Tangy, peppery, tender, crispy-skinned, baked chicken, that will make you say, "Masarap!"  Deeelicious!


♫♪♫♪ "Ain't no sunshine when you're gone!" ♫♪♫♪

Okay, okay, I fess up!  Sure.....yup.....I do sing to my chicken adobo, as I happily tootle about my kitchen readying this easy peasy to prepare dish.  It's simply one of those dishes that is serenade worthy.  

You might say this garlicky, peppery, tart, Vinegar Stew is the unofficial dish of the Philippines.

And there are about a frizzillion different versions of it, with every Filipino homecook having their own favorite.

This staple dish is super versatile (that's like regular versatile, but with a cape) 'cuz you can 'adobo' beef, pork, chicken, seafood or veggies. 

Not only that, but the ingredients and preparations are endlessly adaptable. Vinegar is pretty much, almost always, the main ingredient, with soy sauce, garlic, black pepper and bay leaves doing fine back-up.  Then of course there's the most common variable ingredients; brown or palm sugar, jalapenos or bird's eye chilies, sometimes coconut milk and tumeric. 

My favorite versions, both ingredients and preparation, vary, whether I'm adobo-ing beef, or pork, or chicken. 

I do know one thing with certainty, this is my preferred version of chicken adobo to make. And yes, chicken is, indeed, my top choice to munch and enjoy, when it comes to adobo. Mmmm.

Ha!  Maybe that makes me Chickie Adobo

You know what else?  You are just going to love how ridiculously easy this is to toss together, pop in the oven, and ta da! chicken adobo perfection.

So go on, grab a baking dish, throw together the marinade, which double duties as baking seasoning which becomes a perfect saucy drizzle to crown your chicken, rice and veggies. 

Makes you want to sing, doesn't it?


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Thanks oodles, to EatingClub Vancouver blog for the delectable inspiration
to fire up my own version of Roast Philippine Chicken Adobo

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8 perfectly plump, bone-in, skin-on, chicken thighs
1 cup white vinegar
1/3 cup dark soy sauce (I use China Lily)
2 tablespoons whole or very slightly crushed black peppercorns
10 garlic cloves, peeled, sliced lengthwise, in half
2 bay leaves
1-2 fresh jalapenos or bird's eye chilies

Mix all marinade/seasoning ingredients in baking pan that is large enough so the thighs are not crowded.  Add chicken thighs and let bask in those flavours for about 30 minutes, turning once or twice to coat well.

Preheat oven to 350F. 

Bake chicken approximately 45 minutes.  Increase oven temperature to 450F.  Bake the chicken 10-15 minutes more, until cooked through and skin is crisped and brown.

If you wish, take the chicken thighs out of the pan, and set aside.  Pour pan juices into small pot and reduce the marinade and chicken juices until slightly thick, or desired consistency.

(I rarely reduce my pan juices, as they are delicioso, just as they are, and we don't mind them liquidy.)

Serve chicken hot from the oven, with steamed rice and veggies, all drizzled with pan juices. Masarap!