Description
Roscoe’s legendary Chicken Adobo blends Filipino culinary magic with soul food passion, creating a mouthwatering masterpiece of tangy, tender chicken. Succulent meat marinated in vinegar and soy sauce promises a flavor journey that connects cultures and delights hungry diners.
Ingredients
Scale
Meat and Protein:
- 4 pieces chicken thighs or drumsticks
Liquid Seasonings:
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
Aromatics and Spices:
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons sugar
Instructions
- Prepare the marinade by mixing soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns in a large bowl. Submerge chicken pieces completely and refrigerate for 30 minutes to overnight for enhanced flavor penetration.
- Preheat a large skillet or pot with oil over medium-high heat. Carefully remove chicken from marinade, reserving liquid, and brown each piece until golden and crispy on all sides, approximately 3-4 minutes per side.
- Pour the reserved marinade into the skillet with browned chicken. Add minimal water if needed to partially cover the meat. Reduce heat to low and let the chicken simmer gently, allowing flavors to meld and chicken to become tender, about 35-45 minutes.
- For intensified sauce, carefully remove chicken pieces and increase heat to medium-high. Reduce cooking liquid until slightly thickened and glossy, stirring occasionally to prevent burning.
- Return chicken to the reduced sauce, coating each piece thoroughly. The sauce should cling to the meat, creating a rich, glossy finish.
- Serve hot alongside steamed white rice to soak up the flavorful sauce. Optional: Briefly fry chicken after simmering for extra crispy exterior.
- For adventurous variations, consider adding coconut milk for creaminess, red pepper flakes for heat, or experiment with pork as an alternative protein.
Notes
- Enhance marination time to develop deeper, more complex flavors by letting chicken sit in the marinade overnight in the refrigerator.
- Balance tanginess by adjusting vinegar-to-soy sauce ratio, ensuring the sauce isn’t too sharp or overpowering.
- Prevent dry chicken by maintaining low, consistent heat during simmering and avoiding overcooking.
- Create gluten-free version by using tamari or coconut aminos instead of traditional soy sauce.
- Prep Time: 30 minutes (or overnight)
- Cook Time: 30-40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 90 mg