Filipinos are so diverse and some will fight for their lives claiming their method is the right one. Thing is...ALL ADOBO IS DELICIOUS. ALL ADOBO IS LOVE. THATS IT THATS THE TWEET!!!!
I made this recipe for my Filipina girlfriends family's annual adobo contest...and I actually won. This is the most legendary recipe ever. I can't thank you enough Josh. I now have the whole family's respect, and I won an apron.
if you were able to beat an annual adobo contest with other people who probably have a recipe that has been passed through generations, then you know this recipe is good.
Josh weissman thank you. I love your recipes generally, but this actually tasted extremely close to my moms recipe. She passed away six years ago and when I finally got around to trying to recreate the foods she used to make I just couldn't land it. I even thought at one point that maybe my taste buds changed and I don't like adobo anymore....maybe it took six years, but im grateful. This recipe was really, really, really nice. ❤️bless man.
My father in law married a Filipino and this was a dish we had at a local Filipino restaurant. Absolutely amazing! I just went and bought all the ingredients to make this tonight! I’m so excited! Even got some Lumpia wrappers to wrap the left overs in. Going to be sooooo good
"What if we have a left-overs?" There is nothing to worry about it. Adobo is a filipino recipe that is not easily spoiled. You can put it in a clean food container and eat it after a day or two, ad it still taste delicious. I'm a Filipina and I cooked different varieties of adobo several times. Josh got the authentic look of an adobo. It looks appetising.
Also one of the few dishes that actually gets better the next day. Day old adobo is gold. Some people actually go through the effort of trying to recreate that day old goodness in minutes.
@@Gabsaidwhat thats very true. Its kinda like a marinade when its a day old. I always tell to my mom why the day old food is so much better and she gave me that response
@@bryce7289 nah fam, you use the leftovers and stir fry it with your rice, ideally you remove the bones from either your chicken or pork to make it easier (and safer) to eat, but yeah, this stuff is comfort heaven
@@BFrydell even better! basically that plate Josh did of the adobo with the rice, remove the bones from the chicken then dump it all into a pan together with the rice and stir fry until your rice turns the same color as the adobo sauce, then plate it up and add a fried egg on top ;)
I bought the palm sugar pucks and dark soy sauce online and waited 10 days for it to get here. It's now marinating in my fridge. Tomorrow night is the night. So excited.
I dunno man. I'm a Filipino and always felt weirded out with how little garlic other people use on their recipes. But 20 cloves of garlic... that's two or three heads of garlic. A bit excessive, isn't it?
I just tried Adobo for the first time at my Filipino friends' party today and oooooh sooo good. I was shocked to discover it was essentially just vinegar and soy sauce. HAD to find a recipe
The moment you said "Ideally the Silver Swan brand" You instantly got the stamp of approval from all Filipinos Edit: Who the hell said one brand is better than the other? 🤦♂️ whether its Datu Puti, or Silver Swan, I would've still said the same thing because its what we Filipino use.
Made this for my Filipino wife, and im srilankan, zero skills of at least being remotely close to a chef, but guess what!! She loved it🤘🤘🤘 Thanks man!! You are awesome!!
My husband is a stoic man who had to leave his family and country years ago and couldn't return. When I saw this I thought it might be the dish he had talked about but didn't know the name of. I cooked it tonight and after one taste he broke down crying. Thanks Joshua, this is the taste of his childhood and he's very happy right now.
I'm cooking this for my Filipina wife. I was worried that it wasn't as dark as in the video, but in the last 5-10 minutes the chicken darkened quite a bit!
