Modern Filipino Chicken Adobo With Spinach

This modern chicken adobo keeps the classic soy sauce and vinegar base but adds spinach for a fresh vegetable boost. The spinach cooks right into the sauce, adding color and balance while soaking up all that savory goodness. It’s an easy way to cook chicken adobo with vegetables and bring a wholesome twist to this Filipino favorite.

45 min.
4 People
Easy
Budget

Ingredients

1 kilogram chicken cut ups
2 tablespoons canola oil
6 cloves garlic (crushed)
1 piece onion (sliced)
2 tablespoons vinegar
1/4 cup soy sauce
1 cup water
2 pieces bay leaves
1 teaspoon whole black peppercorns (slightly crushed)
2 pieces Knorr Chicken Cubes
1 teaspoon brown sugar
1 cup spinach (rinsed well and roughly chopped)

Cooking Method

Sauté the Aromatics Heat oil in a pan over medium heat. Sauté garlic until fragrant, then add onions and cook until soft and translucent.
Sear the Chicken Add chicken and sear it on all sides until the skin starts to brown. Tip: Let the chicken sit undisturbed for a few minutes before turning so it browns properly instead of steaming. Avoid overcrowding the pan for better color.
Add the Adobo Base Pour in the vinegar, soy sauce, and water. Add bay leaves, peppercorns, and Knorr Chicken Cubes.
Simmer the Chicken Bring to a boil over high heat, then reduce heat to medium-low. Do not cover the pan. Simmer for 10 minutes. Tip: The sauce should be slightly reduced but still loose at this stage, since it will continue to thicken later when the chicken is returned to the pan.
Brown the Chicken Further Remove the chicken pieces and place them in a separate hot pan. Fry until the skin turns deep golden brown and lightly crisp, turning once to brown the other side.
Finish with Spinach Place the fried chicken pieces back into the first pan. Add the spinach and sugar and let simmer for another 10 minutes or until the sauce has thickened. Serve warm. Tip: Add the spinach only at the end so it just wilts into the sauce and stays vibrant instead of turning overcooked and dull.

Why Add Spinach to Adobo?

Adding spinach is an easy way to boost the nutritional value of Filipino adobo without changing its familiar flavor. This leafy green brings fiber along with nutrients like vitamin C and iron, making the dish more balanced. And because spinach has a mild taste, it blends smoothly into the adobo sauce.

Choosing the Right Greens for Filipino Adobo

Spinach works well in adobo because its mild flavor doesn’t compete with the classic soy sauce and vinegar base. But if spinach isn’t available, other leafy greens like kale can also work as long as they have a relatively neutral taste. Or, take the local route with kangkong and malunggay.

How to Balance the Adobo Sauce

Adobo’s signature flavor comes from the mix of soy sauce and vinegar in the sauce. Start with the correct ratio of these ingredients and allow the chicken to simmer long enough for the flavors to meld and the sauce to reduce. Also, cook the adobo uncovered so the vinegar can evaporate properly, preventing the sauce from tasting overly sharp.