There is something truly heartwarming about a dish that can transport you to a place of comfort with just one bite. That’s the magic of Moe’s Adobo Chicken, a recipe that I’ve come to cherish over countless family gatherings and weeknight dinners. This is not just any chicken dish; it’s a story on a plate, a symphony of flavors that resonate with memories of love and warmth.
Adobo, the national dish of the Philippines, is renowned for its perfect harmony of savory, slightly tangy, and a hint of sweetness. Moe, a dear friend and an incredible home chef who has turned his heritage into a feast for the senses has mastered this culinary masterpiece. It’s a recipe passed down through generations, refined with each iteration until it culminated in Moe’s kitchen — and thankfully, into our lives.
How to make Moe’s Adobo Chicken
Moe’s Adobo Chicken is a dish served at Moe’s Southwest Grill, a popular fast-casual restaurant chain in the United States known for its Tex-Mex cuisine. Adobo chicken typically refers to chicken seasoned with adobo seasoning, which is a mixture of spices commonly used in Latin American and Spanish cuisines.
Ingredients:
For the Chicken and Marinade:
- 8 bone-in, skin-on chicken thighs (Moe insists this cut absorbs the flavors best)
- 1/2 cup soy sauce (preferably a Filipino brand for authenticity)
- 3/4 cup white vinegar or cane vinegar
- 1 whole head of garlic, peeled and smashed (yes, the whole head!)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar (adjust to taste)
For Cooking:
- 3 tablespoons vegetable oil (you can also use coconut oil for a more tropical flavor)
- 1 cup of water
- Salt to taste
- Chopped scallions and steamed rice for serving
Instructions:
- Marinate the Chicken: Combine the soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Whisk until the sugar is dissolved. Add the chicken thighs, making sure each piece is well coated with the marinade. Cover and let it sit in the refrigerator for at least 1 hour, but for best results, marinate overnight.
- Prepare to Cook: When ready to cook, remove the chicken from the fridge, allowing it to come to room temperature—meanwhile, heat oil in a large skillet or Dutch oven over medium heat.
- Brown the Chicken: Take the chicken out of the marinade (but don’t throw the marinade away – it’s golden!), and place the pieces skin-side down in the skillet. Sear the chicken until the skin is golden brown and slightly crispy, then flip to brown the other side. This may take about 4-6 minutes per side. Remove the chicken and set aside.
- Simmer with the Magic Sauce: Pour the reserved marinade into the skillet along with a cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Return the chicken to the pan, skin-side up. Cover and let it cook for about 30 minutes.
- Reduce the Sauce: After 30 minutes, uncover the pan and increase the heat. Continue cooking for another 20 minutes or until the sauce has thickened and coats the chicken nicely. If you desire an even richer sauce, remove the chicken once it’s done, and let the sauce simmer a few minutes more to the desired consistency.
- Serve with Love: Taste the sauce and adjust the seasoning, adding a pinch of salt if necessary. Serve the chicken hot, garnished with chopped scallions alongside steamed jasmine rice — the perfect canvas for soaking up that delicious adobo sauce.
Moe’s Secret Tips:
- The Power of Patience: Marinating the chicken overnight makes a difference. You imbue the meat with those essential adobo flavors, resulting in the chicken that’s tender and infused with taste.
- The Correct Heat: When searing the chicken, make sure not to overcrowd the pan. Do it in batches if necessary. Crowding will steam the chicken rather than browning it.
- The Sauce Consistency: The sauce should coat the back of a spoon when it’s ready. If it’s too thick, add a splash of water. Too thin? Let it bubble away a little longer.
What to serve with
Adobo is incredibly versatile and pairs wonderfully with a range of sides that can complement its rich, tangy, and savory flavors. To turn Moe’s Adobo Chicken into a memorable meal, consider pairing it with the following accompaniments:
- Steamed Rice: The quintessential companion for adobo, steamed white rice is perfect for soaking up the flavorful sauce. Jasmine rice is an excellent choice for its fragrant aroma and slightly sticky texture.
- Garlic Fried Rice: For a more indulgent option, garlic fried rice, known as “sinangag,” ups the ante. It offers a crispy texture and savory punch that stands up to the bold flavors of adobo.
- Pickled Vegetables: A bright and tangy side of “atchara,” which is pickled green papaya, provides a crunchy and refreshing contrast to the rich chicken.