My dad lives in the Philippines for a few years. This was a dish he brought back from there. My family had a "game" where we would count and see who got the most pepper corns by the end of dinner.
yeah whole peppers are a damn pain... when you are just eating happily bc the dish is good and then you bite that whole ass pepper- ugh its the worst although if u havent experienced that, you havent experienced the full potential of adobo lol
As a Filipino, palm sugar isn't needed, it just makes it taste better. My family uses brown sugar instead and it works perfectly, also boneless chicken is fine to use especially if you're bringing the adobo to go
I showed this to my grandma[who only cooks Filipino food]and she said this recipe is very authentic, delicious and liked to try it when so it's Filipino grandma approved 👍
Filipinos: Many have failed this trial. We'll see how you fair. Josh: *Uses excessive amount of garlic, prefers silver swan brand for the soy sauce, and finishes the dish with rice* Every Filipino: He's worthy
Fun fact: Adobo is a way of cooking and preserving by filipinos, not the recipe itself. Filipinos pre-colonial times have been cooking chicken, or any form of protein in vinegar seasoned with salt. The soy sauce was a touch that came from the chinese/japanese. When the Spaniards arrived and saw the way filipinos cook the chicken, they named it adobar - which means cooking in its own liquid/marinade. Then later it became Adobo. 👌
@@pandorasactor7127 that’s how I first ate it by my mom’s best friend from the Philippines. It’s freakin delish!!! I was actually expecting to see him add vinegar. Lol
@@aryastarkofwinterfell6480 Pregcolonial Filipinos had Palm tree Vinegar, and that's what they use to preserve meat. This was recorded by Magellans team, and recorded in Spanish history.
Mad respect for not using onions in this recipe! Pro tip: Leftover adobo can be shredded and stir-fried with guess what, garlic! And a bit of soy sauce and we call it "adobo flakes". Perfectly paired with garlic rice and egg. Hahah!
Not a Filipino, but I just blindly went in off of a vague description that someone gave me of adobo and it tasted fire tbh all you need to do is taste as you go
man, im a filipino but i need to try your process. every filipino has their own way of cooking adobo, you definitely made your mark by making yours. congrats, you're officially a filipino now papa
Being raised by a Filipino step dad my entire life i will say this is a pretty good representation of what my lula and dad has made most of my life. Great Job! Also those reading this comment. THE SAUCE IS KEY, dont throw it away! It's liquid gold! You can just pour it over rice and wham flavor town!
Just finished eating this - and it was incredible! I did the 24 hour marinade, but had to replace the palm sugar with brown sugar - but it was absolutely delicious! Definitely makes me want to go out & get the palm sugar, and Silver Swan brand rather than use Kikkoman (hey...it's what I had. Don't judge me! 🤣)
Hey, that's okay. Just use what you have that is locally available to you 👍. There's like hundreds of adobo recipes out there that uses similar but slightly different ingredients that there isn't a strict format on how to prepare it. I've tasted an adobo recipe that is watery and more like soup-ey version of it, I've also tasted another recipe that is similar to what Joshua Weissman made, I've also tasted a dry version of it(that's when if you cook it for so long that the sauce evaporates because you kinda forgot to turn it off and it kinda sticks to the chicken or whatever meat you used). All of them different but they all taste good in their own way. If you're worried that your adobo isn't quote on quote "authentic" because you used a different brand of soy sauce instead of Silver Swan then that's okay. Where I'm from, Silver Swan is just a common brand here in the Philippines and if it isn't available locally, we just swapped it out with a different brand like _Datu Puti_ or any other soy sauce brand out there that is available. So long as you have the right basic ingredients and follow the steps, you should be fine. All that's left is how you would tailor it to YOUR taste and that's up to you. There's so many versions out there that you could just "freestyle" with it after you nailed down the basics so go out there and experiment with it until you find out what's the best version for yourself.
Kikkoman is a fine brand, it's just Japanese and made for different uses than, say, Chinese soy sauces. If you go out and buy a specific ingredient every time you try a new recipe where you have easy alternatives you'll burn yourself out on home cooking and have a bunch of ingredients you barely use in your pantry. Especially for (no offence meant) what's essentially a peasant dish, meant to be made with whatever you have lying around.
What nonsense and terrible advice. The recipe calls for SPECIFIC ingredients for a reason - that’s the right way to make the dish. I’m a home cook and got the correct vinegar and soy sauce. The dish turned out perfectly and was delicious. Now I not only want to make it again, but it’s inspired me to find other ethnic recipes and buy other types of ingredients I’ve never tried before.
