Filippinskt chicken adobo: klassiskt, enkelt och makalöst smakrikt

Adobo är nog den kändaste filippinska maträtten. Det är riktigt lätt att göra, och riktigt gott! Chicken adobo är chicken cooked in soy sauce, vinegar, garlic, bay leaves, and whole peppercorns. The chicken becomes tender, and the sauce turns salty, sour, and garlicky. That is really the beauty of it.

Growing up in a Filipino household meant that we ate classic Filipino recipes like adobo, the national dish of the Philippines, on a weekly basis. Almost every Filipino home has its own adobo. Some make it saucy. Others cook it until the sauce is almost gone. Some add coconut milk, potatoes, sugar, or chili.

Chicken adobo is a traditional dish of the Philippines. It consists of braising chicken in a blend of soy sauce and vinegar along with aromatics like garlic, peppercorns, bay leaves, and more. Filipino chicken adobo is a fairly straightforward and simple recipe to make.

Råvaror och smaksättning

• Chicken. I’m partial to chicken drumsticks in my Filipino adobo (it’s how I mostly ate it when I was growing up), but it’s equally great with bone-in chicken thighs.
• Chicken cuts - Bone in thighs and drumsticks are best. Boneless thighs work but cook faster.
• Soy sauce - I use Filipino brands like Silver Swan or Datu Puti. The taste is closer to what I grew up with.
• Soy Sauce. The addition of soy sauce makes this version of adobo (known as Adobong Itim or black adobo) the one most people are familiar with.
• Vinegar - Cane, rice, or coconut vinegar all work.
• Vinegar. Similar to my preference in soy sauce, I recommend using cane vinegar when making adobo. It’s the most commonly used vinegar in the Philippines.
• Garlic - A lot. A whole head is normal.
• Dried bay leaves - Two or three pieces.
• Whole black peppercorns - About a teaspoon. Whole, not ground.
• Sugar - Just a teaspoon. It rounds out the saltiness from the soy sauce and the sourness from the vinegar.

Ingredienslista (exempel, 4-6 portioner)

• 5 cloves garlic
• 3 pounds bone-in chicken thighs, drumsticks, or a combination
• 1/2 teaspoon kosher salt
• 1 tablespoon neutral oil, such as canola
• 3 dried bay leaves
• 2 teaspoons whole black peppercorns
• 2 cups water
• 1/2 cup soy sauce, preferably a Filipino brand like Silver Swan
• 1/3 cup cane vinegar
• 3 tablespoons oyster sauce
• Steamed white rice, for serving

Teknik och smakbalans

Browning the chicken in the pan first adds an extra savory flavor to the finished adobo. Toasting the garlic, bay leaves, and black peppercorns in the fat left in the pan helps release their flavors and allows them to permeate the sauce. The skin is actually crispy! Because chicken adobo is simmered, you usually lose out on crispiness.

Läs även: Recept: Beer Can Chicken

Pan frying adds something the braise cannot. The chicken gets a little color before the sauce goes in. The marinade does most of the work. Soy sauce and garlic go into the chicken before it even hits the pan. Vinegar can go in at the start or near the end - The recipe card has me adding it later. That is how I usually do it. But you can also add it with the soy sauce at the start. Both versions work. They just taste a little different.

Do not stir right after pouring in the vinegar - Let it boil for a minute or two first. Old folks say this and they are right. Stirring too early gives the sauce a sharp raw taste. Taste before adding salt. - Soy sauce is already salty. The teaspoon of sugar takes some of the edge off. I only add salt at the end if it still needs it.

Marinate longer than one hour if you can - One hour is enough. Three hours is better. Overnight is best. The chicken absorbs more of the soy sauce and garlic the longer it sits. Always make extra - Chicken adobo tastes better the next day.