- Fresh Salad: A simple green salad dressed with a vinaigrette made of calamansi juice (or lime juice as a substitute), olive oil, salt, and pepper offers a fresh and zesty counterpoint to the dish.
- Sauteed Vegetables: Stir-fried bok choy, green beans, or eggplant can add a welcome green element and slight bitterness to balance the meal.
- Coconut Milk Greens: For a creamy side, greens like spinach or kangkong (water spinach) sautéed in coconut milk offer a lush complement.
- Achara: Not to be confused with the Indian dish, Filipino Achara is a mix of shredded unripe papaya, carrots, and bell peppers in a sweet and tangy vinegar dressing. It’s a palate-cleansing condiment that’s perfect with the savory adobo.
- Hard-boiled or Fried Egg: Adding a hard-boiled egg to the adobo while it’s simmering is a traditional touch, or you could serve it with a fried egg on top for an extra layer of richness.
- Fresh Slices of Mango: The sweetness and acidity of ripe mango slices can be a refreshing palette cleanser after the salty and tangy richness of the adobo.
- Quinoa or Cauliflower Rice: For a healthier or grain-free option, try quinoa for its nutty flavor and high protein content or cauliflower rice for a low-carb alternative.
- Drinks: To wash down the hearty meal, consider serving a light beer or a sparkling soda. For wine enthusiasts, a chilled glass of Riesling, with its fruity notes and acidity, stands up well to the bold flavors of the adobo.
- Dessert: Finish the meal with a light dessert like halo-halo, a popular Filipino shaved ice dessert, or a slice of mango cake to complement Moe’s Adobo Chicken’s flavors.
Ingredients substitutes
Creating Moe’s Adobo Chicken is an adventure in flavor, but sometimes, not all ingredients are readily available, or dietary preferences require adjustments. Fear not; there are numerous substitute ingredients you can use to still achieve a delicious result that respects the essence of the original dish.
Soy Sauce:
- For a gluten-free option: Use Tamari sauce. It’s an excellent substitute for soy sauce and gluten-free.
- For a soy-free option: Coconut aminos could work, keeping in mind they are sweeter and less salty, so you might want to adjust the seasoning accordingly.
White Vinegar or Cane Vinegar:
- Rice Vinegar: It’s a good alternative with a milder acidity.
- Apple Cider Vinegar: Adds a fruitier note but preserves the tanginess.
- Lemon Juice: In a pinch, lemon juice mixed with a bit of water can substitute for vinegar, offering a different kind of acidity and brightness.
Bone-in, Skin-on Chicken Thighs:
- For a leaner option: Use chicken breasts, though they cook faster and can become dry, so monitor cooking times and consider marinating longer.
- For vegetarians/vegans: Portobello mushrooms or a mix of your favorite vegetables (think eggplant, bell peppers, and onions) can be marinated and cooked in the same sauce for a plant-based twist.
Brown Sugar:
- Honey or Maple Syrup: They provide the sweetness necessary to balance the vinegar’s acidity, with honey giving a slight floral note and maple syrup introducing a hint of caramel.
- Coconut Sugar: Offers a deeper molasses flavor and works well if you’re also using coconut aminos.
Whole Black Peppercorns:
- Ground Black Pepper: Use about half the quantity specified for whole peppercorns since it’s more potent when ground.
- Szechuan Peppercorns: If you enjoy a bit of a numbing sensation and unique flavor, Szechuan Peppercorns can be an enjoyable, though non-traditional, alternative.
Garlic:
- Garlic Powder: If fresh garlic isn’t an option, garlic powder can be used. Use about 1/8 teaspoon of garlic powder for every clove of garlic called for in the recipe.
- Garlic-Infused Oil: Ideal if you’re avoiding solid pieces of garlic but still want the flavor.
Final Thoughts
Adobo, in its essence, celebrates the beauty of slow cooking and the profound depth of flavors that emerge from such a patient, loving process. But beyond its culinary excellence, Moe’s Adobo Chicken bears witness to the personal history, the shared laughter over countless family dinners, and the tender memories of meals prepared with care. It carries with it the warmth of Moe’s kitchen, an invitation to gather, enjoy, and cherish the moments we share over food that’s prepared from the heart.
More Chicken Recipes:
- BJ’s Parmesan Crusted Chicken
- Best Chicken Tocino Recipe
- Dave’s Hot Chicken Ingredients
- PF Chang’s Sweet and Sour Chicken
