Easy Chicken Adobo Recipe (2024)

FAQs

What is the most important ingredient in adobo? ›

The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference.

Recipe Notes

The chicken absorbs a lot of flavor as it braises in the vinegar/soy sauce even without these steps. Also, this is a dish that improves over time so reheated leftovers have more complex, concentrated flavor. Vinegar: Filipino cane vinegar is best but cider vinegar or Japanese rice vinegar would work, too.

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.

Soy sauce - use all purpose or light soy sauce.

Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens.

Add Seasoning. Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. This is a tip that I learned.

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.

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.

If you are referring to the Filipino version of Chicken or pork adobo, then it usually calls for Filipino palm vinegar, but if palm vinegar is not readily available you can most certainly use white, rice-wine, or cider vinegar. Chicken adobo is a great dish to eat with rice as a side-dish.

The dish remains tangy, but the flavors are all in harmony, making it a delicious and satisfying meal. To enjoy chicken adobo at its best, serve it over a bed of fragrant jasmine rice to soak up the luscious sauce, and add a vegetable, such as roasted carrots or roasted asparagus, to complete the dish.

Is chicken adobo Mexican or Filipino? ›

As in Puerto Rico, adobo is beloved in most Filipino households; it's the unofficial dish of the Philippines, even as it varies by region or household. 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.

There's no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it's one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

(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.

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.

Adobo is a dish that is usually made with meat (chicken, pork, or beef) marinated in vinegar, soy sauce, garlic, and other spices. The meat is slowly cooked until it becomes tender and flavorful. Adobo is often served with rice and is a staple dish in many Filipino households.

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.

There's no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it's one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food.