Easy Chicken Adobo Recipe (2024)

FAQs

What kind of vinegar is best for chicken adobo? ›

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat.

Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It's tangy, salty, garlicy, slightly sweet, and spicy. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.

Adobo seasoning is an all-purpose dry spice blend often found in Caribbean and Latin American cuisine. It typically contains salt, onion powder, garlic powder, paprika, black pepper, cumin, and oregano.

After pouring in the vinegar, do not stir the vinegar into the soy sauce. This helps to burn off the acid in the vinegar in the bottom of the pot. Using the right vinegar is important. It's crucial to use the vinegars recommended for chicken adobo as some can really change the flavor.

TLDR: adding a pinch of baking soda to a dish that you put too much vinegar will fix it.

Philippine adobo has a characteristically salty and sour, and often sweet taste, in contrast to Spanish and Mexican adobos, which are spicier or infused with oregano.

I've since learned that the technique of searing and then softening in sauce extends to other vegetables: Mushrooms, cabbage, cauliflower, okra, squash, and even wilted greens like water spinach all welcome the process of adobo. Writer Ria Elciario makes green bean adobo, topped with crumbled tofu.

Filipino Chicken Adobo is a simple dish that packs a big flavor punch. The combination of soy, vinegar, and sugar creates a salty-sweet tangy glaze that is hard to stop eating. Paired with the bright crunch of the corn and cucumber salad, this dish goes equally well on a bed of rice as it does in a taco.

If a Filipino brand of soy sauce (eg Silver Swan, Datu Puti, UFC) is not available, any Chinese brand of dark soy sauce will do. But you may have to adjust the quantity. Japanese soy sauce has a different flavor and does not work well with adobo.

How do you thicken chicken adobo sauce? ›

(For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven.

An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk.

What's the best adobo to buy? The most popular brands are Badia, Goya, and McCormick. These dry adobos, which usually come labeled as adobo completo or complete seasoning, are mostly a blend of salt, black pepper, garlic powder, onion powder, cumin, oregano, and other dry herbs and spices.

Yes and no, many companies that make and sell adobo seasoning do put MSG in their seasoning blend, along with a host of other ingredients you probably do not want in your food. But Seasonest is not one of those companies. Seasonest Adobo seasoning is a savory blend of pure, fresh, organic herbs and spices.

Apple cider vinegar is also a natural source of potassium, so can help regulate levels in your hens' bodies. Potassium controls the use of calcium in the body, allowing more calcium to be freely available to assist with eggshell production.

White wine, apple cider vinegar, and white wine vinegar are your best bets, as they won't discolor the chicken stock and also won't impart a very strong flavor to it (they'll just enhance what's already there). Lemon juice can also work, but know it will give a mild citrus flavor to the stock.

Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves. Peppercorns: Grind six black peppercorns with a mortar and pestle.

However, since white vinegar is stronger than its counterpart, it is more suitable for cleaning and sanitizing. SUGAR CANE VINEGAR : Sugar cane vinegar is a mild vinegar often used in Philippine cooking and on many islands where sugar cane is grown and harvested. One of the classic dishes is adobo.