Grundrecept: klassisk adobo i gryta

1. Combine the chicken, soy sauce, and crushed garlic in a large bowl. Marinate for at least 1 hour.
2. Heat 1 tablespoon neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering.
3. Working in 2 batches, add the chicken to the pot (skin-side down if using thighs). Sear until browned on all sides, about 6 minutes per batch. Transfer to a plate.
4. Place the garlic, 3 dried bay leaves, and 2 teaspoons whole black peppercorns in the pot. Stir until the garlic cloves and peppercorns are slightly toasted and fragrant, 30 seconds to 1 minute.
5. Add 2 cups water, 1/2 cup soy sauce, 1/3 cup cane vinegar, and 3 tablespoons oyster sauce. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
6. Return the chicken and any accumulated juices on the plate to the pot, arranging the chicken in a single layer. Bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered until the chicken registers at least 165ºF in the thickest part, flipping each piece over halfway through, about 20 minutes total.
7. When the chicken is almost ready, arrange a rack in the upper-third of the oven and heat the oven to broil. Line a rimmed baking sheet with aluminum foil.
8. Using tongs, transfer the chicken (skin-side up if using thighs) to the baking sheet. Continue to let the sauce simmer on the stove.
9. Broil the chicken until browned on top, about 3 minutes. Remove the chicken from the oven, flip each piece, and brush with some of the sauce from the pot. Return the chicken to the oven and broil until browned on the second side, about 3 minutes more.
10. Remove and discard the bay leaves if desired. Serve with steamed white rice and drizzle heavily with the sauce.

Alternativ metod: marinerad och sjuden adobo

1. Dela kycklingklubborna tvärs över, lår och ben ska vara för sig. Blanda ihop alla ingredienser till marinaden. Vänta med att smaksätta med salt, det tillsätter du när du tillagar kycklingen. Häll marinaden över kycklingen och låt gärna marineras en stund. Allra godast blir det om kycklingen får marineras i kylen över natten.
2. Hetta upp olja i en stekpanna med höga kanter. Ta ur kycklingen från marinaden och stek den tills den får färg, ca 4-5 min på varje sida.
3. Hacka en lök i tärningar och stek tills den får färg i samma olja som du stekte kycklingen i. Lägg tillbaka kycklingen i stekpannan, fräs allt snabbt och häll sedan marinaden över kycklingen. Tillsätt ca 1,5 dl vatten och låt kycklingen tillagas under lock i 30 min. Dra sedan bort locket och låt kycklingen koka utan lock i 15 min.
4. Smaka av med salt. Servera kyckling adobo varm med nykokt ris.

Historik och variationer

Chicken adobo comes from the old Filipino way of cooking meat with vinegar so it would keep longer. This was already being done before the Spanish arrived. The Spanish later called it adobo, from their word for marinating, but the vinegar cooking method was already Filipino. Soy sauce came later, and that mix of soy sauce, vinegar, garlic, and bay leaves became the chicken adobo many of us know today.

Läs även: Kycklingnuggets: En guide till olika recept

If you want a richer take, there is adobong manok sa gata with coconut milk added in the middle of cooking, or chicken adobo sa gata, which is a slightly different approach to the same idea. Try swapping in cubed pork shoulder or pork belly, or baby back ribs (like my mom does), for the chicken. Take note that you will need to simmer the meat in the pot covered, and extend the cooking time as needed to ensure that the pork is tender.

Adobo kan göras på vad som helst; kyckling, fläskkött, nötkött, grönsaker (t.ex. på kinesisk vattenspenat) - you name it. Men det vanligaste är kyckling och fläsk.

Koka, reducera och justera såsen

Why is my chicken adobo sauce too watery? Watery adobo usually means there was too much water to start, or the sauce did not cook down long enough. When mine turns out thin, I take the lid off, turn up the heat, and let it boil until the sauce thickens and coats the chicken. If it is still thin after that, use less water next time, because the chicken releases liquid as it cooks.

Adjust the amount of the sauce properly - If the sauce reduces too much before the chicken is tender, add a splash of water. If you want the sauce thicker, simmer it longer with the cover off. If you want more sauce for the rice, take it off sooner.

Vanliga frågor

• Does chicken adobo need to be marinated? It does not have to be, but it is better when you do. One hour is the minimum. Three hours or overnight is better.
• Do you cook adobo covered or uncovered? Both, at different stages. Cover the pan during the simmer so the chicken cooks gently and stays moist. Uncover at the end so the sauce can reduce.
• Can you overcook chicken adobo? Yes. Dark meat is more forgiving than breast, but it still has a limit.
• What do bay leaves do in chicken adobo? Bay leaves add a soft herbal note in the background.
• Why use whole peppercorns instead of ground pepper? Whole is the way to go for adobo.

Servering och tillbehör

Serving this Filipino Chicken Adobo with rice is an absolute must, y’all! They go hand in hand like gravy is to mashed potatoes, ha. In all seriousness, you’ll want that succulent glaze to be soaked up and rice is the perfect accompaniment.

Läs även: Så länge friterar du chicken nuggets

• Plain steamed rice - The standard.
• Day old rice - Rice tastes a little sweeter the next day. The grains are firmer.
• Garlic fried rice - When I want more, I make sinangag.
• Ginisang sitaw - Sauteed string beans with ground pork.
• Steamed broccoli - A simple steamed vegetable also works.
• Fried egg - A fried egg with runny yolk on the side.

