Chicken Adobo Recipe With Brown Sugar: How To
Today, we’re going to be looking at a chicken adobo recipe with brown sugar. If you’re looking for something new to try cooking at home, that’s a tasty and flavor-filled dish – then look no further. You may not be familiar with chicken adobo, but it’s definitely a recipe the entire family can enjoy.
Let’s be honest, the same repetitive dinners night after night can become tiresome. So if you’re searching for a delicious dish to liven up your midweek meals, this is the recipe for you. Let’s take a closer look.
This article contains affiliate links, but these recommendations are based on objective product review and experience
What Is Chicken Adobo?
The word “adobo” actually comes from the Spanish word, “adobar”; which translates into, “to marinate”. Because of this, adobo is often seen as a cooking technique. While chicken adobo is the most popular, you can also get pork adobo too. Both of which are traditional dishes of the Philippines.
To make adobo, the dish is usually vinegar-based, so white vinegar is one of the main ingredients. The other ingredients for the marinade are often soy sauce, garlic, bay leaves, and peppercorns. It’s a dish that has become increasingly popular due to its juicy chicken, with a sticky glaze.
Ingredients in chicken adobo
The ingredients you need for chicken adobo can vary slightly depending on which recipe you’re following, and what you’re serving your dish with. However, our recipe contains the following:
- chicken thigh fillets
- garlic cloves
- soy sauce
- white vinegar
- bay leaves
- vegetable oil (or canola/peanut)
- brown onion
- water
- brown sugar
- black pepper
- green scallions
Nutritional information of chicken adobo
You may be wondering what the nutritional value is when it comes to chicken adobo. Each serving of this popular dish contains the following:
- Calories: 350
- Carbs: 13g
- Protein: 39g
- Fat: 15g
- Cholesterol: 178mg
- Sodium: 1458mg
- Potassium: 597mg
- Fiber: 1g
- Sugar: 7g
Chicken Adobo Recipe With Brown Sugar
Now let’s move on to the reason you’re here – how to make chicken adobo. The recipe we’re looking at is inspired by one from Recipe Tin Eats.
Ingredients
The ingredients you’ll need for this recipe are:
For the chicken and marinade:
- 1.5 lb of chicken thigh fillets (around 5-6 pieces)
- 3 minced garlic cloves
- 1/3 cup of soy sauce
- 1/3 cup (and 2 teaspoons) of white vinegar
- 4 fresh bay leaves
For the dish:
- 2 tablespoons of vegetable (or canola/peanut) oil
- 3 minced garlic cloves
- 1 diced brown onion
- 1 1/2 cups of water
- 2 tablespoons of brown sugar
- 1 tablespoon of ground black pepper
- 2 green scallions (to decorate)
This is a very convenient and amazing set that will help every housewife in the kitchen.
Recipe
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients you need for this recipe. Grab a bowl and add the garlic cloves, soy sauce, white vinegar, and bay leaves. Mix well. Once combined, add the chicken to the marinade, ensuring each piece is coated. Place in the refrigerator for at least 20 minutes (but can be left up until the following day, if you want to prepare).
Step 2: Cook the Chicken
Pour one tablespoon of oil into a pan over a high heat. Once the oil is hot, remove the chicken from the fridge and add each piece to the pan (being sure to keep the marinade saved for later). Sear the chicken for around one minute on each side, you want the fillets to be browned. Remove the chicken from the skillet, and leave to one side.
Step 3: Make the sauce
Add another tablespoon of oil into your pan. Over high heat, add the garlic and onion, and leave to cook for around 90 seconds. After this time, add the sugar, black pepper, water, and marinade from your chicken yesterday. After it begins to simmer, leave for around five minutes.
Step 4: Cook the chicken (Part 2)
Add the chicken back to the pan and leave to simmer in the sauce for around 20-25 minutes (you can leave it whilst cooking). Just be sure to turn the chicken halfway. The sauce should now be thick, and glaze-like. If not, remove the chicken to give the sauce more time to thicken. Once thickened, coat the glaze over the chicken pieces.
Step 5: Serve
Garnish with green scallions and serve with rice, for tastiest results. Enjoy!
