Easy Chicken Adobo Recipe (2024)

FAQs

What is the most important ingredient in adobo? ›

Most modern-day Filipino adobo is prepared with vinegar and soy sauce. Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper. Others add fresh ginger or coconut milk.

What is Filipino adobo sauce made of? 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.

There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat.

On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.

If you let your chicken thighs marinate overnight in in dark soy sauce, garlic, cane vinegar and seasonings, you are guaranteed a richly flavored adobo the next day. It's out of this world delicious.

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.

You can stir it while it's simmering or boiling. But, as for my father's words, do not stir it after you add the vinegar because "it may ruin the taste of the adobo." Bay leaves are quite optional to put when I cook my adobo.

There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh lippia (Caribbean oregan), citrus juice and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life.

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

If you find that your adobo tastes too vinegary and still needs to cook, add one teaspoon of brown sugar to adjust and then taste again. Repeat if necessary. It's difficult to fix an oversalted stew, so start off by underseasoning and know that your liquid will reduce.

Can I use rice vinegar instead of white vinegar for chicken adobo? ›

Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.

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Adobo is indigenous to the Philippines. In a tropical climate, Filipinos had to find a safe and delicious way to preserve their meat. With no refrigeration, they soaked them in vinegar, salt, and spices so the meat would not spoil.

Adobo is really a kind of cooking method, originating in the Philippines. IT involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic. The result is a tangy, savory dish that changes slightly with whatever protein you decide to cook.