The BEST Filipino Chicken Adobo Recipe & Video - Seonkyoung Longest (2024)

FAQs

What makes the adobo last longer? ›

To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria.

Unlike Spanish and Latin American adobo, Philippine adobo does not traditionally use chilis, paprika, oregano, or tomatoes. Instead, they only share similarities in their primary use of vinegar and garlic.

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.

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.

(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.

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.

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

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos.

Adobo is a delicious Filipino dish with nutritional value, primarily as a source of protein and essential vitamins and minerals. However, be aware of portion sizes, the type of meat used, and the sodium content to enjoy the dish as part of a balanced and healthy diet.

What makes adobo taste good? ›

What Chicken Adobo tastes like. 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. Don't be afraid of the peppercorns in this!

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.

If you feel it is too bitter, use fresh water to thin your sauce. Optional Spices. I am using a few of my favorite spices for this adobo sauce, but there are many available to you. Recipes can vary from cook to cook depending on personal tastes.

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.

Filipino Adobo is an indigenous dish that received a Spanish name because it reminded the Spaniards of how they marinated and preserved meat with spices. They are not the same, but they are similar because each culture needed to preserve and flavor food so it wouldn't rot.

1/2 to 1 cup vinegar of choice (put more or less depending on how tart you want it. I've tried white, malt, cider and rice vinegar, all other kinds should work too). I never bother with this, but if desired remove meat once cooked and fry briefly in a separate pan to crisp skins (but watch out for oil splatter).

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 type of vinegar matters, too. If you can get Filipino cane vinegar I recommend it for adobo as it lends milder tartness compared to distilled vinegar which can be overpowering. Somewhere between the two are cider vinegar and Japanese rice vinegar which would work well for adobo, too.

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.

Be sure to store the adobo in its sauce, as both vinegar and the salt in soy sauce are natural preservatives and significantly slows down spoilage.

How do you preserve adobo sauce? ›

We like to freeze the extra peppers and sauce, whether that be in an ice cube tray or flattened in a Ziploc bag, for future use. Kept this way, they'll last almost forever, and are super easy to thaw and bring back to life for use in a wide variety of dishes.

In fact, you can store Filipino chicken adobo in the fridge and reheat it to enjoy it once again for the next 5 days. Freeze it, and it stays good for up to 2 months. The main reason behind the longevity of this dish when it's stored properly is vinegar.

Once the chipotles are blended up, they'll last for a few months in the refrigerator, but for true long-term storage, use this method on saving tomato paste and freeze it in measured spoonfuls instead.