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I first turned thinking about rooster adobo after I noticed a recipe for it utilizing a sluggish cooker. It appeared scrumptious however utterly totally different than the adobo that I used to be acquainted with. I believed adobo was that wealthy, spicy, reddish-brown Mexican sauce that comes with chipotle peppers. However no. Filipino rooster adobo is savory, tangy, and garlicky, constructed on a daring mixture of soy sauce and vinegar. It’s SO good and so very straightforward to recreate at dwelling.
“I’m normally a sucker for spice, however this rooster adobo recipe (with accompanying yellow jasmine rice) is a juicy, tangy, taste-bomb!! Made it for my visiting mother and father tonight and so they proclaimed “you’ve lastly discovered how you can cook dinner!” A particular crowd-pleaser :)”
Catherine
Simple Rooster Adobo Recipe
Rooster adobo is (unofficially) generally known as the nationwide dish of the Philippines, and it’s made with easy, budget-friendly pantry staples. Filipino adobo is a tangy, salty mixture of vinegar, soy sauce, garlic, and spices that’s used to marinate and stew meat. It creates probably the most flavorful and complicated meat I’ve ever had. Since studying extra about it, I’ve seen many alternative methods to organize it, and everybody appears to have their very own methodology.
The recipe I’m sharing right here is my home-cook tackle genuine adobo, sticking to the traditional base flavors and strategies, however utilizing components which are straightforward to seek out at my native grocery retailer. I comply with the boil then broil method, the place the rooster simmers low and sluggish within the soy-vinegar combination till it’s extremely tender, then finishes below the broiler to crisp the pores and skin. Some recipes brown the rooster first, however I like this methodology as a result of it retains the meat juicy, is extra hands-off, and nonetheless offers you a golden end on the finish!
- I used bone-in drumsticks for this recipe, however you could possibly actually use any sort of rooster items you’d like (or beef or pork for that matter). You’ll wish to use a bone-in rooster for probably the most taste, and I counsel leaving the pores and skin on to maintain every thing tremendous moist and scrumptious. The pores and skin crisps up properly within the final step and retains the meat tender. Simply observe bigger items of bone-in rooster will take longer to cook dinner. The rooster ought to attain an inner temperature of 165°F earlier than serving.
- Steadiness the vinegar. This Filipino rooster dish is commonly made with cane vinegar, which is of course a bit sweeter and extra gentle. I take advantage of apple cider vinegar on this recipe as a result of it’s simpler to seek out and extra inexpensive. It really works nice, however it does have a sharper tang, so I add a small quantity of honey to melt the acidity!
- Scale back the sauce by half. After boiling the rooster, boil the sauce to cut back it by about half. It should nonetheless be fairly free in consistency (not sticky), however the taste turns into way more concentrated.
- Add coloration to the rooster below the broiler. In the event you don’t have a broiler pan, you’ll be able to create a make-shift one by inserting some wire cooling racks over a baking sheet, like I did. It’s also possible to pan-sear or grill the rooster as a substitute.
Rooster Adobo
Price $9.71 recipe / $1.62 serving
Rooster adobo is a traditional Filipino dish made with rooster marinated in soy sauce and spices, then cooked till tender. It’s straightforward and flavor-packed!
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Collect and prep your components.
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Organize the rooster items in a big pot in a single layer. Take away the pores and skin if desired.
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Mix the remainder of the components (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk till the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the rooster. Cowl and refrigerate for just a few hours or in a single day.**
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While you’re able to make the rooster, add simply sufficient water in order that the liquid comes simply as much as the highest of the rooster (about 1/2 cup). Cowl the pot with a lid, place the pot over a excessive flame, and convey it as much as a rolling boil. When it reaches a boil, cut back the warmth to medium/low and let simmer for half-hour.
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Preheat your broiler on excessive. Take away the rooster from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks positioned on high). Place the rooster below the broiler till it’s brown and crispy on high (5-10 minutes), relying in your broiler).
