I learned to make a family friend’s classic version of chicken adobo and have made a few additions that I think are fun and flavorful. Habaneros add heat and compliment to the saltiness of the soy and sweetness of the sugar. The parsley adds some color to the presentation.
| Level: | Easy |
| Total: | 8 hr 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/4 cup low-sodium soy sauce
- 1/4 cup distilled vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- 1/2 habanero, thinly sliced
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 2 cloves garlic, thinly sliced
- 2 bay leaves
- 1 cup fresh parsley, finely chopped
- 4 cups steamed jasmine rice
- 4 lime wedges
Instructions
- Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
- Serve with jasmine rice and lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1167 |
| Total Fat | 70 g |
| Saturated Fat | 18 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 72 g |
| Cholesterol | 378 mg |
| Sodium | 909 mg |
Reviews
“The parsley adds some color to the presentation.” If that’s all the herb does to elevate the dish, by adding some color, then it might as well not be there. I can forgive playing around with flavors like the peppers to add heat to complement the saltiness. However it definitely does not feel right to associate it closely to the very comforting Filipino Chicken Adobo.
Parsley does not belong in this dish unless you just want the dish to “look pretty”. Filipino Adobo is a comfort-food in the Philippines and it is not meant to “look pretty”; it just needs to be tasty and remind people of home. Besides, just making it the really traditional way is so easy, especially for a chef. All the ingredients are easily available in most US cities. Why does it have to be made complicated?
Are you trying to cook a sick person, cause it is bland as hell.
This makes me cringe. Habanero (does not grow in the Philippines) and parsley? My ancestors are turning in their graves. Yuk!
cultural appropriation. why call it Filipino adobo in the first place if you’re not gonna do it the Filipino way?
You took a simple Filipino dish and made it more complicated. This is cultural appropriation in the worst ways. Give me your jacket and get out.
….. this isn’t even Filipino style AT ALL. I think he misunderstood the dish.
stop calling this filipino adobo. the nerve. do research first and never tweak the classic recipe. Change the name of the recipe please.
the chicken die in vain…
This is not a FILIPINO CHICKEN ADOBO. Its an unflavoured soy sauce based, bland seared chicken soup with onion and parsley. Clearly he doesn’t know how to cook South-East Asian foods.