Can’t find bay leaves? no worries! make authentic chicken adobo with this simple trick
Chicken adobo is a beloved Filipino dish known for its tangy, savory flavor. Traditionally, it is made with chicken braised in a sauce of soy sauce, vinegar, garlic, black peppercorns, and bay leaves. However, what if you don’t have bay leaves on hand? Can you still make a delicious chicken adobo without them?
Ingredients You’ll Need
To make chicken adobo without bay leaves, you will need the following ingredients:
- 1 pound boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup vinegar (white or apple cider)
- 6 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1/2 teaspoon sugar (optional)
Step-by-Step Instructions
1. Marinate the chicken: In a large bowl, combine the chicken, soy sauce, vinegar, garlic, black peppercorns, and sugar (if using). Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Brown the chicken: Heat a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade and shake off any excess. Brown the chicken in batches, for about 3-4 minutes per side, until golden brown.
3. Add the marinade: Pour the marinade into the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
4. Taste and adjust seasonings: Once the chicken is cooked, remove the lid and taste the sauce. Adjust seasonings with additional soy sauce, vinegar, or sugar to your preference.
5. Thicken the sauce (optional): If desired, you can thicken the sauce by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir until the sauce reaches your desired consistency.
6. Serve: Serve the chicken adobo with rice or your favorite sides.
Variations
- Use other types of vinegar: If you don’t have white or apple cider vinegar, you can use red wine vinegar, balsamic vinegar, or rice vinegar.
- Add other seasonings: Feel free to add other seasonings to your chicken adobo, such as dried oregano, thyme, or rosemary.
- Use bone-in chicken: For a more flavorful adobo, use bone-in chicken thighs or breasts.
- Cook in a slow cooker: You can also cook chicken adobo in a slow cooker on low for 6-8 hours.
Tips
- Marinate the chicken for as long as possible to allow the flavors to penetrate.
- Don’t overcook the chicken, as it will become tough.
- If you are using bone-in chicken, cook it for a longer period of time to ensure it is cooked through.
- Serve the chicken adobo with a side of rice to soak up the delicious sauce.
Questions You May Have
Q: Can I use bay leaves later in the recipe?
A: Yes, you can add bay leaves to the chicken adobo after it has been cooked. This will still impart some of the flavor without overpowering the dish.
Q: What can I substitute for black peppercorns?
A: You can substitute ground black pepper or white peppercorns.
Q: Can I make chicken adobo without soy sauce?
A: It is possible to make chicken adobo without soy sauce, but it will not have the same classic flavor. You can substitute fish sauce or tamari sauce for soy sauce.
Q: Can I use chicken breasts for adobo?
A: Yes, you can use chicken breasts for adobo. However, they may dry out more easily than chicken thighs.
Q: How do I store leftover chicken adobo?
A: Leftover chicken adobo can be stored in an airtight container in the refrigerator for up to 3 days.