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Whereas the rooster is broiling, flip pot with the soy/vinegar liquid as much as excessive and convey as much as a fast boil. Enable the liquid to boil closely till it’s decreased in quantity by roughly one half. You might must boil it for 5-10 minutes longer than the rooster is within the oven to get it so far.
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Use a comfortable brush to baste just a few layers of the decreased soy/vinegar liquid onto the browned rooster. It’s also possible to toss the rooster within the sauce as a substitute. Serve over rice or noodles and spoon extra of the decreased liquid over high.
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**Be certain to consider a few hours or in a single day to the prep time for this rooster to marinate. In the event you’re quick on time, a 30-minute marinade within the fridge will nonetheless work!
Serving: 1ServingEnergy: 564kcalCarbohydrates: 9gProtein: 56gFats: 33gSodium: 1396mgFiber: 1g
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The right way to Make Rooster Adobo Step-By-Step Images
Collect your whole components.
Marinate the rooster: Place 4 lbs. rooster items in a big pot. They actually ought to be in a single layer to maximise publicity to the marinade. Use a casserole dish if wanted!
In a small bowl, whisk collectively ½ cup soy sauce, ½ cup apple cider vinegar, 2 Tbsp oil, 2 Tbsp honey, 2 bay leaves, 1 Tbsp minced garlic (about two giant cloves), and 1 Tbsp black peppercorns.
Then pour the marinade over the rooster, place the lid on the pot, and pop it within the fridge. Let it marinate when you’re at work, in a single day, or simply for just a few hours. half-hour is okay too, if that’s all you’ve got time for!
Boil the rooster: While you’re able to cook dinner, add a bit little bit of water in order that the liquid comes a bit nearer to masking the rooster. You don’t wish to add an excessive amount of or else it’ll take too lengthy for the sauce to cut back later. Cowl the pot with a lid, place the pot over a excessive flame, and convey it as much as a boil. As soon as it reaches a boil, cut back the warmth to medium/low and let it simmer for half-hour.
The rooster ought to be cooked via by this level (inner temp of 165°F), however it’s not too fairly, so we’re going to broil it. Flip the broiler on to excessive.
Place the rooster onto a broiler pan (or on wire cooling racks set over a baking sheet).
Broil the rooster: Place the rooster below the broiler for about 5-10 minutes or till it will get a pleasant brown coloration to it. The time it takes will depend upon how sizzling your broiler is and the way shut you’ve got your rack to the warmth (it ought to be pretty shut). So, you’ll simply need to regulate it. It’s best to hear crackling and popping because the pores and skin begins to crisp.
Scale back the sauce: In the meantime, after you pull the rooster out of the simmering liquid, flip all of it the best way as much as excessive and let it boil furiously when you broil the rooster. You need it to cut back in quantity by half and focus in taste as a lot as doable.
End and serve: As soon as the soy/vinegar liquid has decreased in quantity by half, use a brush and baste just a few layers onto the rooster. This can add moisture and tons of taste. It’s also possible to simply add the broiled rooster to the pan and toss to coat as a substitute.
What to Serve with Rooster Adobo
I like serving my rooster adobo with some yellow jasmine rice, which isn’t in any respect genuine, however I discovered the flavors to be actually nice collectively! The brine that the rooster simmers in is tremendous scrumptious, so I do counsel serving it over rice or noodles of some type to take in that superior broth. It’s also possible to use the rooster and sauce to make a yummy adobo rooster fried rice!
Storage & Reheating
Retailer leftover rooster adobo in an hermetic container within the fridge for as much as 3-4 days. The leftovers are DELICIOUS and the vinegar taste mellows much more in storage. To reheat, heat gently on the stovetop over medium-low warmth or within the microwave till heated via. It’s also possible to freeze the rooster and sauce collectively in a freezer-safe container for as much as 3 months. Thaw in a single day within the fridge, then reheat on the stovetop or within the microwave. Add some water to loosen up the sauce if wanted.
Our Rooster Adobo recipe was initially revealed 7/24/11. We have now up to date it to be the most effective it may be and republished 1/23/26.
