Adobo Chicken with Ginger

Adobo Chicken with Ginger
  • PREP TIME
    10 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    1.1K

Experience the taste of the Philippines with this simplified Chicken Adobo! Chicken pieces simmered in a rich and savory sauce of soy, vinegar, ginger, and garlic – a flavorful journey in every bite. This dish is easy to prepare, budget-friendly, and irresistibly delicious. Serve over fluffy Jasmine rice to soak up all that wonderful sauce!

Ingridients

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Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    170 mg
  • Fiber
    1 g
  • Protein
    44 g
  • Saturated Fat
    10 g
  • Sodium
    1364 mg
  • Sugar
    1 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a Dutch oven, combine the chicken pieces with vinegar, soy sauce, ginger, peppercorns, crushed garlic, and bay leaves. Bring to a boil over medium heat. (5 minutes)

Image Step 02
02 Step

Recipe View Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, basting the chicken with the sauce every 10 minutes to ensure even flavor infusion.

Image Step 03
03 Step

Recipe View Remove the lid and continue to simmer until the liquid has reduced by half, approximately 5 to 10 minutes. Use an instant-read thermometer inserted near the bone to check for doneness; it should read 165 degrees F (74 degrees C).

Image Step 04
04 Step

Recipe View Carefully transfer the chicken pieces to a serving plate. Strain the remaining liquid from the pot to remove the bay leaves, peppercorns, garlic and ginger solids, leaving only the smooth, flavorful sauce.

Image Step 05
05 Step

Recipe View Serve the chicken hot, drizzled generously with the strained adobo sauce. Accompany with steamed Jasmine rice for a complete and satisfying meal.

For a richer flavor, marinate the chicken in the soy sauce, vinegar, garlic, and ginger mixture for at least 30 minutes before cooking, or even overnight in the refrigerator.
Adjust the ratio of soy sauce to vinegar according to your preference. Some prefer a tangier adobo, while others prefer a saltier version.
If you don't have a Dutch oven, a large, heavy-bottomed pot will also work well.
Feel free to add other vegetables like potatoes or bell peppers during the last 15 minutes of cooking for a heartier meal.
Leftover adobo tastes even better the next day! Store it in an airtight container in the refrigerator.

Ludie Schmeler

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 370 Ratings)
Total Reviews: (5)
  • Adolf Pollich

    This is now a staple in my household. Thank you for sharing this amazing recipe!

  • Alejandrin Medhurst

    I added a pinch of sugar to balance the acidity. It was perfect!

  • Gisselle Hettinger

    I've made adobo before, but this recipe is the best! The sauce is so flavorful.

  • Dion Keeling

    I made this last night, and it was a huge hit! The ginger adds such a nice touch.

  • Deshawn Turner

    This recipe is so easy to follow, and the flavor is incredible! My family loves it!

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