Spicy Twist: Add a sliced chili or a pinch of red pepper flakes to the sauce.
Crispier Skin: After simmering, broil the chicken for 3–5 minutes to crisp the skin.
Vegetables: Add sliced onions or bell peppers for extra flavor and texture.
Make Ahead: Chicken Adobo tastes even better the next day, as flavors deepen overnight.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but cooking time may be shorter and breasts can dry out if overcooked.
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the chicken first, then transfer all ingredients to a slow cooker and cook on low for 4–5 hours.
Q: Is vinegar necessary?
A: Yes, vinegar gives Adobo its signature tangy flavor. Adjust the amount to your taste preference.
