Filipino Chicken Adobo with sriracha became a popular dish in my husband’s family. Chicken Adobo is the first dish that I cooked for my husband’s family when we invited them over after we got married. I was well aware that my mother in law is a good cook and my cooking skills were no match. So to avoid any comparison at all, I decided to cook a dish that they have never tried before. Therefore, they could not compare my dish with any dish that they knew. My strategy worked and considered my first family dinner with my in-laws a success and from then on, I started to make my own combination of Adobo ingredients that will suit the American taste.
During my first year here in the U.S which was 2014, Sriracha was very popular during that time, I think! I had no idea about it, but every time I was watching a cooking show at that time, I kept hearing them say “Sriracha” as one of the ingredients. From then on, my curiosity about the sauce grew and finally bought my first bottle of Sriracha.
I started looking for recipes that uses Sriracha as an ingredient and begun to add sriracha to many of the dishes that I cooked. Finally, I added a tablespoon of Sriracha to my Adobo sauce and found out that it gave an extra layer of flavor to the dish and that’s how my Filipino Chicken Adobo with Sriracha was born!
Adobo is process of cooking any type of meat, seafood and even vegetable marinated in vinegar, soy sauce, lots of garlic, black peppercorns and bay leaves. It is a very common dish in the Philippines where most Filipinos can eat it for breakfast, lunch and dinner. It is also known that this dish keeps well without refrigeration and has a relatively long shelf-life because its primary ingredients are soy sauce and vinegar.
In my version of Filipino Chicken Adobo with Sriracha, I skip the marinating process and just cook it longer on a low to medium heat. In this way, nutrients will be retained and at the same time the meat will be marinating while cooking. The addition of dried chili, sugar and oyster sauce make the chicken Adobo sweet, savory with a hint of tang and spice plus the distinct flavor of soy sauce. Please let me know if you like my version of Adobo.
Filipino Chicken Adobo With Sriracha
Ingredients
- 2 lbs chicken thighs bone in and with skin can be in combination with wings and drumstick
- 1/2 cup soy sauce
- 5 tbsp white vinegar
- 1 tbsp oyster sauce
- 3 tbsp brown sugar
- 1 tbsp sriracha
- 1 cup water
- 1 tbsp black peppercorns
- 3 to 4 pcs. dried bay leaves
- 5 to 6 pcs pressed garlic
- 1 tbsp olive oil
- 2 pcs dried chili optional
Instructions
- Place the soy sauce, water, vinegar, oyster sauce, brown sugar, sriracha, bay leaves and black peppercorn in a small bowl or liquid measuring cup and set aside.
- Heat an oil in a pan and add the garlic and sitr fry for 1 minute then remove and set aside.
- Fry the chicken until golden brown about 1 to 2 minutes per side and then pour in the mixture, garlic and dried chili into the pan with the chicken. Cover and bring to boil. Reduce to medium heat and simmer for 35 to 50 minutes until the chicken is cook. Stir the chicken ocassionally.
- Remove the chicken and put on serving dish and continue to cook the sauce until its thicken.
- Pour the sauce into the chicken and garnish with sesame seeds or sliced scallions and serve with steamed rice.
Notes
