I’m not sure where my love for chicken adobo began, but I know that it is one of my all-time favorite dishes. There’s something about the combination of chicken, vinegar, soy sauce, and garlic that just works so well together. And when it’s served over a bed of rice? Even better.
This recipe is my go-to whenever I’m craving comfort food. It’s easy to make, and always hits the spot.
Chicken Adobo And Rice Recipe
4 to 6 servings
- 3 to 3 1/2 pounds bone-in, skin-on chicken legs and thighs (or 1 1/2 to 2 pounds boneless skinless chicken thighs)
- 1 medium yellow onion, sliced
- 4 cloves garlic, chopped
- 1/3 cup soy sauce (use low sodium soy sauce for less salt, or tamari for gluten-free)
- 3 tablespoons white vinegar (or rice vinegar for a milder flavor)
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 3 dried bay leaves
- 1 1/2 cups long grain white rice
- 1 1/2 cups water
- Thinly sliced green onions , to garnish the rice (optional )
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine chicken, onion, garlic, soy sauce, vinegar, brown sugar, peppercorns, and bay leaves. Mix well to coat chicken evenly.
- Spread mixture in a single layer in a baking dish. Bake for 45 minutes or until chicken is cooked through and tender.
- Meanwhile, cook rice according to package instructions. Once done cooking, fluff with a fork and stir in green onions (if desired). Serve chicken adobo over the rice
- Serving size: 1/4 recipe
- Calories: 320
- Fat: 7 g
- Saturated fat: 2 g
- Cholesterol: 96 mg
- Sodium: 1273 mg
- Carbohydrates: 32 g
- Fiber: 1 g
- Sugar 5 g
- Protein 28
What goes well with chicken adobo?
There are a few different sides that go great with chicken adobo. One classic option is rice, which soaks up all of the delicious sauce. Another option is quinoa, for a slightly healthier alternative. Or, if you’re feeling more comfort food-style, try mashed potatoes. A simple green salad is also a lovely option to lighten things up a bit. To really take your dish over the top, garnish it with chopped cilantro or scallions.
What is the difference between mexican and filipino adobo?
One of the most popular dishes in the Philippines is chicken adobo. Adobo is a dish that can be made with chicken, pork, beef, or seafood. The word “adobo” comes from the Spanish word “adobar” which means “to marinate.” Adobo is typically made by marinating meat in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns.
There are many different variations of adobo throughout Latin America and Southeast Asia. In Mexico, adobo is often made with beef tripe, hominy, lime, onions, oregano, broth, and red chili peppers. Filipino adobo usually includes sugar in the marinade for sweetness.
The main difference between Mexican and Filipino adobo is the spices used in the marinades that were native to each culture respectively. While both use vinegar to help tenderize the meat and give it flavor, soy sauce helps add umami depth of flavor while garlic provides a pungent aroma. Bay leaves lend a slightly sweet but earthy flavor while black peppercorns give just a touch of heat.
In Filipino adobo recipes sugar may be added for sweetness while Mexican recipes might call for charred chilies to give it a smoky flavor or yellow onion instead of white onion for extra color contrast.
What do you serve adobo with?
A side of rice, quinoa or mashed potatoes is a must. A simple citrusy green salad is a perfect side dish. Shredded raw carrot salad is also a great choice.
Is adobo filipino or spanish?
Adobo is a popular dish in the Philippines that features meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The word “adobo” is derived from the Spanish word “adobar,” which means “marinade.” Adobo dishes can be found throughout the Philippines and in other countries as well.
There are many different theories on how adobo became a part of Filipino cuisine. One theory suggests that adobo was introduced to the Philippines by Spanish colonists. Another theory suggests that adobo was already a part of Filipino culinary tradition before the arrival of the Spaniards. There is no definitive answer to how adobo became a part of Filipino cuisine, but it is clear that it has become one of the most beloved dishes in the country.
Chicken adobo is one of the most popular variations of this dish. It usually consists of chicken pieces cooked in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The chicken pieces are often served over rice and sprinkled with additional chopped garlic for extra flavor. This dish can be enjoyed as a meal or as an appetizer.