Filipino Hen Adobo recipe is a traditional and a nationwide dish of the Philippines, its recognition reached different nations quickly. When you’ve got hen thighs, vinegar, soy sauce, and black peppercorns, you may make this adobo recipe very quickly! Make it for dinner and get pleasure from juicy hen smothered in a savory and candy glaze that goes rather well with white rice or noodles.
I’ve included a video to point out you simply how easy it’s to make this dish.
What’s Filipino Hen Adobo Recipe?
For those who by no means had Filipino Hen Adobo, then you may be glad that you’ve found its recipe. It’s a traditional dish from the delicacies of the Philippines. The components are fundamental and easy, however hen adobo has a couple of other ways of cooking it. Some marinate the hen with soy sauce and peppercorns, others prepare dinner the hen with pores and skin, and in some recipes, brown sugar is omitted. Oh, and also you’ll be stunned once you learn extra on how one can retailer Filipino hen adobo!
The Origin of Filipino Hen Adobo Recipe
Filipinos prepare dinner a few of their meals utilizing vinegar to maintain the meals recent so long as doable regardless of the tropical local weather the Philippines is thought for. Vinegar is principally added in seafood dishes and hen to keep up the flavour; the vinegar not solely preserves the freshness of the dish, however for some dishes, it really enhances the flavour with time; therefore the leftover doesn’t style like a leftover!
Brown or marinate the hen?
Some hen adobo recipes name for marinating the hen in soy sauce, garlic, and black peppercorns for an hour or two. I perceive that marination brings out extra taste from the hen. Nonetheless, I additionally observed that the strategy I take advantage of on this recipe, which is browning, not solely enhances the style, however the hen absorbs all of the flavors from the sauce whereas cooking. As a substitute of ready for 2 hours or three for the hen to marinate, you possibly can have your dinner prepared on the desk inside 35 minutes.
What hen adobo tastes like
I’m certain you might be fearful concerning the variety of peppercorns within the recipe, however soy sauce and vinegar cut back the warmth and produce out extra taste from the peppercorns. Since we’re not crushing them, you possibly can take away them out of your plate after serving if you want. The hen adobo’s taste will remind you a little bit of Hen Teriyaki as soon as that soy sauce and a touch of sweetness hit you.
You possibly can attempt my Hen Teriyaki Skewers; you’ll prepare dinner it on the stovetop with a grilled hen taste. I’ve a video information too!
Filipino Hen Adobo Substances
Hen thighs – I’ve used skinless, boneless hen thighs because it cooks comparatively rapidly. You’ll discover that the hen thighs within the video look small is as a result of I’ve used farm-raised natural hen! It’s a lot flavorful than the store-bought hen. You possibly can go for hen drumsticks and hen breast; for how one can prepare dinner Filipino hen adobo utilizing hen breast, please learn the notes within the recipe card beneath.
Soy sauce – No want for darkish soy sauce. Go for normal all-purpose soy sauce, and it’s finest to make use of the one with low sodium.
White vinegar – The genuine recipe requires cane vinegar constituted of sugar cane and is well-liked within the Philippines. Nonetheless, I’ve used white vinegar, and it was good. You may as well use rice vinegar. Don’t worry; the pungent odor will tone down whereas cooking.
Black peppercorns – You possibly can’t skip this spice; in truth, it helps eradicate any odor from the hen and make the sauce flavorful. I’ve used freshly floor and complete peppercorns.
Cooking oil – I wouldn’t use olive oil; though you possibly can, you need to use a flavorless oil to benefit from the completely different flavors from the components.
Garlic – Use recent garlic, ideally freshly crushed garlic.
Onion – I at all times go for pink onions as a result of it has plenty of flavors and I prepare dinner many Indian dishes, and it requires pink onions, so it’s
Sugar – Brown sugar is what’s advisable for this recipe, however you should use white sugar. We add sugar to steadiness the extraordinary flavors coming from the soy sauce and vinegar.
Bay leaves – I typically add it and different instances neglect to. Actually, I didn’t discover a lot distinction so, you possibly can add or skip it.
How one can make Filipino Hen Adobo
Put together the sauce: In a small bowl, combine the soy sauce, white vinegar, water, and brown sugar. Set this combination apart.
Sear the hen: We wish the hen to remain tender all through the cooking course of; we will do that by searing the hen in scorching oil from each side till golden in coloration. In case you are utilizing hen thighs with pores and skin, sear the pores and skin aspect first. In case you are retaining the bones, then prepare dinner the hen three minutes longer. In my case, I’ve used skinless, boneless hen, and the scale was small, so it took much less time to prepare dinner.
Add a taste: Take away the hen from the pan, and add the chopped onion, prepare dinner till translucent, after which add the minced garlic.
Return the hen to the pan, prepare dinner for a minute to soak up the onion-garlic flavors. Now, add the black pepper powder and the dearth peppercorns, combine for a couple of seconds.