Förvaring och matlådevänlighet

Adobo is one of those dishes that actually tastes better the next day or so. Because the vinegar mellows over time and also acts as a preservative, it can keep in the fridge for up to 5 days. Alternatively, you can freeze your adobo for up to 2 months; thaw in the refrigerator and then warm up in a covered pot over low heat.

Refrigerate leftover chicken adobo in an airtight container for up to 4 days. The flavor improves overnight. Storing: Store any leftovers inside of an airtight container in the fridge for up to 1 week.

One thing I do with leftovers. I take the leftover chicken adobo, simmer it again until the sauce is almost gone, and shred or chop the meat. I eat it with leftover rice and a fried egg for breakfast.

Snabb Jämförelse: metoder och tider

Tryckkokare och slow cooker

Sure thing! This chicken adobo can also be made using a pressure cooker. Here’s what to do ⇢ First, marinate the chicken as written in the recipe card, below. Then place the instant pot setting to the sauté function and add the oil. Once the oil shimmers, in batches, brown the chicken. After all the chicken has been browned, add them back into the pot along with the marinade. Next, set the instant pot to seal and pressure cook for 8 minutes. Once done cooking, allow the IP to release all of its pressure naturally in the vent function. Remove the lid and place the IP back to the sauté function. Allow the sauce to come up to a boil, stirring every so often, for about 15-20 minutes or until thickened.

Yes, you can! If you’d like to make this chicken adobo in your crockpot, let’s do it. Here’s how it’ll go down ⇢ First, marinate the chicken as written in the recipe card, below. Next, follow steps 3-4 to brown the chicken. Lastly, place all of the browned chicken pieces along with the marinade directly into your slow cooker vessel. Set the cooker on low to cook for 5-6 hours. One note- the sauce doesn’t get as thick in the slow cooker, you may have to bring it to a boil on the stovetop if you prefer a thicker glaze.

Berättelser från köket

I first cooked chicken adobo when I was around 12 years old in Las Piñas. I had watched my mom make it so many times that I already knew what came next even before I held the ladle. It was one of the first dishes I tried on my own, along with sinigang. Maybe that is why I still enjoy cooking it today.

This Mom-approved recipe will wow everyone at the table. This is my mom’s recipe through and through, from searing the meat in the pot to the ingenious addition of oyster sauce and then finishing the chicken in the oven. I added just one small tweak: toasting the aromatics in the rendered fat to deepen the adobo’s flavor.

My chicken adobo is simple. I marinate the chicken in soy sauce and garlic, pan fry it a little, then simmer it with bay leaves and whole peppercorns until the meat turns tender. I add the vinegar later and let the sauce cook down until it tastes right. My kids like the sauce over rice, so I leave enough in the pot for them. I also cook more than we need because adobo is usually better the next day.

Fler tips och substitutioner

• You can substitute rice vinegar or distilled white vinegar for the cane vinegar.
• Soy sauce - Coconut aminos for gluten free.
• Pork for chicken - Same recipe works with pork belly or pork shoulder.
• Vinegar goes in after the chicken is tender. Adding it late keeps the tang sharp without it cooking off completely.
• Toasted garlic is something I add when I want extra - Traditional adobo does not need it.

Snabbrecept (kompakt)

1. Crush the garlic using a mortar and pestle. Combine the chicken, soy sauce, and crushed garlic in a large bowl. Mix well and marinate for at least 1 hour. Separate the chicken from the garlic and marinade. Set the garlic and marinade aside.
2. Heat a cooking pot and pour in 3 tablespoons of cooking oil. Once the oil gets hot, pan-fry the marinated chicken for 2 minutes per side. Remove the chicken from the pot and set it aside.
3. Add the garlic from the marinade and sauté until it starts to brown. Return the chicken to the pot. Add the remaining marinade, whole peppercorns, and dried bay leaves. Pour in the water and let it boil.
4. Cover the pot and simmer for 30 minutes, or until the chicken becomes tender. Pour in the vinegar. Let it boil before stirring, then continue simmering for 15 minutes. Add the sugar and salt as needed. Stir, then turn the heat off.
5. Transfer to a serving plate. Serve hot with rice.

Filipino-style chicken adobo is just damn good. The ingredients are so simple yet this recipe is so unbelievably perfect. The chicken is braised in big, bold flavors that really penetrate to the bone.

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