Chicken Adobo braised in vinegar, soy sauce, garlic, and onions. Hearty and delicious with a garlicky savory sauce, this classic Filipino stew is amazing with steamed rice.
When I tell family and friends that I now food blog for a living, everyone assumes all I do all day is cook. Yes, of course, the cooking, the photo taking, the photo editing and the recipe writing are a big chunk of the work involved but they’re really just the tip of what happens behind the scenes of managing a food blog.
Apart from testing and developing recipes, I spend a huge bulk of my time promoting on Facebook, Pinterest, and other social media channels and making sure the recipes rank well on Google. The higher the recipe places on Google search, the better the chance people searching for the recipe will click on the link to the site.
Every now and then I would Google what is called keywords to check which of my recipes landed on the first page and which ones need a bit more work to get there.
Today I googled chicken adobo. I flipped through at least 4 pages of results and I couldn’t find Kawaling Pinoy! It does take some time to rank for certain search terms, especially if there are plenty of blogs competing for the same keyword, but you would think a Filipino blog like Kawaling Pinoy would do well on a Filipino dish like adobong manok, right?
So, I logged in on my blog intending to edit and improve my post to help it place better on Google search only to realize I didn’t have a recipe for it yet! LMAO, how could I expect Kawaling Pinoy to show up on Google for chicken adobo when I don’t even have the recipe on the blog?
Chicken adobo is one of the many variations of the classic Filipino adobo. Like its pork counterpart, this chicken version is made by braising the meat in a mixture of soy sauce and vinegar. Onions, garlic, peppercorns, and bay leaves are added to amp up the flavor. It is not uncommon for cooks to add a small amount of sugar to balance the salty and tangy profile of the dish with a hint of sweetness.
This classic Filipino stew is an easy one-pot dish you can ready in no time and with basic pantry ingredients. Served with generous heaps of steamed rice, it makes for a truly satisfying meal.
Here are a couple of helpful tips for your next pot of adobo:
- Make sure to “cook off” the strong vinegar flavor by allowing it to boil uncovered and without stirring for a good few minutes before adding the marinade and water.
- Potatoes are optional but they’re a delicious way to extend the dish. I like to pan-fry and brown them first before adding to the adobo for better texture.
Watch the video to see how easy it is to make adobo in one pan:
- 2 large potatoes, peeled and sliced into rounds
- 1/4 cup soy sauce
- 1 head garlic, peeled and minced
- 1 onion, peeled and sliced thinly
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1/4 cup oil
- 1 whole (3 to 4 pounds) chicken, cut into serving parts
- 1/2 cup vinegar
- 1 cup water
- salt and pepper to taste
- In a bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid.
- In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
- Add chicken including onions, garlic, and bay leaves and cook, turning occasionally until chicken is lightly browned.
- Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 3 to 5 minutes. This is very important to "cook off" the vinegar taste.
- Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through. Season with salt and pepper to taste.
- Add potatoes and cook until potatoes are tender and sauce is reduced. Serve hot.