Back in 1974 I woke up one Monday morning and realized I had married a young, beautiful Filipina the day before who didn't know how to cook American food. I was pretty bummed as I could envision me starving over the next few years. She made a deal with me, that she would cook Pinoy food for the next 90 days, and if I didn't like it, she wouldn't cook it anymore. I thought that was more than fair so I took her up on it. Well, the first day she made adobo for me. It was so good I wanted it the next day also. And the day after that. And for the past 47 years she still cooks it on an almost weekly basis. Actually, we just picked up some pig tails yesterday at the butchers that she is going to adobo for us. She eventually learned how to cook American style food, and we've enjoyed cooking many wonderful dishes together over the decades. As for adobo, I always compare it to America's love with chili. Every family has their special recipe, and every family thinks their recipe is the best chili recipe. The same with adobo. There are plentiful variations between regions, and between families. We don't use sugar in ours, but she is Ilocano, and they like things a little more sour and vinegary. Once you get past the necessary soy sauce, vinegar, bay leaves, garlic, and pepper corns, most anything can be added. I've even seen pineapple (we tried it once, not really bad at all.)
Some household in PH add Cinnamon, Muscovado, Pickled Onion leaves or Brown Sugar for sweet alternatives. Some are cooked dry, oily, spicy or has enough sauce for the rice X3
So did he pass the test with vinegar though? I thought it had to be made with that coconut vinegar that silver swan puts in a two pack with soy sauce. Educate me so i know the right vinegar to use
@@coreyw5981 what I know is it's not the kind of vinegar it's actually when you'll be putting it. I might be on the minority because I only put vinegar at the later stage, right when the chicken or pork is almost cook.
Hey Joshua, have tried cooking the "gata" version. "Gata" means coconut milk. Basically, you do everything you did exactly the same only that you're adding coconut milk at the end. Also, since you adding coconut milk you need to add some red peppers. The chili's hotness will complement the coconut milk's creaminess.
OMG! This was the BEST chicken adobo I ever had. Even though I didn’t have palm sugar or Silver Swan Soy Sauce, it was amazing. My husband and son ate EVERY SINGLE PIECE of chicken. I mean, my son had his mouth over the edge of the bowl to shovel it into his mouth faster. (I hoped to have leftovers to make the potstickers, but there was nothing left!) I went and got Silver Swan AND Datu Puti cane vinegar to make it again! I can’t imagine it being even better.
@@fjalac9661 nah i tried a special Italian vinegar and its way more superior than silver swan. Well ofc if only you buy it. But silver swan's flavor is nostalgic to me
Fun fact: 1. Yesterday's Left over adobo can be fried and tastes so delicious 😋 2. Some of us love to put adobo (minus the sauce) inside pandesal. ( Adobo sandwich 🥪) super delicious too. 🤤
our family has 4 stages of adobo: adodo with sauce (the "fresh" one), dry adobo (no more sauce, maybe used it all on rice), adobo flakes (shredded adobo meat and cooked to cwispy) , and lastly, adobo rice (like fried rice but with adobo bits). my personal favorite is pork-chicken adobo with chicken livers (we don't add sugar and bay leaves though, recipes vary per family).
I have been making something very similar, without knowing that it was the Adobo chicken...am I the greatest natural-born chef or what ?? 🤨 ....And it really is great! The slow stewing of the soya sauce + vinegar+garlic+jaggery marinate ( I also add ginger) is outstanding.
I always love to watch filipino recipes because I grow up with this exact chicken adobo... And I'm from Honduras! I think ive never met a filipino before but our cultures feel so similar in a lot of things.
Agreed. Not sure why everyone doesn't already know about this staple. Almost 1/4th of my senior high cohort (~1200 students) were "from the phillz" (heritage-wise anyway). Every aunty had their own way of cooking Adobo depending on if they wanted a soupier or thicker sauce. I was there to eat it all!!! Now I mix their techniques to make my own. Can't wait to try your version.
Thicker sauce all the way! And well said, every family has their own version. Even in the same family, every aunt and uncle will have their own recipe!
I’m no filipino, but I’ve made and eaten my fair share of adobo over the years. Looks good, but legit adobo wouldn’t have rice vinegar - Datu Puti brand cane vinegar is the way!
