Adobo Chicken is the national dish of the Phillipines. I’m so glad I tried it! I first learned about this through this article in the NY Times, claiming it was one of the must try chicken dishes in the world. It was so right!
The flavours are sweet, sour and nutty. It tastes a little bit like a delicious satay sauce, yet with more of a fresh note from the vinegar. I was a little concerned about cooking in so much vinegar, but it mellows nicely through the cooking process. So do the 10 whole garlic cloves. Don’t be scared of those! Braised garlic becomes soft and mellow. And the sauce with this dish is so velvety and rich from the coconut milk.
Perhaps the best thing of all about this dish is how simple and easy it is, and with few ingredients. You marinate the chicken thighs in the sauce, and then braise them in the sauce for 30 minutes. And dinner is done. The chicken is so soft after it braises in the sauce, it literally melts in your mouth. Both my baby and 3 year old loved this, and the older one didn’t resist, right from the start! I think that is because there was nothing unusual for him to protest: it looks like chicken with a simple, clean sauce.
A couple of changes I made to the recipe: I decreased the vinegar by half a cup. I added honey instead of sugar. I didn’t add the birds eye chilis that the original recipe called for, as I’m always conscious of cooking for kids. However I could see that would make this even more delicious!
Here is your Adobo Chicken Recipe:
- 8-10 boneless skinless chicken thighs
- 1 cup coconut cream
- 10 cloves of garlic, whole
- 1 cup rice vinegar
- 1 tbsp honey
- ¼ cup dark soy sauce
- 3 bay leaves
- black pepper
- 1 spring onion, finely chopped
- Place the chicken, coconut milk, garlic, vinegar, honey, soy, bay leaves and pepper in a large container to marinate for 2 hours at least, or preferably overnight.
- When ready to cook, bring every thing slowly up to boil in a large pot. Keep at a low boil until the chicken is cooked through and softly braised, about 30 - 40 minutes.
- Garnish with chopped spring onion. Serve with rice and a green vegetable.