Can I use chicken breasts instead of thighs for Filipino Adobo Chicken?

While chicken thighs are recommended for their tenderness and juiciness, you can use chicken breasts in this recipe. However, chicken breasts may not be as juicy as thighs, so be sure to check the internal temperature to avoid overcooking. Thighs will yield a more flavorful and moist result.

Can I cook Filipino Adobo Chicken in a slow cooker?

Yes, you can easily make Filipino Adobo Chicken in a slow cooker. Simply add the marinated chicken and sauce to the slow cooker and cook on low for 6-7 hours. After cooking, broil the chicken for a few minutes to crisp the skin, and reduce the sauce on the stovetop if necessary.

What is the best vinegar to use for Filipino Adobo Chicken?

The classic Filipino version of Adobo uses white distilled vinegar, which provides the tanginess that defines the dish. However, you can experiment with other types of vinegar like rice vinegar or apple cider vinegar for slightly different flavors, though white vinegar is typically preferred for its neutral, sharp taste.

How do I store leftover Filipino Adobo Chicken?

Leftover Filipino Adobo Chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in the sauce for up to 2 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.

Filipino Adobo Chicken - Delicious and Easy Recipe

Name: Filipino Adobo Chicken
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Filipino
Ingredients: 6 chicken thighs, bone-in, skin-on; 1/2 cup soy sauce; 1/2 cup white vinegar; 4 cloves garlic, crushed; 1 tablespoon black peppercorns; 4 bay leaves

Description

Filipino Adobo Chicken is a flavorful dish marinated and cooked in a tangy sauce with whole peppercorns. A classic Filipino comfort food, it features tender chicken thighs braised in a savory mixture of vinegar, soy sauce, garlic, and bay leaves.

Ingredients

Scale

6 chicken thighs, bone-in, skin-on
1/2 cup soy sauce
1/2 cup white vinegar
4 cloves garlic, crushed
1 tablespoon black peppercorns
4 bay leaves

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Instructions

In a large bowl, combine soy sauce, vinegar, garlic, black peppercorns, and bay leaves. Add the chicken thighs and toss to coat. Cover and marinate for at least 4 hours (overnight is ideal).
Preheat your oven to 375°F (190°C).
Transfer the marinated chicken thighs to a large Dutch oven, skin side down, with the marinade. Cover and bake for 30 minutes.
After 30 minutes, uncover the Dutch oven, turn the chicken over, and bake for another 30 minutes, allowing the chicken to brown and the sauce to reduce.
Once the chicken is cooked, serve hot with steamed white rice.

Notes

For best results, marinate the chicken overnight to enhance the flavors.
If you prefer a spicier kick, add some red chili flakes during the marinating process.
Do not skip the bay leaves as they are essential for the authentic flavor of this dish.
Bone-in, skin-on chicken works best for this recipe, as it ensures a juicy and tender outcome.

Prep Time: 5 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: Filipino

Nutrition

Serving Size: 1 serving
Calories: 270 kcal
Sugar: 1g
Sodium: 1168mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 21g
Cholesterol: 111mg