Cooking Chicken Adobo For The Girls
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- Cooking Chicken Adobo For The Girls
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not stirring the vinegar is definitely NOT a superstition, it’s very important to let it boil first before stirring so the acidity will be cooked - if not, you will get a raw taste as if drinking white vinegar straight from the bottle
yeah i think he put the vin after it boiled
lol I love how Judy is behind you trying to talk to the kids and you’re just going with your video! I love the work/life balance in your household! Such a solid family! Been watching you guys since Judy was pregnant with the twins
Be careful using those gloves Benji. Cross contamination is easy if you dont change gloves after handling the raw meat. That’s the real reason chefs use those cooking gloves.
My recipe for my Adobo:
2.2 lbs pork or carnitas
2 bay leaves
2 tbsp oyster sauce
3 tbsp soy sauce
6 cloves of garlic
1 whole onion
1 serrano pepper(optional)
2 tbsp annato powder
2tsp paprika
1 beef or pork cube
1/3 cup vinegar
2tbsp brown sugar
add a little salt to adjust the taste if needed
1 and 1/2 cup water or level it with your meat
the key is sear your meat first for caramelization on your pan. Make sure don't touch it when you already put the vinegar.
Cooking time is 35mins or meat is tender then put in lastly the serrano pepper.
Adobo is tastes better the day after.
Preferred meat would be Pork belly or Pork Carnitas (with fats) better, tastier adobo!
Killed it, Benji! Looks just like the adobo I grew up with. Brownie points for using the whole chicken! Sometimes my mum would make adobo garlic fried rice if there were any left overs 🍚
The fried rice adobo the day after is my favorite!
I love your shopping and cooking videos. Thank you for sharing.
Benjie, you NAILED this!!! Sooo impressed because this is exactly how my dad cooks it too (minus the onion though I don't mind extra flavour from that). From the marinating to removing the chicken to thicken the sauce. But you cooked like a true filipino in this episode. Thank you for sharing this!
Just made chicken adobo aswell. I did it a little different this time with adding oyster sauce. It did thicken it up and gave it a extra flavor boost 🙌🏼
I think you get that consistancy from the collagen from the carcass and bones. In the past i have made other dishes where i added abit of gelatin powder to get the effect when i get short on time, not the best but needs must.
The way i learned to break down chickens was to get 5 or 6 or more when on offer and parted the chicken out and froze the extra. Good practice, save money and saves time later. Whether i am parting out a chicken for cooking or freezing or roasting one on the spit i always remove the wish bone, it makes the roasted chicken much easier to carve as the wish bone does not deflect your knife while carving the breast meat.
Thank you for showing the recipe, Take care, God bless one and all.
Loving these videos !! Keep them coming !!! 🎉❤❤❤❤❤❤
Using a whole chicken in my neck of the woods is common. Lol😊
I love how you’re uploading more!!!
Instead of searing the meat at the start, my mother would fry the chicken/pork after this has been cooked in the water- vinegar-garlic-peppercorn mixture to give the meat that bit of crunch or crispiness.
Benji, if you want to sweeten your adobo, you can also try adding pineapple juice or a sprite/7up instead of water. That was my favorite adobo growing up 😁
Benji, please make Dinuguan. I'm sure Judy would love it.
it’s not a superstition. my family (and i’m sure most filipino families as well) don’t stir the the vinegar to let the acidity cook through. you’ll know it’s simmered down once the strong vinegar smell is gone.
i also do this with any other dishes/stews that include vinegar as well!
You forgot the brown sugar benji! i cooked this all the time
He added white sugar. It's fine. I only use honey
I have no control when it comes to my Mom's chicken adobo. I'm already salivating! 🤤
Hahaha!! You don't stir the vinegar right away because you want it to evaporate the acidity otherwise you will end up with a sour adobo with such a strong vinegar taste like you did before. You let it evaporate about 10 minutes then cover it, simmer another 10 before you mix
btw, you can also boil eggs and put it in (peeled) while it’s in the last minutes of cooking to soak up the flavor and color 😋😋😋
Ok, now u have my attention…my mom used to make this chicken adobo forever ago…the recipe was never written down…so now, this week I am going to try your version…I have tried several versions…and none of them seemed like it….I will let you know how it was when I am done…Thank you Benji, I am learning so much from you…
Try a batch with couple bay leaves and whole peppercorn!
Keep it going Benji!
Benji revamping his channel is the greatest thing to ever happen in 2024
after watching this video i had to make it and it came out delicious even my picky dad loved it thank you ,ive also made the mushroom pasta and lasaga just wanted to say thank you for the motivation to cook
I love your version Benji! In my house, I actually like mine a bit soupy! The more sauce the better lol. But try putting everything in the pot first and cooking it, THEN pull the chicken AND the garlic pieces out and pan fry them separately. You can get a nice caramelized skin and use the crispy garlic pieces for garnish. It’s super delish. I promise you will not regret it ;)
I just use a strainer to get all the pieces of garlic out, but I normally don’t mince them. Maybe just a smash and rough chop.
When my filipina mom makes adobo. She combines pork and chicken together and also adds potato. Its so delicious . She also says not to stir the vinegar too soon, about 20 mins because that will cook the vinegar to allow its flavours to develop. My mouth is watering just watching this video 😂😂 looks yum.
