bowl, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. This marinade will form the base of the adobo’s savory richness.

Step 2: Brown the Chicken

Once marinated, remove the chicken from the bowl, shaking off any excess marinade (but don’t discard the marinade, you’ll need it later). Heat the oil in a large pot or deep skillet over medium heat. Add the chicken pieces skin-side down, and brown them lightly on all sides. This step helps develop a deeper flavor and adds texture to the dish.

Step 3: Add the Aromatics

After browning the chicken, pour the reserved marinade into the pot, along with the remaining crushed garlic. Add the vinegar, bay leaves, and whole peppercorns. If you prefer your adobo slightly sweet, now is the time to stir in the sugar. Bring the mixture to a simmer, allowing the vinegar to cook off its raw acidity.

Step 4: Simmer to Perfection

Add the water or chicken broth to the pot, ensuring the liquid comes about halfway up the chicken pieces. Cover the pot and reduce the heat to low, letting the chicken simmer gently in the adobo sauce. Cook for 30-40 minutes, or until the chicken is fully cooked through and tender, and the sauce has reduced slightly. Occasionally stir the pot to make sure the chicken is evenly coated in the sauce.

Step 5: Taste and Adjust

Once the chicken is cooked, taste the sauce. Adjust seasoning if necessary by adding more soy sauce for saltiness or sugar if you like a touch more sweetness. Some prefer their adobo with a more pronounced tang from the vinegar, so feel free to adjust to your taste by adding a splash of extra vinegar at the end.

Step 6: Serve

Remove the bay leaves and serve your chicken adobo hot over a bed of steamed white rice. For an extra garlicky kick, you can sauté additional minced garlic in oil and sprinkle it over the top of the adobo. The rich sauce, infused with garlic and bay leaf, will soak into the rice, making it an irresistible combination.

Tips for Success:

• Don’t skip the marinating step: It helps infuse the chicken with deep flavor. Even 30 minutes will make a noticeable difference.
• Use bone-in, skin-on chicken: While you can make adobo with boneless, skinless chicken, the bones and skin contribute to a richer, more flavorful dish.
• Balance the flavors: Adobo is all about finding the right balance between salty, tangy, and slightly sweet. Adjust the proportions of soy sauce, vinegar, and sugar to suit your preference.
• Make it ahead: Adobo tastes even better the next day as the flavors continue to develop, making it a great make-ahead meal.

While the basic recipe is a classic, there are many ways to adapt adobo to your taste:

• Pork Adobo: Swap out the chicken for pork shoulder or pork belly, which adds a rich, fatty dimension to the dish.
• Coconut Milk: For a creamier, more tropical twist, some regions in the Philippines add coconut milk to their adobo (Adobo sa Gata). The coconut mellows the tang of the vinegar, creating a smooth and luscious sauce.
• Spicy Adobo: Add fresh chilies or chili flakes to give the dish some heat.

Chicken adobo is traditionally served with steamed white rice, but you can also enjoy it with garlic fried rice (sinangag) for an extra layer of flavor. A side of fresh or pickled vegetables, like atchara (pickled papaya), complements the richness of the dish, balancing it with a bit of acidity and crunch.

Filipino Chicken Adobo with garlic and bay leaves is more than just a meal—it's a taste of the Philippines. The simplicity of ingredients belies the complexity of the dish’s flavors. Whether you’re making it for the first time or recreating a family recipe, adobo’s versatility and comfort will always make it a beloved dish. Enjoy it with family, share it with friends, and savor the bold, hearty flavors of one of the Philippines’ most treasured culinary traditions.

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