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Adobo chicken served with naan bread in appetising spiced sauce
Tender chicken braised in soy and vinegar, paired with soft homemade naan.

Filipino Chicken Adobo with Homemade Naan

Author: Flavelo
Recipes Main Courses Quick Meals
Although Adobo is the national dish of the Philippines and Naan is the pride of India, this pairing is a miracle of modern gastronomy. The essence of Adobo is the 'braising' technique in a vinegar-soy sauce base, which both tenderises and preserves the meat. Nothing mops up the salty-sour gravy better than freshly baked, bubbly naan bread. A meeting of two worlds on a plate.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 2 servings
🔥 Calories 650 kcal
🌍 Cuisine Fusion (Filipino-Indian)

Ingredients

Equipment Needed

  • Large frying pan with lid
  • Bowl for marinating
  • Oven or griddle pan for bread
  • Tongs for turning meat

Allergen Information

⚠️ Gluten
⚠️ Soya

Instructions

1 ✓

Place chicken thighs in a bowl. Add crushed garlic, soy sauce, vinegar, pepper, bay leaves and oregano. Toss to coat and marinate for at least 30 mins.

Tip: The acidity of the vinegar begins to break down muscle fibres, making the meat tender (Enzymatic/acidic tenderisation).
2 ✓

Remove meat from marinade (reserve the liquid!). Heat oil and brown chicken skin-side down until it gets a dark brown crust.

Tip: This browning adds depth to the dish, don't skip it! (Maillard reaction).
3 ✓

Pour the reserved marinade and approx. 50ml water over the meat. Bring to boil, then reduce heat to low. DO NOT stir for the first 5-10 mins!

Tip: Let the strong acidity of the vinegar evaporate to achieve a balanced, piquant sauce.
4 ✓

Simmer covered for approx. 20-25 mins until meat is tender and sauce thickens.

Tip: If sauce is too thin, remove lid at the end and boil off water (Reduction).
5 ✓

Meanwhile, warm the naan breads in a hot pan or oven.

6 ✓

Serve meat covered in sauce, sprinkled with coriander, using the warm bread to dip.

Tip: The freshness of coriander cuts through the salty-fatty flavours.

Recipe FAQ

Why shouldn't I stir Adobo at the start?
You must let the 'raw' taste of the vinegar cook out. If you stir, the vinegar taste can remain too sharp.
Can I use shop-bought naan?
Yes, but it's worth wetting it with hands and heating it in a hot oven for a few minutes for the fresh experience.

Ingredients

  • 500 g Chicken thighs (bone-in, skin-on)
  • 4 cloves Garlic
  • 80 ml Soy sauce
  • 50 ml Vinegar (Coconut or Apple Cider)
  • 2 pcs Bay leaves
  • 1 tsp Whole black peppercorns (or coarsely crushed)
  • 1 tsp Dried oregano
  • 2 tbsp Vegetable oil
  • 2 pcs Naan bread
  • 1 bunch Fresh Coriander (for serving)