Yep, the common way is using white cane vinegar. However, there are regional variants. Ours skip the soy sauce and we use coconut wine vinegar, tons of garlic, and crushed peppercorns. You just have to be patient with the cooking. It takes a lot of time to evaporate the vinegar.
@@lorenzoguerrero7520 Adobong puti! As someone whose diet now no longer includes soy, I discovered the joys of adobong puti. At least every other week. In fact, I always have meat marinating in adobong puti in a zip lock bag in my freezer.
This is a dish that everyone should be taught how to cook. Its literally just dumping the ingredients on a pot and let it simmer away. No need for searing or marinating if you’re pressed for time.
@@january7665 Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion. Do you want to accept Islam as your religion?
@@bryanmerel Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion. Why dont you want to accept Islam as your religion?
Josh: "This is a very common filipino food and in my opinion, is one of the greatest chicken dishes of all time." *Give this man a filipino citizenship!*
Actually you’re not Filipino until you wake it to the smells of bamboo with coconut husk (not shell) then couple mins later dried fish. Great thing for an American to wake up to 😂😂
I love leftover Adobo. It makes the sinangag I cook the next day even better because I shred the leftover chicken and cook it with the rice and Adobo sauce.
This is the 6th time I make it. As a Mexican, I added 2 sliced serranos to my marination - i am so excited to try it with hopefully more spice to an amazing dish!
FUN FACT: You can also make ADOBO Fried Rice made of its Leftover Sauce and Frying the leftover Chicken from Adobo. that's a very good combo. Even Non-asian people loved it.
Quick tip for the rice: after transferring your cooked adobo to your serving plate, throw some white rice in the pot/pan and stirfry it a bit with some of the leftover sauce to have your own adobo rice 🤤 also if you're a sucker for spice like i do, throw a couple slices of chili or sprinkle some chili flakes when you simmer your adobo while cooking. The spiciness will add another dimension to everything you just said about adobo's flavor profile 🔥🔥🔥
I'm a Filipino and I approve this. Protip: Left over Adobo tastes waaaay better the next day. Another protip: Use garlic rice instead of regular white rice for that next level taste.
@@pleasedont7439 depends... sometimes you need the simplicity of white rice so you won't get overwhelmed specially if you have a very flavorful dish.
@@pleasedont7439 Absolutely yes. I am German and we are generally not big on flavour. Most of our cuisine is flavoured with salt, pepper and for the crazy people out there the is nutmeg or paprika spices. I once ate at an Indian restaurant in Scotland and while it was very tasty, it made me cry. Of course I can’t speak for everyone.
That is why Adobo is not known and only cooked by vloggers to Pinoy bait. Adobo has No Culture. It is just promoted by the media in recent years as the main Filipino dish. But no such thing as Adobo. At least, not when ignorant Filipinos and the department of tourist proudly declares that there are so many Variants of Adobobo.
@@eduardochavacano So everything about Philippines is Pinoy baiting now? LOL, His friend recommended it to Josh, How was that pinoy baiting plus he was just cooking a dish. AND he's also very popular.
Buddy, after viewing this video, I decided to give it a try. It turned out delicious. I added coconut milk and a whole chopped onions. Hmmmmmm yummy. Thanks for sharing. I've enjoyed your channel.
I made this according to your recipe except I only used thighs and I must say it is the most delicious chicken dish I've ever had. Every one of your recipes that I've tried has turned out wonderful. You're my favorite internet chef, keep up the good work.
It’s the most beautiful thing you can put in your mouth. The combination of soy sauce, garlic, sugar and pepper create the most flavourful, sweet but savoury umami flavour that has penetrated every inch of the chicken from the marination. Biting through the chicken gives you the same sensation as biting through a ripe delicious orange that just falls apart and coats your mouth in flavour. And then you might go for some rice which at first you’d want to contrast all the intensity with its simplicity but NO. You realise that the sauce is heaven-sent and you mix it up in all the goodness to continue experiencing what feels like every positive moment in your life. All the textures, all the flavours so simple, yet so right. If you dont live in a place where you can get your hands on that fancy sugar Joshy used, my Filipino friend taught me that in many families they use stale cola, which also substitutes the water. The most important things are marinate, SEAR, and reduce the sauce. Hope you allow yourself to experience what heaven feels like.
