Chicken Adobo Braise with Seasonal Eggplant
A traditional Filipino chicken adobo prepared as a braise, featuring seasonal eggplant and a savory blend of soy sauce, vinegar, garlic, and bay leaves. This comforting dish highlights a gentle poaching start before slow braising to tenderize the chicken and infuse deep flavors.
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Overview
Chicken Adobo is a classic Filipino dish known for its rich and tangy flavor profile from soy sauce, vinegar, and aromatic garlic and bay leaves. This recipe emphasizes a delicate poaching method to gently cook the chicken, followed by a slow braise with seasonal eggplants to develop tender, deeply flavored meat. The result is a comforting, savory dish perfect for any occasion.
Why you’ll love it
- Authentic Filipino flavors with a traditional adobo sauce.
- Slow braising ensures tender, juicy chicken infused with savory, tangy notes.
- Seasonal eggplant adds a wonderful texture and subtle sweetness.
- Perfect balance of acidity and umami that pairs well with steamed rice.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and moisture retention.
- Soy sauce: Use naturally brewed soy sauce for depth of flavor.
- Vinegar: Cane vinegar is traditional, but white or apple cider vinegar works well.
- Eggplant: Choose fresh, firm eggplants in season; Japanese or Asian eggplants hold up nicely in the braise.
- Garlic and bay leaves: Essential aromatics that contribute to classic adobo flavor.
Serving & storage
Serve hot over steamed jasmine or white rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. Chicken adobo flavors often deepen the next day, making it a great make-ahead meal.
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Chef tips
- Use skin-on chicken thighs for more flavorful braise and better texture.
- Adjust vinegar amount to your taste preference for tanginess; start with less if unsure.
- If eggplants are not in season, substitute with zucchini or other seasonal squash.
- For a thicker sauce, remove the chicken and eggplant then simmer sauce uncovered until reduced as desired.
Ingredients
- 1 kg (2.2 lbs)bone-in, skin-on chicken thighs
- 3 tablespoonssoy sauce (naturally brewed)
- 3 tablespoonscane vinegar or apple cider vinegar
- 5 clovesgarlic, crushed
- 2bay leaves
- 2 tablespoonsvegetable oil
- 1 medium (about 250 g)seasonal eggplant, cut into 2.5 cm / 1-inch chunks
- 1/2 cup (120 ml)water
- 1 teaspoonblack peppercorns, crushed lightly
- Saltto taste
- Black pepperfreshly ground, to taste
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Equipment
- large deep skillet or braiser with lid
- measuring spoons
- kitchen knife
- cutting board
- wooden spoon or spatula
- measuring cup
Nutrition per serving
- Calories450
- Protein38 g
- Carbs10 g
- Fat25 g
Step-by-step
Step 1
In a large skillet or braiser, combine chicken thighs, soy sauce, vinegar, crushed garlic, bay leaves, and crushed peppercorns. Pour water over the mixture until chicken is partially submerged.Step 2
Place the skillet over medium heat and bring the liquid just to a gentle simmer (poaching). Cover and cook for 15 minutes to allow flavors to infuse and chicken to cook gently.Step 3
Remove the lid, add vegetable oil, and increase heat to medium-high. Cook uncovered, turning chicken occasionally to brown the skin lightly, about 8 minutes.Step 4
Add the cut eggplant to the skillet, stir gently to combine, and adjust seasoning with salt and freshly ground pepper to taste.Step 5
Reduce heat to low, cover, and braise the chicken and eggplant for 20 minutes until the chicken is tender and the eggplant softened. Stir halfway through to prevent sticking.Step 6
Remove from heat and let the dish rest covered for 5 minutes before serving to allow flavors to meld.
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