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Moe’s Adobo Chicken Recipe

by Chef Gabby
Moe's Adobo Chicken Recipe

This recipe amalgamates Moe’s love for hearty home-style cooking and his unabashed admiration for global flavors. Combining the traditional essence of Filipino Adobo with an engaging kick of personal tweaks, this humble masterpiece weaves together an unforgettable gastronomic narrative that lingers in your taste palette.

Over the years, Moe’s Adobo Chicken has become nothing less than a household legend, something that guests look forward to with bated breath. Hence, it’s time to divulge the secrets, share the love, and let you recreate the magic in your kitchens!

What is the adobo chicken at Moe’s?

adobo chicken

Moe’s Adobo Chicken is a flavorful dish served at Moe’s Southwest Grill, a popular fast-casual restaurant chain. The chicken is typically seasoned with adobo spices, which may include garlic, oregano, cumin, and other herbs and spices. It’s then grilled or cooked to perfection, resulting in a tasty and savory dish.

Ingredients:

For this recipe, we’ll need:

  • 2 pounds of chicken pieces (preferably a mix of thighs, legs, and breasts)
  • 1 cup of soy sauce
  • 1/2 cup of white vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon of black peppercorns, crushed
  • 3 bay leaves
  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 1 cup of water
  • Salt to taste

Instructions:

  1. In a large bowl, combine the chicken, soy sauce, vinegar, garlic, crushed peppercorns, and bay leaves. Stir well to coat the chicken evenly. Let this marinate for at least 1-2 hours or even overnight for a deeper flavor profile.
  2. Heat vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until they’re translucent.
  3. Fetch the chicken pieces from the marinade (keep the marinade! We’ll use that too), and add them to the pan. Cook until each piece is nicely browned on both sides.
  4. Pour in the reserved marinade and 1 cup of water. Stir and bring this to a simmer. Reduce heat to low, cover your skillet, and let it gently simmer for about 30 minutes.
  5. After 30 minutes, uncover and continue simmering until the sauce has reduced and thickened to your desired consistency. At this point, taste the sauce and adjust the salt if needed.

Tips and Tricks:

  1. Marinating is the key to this recipe. A good marination ensures super flavorful chicken. While 1-2 hours will work fine, marinating overnight imparts an amazing, deep flavor.
  2. Adjust the amount of soy sauce and vinegar based on your taste preferences (some may prefer a bit saltier, while others might prefer a more tangy profile).
  3. Don’t rush the simmering process. The idea is to let it slow cook for the flavor to deepen and for the chicken to be incredibly tender.

Servings

Tasting Moe’s Adobo Chicken is nothing short of a feast, but pairing it with the perfect side dishes can elevate the dining experience. Here are some ideal accompaniments to this savory delight that will enhance the flavors and present a satisfying meal.

1. Steamed Jasmine Rice

A warm bowl of steamed jasmine rice is a match made in heaven for our Adobo Chicken. The subtly fragrant rice works perfectly in soaking up the rich sauce, balancing the tangy and salty notes of the Adobo to create a palate-pleasing combo like no other.

2. Stir-Fried Vegetables

Stir-fried vegetables bring a delightful crunch and freshness to the plate that beautifully offsets the depth of the Adobo Chicken. Opt for vibrant veggies like bell peppers, broccoli, snow peas, and carrots lightly sautéed with soy sauce and a hint of garlic.

3. Atchara (Filipino Pickled Green Papaya)

Atchara, a traditional Filipino pickled dish made from unripe papaya, provides a sharp, sweet-and-sour effect that compliments the bold flavors of Adobo Chicken. It’s a gratifying contrast and offers a refreshing bite between spoonfuls of the main dish.

4. Pancit (Filipino Noodles)

Pancit, a staple Filipino noodle dish, is another delicious accompaniment. Its light flavors with veggies and sometimes bits of meat provide a beautifully balanced side that’s not heavy on the palate.

5. Fried Plantains

Adding a side of sweet fried plantains is a well-thought-out method to create another flavor level. The sweetness from the caramelized plantains acts as a palate cleanser and a delightful contrast to the savory Adobo Chicken.

6. Lumpia (Filipino Spring Rolls)

Adding Lumpia, Filipino spring rolls, when serving Adobo Chicken creates a well-rounded spread with varying textures, colors, and flavors that enhance the dining experience.

FAQ

Does Moe’s use white meat chicken?

Yes, Moe’s uses white meat chicken.
Moe’s offers a wide variety of options that are all cooked to order and made to satisfy. Their chicken is no exception. They use all white meat chicken in their meals, so you can rest assured that your meal will be made with real chicken and not just processed pieces of something else.

Is Moe’s adobo chicken spicy?

Moe’s adobo chicken is not spicy. It has a kick, but it is not spicy.

Final Thoughts

This Moe’s Adobo Chicken recipe was delicious. The adobo sauce tasted a bit like Thai food to me, just not nearly as spicy. The meat was tender, juicy and had a lot of flavor. I will use the sauce on other chicken dishes in the future.

More Chicken Recipes:

Moe's Adobo Chicken Recipe

Moe's Adobo Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 130 calories 8 grams fat
Rating: 4.8/5
( 4 voted )

Ingredients

  • 2 pounds of chicken pieces (preferably a mix of thighs, legs, and breasts)
  • 1 cup of soy sauce
  • 1/2 cup of white vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon of black peppercorns, crushed
  • 3 bay leaves
  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 1 cup of water
  • Salt to taste

Instructions

  1. In a large bowl, combine the chicken, soy sauce, vinegar, garlic, crushed peppercorns, and bay leaves. Stir well to coat the chicken evenly. Let this marinate for at least 1-2 hours or even overnight for a deeper flavor profile.
  2. Heat vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until they're translucent.
  3. Fetch the chicken pieces from the marinade (keep the marinade! We'll use that too), and add them to the pan. Cook until each piece is nicely browned on both sides.
  4. Pour in the reserved marinade and 1 cup of water. Stir and bring this to a simmer. Reduce heat to low, cover your skillet, and let it gently simmer for about 30 minutes.
  5. After 30 minutes, uncover and continue simmering until the sauce has reduced and thickened to your desired consistency. At this point, taste the sauce and adjust the salt if needed.

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