this is fancy adobo to me 😭 as a filipino who just cooked adobo bc im lazy,,, there’s a lazy version of this: just put eVERYTHING on a big pan, close it and let it cook in its marinade until chicken is cooked and the sauce thickens!!! i dont put sugar tho HAHAHAHA but ur choice,,, ADD POTATOES - pan fried ones iZ GOOD
try it the way my mom makes it! She likes to fry yellow onions and her garlic until fragrant and translucent first, then brown the chicken in all that flavorful yummyness and take it out and set it to the side. add all ingredients you used for the marinade to the onions and garlic (we use brown and white sugar instead of palm sugar), let it simmer for a bit then add in your chicken until cooked. doing it this way allows your chicken to have crispy bits while still getting an extremely flavorful adobo!!!!
A weird question from a european: what happens to the Pepper corns? I would imagine them being too hard and too hot if u accidentally bite onto them. Or do they soften up after the hour of cooking/night of marination?
Joshua: "Ideally, the Silver Swan brand" Datu Puti: 👀👀👀👀 Anyway, there are many variants of it. Some use pork or beef, or all of the three. Some variants are saucy, some are closer to being crispy fried with less sauce and more oily goodness, some put potatoes or pineapples with it (or maybe other veggies and fruits). But the basics are still there. Soy sauce, vinegar, sugar, bay leaves, garlic.
My favorite variant of Adobo is the Visayan variant which is Humba and it’s literal decadence. It’s oily, saucy, it has mushrooms to add oomph to the flavor, it’s rich and has pretty much everything I want in Adobo but twice as unhealthy-I love it!
Yes! There is a variant of Chicken Adobo I think its from Cavite that has a lot of Ginger in it. I'm not a fan of it because I'm into sweet vinegary glazed but its good with beer (red horse) 😅😸💓
Agree that there are so many variations. Others also don't add sugar. I know one household that prefers it without laurel leaves. So really it's main stays are the soy sauce, vinegar, peppercorn, and garlic. Sometimes even the soy sauce is ommited and they would rather add salt or fish sauce and call it adobong puti. I also know another version in a province, no soy sauce but would add cinnamon bark and atsuete they'd call it adobong pula o adobo sa atsuete.
I really hope your cooking book has little notes in it, like “marinade over night (or papa will be sad)” “bake at 240 degrees until *cwispy* and golden”
Best thing about Adobo is it doesn't spoil easily. It has even the reputation fo being the go to pack lunch because it still tastes wonderful hours or days after you cook it.
leftover adobo are also great for making adobo flakes, just cut the leftover meat to shreds, put it in the pan (add some of the left over as well), and fry it until the sauce dries up, u can also season it a bit more if you'd like. This is what me and my family usually do the next morning when we have leftovers
Adobo has been my favorite food for years besides curry. I’ve lived in a lot o communities with lots of Philippine people and my friends parents would always make it for me, they taught me to make it before I moved away and I’ve been making just like this for years !!!!! Great video Josh!!!
I have made this at least 5x I am having it tonight for dinner! Yummy recipe 😋 I am mexican so I always "pickle" sliced serranos in lemon juice with some salt to have it with EACH bite of chicken and rice 🔥
Didn't realize this was a known dish, I've been using that marinade for thighs and drumsticks for BBQing for years. Occasionally I'd reduce the liquid down to a glaze but gonna try exactly this in the dutch oven tonight!
@@dwaynebaniqued2562 no its adobar in spanish and adobo is the filipino style and those two are different the filipino style is acidic salty and sweet and adobar focus on saltiness
@@nekomancer8471 every adobo dish is unique on its own. Adobo is like a pocket dimensions to us Filipinos. Someone likes to make it traditional. And it's like saying how color and colour are spelt different.