Conclusion
I hope this post has helped you to become more familiar with a chicken adobo recipe with brown sugar. It’s relatively easy, full of flavor, and a great choice for all the family. You can serve it with rice, veggies – anything you fancy! It’s a versatile dish, that is delicious all week round.
Do you have any tips or tricks when it comes to making chicken adobo? If so, please feel free to let me know in the comments below. Sharing is caring!
FAQs
What Makes Adobo Delicious?
What's great about adobo is that it's full of flavor. It somehow manages to remain tangy, whilst also being zesty and savory. The pairing of salty soy sauce, with acidic vinegar, creates the perfect tangy marinade.
What is the Function of Vinegar in Cooking Adobo?
In adobo, vinegar is one of they key ingredients. This is because not only does it bring out the saltiness of the soy sauce and match perfectly, but it also helps to make juicier chicken meat. As well as making the meat even more tender, and even more flavorful. Vinegar works wonders in marinades!
How Do You Balance Adobo Taste?
Adobo tends to balance itself out. The base ingredients for adobo are designed to create the perfect balance between savory, spicy and zesty. The saltiness of the soy sauce and the strong acidity of the white vinegar makes for the ideal match up.
What Makes Adobo Sauce Thick?
The easiest way to thicken your adobo sauce is to leave it to simmer for as long as possible. The longer it has to reduce, the thicker it becomes. If you're still struggling with the thickness of your sauce, you can also remove the chicken from the pan to help speed the process along. You can also add a slurry (mixture of cornstarch and water) to the sauce - cornstarch is a brilliant thickening agent!
Chicken Adobo Recipe With Brown Sugar: How To
Ingredients
For the chicken and marinade:
- 1.5 lb of chicken thigh fillets (around 5-6 pieces)
- 3 minced garlic cloves
- 1/3 cup of soy sauce
- 1/3 cup and 2 teaspoons of white vinegar
- 4 fresh bay leaves
For the dish:
- 2 tablespoons of vegetable (or canola/peanut oil)
- 3 minced garlic cloves
- 1 diced brown onion
- 1 1/2 cups of water
- 2 tablespoons of brown sugar
- 1 tablespoon of ground black pepper
- 2 green scallions (to decorate)
Instructions
- PrepareGather all of the ingredients you need for this recipe. Grab a bowl and add the garlic cloves, soy sauce, white vinegar, and bay leaves. Mix well. Once combined, add the chicken to the marinade, ensuring each piece is coated. Place in the refrigerator for at least 20 minutes (but can be left up until the following day, if you want to prepare).3 minced garlic cloves, 1/3 cup of soy sauce, 1/3 cup and 2 teaspoons of white vinegar, 4 fresh bay leaves, 1.5 lb of chicken thigh fillets (around 5-6 pieces)
- Cook the ChickenPour one tablespoon of oil into a pan over a high heat. Once the oil is hot, remove the chicken from the fridge and add each piece to the pan (being sure to keep the marinade saved for later). Sear the chicken for around one minute on each side, you want the fillets to be browned. Remove the chicken from the skillet, and leave to one side.2 tablespoons of vegetable (or canola/peanut oil)
- Make the sauceAdd another tablespoon of oil into your pan. Over a high heat, add the garlic and onion, and leave to cook for around 90 seconds. After this time, add the sugar, black pepper, water and marinade from your chicken yesterday. After it begins to simmer, leave for around five minutes.2 tablespoons of vegetable (or canola/peanut oil), 3 minced garlic cloves, 1 diced brown onion, 2 tablespoons of brown sugar, 1 tablespoon of ground black pepper, 1 1/2 cups of water
- Cook the chicken (Part 2)Add the chicken back to the pan and leave to simmer in the sauce for around 20-25 minutes (you can leave it whilst cooking). Just be sure to turn the chicken halfway. The sauce should now be thick, and glaze-like. If not, remove the chicken to give the sauce more time to thicken. Once thickened, coat the glaze over the chicken pieces.
- ServeGarnish with green scallions and serve with rice, for tastiest results. Enjoy!2 green scallions (to decorate)
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.