Creamy Chicken Adobo
Creamy Chicken Adobo is a rich and flavorful Filipino dish made with tender chicken simmered in a savory blend of soy sauce, vinegar, garlic, and spices. This version adds a creamy twist with optional coconut milk, creating a perfect balance of tangy, salty, and slightly sweet flavors. It's a comforting and satisfying dish best served with steamed rice, perfect for any meal.
Ingredients
- 1.5-2 lbs. Chicken legs or any preferred chicken parts, cut into serving pieces
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 onion, sliced
- 1/2 cup water
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1-inch piece of ginger, sliced
- Cooking oil
- Salt and pepper to taste
Instructions
- n a bowl, combine the chicken pieces with minced garlic, whole peppercorns, sliced onion, and soy sauce. Mix well to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes. For a more flavorful dish, marinate overnight.
- After marinating, drain the chicken in a colander over a bowl to reserve the marinade liquid. Set aside both the chicken and the liquid separately.
- Heat 2 tablespoons of cooking oil in a large pan or Dutch oven over medium-high heat. Sear the marinated chicken pieces in batches until golden brown on all sides (about 3-4 minutes per side). Remove the chicken and set aside.
- In the same pan, add a bit more oil if needed. Sauté the sliced onion and ginger until the onion becomes translucent and starts to caramelize (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
- Return the seared chicken to the pan. Pour in the reserved marinade liquid along with 1/2 cup of water, or substitute water with coconut milk for a creamy texture and subtle sweetness. Add bay leaves and bring the mixture to a boil.Optional Note: Adding coconut milk enriches the sauce and adds a creamy texture. Adjust the amount based on your preferred level of richness.
- Once boiling, reduce the heat to low and cover the pan. Let the chicken simmer for 20-30 minutes, or until it is tender and fully cooked. Stir occasionally to ensure even cooking and prevent sticking.
- Taste the sauce and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Serve with steamed rice and enjoy.
Video
Notes
- Sear the Chicken for Extra Flavor: Browning the chicken before simmering locks in the flavor and gives the dish a rich, deep taste. It also enhances the texture, making the chicken slightly crispy on the outside while keeping it tender inside.
- Marinate for More Flavor: If you have time, marinate the chicken in soy sauce, garlic, and spices overnight. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful adobo.
- Use Bone-In Chicken: Cooking with bone-in chicken parts (like legs or thighs) adds more flavor to the adobo, as the bones release additional richness when simmered.
- Coconut Milk for Creaminess: For a creamy version, use coconut milk to replace some or all of the water in the recipe. This adds a subtle sweetness and smooth texture to the dish, making it richer and more indulgent.
Nutrition
Calories: 1134kcalCarbohydrates: 9.98gProtein: 67.38gFat: 86.43g
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