Chicken Adobo
This past weekend, I saw the effects of the chicken wing shortage that was reported earlier this year.
I was all set to grill wings for a last-minute July 4th/Birthday gathering, but one look at the Trader Joe's meat department derailed my plans. Brooklyn Fare didn't have wings either. Or Associated Supermarket. Forget shrimp. Chicken wings may be this season's most sought-after commodity.
What every store had, however, was plenty of chicken thighs. At ridiculously low prices. It'll set you back $1.99/lb for "natural, hormone-free" chicken, and just a bit more for the organic, free-range variety. Legs and thighs may be awkward to pass around while sipping a beer outdoors or pretending to care about the World Cup, but are perfect for a braising dish I like to make even in the summer.
I posted a recipe last year for pork adobo. But it is the chicken version that I make again and again (and again and again.) I first learned to make this Filipino dish from an ex-roommate. Certain friends have gotten sick of it after the 20th time, so now I learn to space out my cooking of it. Instead of twice a week, I'll indulge in my craving twice a season.
But with the wing shortage and chicken thigh abundance spreading across the country, chicken adobo will make a comeback as my go-to comfort food dish. First of all, who doesn't like braised chicken? (Heartless people, that's who.) Second, the 30 minutes of braising will give your kitchen this wonderful cidery, soy aroma, and make it smell like a rustic hearth somewhere in the vicinity of the Spice Islands (just imagine). Third, the dish tastes even more amazing reheated. Like tonight. When I blast the AC and rewatch the first season of Mad Men.
Chicken adobo + Don Draper & Co. circa 2007. An evening of revisiting old friends.
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Chicken Adobo
Serves 4
1 1/2 to 2 pounds chicken legs or thighs
2 tablespoons vegetable oil
1 large onion, chopped or
2 cloves garlic, minced
1/4 cup white or apple cider vinegar
1/4 cup soy sauce
1/2 cup water
3 tablespoons honey
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1. With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.) In a large wok or skillet, heat oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.
2. Add the onions over the chicken. Pour the vinegar, soy sauce, and water over everything and bring to a simmer. Add the honey, bay leaf, paprika, and pepper. Allow everything to simmer for 20 to 30 minutes. Enjoy the aroma.
3. Serve hot over rice and vegetable sides.
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More chicken recipes:
Spicy Chicken in Black Bean Sauce
Spicy Wok-Fried Chicken with Chili (Lazi jiding)
I've never had Chicken Adobo
I've never had Chicken Adobo before! It sounds quite interesting... but mainly it's the name that amuses me :P
Wei-Wei
Love Chicken Adobo
A nice hot plate of chicken adobo laddled over a steaming bed of white rice.... Yum! Vinegar and Soy Sauce are simply a kismet combination! :)
Although I have never put honey in my recipe... But with it being so good in my oriental sauces, I am sure its a wonderful addition.
I ADORE chicken adobo!
I ADORE chicken adobo!
YUM!
This chicken dish looks fantastic. Great photo!
I Like Adobo!
I have not had adobo since leaving the Philippines almost a year ago, I forgot how much I miss it. Thanks for this recipe, I'm going to try it out next weekend!
I made this tonight and we
I made this tonight and we all enjoyed it! My 4 y/o asked for seconds. It is a nice, uncomplicated recipe for chicken adobo compared to others I have seen....and it delivers.
thanks!
Jen - Thanks! So glad you
Jen - Thanks! So glad you enjoyed it. I agree...the simplicity is what makes me go back to it again and again.
Hmm...your adobo version
Hmm...your adobo version seems a bit *sweet* with the addition of honey. Most versions from the Philippines have more vinegar than soy sauce and no sweetener. Then again, there are as many versions of adobo as there are Filipino cooks. My grandmother alone cooks up five different versions on top of the regular recipe from our town!
If I'm not mistaken, your version is closer to that which many here call "Chinese adobo," because of the addition of sweeteners (honey and onions) and the abundance of soy sauce.
The addition of paprika isn't quite common, although in the port city of Batangas, they color their version with fresh turmeric which gives it a '60s bright orange hue!
There's white adobo from Pampanga which has no soy sauce at all. There is "Southern" adobo which has coconut milk and green chilies. There is kalamansi adobo which substitutes the juice of the local lemon (kalamansi) for vinegar. And also tomato adobo.
One last thing, one traditional way of serving this is to top it over steamed white rice then wrap it in banana leaves. Sides include diced ripe tomatoes and sauteed shrimp paste. Cheers!
recipe feature
Hi Diane!
What a simply delicious recipe! I would love to feature it on my site www.canigettherecipe.com with full links and credits back to you if you are keen! Please let me know. All the best!
Just made this last night!
Just made this last night! The flavors came out nice and tangy, and you're right, perfect for leftovers the next day!
great adobo!
This adobo recipe looks good and is making my mouth water! One thing that you might want to try is to "sear" the chicken after braising it (which is the more traditional way of making adobo). It's kinda backwards than western style cooking but I think it makes the chicken more ooey-gooey.
I'm glad to see Filipino food in non-Filipino kitchens!
Yummy!
Hey you! Thanks for the inspiration. I will defo try it out, it looks great, makes me slobber just by having a look at the pic. Did you take it yourself? Oh, and what do you recommend to accompany the chicken? Maybe rice with some cooked vegetables?
Definitely rice for soaking
Definitely rice for soaking up the rich sauce. As for the vegetables to go with this, some of my favorites are broccoli, Chinese broccoli, or spinach.
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