This Spiced Filipino Adobo with Chicken recipe is easy to make and has become an instant family favorite. I cannot wait to share it with friends as soon as the lockdown is over. We made it with it a more earthy mix, and we are extremely impressed with the flavors. Oh, it smells a-ma-zing!
This recipe is spicier than the traditional mild Filipino dish and it is inspired by the Science of Spice Book written by Dr Stuart Farrimond, a solid book, highly recommend it.
What are the Ingredient Substitutes for Filipino Adobo?
The ingredients of the Filipino adobo are already listed in the recipe card below so here are just the substitutes for you to check your pantry.
- You can replace chicken thighs with bone and skin with chicken breast but make sure to brine before starting and do not forget that chicken breast will not be as juicy as the chicken thighs. Mixing chicken cuts will be a better option.
- Dark brown sugar with muscovado or palm sugar or white sugar
- Dark soy sauce with or all-purpose soy sauce
- Chicken stock with chicken tablet and water
- White wine vinegar with coconut vinegar or tamarind water and lemongrass
How to cook Filipino Adobo with Chicken?
- Use a heavy based pot or a wok. Make sure to arrange a lid.
- You can use a pressure cooker and use it as a pressure cooker for the initial cooking and then just like a normal pot for letting it to simmer to reduce the stock. This way the total cooking time will be reduced to half an hour.
- You can cook in a slow cooker, as it needs about an hour of simmering.
- Start with preparing the spice mix, you will need a mortar and pestle.
- Then move on to cooking.
- I do not suggest pre-marinating as the chicken cooks fast anyway and letting it simmer for 45 minutes will make it juicy enough.
- Add the oil and the spice paste. Saute until the garlic and the ginger leave out their aroma.
- Toss in the chopped onion and the sugar, cook until the onions are translucent and start to caramelize.
- Add the chicken thighs and mix well making sure that the chicken is well coated with the spice mix.
- Pour the vinegar, soy sauce and chicken stock in a measuring jug and add all together to the chicken thighs. Also, put in the bay leaves. Cover the lid.
- First bring to boil over high heat and then reduce to simmer for about an hour, until the meat is tender and the stock has reduced.
- Check the internal temperature of chicken thighs to reach 74° Celsius (165° F).
- Once the sauce is reduced it will have a sticky caramel texture.
- The sauce is tasty anyway. If you want it to caramelize turn the heat higher to reduce the sauce.
- And you are all done.
How to make this Filipino Adobo Vegan?
You can replace chicken with vegetable chunks such as potatoes or butternut squash or even tofu to turn this dish into a vegan version. You can also add asparagus in the last few minutes and some green beans as well. Make sure to reduce the cooking time according to your pick.
What to serve with Adobo?
Steamed rice and steamed vegetables make the adobo meal complete. Then a juicy salad or borek will be nice to have too. If you have left overs turn it into an Adobo fried rice or use the stock as a pasta sauce.
This recipe is so good, I hope it will be a staple recipe for you too. I cannot wait to make it again. Enjoy!
Spiced Filipino Adobo with Chicken Recipe
Ingredients
- 1 kilogram chicken thighs with skin and bones (2.2 lbs)
- 1 onion peeled and finely chopped
- 6 garlic cloves
- 3 bay leaves
- 1 tablespoon fresh root ginger
- 2 tablespoons dark brown sugar
- 2 tablespoon coconut oil
- 80 millilitres white vine vinegar
- 80 milliliters dark soy sauce
- 250 millilitres chicken stock
Spice mix
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 1 teaspoon black peppercorns
Instructions
Spice Mix
- Place the ingredients listed under spice mix in a pestle and mortar and grind until the spices are reduced to well particles.
- Add the peeled garlic cloes and the ginger and beat to obtain a paste.
Cooking
- Use a heavy based pot or a wok and heat it on medium heat. Add the oil and the spice paste. Saute until the garlic and the ginger leave out their aroma.
- Toss in the chopped onion and the sugar, cook until the onions are translucent and start to caramelize.
- Add the chicken thighs and mix well making sure that the chicken is well coated with the spice mix.
- Pour the vinegar, soy sauce and the chicken stock in a measuring jug and add altogether on to the chicken thighs. Also put in the bay leaves. Cover the lid.
- First bring to boil over medium-high heat and then reduce heat to let simmer for about an hour, until the meat is tender and the stock has reduced.
- Check internal temperature of chicken thighs to reach 74° Celsius (165° F).
- Once the sauce is reduced it will have a sticky caramel texture.
- The sauce is tasty any way. If you want it to caramelize turn the heat higher to reduce the sauce.
- Serve warm.
Notes
- Dark brown sugar with muscovado or palm sugar or white sugar
- Dark soy sauce with all purpose soy sauce or coconut aminos
- Chicken stock with chicken tablet and water
- White vine vinegar with coconut vinegar or tamarind water and lemongrass
- You can replace chicken with vegetable chunks such as potatoes or butternut squash or tofu to turn this dish to a vegan version. Make sure to reduce cooking time according to your pick.
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