Thanks for the recipe Benji!!! 🤩
Hi Benji, the reason for not stirring after putting the vinegar in the adobo so it does not ruin the flavor and acidity that u can get from the vinegar as the filipinos would say “para hindi mahilaw ang lasa”. As the vinegar needs to blend well with soy sauce.
The adobo looks good though! 😋
Keep going Benji. Don’t over complicate things. Like someone said…Sabaw is just soup, like literally a bowl of broth is sabaw too.
I always love your cooking videos, Beni! I’ve watched since Julianna was born. But I must know, WHERE did you get that Hello Kitty Pyrex Measuring cup?
Lol at your sabaw dance 😂💜
Would love to see you cook sisig 😊
I love watching your cooking videos and learning any tips and tricks. i always learn somethin new! pls more filipino cooking videos!!! Love this..I am making chicken adobo today for dinner and im going to apply everything i just saw here.
*When making adobo, you shouldn't stir the meat once vinegar has been added because the vinegar tightens the meat, preparing it to work with the soy sauce and develop a rich brown color...
Love the way you honor Mama, Benji. Is there a video of the both of you cooking together? Great job!
I think the Lumpia video!!
Thank you! 😊
Also the *Bistek* tagalog cooking video :)
Try the chicken-pork adobo next time.
Sometimes they add potatoes and boiled eggs (at the end of the cooking process). Some use brown sugar and red onion instead. You can also add coconut milk to your adobo for a different flavor profile, chili for spicy adobo version or even pineapples & pineapple juice. Some use green onions or fried garlic for garnish. There are tons of recipes when it comes to adobo. Thank you Benji for sharing your recipes. My family and I enjoy your cooking videos. ❤
That's a perfect Adobo, Benji!
Ayyye! I watch PanlasangPinoy’s videos too!
Sabaw is soup.
Sarsa is sauce.
Hahaha my thoughts exactly.
Basically, vinegar will make the meat really hard (that you can't really chew it) when you stir it right after adding the vinegar.❤
Try making Chicken Pork Adobo next time so that everybody can be happy 😂
First time I heard about the vinegar superstition. 😂 For real though, the reason why you don’t stir as soon as you add vinegar is to let the acidity cook. Otherwise, you’ll get that raw, sour taste and it’ll take longer to cook.😊
I learn so much from watching your vlogs
I've never had pork adobo but chicken adobo is my favorite. I like a little extra vinegar in mine.. super good!
You should make chicken pork adobo… so you get the best of both worlds. ☺️
4:11 i just eyeball soysauce and vinegar. But put more vinegar than soysauce. When Im like mid boil of the meat that's when I taste the sauce to check. Thats when I adjust the amount of soysauce or vinegar. Then I boil away until it reduces. My family makes dry adobo though so we drain the reduced liquid and fry it afterwards. We dislike soupy adobo haha.
as a filipino, they say the vinegar makes it taste bitter if you stir it right away hahaha!
Hey Benji love the content but could you please post the ingredients and quantities ?
I have never tried Chicken Adobo, that looks so delicious.
I saw a video of this filipino lady she said once you put the vinegar dont stir it or cover it. So the vinegar can get cook. Once it boils then you can. 🤷🏻♀️
Could you please please make some fancy sushi🍣🍱 rolls thanks alot❤
Finally, it’s chicken adobo 🤩
I love my adobo super tender with a lots of riiiiiiiiice +super cold coke. Yummeeeeeers 😋
I always add ginger when cooking adobo, it tastes better! =)
"Sabaw" is soup and sauce from any viand. It's the same thing.
I spy hello kitty. 😂
Oh my gosh!!! Sarap!!!
Fun fact, Panlasang Pinoy is a Filipino living in Chicago!
Also try videos from Simpol of Chef Tatung
I prefer Pork Adobo as well. Pork for the win 🤘🏼
That looks really yummy! Makes me hungry
this is so legit
Love chicken Adobo 🤤🤤😋
I always get recipes from Panlasang Pinoy. But I do have my own Adobo recipe..
I hope you can try chicken adobo with achuete
Stirring the vinegar will not let the acidity to be cooked and if that happens then once you taste the sabaw, instant coughing 😂
Yummy! 😊😊😊 I don’t know why Filipino put sugar into adobo. It was too sweet ! My dad and I don’t put sugar in adobo.
tbh this reminds me of chicken and potatoes my mum made when we were kids. But we're Chinese (Hong Kongers)
i love chicken but also prefer pork adobo, especially baby back ribs!!
Hey again Benji, every Filipino Moms will tell you not to stir the adobo after you put vinegar because it will ruin the taste. My mom always tell me in Tagalog "Mahihilaw ang lasa" which means the taste will be ruined. Go figure, I never did asked her again..🤣
ull be surprise theres a lot more that u can add to ur usual adobo..if i have leftover olives or chorizo i add those even bellpeppers and oyster sauce ..still the taste is great..☝️😀
Filapino chicken soup!
Love❤
Anyone know if it makes a difference if I can only access westen vinegar?
You can also use lemon juice to substitute the vinegar
That raw chicken doesn’t look like it’s fresh anymore, the juices running out of it look more brown than red. Maybe this is what made one of the girls sick, that Judy mentioned on her vlog.
Have you tried adobong puti?
Benji is cooking Banjo's recipe. ❤❤❤❤
im that person who likes the adobo dark =)
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