Adobo Chicken
Savory adobo chicken features tender chicken breasts simmered in a tangy, flavorful sauce of vinegar, soy, garlic, and tomatoes, perfect for comforting meals or family dinners.
Ingredients
Instructions
- Brown chicken breasts in oil with minced garlic and diced onion.
- Add vinegar, soy sauce, tomatoes, and water to the skillet.
- Simmer uncovered for 45 to 60 minutes or until chicken is cooked through and flavors meld.
- Serve hot over or with rice.
Tips & Substitutions
For a deeper flavor, marinate the chicken in the vinegar and soy sauce mixture for a few hours before cooking. If you're out of low sodium soy sauce, you can use regular soy sauce but reduce the salt in the dish. Fresh herbs like bay leaves or thyme can also enhance the dish's flavor profile. Consider adding a bit of sugar to balance the acidity of the vinegar.
Serving Suggestions
Serve the adobo chicken hot over steamed rice for a traditional experience. It also pairs well with sides like sautéed vegetables or a fresh salad for a balanced meal. For a different take, try serving it alongside Pancit(A Dish From The Philippines) to complement the flavors and add variety to the table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent drying out, or microwave covered in short intervals. You can also add a splash of water to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Adobo Chicken contains roughly 1077 calories, with 6g protein, 21g carbohydrates, and 109g fat. It is a good source of protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken pieces instead of breasts?
Yes, bone-in chicken pieces will work well in this recipe. Just be sure to adjust the cooking time, as they may require a bit longer to become tender and fully cooked. Ensure the internal temperature reaches 165°F for safety.
What type of vinegar is best for adobo chicken?
Traditionally, cane vinegar or white vinegar is used in adobo chicken for its sharp flavor. However, you can substitute with apple cider vinegar for a milder taste. Experiment with different types to find your preferred balance of acidity.
Can I add vegetables to this dish?
Absolutely! Adding vegetables like bell peppers, carrots, or potatoes can enhance the dish and make it more nutritious. Just add them to the skillet when you add the chicken, so they cook through and absorb the flavors of the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).