Steamed Chicken Adobo with Seasoned Pumpkin
A vibrant twist on traditional Filipino chicken adobo, this recipe features marinated chicken thighs steamed alongside seasoned pumpkin slices, preserving rich flavors while embracing a lighter cooking method. The dish highlights seasonal pumpkin and is accented with simple aromatics to keep the classic sour-savory profile intact.
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Overview
This Steamed Chicken Adobo with Seasoned Pumpkin offers a lighter and refreshing take on the beloved Filipino classic. Instead of the traditional braising method, chicken thighs are marinated and gently steamed along with tender pumpkin slices seasoned with complementary spices. The steaming technique locks in flavors and moisture, delivering succulent chicken and the natural sweetness of pumpkin in perfect harmony.
Why you’ll love it
- Lighter cooking method retains the essence of adobo flavor without heavy sauce reduction.
- Steaming preserves vitamins and moisture in chicken and pumpkin.
- Quick and easy weeknight meal with minimal cleanup.
- Seasoned pumpkin adds natural sweetness and nutrition, making it perfect for seasonal cooking.
Ingredient notes
- Chicken thighs: Bone-in, skinless thighs yield tender results with good flavor. You can substitute boneless if preferred, adjusting cooking time slightly.
- Pumpkin: Use a seasonal pumpkin such as kabocha or sugar pumpkin. Cut into 2 cm slices for even cooking.
- Vinegar: Traditional Filipino cane or white vinegar adds signature tangy acidity.
- Soy sauce: Use a low-sodium soy sauce for balanced saltiness.
- Garlic and bay leaves: Essential aromatics for authentic adobo fragrance.
Serving & storage
Serve hot with steamed jasmine rice to soak up the flavorful juices. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave until warmed through. Avoid leaving cooked chicken at room temperature for over 2 hours to prevent food safety risks.
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Chef tips
- Marinating the chicken longer (up to 2 hours) will deepen the flavor, but avoid exceeding 4 hours to prevent meat texture changes due to vinegar.
- Use a food thermometer to ensure chicken is fully cooked for safe consumption.
- If you don't have a steaming basket, a heatproof plate placed on a metal rack inside a large pot works well.
- To amplify aroma, you can add a few pieces of sliced onion or a small dried chili to the marinade.
Ingredients
- 800 g (about 1.75 lbs)bone-in, skinless chicken thighs
- 300 g (about 2 cups)pumpkin, peeled and sliced into 2 cm thick pieces
- 100 ml (7 tbsp)white vinegar
- 60 ml (4 tbsp)soy sauce, low sodium
- 6 clovesgarlic, thinly sliced
- 2bay leaves
- 1 tspblack peppercorns
- 1 tspbrown sugar
- 2 tbspwater
- Saltto taste
- Freshly ground black pepperto taste
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Equipment
- mixing bowl
- steaming basket or large steamer
- large pot or wok with lid
- knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories310
- Protein34 g
- Carbs10 g
- Fat12 g
Step-by-step
Step 1
In a large mixing bowl, combine the vinegar, soy sauce, sliced garlic, bay leaves, black peppercorns, and brown sugar. Stir well until sugar dissolves.Step 2
Add the chicken thighs to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, preferably 20 minutes, to allow flavors to meld.Step 3
Prepare the pumpkin slices by seasoning them lightly with salt and a pinch of black pepper. Set aside.Step 4
Arrange the marinated chicken thighs in a single layer in a heatproof steaming basket or plate suitable for steaming. Place the seasoned pumpkin slices alongside the chicken without overlapping.Step 5
Bring about 5 cm of water to a boil in a large pot or wok fitted with a lid. Place the steaming basket or plate over the pot (ensure it does not touch the water), cover tightly with the lid.Step 6
Steam the chicken and pumpkin over medium-high heat for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 75°C or 165°F) and the pumpkin is tender when pierced with a fork.Step 7
Carefully remove the steaming basket or plate. Let it rest uncovered for 5 minutes to allow flavors to settle.Step 8
Serve the steamed chicken adobo and pumpkin hot with steamed jasmine rice. Spoon some of the fragrant steamed juice over the serving if desired.
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