Easy Filipino Chicken Wing Adobo
When we think of Filipino cuisine, adobo and lumpia often come to mind. In Vietnamese cooking, we have a similar dish called cha gio, or fried spring rolls. Filipino adobo is akin to our fish sauce-braised dishes, such as Vietnamese ginger chicken. After several attempts, I’ve perfected my version of chicken adobo, which is straightforward yet bursting with flavor.
What is Filipino Adobo?
Adobo is one of the most celebrated dishes in the Philippines, known for its savory, tangy flavor and garlic aroma. Traditionally, meat is braised in a mixture of soy sauce and vinegar, seasoned with bay leaves, black pepper, and ample garlic. While pork is the conventional choice, I opted for chicken to create a lighter, quicker dish. This recipe offers a delightful change from my usual fish sauce-based meals.
Filipino Adobo: Brief History
Adobo has a rich history in the Philippines, dating back centuries. Before refrigeration, vinegar and salt were essential for food preservation. When the Spanish colonizers arrived, they named this cooking style “adobo,” derived from their term for marinade. The addition of soy sauce came later, influenced by Chinese culinary traditions.
Why I Love this Version
This recipe is designed to be simple, eliminating the need for pan-frying. Just marinate the chicken and braise everything in one pot, resulting in fewer dishes and less cleanup. I also incorporate a hint of oyster sauce to enhance the flavor without overshadowing the classic adobo taste.
For added color, I use dark soy sauce, which gives the dish a rich, caramel-brown finish. I keep the water content low, ensuring the sauce remains concentrated and flavorful, perfect for drizzling over hot, fluffy rice.
Ingredients for Chicken Adobo
To prepare this chicken adobo, gather the following ingredients:
- Chicken: Use large bite-sized pieces or chicken wings to avoid cutting. I use Costco’s chicken wings, which come in 6-pack sets, totaling about 3 lbs.
- Filipino soy sauce and cane vinegar: Datu Puti brand is preferred for authenticity, with Silver Swan as another popular option.
- Oyster sauce: Adds depth to the flavor.
- Sugar: Balances the vinegar and soy sauce; I use white granulated sugar.
- Dark soy sauce: Enhances color; if unavailable, substitute with dark brown sugar.
- Garlic: Essential for adobo; fresh and lightly smashed is best.
- Bay leaves: Imparts the classic adobo aroma.
- Ground black pepper: Adds a hint of spice.
- Water: Needed to cook the chicken and develop the sauce.
How to Make Chicken Adobo
It’s as easy as 1-2-3:
Step 1: Marinate
In a medium pot or tall skillet, combine the chicken, soy sauce, vinegar, sugar, oyster sauce, dark soy sauce, garlic, bay leaves, ground black pepper, and water. Toss everything until the chicken is well coated and let it marinate for 30 minutes (or one hour for larger pieces).
Step 2: Braise
Bring the pot to a boil over medium heat. Once boiling, reduce to a low simmer and cover. Braise for 20 minutes, tossing halfway through for even cooking. After 20 minutes, uncover and simmer until the sauce slightly reduces.
Step 3: Finish
When ready to serve, remove and discard the bay leaves. Garnish with thinly sliced green onions if desired, and serve with steamed rice for a balanced meal.
Storage & Reheating
If you have leftovers, store them in the fridge for up to 4 days. To reheat, warm on the stovetop or in a microwave-safe bowl until heated through. Adobo actually tastes even better the next day, making it perfect for meal prep or work lunches.
