Freestyle Chicken Adobo
One thing that I do quite often in my kitchen is freestyle. I don’t measure, I don’t weigh. Some of the time. I’ve even gotten good enough that I can make a killa chocolate cupcake and chocolate frosting without following any recipe whatsoever.
Chicken adobo is something I have enjoyed for years. I love Filipino style adobo, which is why I make a point to eat at Espi’s every chance I get. (Photo below: Chicken adobo on our left.)
The first couple times I made it, I enjoyed the flavor but I felt like it needed a little extra something. So…I developed my own recipe for adobo. And I’m going to share that with you today.
This recipe is a total freestyle, but for the beginning cooks and people who must have a specific recipe I have made an actual recipe to follow as a general guide.
If you have one of those food vacuum sealer apparatuses, I recommend using that if you can’t wait overnight to marinate your meat.
I’ll give you another piece of advice before sharing the recipe…make a lot. It’s so worth it. You can freeze the chicken in the brine and cook it later or use the cooked leftovers with eggs and rice the next morning. The chicken is good for making fried rice, stirfry or even sandwiches! (I see a bahn mi in my future.)
Freestyle Chicken Adobo
Recipe by: Dionne Baldwin
- Cubed chicken, about 2 pounds or more
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1 cup vinegar
- 1/4 cup vegetable oil, sesame oil is good but any vegetable oil will do
- 1/4 tsp. pepper
- 2 clove crushed then chopped garlic
- 1 tsp. heaping with onion powder
- 1 tsp. ginger powder
- 1/2 cup flavorful chicken stock
Additional for top-sauce:
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tbsp. cornstarch
Put all brine ingredients in a bowl and mix together. Add more of desired ingredients to make it freestyle!
Put 1 cup of the brine mixture in a small saucepan, add additional 1/4 tsp. garlic powder and 1/2 tsp. additional onion powder and bring to a simmer. If you do not have enough remaining mixture to cover your chicken then you should double it. That includes doubling the reserve in the small sauce pan…
While your pan is simmering, put your cut-up chicken in the brine and put in the fridge to soak. Overnight is best, but for shorter time frame you can use a food vacuum machine.
In a separate small bowl, combine a small amount of water with approximately 1 tbsp. cornstarch depending on how thick you want your top-sauce to brush on the chicken while it is grilling.
Stir in cornstarch mixture with your simmering sauce and let it cook a few minutes more, stirring occasionally. Remove from heat once the sauce is thick and combined. Allow to cool. Refrigerate until ready to use, I recommend transferring into a squirt bottle for easy application later on, but strain out the minced garlic if you do this.
Grill: When you are ready to prepare your chicken, preheat your grill. Skewer your chicken cubes, and place on preheated grill. Brush or pour top-sauce over chicken to give it that extra push over the top, flavor-wise.
No Grill: When no grill is available, you can bake the chicken in a casserole dish in the brine that it soaked in. After baking, toss chicken cubes in sauce that you made.
Serve with rice! Leftovers go good with eggs and rice in the morning.