{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Delicious Lemon Herb Roasted Chicken”,”author”:{“@type”:”Person”,”name”:”Recipe Expert”},”datePublished”:”2024-01-24″,”description”:”A simple yet flavorful roasted chicken recipe infused with bright lemon and aromatic herbs. Perfect for a weeknight dinner or a special occasion. Easy to prepare and utterly delicious!”,”prepTime”:”PT20M”,”cookTime”:”PT60M”,”totalTime”:”PT1H20M”,”recipeYield”:”6 servings”,”recipeCategory”:”Entree”,”recipeCuisine”:”American”,”nutrition”:{“@type”:”NutritionInformation”,”calories”:”350 kcal”,”fatContent”:”20 g”,”saturatedFatContent”:”5 g”,”cholesterolContent”:”150 mg”,”sodiumContent”:”200 mg”,”carbohydrateContent”:”5 g”,”fiberContent”:”1 g”,”sugarContent”:”2 g”,”proteinContent”:”35 g”},”recipeIngredient”:[“1 whole chicken (about 3-4 lbs)”,”1 lemon, halved”,”4 sprigs fresh rosemary”,”4 sprigs fresh thyme”,”2 cloves garlic, minced”,”2 tablespoons olive oil”,”1 teaspoon salt”,”1/2 teaspoon black pepper”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Preheat oven to 400°F (200°C).”},{“@type”:”HowToStep”,”text”:”Rinse the chicken and pat it dry with paper towels.”},{“@type”:”HowToStep”,”text”:”In a small bowl, combine minced garlic, olive oil, salt, and pepper.”},{“@type”:”HowToStep”,”text”:”Rub the mixture all over the chicken, including under the skin of the breast.”},{“@type”:”HowToStep”,”text”:”Place lemon halves, rosemary, and thyme inside the chicken cavity.”},{“@type”:”HowToStep”,”text”:”Place the chicken in a roasting pan and roast for 60 minutes, or until the internal temperature reaches 165°F (74°C).”},{“@type”:”HowToStep”,”text”:”Let the chicken rest for 10 minutes before carving and serving.”}]}

Authentic Chicken Adobo: A Filipino Culinary Staple

Chicken Adobo is arguably the most well-known and beloved Filipino dish. It’s a flavorful, savory, and slightly tangy stew that perfectly embodies the essence of Filipino cuisine. This recipe provides a step-by-step guide to creating an authentic and delicious Chicken Adobo that will transport you straight to the Philippines.

What is Chicken Adobo?

Adobo is more than just a dish; it’s a cooking process. The word “adobar” in Spanish means “to marinade” or “to pickle.” In the Philippines, adobo refers to a cooking method where meat (traditionally chicken or pork) is braised in a sauce of soy sauce, vinegar, garlic, peppercorns, and bay leaves. This technique not only imparts a rich and complex flavor but also acts as a natural preservative, a crucial aspect before refrigeration was readily available.

The exact origins of Adobo are shrouded in history, but it’s believed to pre-date Spanish colonization. Filipinos had long used vinegar and salt to preserve food. When the Spanish arrived, they observed this method and called it “adobar” due to its similarity to Spanish marinades. Over time, soy sauce was incorporated, likely influenced by Chinese traders, further evolving the dish into what we know today.

Flavor Profile

Chicken Adobo offers a delightful balance of flavors. The soy sauce provides a deep umami richness and saltiness, while the vinegar adds a characteristic tanginess that cuts through the richness. Garlic infuses the dish with a pungent aroma and flavor, and the peppercorns contribute a subtle warmth and spice. Bay leaves add a fragrant herbal note that ties everything together. The result is a savory, tangy, garlicky, and slightly sweet dish that is incredibly satisfying.

Why This Recipe Works

This recipe focuses on achieving the perfect balance of flavors and tender, juicy chicken. We use a combination of both white and dark meat for optimal flavor and texture. The key is to allow the chicken to marinate for at least 30 minutes, allowing the flavors to penetrate deeply. We also emphasize slow braising, which tenderizes the chicken and allows the sauce to thicken and become more concentrated.

