Filipino Style Chicken Adobo

Philippine Adobo (marinade) Chicken is the Hallmark dish of the Philipines, just as fish and chips is the Hallmark dish of England. Lucky for you, you don’t have to travel that far to get it. This one pot recipe cuisine Adobo Chicken involves a cooking process of marinading the chicken in vinegar, soy sauce, garlic, black peppercorn and peppers overnight before cooking. 

The spanish term Adobo was applied to any native dish that was marinated before consumption and it is believed that the Filipinos may have cooked their meat in vinegar as a means of preservation.

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Filipino Style Adobo Chicken

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Ingredients

• 4-5 pounds chicken thighs
• 1/4 cup Braggs liquid aminos or soy sauce
• 1/4 cup Datu Puti Vinegar or distilled vinegar
• 2 tablespoons brown sugar
• 1 tablespoon freshly ground black pepper
• 2 teaspoons Sazon completa
• 1/2 jalapeño thinly sliced
• 1 tablespoon canola oil
• 2 cups red onions thinly sliced
• 6 cloves garlic slivered
• 3 bay leaves
• 1 cup fresh parsley finely chopped
• 5 medium red potatoes cubed
• 4 lime wedges

Instructions

1. Combine the chicken with the liquid aminos, vinegar, sugar, black pepper, sazon completa and jalapeño in a resealable plastic bag. Marinate overnight, refrigerated.
2. Remove the chicken from the bag and pat dry (reserve the marinade).
3. Heat a large pot over medium-high heat and add the canola oil. Add the chicken skin-side down and cook until brown, about 4 minutes.
4. Remove the chicken and set aside. Add the red onion and garlic and cook until the onions are translucent, about 5 minutes.
5. Strain the marinade and add it to the pot along with 4 cups water. Return the chicken to the pan and add potatoes; bring to a slow simmer.
6. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes.
7. Garnish with the fresh parsley and lime wedges.

Recipe Notes

*may omit potatoes and pair with Jasmine rice*
**Datu Puti Vinegar (Sukang Maasim) is my vinegar of choice and may be found at your local farmers market but you may substitute with distilled white vinegar.**
**I use Braggs liquid aminos instead of soy sauce because of allergies**