I absolutely loved making this dish. My whole family absolutely devoured it in minutes. Only issue i ran into was i was unable to get the sauce thick enough so i had to add a bit of corn startch for the desired effect but the taste was absolutely delicious. 💯
Followed this recipe and my entire family (who is a bunch of extremely picky eaters) ALL enjoyed ! CLEAN PLATES all around !!! Great job josh thank you ❤️
“What if we have left overs?”
Filipino moms: that’s our breakfast, lunch and dinner until there are no left overs
lmao facts
Filipino moms, Indian moms and African moms would get along great!
@@DyslexicMitochondria Hey bro I watch ur videos. Love your channeI
If you're in a real filipino household, there are no leftovers.
@@hailtothevic lmao true
Filipinos are so diverse and some will fight for their lives claiming their method is the right one. Thing is...ALL ADOBO IS DELICIOUS. ALL ADOBO IS LOVE. THATS IT THATS THE TWEET!!!!
My mother's recipe is the best in my opinion 👌
I once went to a birthday party that served spicy adobong puti.. Adobo with coconut milk and chili... It was lit!😋
@Horamberg SMORT
@@kirstiemaree Sounds mouthwatering!!!
But I say no onions! Onions don’t belong in adobo!
I made this recipe for my Filipina girlfriends family's annual adobo contest...and I actually won. This is the most legendary recipe ever. I can't thank you enough Josh. I now have the whole family's respect, and I won an apron.
That’s honestly well played, good shit sir
jigachad
God damn
if you were able to beat an annual adobo contest with other people who probably have a recipe that has been passed through generations, then you know this recipe is good.
that's pretty big deal dude, if a filipino family approves your cooking, that's worthy of a praise.
Josh weissman thank you. I love your recipes generally, but this actually tasted extremely close to my moms recipe. She passed away six years ago and when I finally got around to trying to recreate the foods she used to make I just couldn't land it. I even thought at one point that maybe my taste buds changed and I don't like adobo anymore....maybe it took six years, but im grateful. This recipe was really, really, really nice. ❤️bless man.
Josh: "...preferably the Silver Swan brand."
Filipino Moms and Aunties: *lets go of slippers * "You may continue."
Soy Sauce and Vinegar should be Silver Swan Brand. 👍🏻😋
As Datu Puti gang, I’m so disappointed
More of a datu puti person myself
Datu Puti supremacy
@@montanverss7070 yes to this!
My father in law married a Filipino and this was a dish we had at a local Filipino restaurant. Absolutely amazing! I just went and bought all the ingredients to make this tonight! I’m so excited! Even got some Lumpia wrappers to wrap the left overs in. Going to be sooooo good
@@user-li3zx6wj3u oh yeah totally not a scam
You should definitely try doing adobo fried rice. Adobo on rice is good but adobo fried rice is better. 💖
@@user-li3zx6wj3u soooo...not legit
"What if we have a left-overs?"
There is nothing to worry about it. Adobo is a filipino recipe that is not easily spoiled. You can put it in a clean food container and eat it after a day or two, ad it still taste delicious. I'm a Filipina and I cooked different varieties of adobo several times.
Josh got the authentic look of an adobo. It looks appetising.
Also one of the few dishes that actually gets better the next day. Day old adobo is gold. Some people actually go through the effort of trying to recreate that day old goodness in minutes.
Adobo also tastes good with the sweet and spicy variation.
@@Gabsaidwhat thats very true.
Its kinda like a marinade when its a day old.
I always tell to my mom why the day old food is so much better and she gave me that response
Adobo fried rice also exist. 😁😁
I wonder what's the difference with using the rice vinegar since traditionally it's just regular soy sauce and white vinegar.
I haven't read the comments.
But as a Filipino, i would like to announce that you are now granted the title.
.
.
.
.
.
.
.
TITO JOSHUA 💕
When josh said, "I want more people to make it. Properly!!"
DTI FELT THAT.
HHAHAHAHAHAHAHA priorities
HAHAHAHAHA OMGGGG
hahahahah
TANGINA. HAHAHAHAHAHA!!!
Pasok na pasok brad HAHAHA
Josh: *makes adobo*
Filipinos: The council will now decide your fate.
Edit: After careful consideration, the council approves of Josh.
