Authentic Adobo Recipe Chicken Sweet Style Chicken Adobo
Introduction
This Sweet Filipino Chicken Adobo is a game changer if you need to add excitement to your dinner table. A savory, sweet chicken that’s so delicious you’re gonna want to beg for the sauce on rice or eat it by itself bundled up with some vegetables. The secret ingredients? The innate sweetness of sprite mingles with the strong acidity and piquance of vinegar and soy sauce, tempering all the boldness. This dish is a real delight of vinegar and soy sauce tempering all the boldness. This dish is a real delight for anyone, with the delicious garlic, onion and spices cooking together it really does create a symphony of flavor! if you are new to Filipino cuisine or a long-time enthusiast, this simple Guide to making Chicken adobo will reignite your passion for the humble but addictive dish. Serve with steamed rice, and you have one dish that will definetly wow!
Why I Love This Sweet-Style Chicken Adobo
This Chicken Adobo is something really special sweet-style for reasons that I can’t explain and so this recipe has me going back more often than not to satisfy my cravings. This is not just another chicken dish; this is a great harmonious combination of bold, tangy, and sweet flavors that go well together in every bite. Between the umami of soy sauce, piquant vinegary tang, and added touch of sweetness from the Sprite, it’s a one-of-a-kind sauce. I love how the chicken gets all tender and juicy sitting in there, absorbing all those yummy flavors which are simmering around it. And the smell in the kitchen of sautéing onions and garlic will wake a sleeping Grizzly…highly impossible not to take a little sneak taste, too. Every time I make it, it’s a warm hug in a bowl that reinforces just why this dish is quickly becoming (or has already become) my family’s favorite. It is the ultimate comfort food for me that brings something to the table which feels so comforting and homely, every meal feels grand with this on your plate.
Authentic Adobo Recipe Chicken Sweet Style Chicken Adobo
Course: All, Lunch/Dinner, Recipes4
servings30
minutes40
minutes300
kcalIngredients
Chicken pieces (such as thighs, drumsticks, or a mix): 2 pounds
Vegetable oil: 2 tablespoons
Onion: 1 large, finely chopped
Garlic: 4 cloves, minced
Vinegar: 1/4 cup
Sprite or lemon-lime soda: 1 cup
Soy sauce: 1/2 cup
Bay leaf: 1
Ground black pepper: 1 teaspoon
Garlic powder: 1 teaspoon
Sugar (optional for extra sweetness): 1 tablespoon
Sprite (why add sprite)
Directions
- Get the Skillet Ready
- Place a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Let the oil heat until it starts shimmering—this means it’s hot enough for cooking.
- Brown the Chicken
- Dry the chicken pieces with paper towels to get a nice sear. This will help create a golden-brown crust. Put the chicken in the skillet, skin side down if there is any skin. Cook for 2 to 3 minutes on each side until both sides are golden brown. Don’t overcrowd the pan; cook in batches if needed. Move the browned chicken to a platter and set it aside, keeping the oil and any browned bits in the skillet for flavor.
- Sauté Onion and Garlic
- In the same skillet, add the chopped onion and minced garlic. Stir frequently to prevent burning and cook for about 6 minutes until the onion is soft and lightly browned. Use a wooden spoon to scrape up any browned bits from the bottom of the pan to enhance the flavor.
- Make the Adobo Sauce
- Pour in the vinegar, Sprite, and soy sauce, stirring well to combine. The Sprite adds a sweet touch to balance the vinegar’s acidity. Add the bay leaf, ground black pepper, and garlic powder, stirring to distribute the spices evenly. If you like it sweeter, add 1 tablespoon of sugar or brown sugar now and stir until dissolved.
- Return Chicken to the Skillet
- Carefully place the browned chicken pieces back in the skillet, making sure they are evenly coated with the sauce. Increase the heat to high to bring the sauce to a boil.
- Simmer the Chicken
- Once the sauce is boiling, reduce the heat to medium-low. Cover the skillet with a lid and let the chicken simmer for 35 to 40 minutes. Stir occasionally to ensure even cooking and to let the chicken soak up the sauce flavors. Check that the chicken is cooked through and tender; its internal temperature should be at least 165°F (75°C).
- Thicken the Sauce (Optional)
- If you want a thicker sauce, uncover the skillet during the last 10 minutes of cooking and increase the heat slightly to reduce the liquid.
- Serve
- When the chicken is tender and the sauce has thickened to your liking, remove the bay leaf and transfer the chicken and sauce to a serving dish. Garnish with chopped scallions or cilantro for a fresh touch. Serve the sweet-style Chicken Adobo hot with steamed rice or your favorite side dish.
Video courtesy of [Mommy Chocco]
Check this out if you want to try Chicken Adobo Recipe with a Local Pinay! https://www.youtube.com/watch?v=xtZq1rRzR9Y&t=80s
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