Chicken Adobo Recipe

Chicken thighs: Bone-in, skin-on pieces that provide rich flavor and tenderness.

Soy sauce: Adds a salty, umami depth to the dish.

Vinegar: Provides the tangy contrast that balances the flavors.

Garlic: Crushed cloves that infuse the dish with aromatic intensity.

Black peppercorns: Whole peppercorns that add a subtle heat and complexity.

Bay leaves: Aromatic leaves that enhance the overall flavor profile.

To enhance the flavor of your chicken adobo, marinate the chicken thighs in the soy sauce, vinegar, and garlic mixture for at least 30 minutes before cooking. This allows the meat to absorb the seasonings more deeply, resulting in a more flavorful dish.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks have a similar texture and flavor profile, making them a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier taste but can still provide the necessary acidity.

• crushed garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of crushed garlic.

• black peppercorns - Substitute with ground black pepper: Ground black pepper can be used if whole peppercorns are not available, though it may slightly alter the texture.

• bay leaves - Substitute with thyme: Thyme can provide a similar earthy flavor, though it is more aromatic and less bitter than bay leaves.

• Allow the chicken adobo to cool to room temperature before storing. This prevents condensation and keeps the dish from becoming soggy.

• Transfer the chicken and sauce into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.

• For short-term storage, place the container in the refrigerator. The chicken adobo can be safely stored in the fridge for up to 3-4 days.

• For longer storage, consider freezing. Portion the chicken and sauce into freezer-safe bags or containers. This makes it easier to defrost only what you need.

• Label the containers with the date of storage. This helps you keep track of how long the chicken adobo has been stored.

• When ready to eat, thaw the frozen chicken adobo in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chicken adobo on the stovetop over medium heat. Add a splash of water or chicken broth if the sauce has thickened too much during storage.

• Alternatively, you can reheat in the microwave. Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally until heated through.

• To refresh the flavors, consider adding a splash of soy sauce or vinegar during reheating. This can help revive the dish and make it taste as good as new.

• Serve the reheated chicken adobo hot, paired with freshly cooked rice or steamed vegetables for a complete meal.

• For the stovetop method, place the chicken adobo in a saucepan over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through, about 10-15 minutes.
• To reheat in the oven, preheat your oven to 350°F (175°C). Place the chicken adobo in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until the chicken is heated through.
• For a quick microwave method, transfer the chicken adobo to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken adobo in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• For a more traditional approach, you can reheat the chicken adobo in a slow cooker. Set it on low and let it warm up for 1-2 hours, stirring occasionally. This method is perfect for maintaining the flavor and texture of the dish.

• Large pot: Used to combine and cook the chicken with the marinade ingredients.

• Measuring cups: Used to measure the soy sauce and vinegar accurately.

• Garlic crusher: Used to crush the garlic cloves for the marinade.

• Wooden spoon: Used to stir the ingredients in the pot.

• Separate pan: Used to brown the chicken after simmering, if desired.

• Tongs: Used to handle and turn the chicken pieces while browning.

• Lid: Used to cover the pot while simmering the chicken to ensure even cooking.

• Serving dish: Used to serve the finished chicken adobo.

• Knife: Used to trim any excess fat from the chicken thighs before cooking.

• Cutting board: Used as a surface to prepare the chicken and other ingredients.

• Strainer: Optional, used to strain the sauce if you prefer a smoother consistency.

Marinate overnight: Prepare the chicken and marinate it with soy sauce, vinegar, garlic, peppercorns, and bay leaves the night before to save time on the day of cooking.

Use a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for 6-8 hours. This method requires minimal supervision.

Pre-crush garlic: Crush the garlic in advance and store it in an airtight container to save prep time.

Batch cooking: Double the recipe and freeze half for a quick meal later. This way, you only need to cook once for multiple meals.