Adobo, a popular dish in the Philippines, involves simmering meat with a tangy, sour sauce that contains vinegar, soy, garlic and other spices such as bay leaves and pepper. Adobo can be made in many different ways, but I personally prefer a regional version with coconut milk and chicken, which was inspired by Filipino chef Romy Dorotan of Purple Yam, Brooklyn. Coconut milk adds a creamy texture and balances the vinegar’s tanginess. The dish is still tangy but all the flavors work together to make a satisfying and delicious meal. If you want to enjoy the best chicken adobo, serve the chicken over fragrant rice, which will soak up all the delicious sauce. You can also add vegetables, like roasted carrots and asparagus, to the dish. Whether you’re a fan of Filipino cuisine or just looking for a new and exciting recipe to try, chicken adobo is sure to impress!
What You’ll Need To Make Chicken Adobo
Begin by trimming the chicken thighs: cut off any excess fat or flaps of skin with kitchen shears (it’s much easier than using a knife). If you’d like to use a whole cut up chicken, go right ahead. Drumsticks and skin-on, bone-in chicken would work as well.