Ingredients You’ll Need

• 2 lbs chicken pieces (thighs and drumsticks preferred, or a mix of white and dark meat)
• 1/2 cup soy sauce (preferably Filipino soy sauce, but regular soy sauce works too)
• 1/4 cup white vinegar (or cane vinegar for a more authentic flavor)
• 1 head garlic, minced (about 10-12 cloves)
• 1 tablespoon whole black peppercorns, lightly crushed
• 2-3 bay leaves
• 1 tablespoon vegetable oil
• 1 cup water
• 1 tablespoon brown sugar (optional, for a touch of sweetness)
• Cooked rice, for serving

Step-by-Step Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces, soy sauce, vinegar, minced garlic, crushed peppercorns, and bay leaves. Mix well to ensure all the chicken is coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.
2. Sear the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade. Sear the chicken on all sides until lightly browned. This step helps to develop a deeper flavor. Work in batches to avoid overcrowding the pot.
3. Braise the Chicken: Once the chicken is seared, pour the reserved marinade into the pot. Add the water and brown sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
4. Reduce the Sauce: Remove the chicken pieces from the pot and set aside. Increase the heat to medium and let the sauce simmer uncovered for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Return Chicken to Sauce: Return the chicken pieces to the pot and toss to coat them in the thickened sauce. Simmer for another 5 minutes to allow the chicken to absorb the sauce’s flavor.
6. Serve: Serve the Chicken Adobo hot over steamed rice. Garnish with chopped green onions or parsley, if desired.

Tips and Variations

• Use Bone-In, Skin-On Chicken: For the most flavorful Adobo, use bone-in, skin-on chicken pieces. The bones and skin add richness to the sauce.
• Adjust the Vinegar: The amount of vinegar can be adjusted to your preference. If you prefer a less tangy Adobo, reduce the amount of vinegar slightly.
• Add Sugar: A little bit of sugar (brown or white) can help to balance the acidity of the vinegar and enhance the overall flavor.
• Make it Spicy: Add a few dried chili peppers or a pinch of chili flakes to the marinade for a spicy kick.
• Add Potatoes or Eggs: Some variations of Adobo include potatoes or hard-boiled eggs. Add them to the pot during the last 20 minutes of cooking time.
• Pork Adobo: You can easily adapt this recipe to make Pork Adobo. Simply substitute the chicken with pork belly or pork shoulder, cut into 2-inch cubes. The cooking time may need to be adjusted depending on the cut of pork used.
• Chicken and Pork Adobo: Combine both chicken and pork for a delicious and hearty Adobo.
• Adobo Flakes: Shred the cooked chicken and pan-fry it until crispy for Adobo Flakes, a popular topping for rice bowls and salads.
• Vinegar Type: While white vinegar is most commonly used, cane vinegar (sukang iloko) is considered the most authentic choice and adds a unique flavor profile.

Serving Suggestions

Chicken Adobo is best served hot over steamed rice. The flavorful sauce is perfect for soaking into the rice. It can also be served with a side of steamed vegetables, such as Green Beans or bok choy, to balance the richness of the dish. A simple green salad can also be a refreshing accompaniment.

Storage Instructions

Chicken Adobo stores very well in the refrigerator. In fact, it often tastes even better the next day as the flavors meld together. Store leftover Adobo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Conclusion

Chicken Adobo is a true testament to the rich culinary heritage of the Philippines. With its savory, tangy, and garlicky flavors, it’s a dish that is sure to please. This recipe provides a simple and straightforward way to create an authentic and delicious Chicken Adobo that you can enjoy at home. So gather your ingredients, follow the steps, and experience the taste of the Philippines!

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Authentic Chicken Adobo

A flavorful and authentic Filipino Chicken Adobo recipe. Tender chicken braised in a savory, tangy, and garlicky sauce of soy sauce, vinegar, garlic, peppercorns, and bay leaves.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 lbs Chicken pieces (thighs and drumsticks) Bone-in, skin-on preferred
• 0.5 cup Soy sauce Filipino soy sauce preferred
• 0.25 cup White vinegar Or cane vinegar
• 1 head Garlic Minced (about 10-12 cloves)
• 1 tablespoon Whole black peppercorns Lightly crushed
• 2 Bay leaves
• 1 tablespoon Vegetable oil
• 1 cup Water
• 1 tablespoon Brown sugar Optional

Instructions

 

Preparation Steps

• In a large bowl, combine the chicken pieces, soy sauce, vinegar, minced garlic, crushed peppercorns, and bay leaves. Mix well to ensure all the chicken is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade. Sear the chicken on all sides until lightly browned. Work in batches to avoid overcrowding the pot.
• Once the chicken is seared, pour the reserved marinade into the pot. Add the water and brown sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
• Remove the chicken pieces from the pot and set aside. Increase the heat to medium and let the sauce simmer uncovered for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
• Return the chicken pieces to the pot and toss to coat them in the thickened sauce. Simmer for another 5 minutes to allow the chicken to absorb the sauce's flavor.
• Serve hot over steamed rice. Garnish with chopped green onions or parsley, if desired.

Notes

Chicken Adobo stores very well in the refrigerator. It often tastes even better the next day as the flavors meld together. Store leftover Adobo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.