After a few tries using different soy sauces, I finally got my kids-approved version of Filipino adobo chicken. I hope your little ones and family will enjoy this simple and easy recipe. It was my first time seeing my daughter likes eating chicken so much that she ate her meat portion fast to steal her brother’s chicken off from his plate! This girl hardly likes eating meat.
- 6 lb of dark meat chicken (drumsticks and thighs with skin on)
- 1 lb chicken hearts and gizzards (optional)
- 1 pint mushrooms (optional for side dish)
For adobo marinade:
- 1/2 cup (9Tbsp) Kikkoman Less Sodium Soy Sauce
- 1/2 cup (9 Tbsp) white vinegar
- 2 cup water
- 1/4 cup canola oil
- 3 Tbsp sugar
- 2 Tbsp minced garlic
- 3 Tbsp peppercorn
- 9-12 bay leaves
1. Mix the marinade sauce in a large bowl. I learned to do this first so I can taste it to see if it’s to my liking before adding the chicken into the marinade. I do not crush the peppercorns making this for my kids. (I’ll add a picture of all the ingredients next time I cook chicken adobo.)
2. Add the dark meat chicken into the marinade bowl. Marinate for at least an hour. My best result was when I store it in the fridge to marinate overnight. I have tried Golden Mountain Seasoning Sauce, European Maggi sauce, and Kikkoman Less Sodium Soy Sauce, and the Kikkoman soy sauce wins. A dark soy sauce would work for my kids-approved recipe too.
2. Heat up 10 or 12-quart pot and dump the chicken and marinade into the pot. Bring to a boil on high heat and then lower the heat to medium and simmer the chicken for about 40 minutes until the chicken is soft. Flip the chicken over fifteen minutes to evenly cook it.
3. I would scoop out the oily and fatty liquid floating at the top of the adobo out as much as possible.
4. Serve chicken adobo with steamed jasmine rice. Yummy in my tummy! Hope you and your little ones enjoy this simple recipe! I really like this adobo sauce so I reserved about half a cup to sautéed a pint of mushrooms. It was good.