Pour the sauce: It’s time to pour the sauce combination and prepare dinner on medium warmth for 3 minutes.
Cut back the sauce: Since we don’t need to overcook the hen, take away the hen and hold it apart, hold the sauce cooking on medium warmth till it reduces and appears extra like a glaze with a shine.
Return the hen and switch off the warmth, combine properly and canopy for 10 minutes earlier than serving.
Serve with rice or noodles.
How one can retailer leftover hen adobo safely
The hen adobo recipe is a type of dishes that tastes higher with time. The white vinegar’s taste tones down and, with time, enhances the flavour of the hen and the sauce. Subsequently, I’m undecided if we will name the leftover from the adobo hen a leftover! However to retailer it, place it in a plastic container, ideally an hermetic container, and refrigerate for as much as one week.
Wonderful ideas for making Filipino hen adobo
For those who don’t thoughts the additional energy, it’s finest to make use of hen thigh with pores and skin. Searing the hen will carry out plenty of flavors.
To have extra sauce to pour on the rice, don’t cut back the sauce a lot however make a slurry by mixing 1 teaspoon cornstarch with three tablespoons of water and pouring it into the sauce whereas stirring. Cook dinner the sauce till thick, after which serve. This step additionally works properly when utilizing common soy sauce as a result of it’s salty and decreasing the sauce provides you with a really salty sauce.
When utilizing hen breast, sear each side and never crowd the pan with the hen; in any other case, the hen will lose moisture and dry.
In case you are in Japan, you’ll have greater than 6 various kinds of soy sauce. Go for the all-purpose soy sauce.
Initially, hen adobo has cane vinegar. If you wish to go all genuine and might’t discover cane vinegar within the shops, then order it on-line; nevertheless, the white vinegar, rice vinegar, and apple cider vinegar work simply high-quality.
When serving rice, don’t pour plenty of the sauce; a little bit will go a good distance. The sauce’s style is robust so hold that in thoughts.
Filipino Hen Adobo Recipe
Hen Adobo is likely one of the hottest hen recipes within the Philippines. Juice tender hen and candy and savoury sauce, served with white rice.
Servings: 4 folks
Energy: 458kcal
Substances
- 900 gm hen thighs skinless and boneless. Pat it dry
FOR THE SAUCE
- ⅓ cup soy sauce low sodium
- ½ cup white vinegar
- ½ cup water
- 2 tablespoon brown sugar
FOR COOKING THE CHICKEN
- 2 tablespoon oil
- 5 minced garlic cloves 1 tablespoon
- 1 onion thinly sliced
- 1 cup scorching water
- ¾ tablespoon black peppercorns
- ¼ teaspoon black pepper powder
Directions
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In a small bowl, combine all of the sauce components properly and hold them apart.
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Warmth a big pan and add oil. Add the hen and sear from each side. In case your pan is just not massive, then sear the hen in batches. When each side of the hen are golden, take away from the pan.
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To the remaining oil within the pan, add onion slices and fry till translucent, then add the garlic and prepare dinner on medium-low warmth to stop the garlic from burning for a couple of seconds.
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Return the hen to the pan and prepare dinner for 2 minutes; this may enable the hen to soak up flavors from onion and hen. Add the black pepper powder and black peppercorns and blend for a couple of seconds.
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Pour the beforehand ready sauce into the hen and add one cup of scorching water. Cowl the pan and let it come to a boil, then instantly cut back the warmth and let it simmer till the hen is cooked.
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Take away the hen and let the sauce cut back till it appears to be like like glaze and a little bit darker.
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Return the hen to sauce and blend for 30 seconds. Flip off warmth and serve the hen adobo with rice.
Notes
• Some variations of hen adobo don’t name for sugar, however in case you are not utilizing low sodium soy sauce and skip the sugar, the sauce can be too salty.
• I didn’t add bay leaves, however many of the recipes name for it. You possibly can add on the step when frying the onion.
• Leftovers of hen adobo are gold, you may make hen adobo fried rice, and the quantity of the sauce is simply sufficient to offer an ideal style to the rice. Nonetheless, you possibly can at all times add extra soy sauce to the rice.
• For those who don’t have low sodium soy sauce, then decreasing the adobo sauce will make it too salty. What you are able to do is make a slurry of two teaspoon cornstarch blended with three tablespoons of water and add it to the adobo sauce whereas stirring. This step will make the sauce thick with out decreasing it, and it received’t be salty.
• Utilizing hen legs solely is a good thought in case you are serving this dish to a crowd.
Vitamin
Serving: 1 Serving | Energy: 458kcal | Carbohydrates: 13g | Protein: 31g | Fats: 30g | Saturated Fats: 7g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 14g | Trans Fats: 0.2g | Ldl cholesterol: 115mg | Sodium: 1192mg | Potassium: 440mg | Fiber: 1g | Sugar: 9g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg
