Easy chicken adobo recipe with tender meat
Easy chicken adobo recipe with tender meat
Okay, so chicken adobo is one of those dishes that sounds fancy but is actually stupid easy to make. Like, embarrassingly easy. I first had it at a friend’s potluck and was like, “Wow, you must be a kitchen wizard.” Turns out, nope. It’s just chicken simmered in soy sauce, vinegar, and garlic until it’s fall-apart tender. Magic? Nah. Just good, simple cooking.
This is my go-to when I want something flavorful without spending hours in the kitchen. Plus, it’s one of those dishes that tastes even better the next day. If you’ve never made adobo before, trust me, you’re gonna love this.
Recipe Card
Recipe Title: Easy chicken adobo recipe with tender meat
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
- 1/2 cup soy sauce (use low-sodium if you’re watching salt)
- 1/2 cup white vinegar
- 1 head of garlic, minced (yes, a whole head—trust me)
- 1 tsp black peppercorns
- 3 bay leaves
- 1 tbsp brown sugar (optional, but balances the tang)
- 1 cup water
- 2 tbsp oil (for searing)
Directions:
- Heat oil in a big pot or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down for about 5 minutes until golden. Flip and do the other side for another 3 minutes. Don’t rush this—it adds flavor.
- Remove the chicken and set aside. In the same pot, toss in the garlic and sauté for 30 seconds until fragrant. Don’t burn it or you’ll cry (and not just from the smell).
- Pour in the soy sauce, vinegar, water, peppercorns, bay leaves, and brown sugar. Stir it up and let it simmer for a minute.
- Add the chicken back in, skin-side up. Bring to a boil, then lower the heat to a simmer. Cover and let it cook for 30 minutes.
- Uncover, flip the chicken, and simmer for another 15 minutes to thicken the sauce. If you want it even thicker, crank the heat for the last 5 minutes.
- Serve over rice and drown it in that delicious sauce. Boom. Done.
See? Told you it was easy. Now, let’s talk about the details because I know you’ve got questions.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 8g | 18g | 28g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Soy sauce | Coconut aminos (for gluten-free) |
| White vinegar | Apple cider vinegar |
| Chicken thighs | Chicken breasts (but thighs are juicier, just sayin’) |
Tips
- Don’t skip searing the chicken. It adds so much flavor, and lazy me hates admitting that.
- If the vinegar smell is too strong while cooking, don’t panic. It mellows out, I promise.
- Leftovers? Heck yes. The flavors get even better overnight. Just reheat gently so the chicken doesn’t dry out.
FAQ
Q: Can I use boneless chicken?
A: Sure, but bone-in gives more flavor and keeps the meat tender. Boneless cooks faster, so adjust the time.
Q: Why is my adobo too salty?
A: You might’ve used full-sodium soy sauce. Either cut back on the soy sauce or add a splash of water to balance it.
Q: Can I add veggies?
A: Absolutely! Potatoes or hard-boiled eggs are classic additions. Throw them in during the last 15 minutes.
That’s it. Hope you enjoy it. Let me know how it goes if you try it!
