Guide To Make Chicken Adobo Recipe With Oyster Sauce Quick

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Chicken adobo is a beloved Filipino dish known for its tangy, savory, and garlicky flavor profile. Traditionally prepared with soy sauce, vinegar, peppercorns, and garlic, this recipe adds a touch of oyster sauce for an extra layer of umami depth. The beauty of adobo lies in its simplicity, requiring minimal ingredients and cooking techniques to achieve a restaurant-worthy meal. This recipe is perfect for busy weeknights or impressing your guests with an authentic Filipino dish.

Ingredients:

Adobong Manok with Oyster Sauce recipe  Chicken Adobo
Adobong Manok with Oyster Sauce recipe Chicken Adobo

1 kg bone-in, skin-on chicken pieces (cut into serving sizes)

  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup oyster sauce
  • 1 whole head garlic, cloves peeled and smashed
  • 1 tablespoon whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon cooking oil (optional)

  • Instructions:

    1. Marinate the Chicken: In a large bowl, combine the chicken pieces, soy sauce, vinegar, oyster sauce, garlic cloves, peppercorns, and bay leaf. Toss well to coat the chicken evenly. Cover the bowl and marinate for at least 30 minutes, or preferably overnight, for deeper flavor penetration.

    2. Simmer the Adobo: Heat the cooking oil in a large pot or Dutch oven over medium heat (optional step – skip this if using skin-on chicken pieces for natural fat rendering). Transfer the marinated chicken with all the sauce and aromatics into the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the chicken is cooked through and tender.

    3. Thicken the Sauce (Optional): Once the chicken is cooked, you can adjust the consistency of the sauce to your preference. If you prefer a thicker adobo sauce, remove the chicken pieces to a plate and increase the heat to medium-high. Let the sauce simmer uncovered for another 10-15 minutes, allowing it to reduce and thicken.

    4. Serve and Enjoy: Transfer the cooked chicken pieces back into the thickened sauce and coat them evenly. Serve the chicken adobo with hot steamed rice and enjoy!

    Nutritional Facts (per serving):

    Calories: Approximately 400 (depending on chicken cut and cooking oil usage)

  • Protein: 30 grams
  • Fat: 20 grams
  • Carbohydrates: 10 grams
  • Sodium: High (due to soy sauce)

  • Conclusion

    Chicken adobo with oyster sauce is a delightful and versatile dish. You can adjust the amount of soy sauce, vinegar, and oyster sauce to personalize the flavor profile to your liking. Feel free to add other vegetables like potatoes or green beans during the simmering process for a more complete meal. This recipe provides a fantastic introduction to the world of Filipino cuisine, offering a delicious and satisfying culinary experience.

    Frequently Asked Questions (FAQs):

    1. Can I use boneless, skinless chicken thighs for this recipe?

    Absolutely! Boneless, skinless chicken thighs cook faster and are a great alternative. Adjust the cooking time accordingly, starting with 20-25 minutes of simmering.

    2. What if I don’t have oyster sauce?

    While oyster sauce adds a unique depth of flavor, you can still create a delicious adobo without it. Simply increase the soy sauce by an additional tablespoon.

    3. How long will leftover chicken adobo stay good?

    Leftover chicken adobo can be stored in an airtight container in the refrigerator for up to 3 days.

    4. Can I freeze chicken adobo?

    Yes, you can freeze cooked chicken adobo for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.

    5. What other protein can I substitute for chicken?