Chicken Adobo Recipe

Chicken thighs: Bone-in and skin-on pieces provide the best flavor and texture.

Soy sauce: A salty, umami-rich liquid that forms the base of the marinade.

Vinegar: Adds tanginess; cane vinegar is preferred for authenticity.

Garlic: Crushed cloves infuse the dish with aromatic flavor.

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

Bay leaves: These leaves impart a slightly floral, herbal note.

Water: Used to adjust the consistency of the sauce.

When marinating the chicken, make sure to massage the soy sauce and garlic mixture into the meat. This helps the flavors penetrate deeper, resulting in a more flavorful adobo. Additionally, when simmering, occasionally spoon the sauce over the chicken to ensure even cooking and flavor distribution.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on pork shoulder: Pork shoulder has a similar texture and flavor profile when cooked, making it a good alternative for chicken in adobo.

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

• white or cane vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly different but pleasant flavor to the adobo.

• crushed garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used, though it may not provide the same depth of flavor.

• black peppercorns - Substitute with white peppercorns: White peppercorns can provide a similar heat and flavor, though they are slightly milder.

• bay leaves - Substitute with oregano: Oregano can provide a different but complementary herbal note to the adobo.

• water - Substitute with chicken broth: Using chicken broth instead of water can add more depth and richness to the dish.

• Allow the chicken adobo to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy chicken and diluted sauce.
• Transfer the chicken and sauce into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume the chicken adobo within 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, place the cooled chicken adobo in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, ensure that the chicken pieces are submerged in the sauce. This helps prevent freezer burn and keeps the meat moist.
• To reheat refrigerated chicken adobo, transfer it to a pot and warm over medium heat until heated through. You can also use a microwave, but be sure to cover the dish to avoid splatters.
• For frozen chicken adobo, thaw it in the refrigerator overnight. Once thawed, reheat in a pot over medium heat until it reaches the desired temperature.
• If the sauce has thickened too much during storage, add a splash of water or chicken broth to achieve the desired consistency while reheating.
• Enjoy your reheated chicken adobo with freshly steamed rice, and savor the rich, savory flavors that have developed over time.

• For the stovetop method, place the leftover chicken adobo in a saucepan or skillet. Add a splash of water or chicken broth to prevent it from drying out. Heat over medium-low heat, stirring occasionally, until the chicken is warmed through and the sauce is bubbling gently.

• For the microwave method, transfer the chicken adobo to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the chicken is hot and the sauce is evenly heated.

• For the oven method, preheat your oven to 350°F (175°C). Place the leftover chicken adobo in an oven-safe dish and cover with aluminum foil. Bake for about 20 minutes or until the chicken is heated through. If the sauce seems too thick, add a bit of water or chicken broth before reheating.

• For the air fryer method, preheat your air fryer to 350°F (175°C). Place the chicken adobo in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until the chicken is warmed through and the skin is slightly crispy.

• For the slow cooker method, place the leftover chicken adobo in the slow cooker. Add a little water or chicken broth to keep it moist. Cover and cook on low for 1-2 hours, or until the chicken is thoroughly heated.

• Large pot: To marinate and cook the chicken with all the ingredients.

• Measuring cups: To measure the soy sauce, vinegar, and water accurately.

• Garlic crusher: To crush the garlic cloves for marination.

• Tongs: To handle and remove the chicken from the pot.

• Wooden spoon: To stir the ingredients and ensure even cooking.

• Lid: To cover the pot while simmering the chicken.

• Cutting board: To prepare and crush the garlic cloves.

• Knife: To crush the garlic cloves.

• Serving dish: To serve the chicken adobo once it's ready.

• Rice cooker: To prepare the steamed rice to accompany the chicken adobo.

Marinate overnight: Prepare the chicken and marinade the night before to save time on cooking day.

Use a pressure cooker: Cut down cooking time by using a pressure cooker to tenderize the chicken faster.

Pre-crush garlic: Crush garlic in bulk and store in the fridge for quick use.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-measure ingredients: Measure out soy sauce, vinegar, and other ingredients in advance.