Praise the council of water sheep🤲🤲🤲
same thought
After being weirded out by Tasting History's historical adobo, this one's a breath of fresh air. (i personally don't like sugar in my adobo tho)
@@justneil119 lmfao
Hello friends ❤️🥰
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️
.. ✨.. ✨....,.
best use of “leftovers”, Adobo Fried Rice with a runny sunny side up egg on top
YESS!! adobo fried rice and sunny side up for breakfast ❤️
so tapsilog but its adobo. Nice
@@bryce7289 nah fam, you use the leftovers and stir fry it with your rice, ideally you remove the bones from either your chicken or pork to make it easier (and safer) to eat, but yeah, this stuff is comfort heaven
What, just shredded chicken adobo in some fried rice? Or is it a whole different preparation
@@BFrydell even better! basically that plate Josh did of the adobo with the rice, remove the bones from the chicken then dump it all into a pan together with the rice and stir fry until your rice turns the same color as the adobo sauce, then plate it up and add a fried egg on top ;)
I bought the palm sugar pucks and dark soy sauce online and waited 10 days for it to get here. It's now marinating in my fridge. Tomorrow night is the night. So excited.
How was it?
Update us lad
Oi m8. Dont keep us hanging
@@leclanche7127 think he died
@@lancetheking7524 oh wow. My bad. That adobo must've tasted pretty good that it sent him to heaven.
Josh: "Ideally, the Silver Swan brand"
* every filipino liked that *
Except the datu puti stans
@@YumiHirugani We're really into rivalries, right? Silver Swan vs. Datu Puti. GMA vs. ABS-CBN. =D
I'm a Marca Piña boi
Angry Datu Puti user noise*
@@RaymondArias well taste is a bit different in my opinion.
"Filipino, huh? We'll see about that"
"Crush 20 cloves of garlic."
Me: SPOT ON
we love our garlic, don't we.
@@philipvista2429 it's like we're related to Italy eh?
Lol I put 40 cloves of garlic in my pork Cury bit is painful but worth it
I dunno man. I'm a Filipino and always felt weirded out with how little garlic other people use on their recipes. But 20 cloves of garlic... that's two or three heads of garlic. A bit excessive, isn't it?
No lies detected
Papa Josh: "Ideally The Silver Swan Brand"
Filipinos: **Lupang Hinirang Intensifies**
[cries in Dati Puti]
Hahhahahah bwisit tawang tawa ako hahah
My mom would only use silver swan for adobo and datu puti for everything but adobo.
*cries in Camel*
POTA AHAHAHAHAHA
I just tried Adobo for the first time at my Filipino friends' party today and oooooh sooo good. I was shocked to discover it was essentially just vinegar and soy sauce. HAD to find a recipe
The greatest thing here is you can modify it
The moment you said "Ideally the Silver Swan brand" You instantly got the stamp of approval from all Filipinos
Edit: Who the hell said one brand is better than the other? 🤦♂️ whether its Datu Puti, or Silver Swan, I would've still said the same thing because its what we Filipino use.
No datu puti is better 🤣🤣🤣
@@khel1761m true
we are a carp soy sauce brand
Hahahahhahs
Datu Putì 💕
Made this for my Filipino wife, and im srilankan, zero skills of at least being remotely close to a chef, but guess what!! She loved it🤘🤘🤘
Thanks man!! You are awesome!!
Marriage status: Saved.
That's sweet af
Amazing man. You can cook adobo in any style you like as long as it has the main ingredients (soy sauce and vinegar).
Ayubowan mah man ;)
mad respect bruh
My husband is a stoic man who had to leave his family and country years ago and couldn't return. When I saw this I thought it might be the dish he had talked about but didn't know the name of. I cooked it tonight and after one taste he broke down crying. Thanks Joshua, this is the taste of his childhood and he's very happy right now.
What a beautiful story, wishing you both nothing but the best!
@@VideoGamerabc Thank you!
Why couldn't he return tho?
@@kenkr9449 it's a very long story but boils down to very powerful and very manipulative relatives.
@@wahjudi ohh. I feel sorry for him
I'm cooking this for my Filipina wife. I was worried that it wasn't as dark as in the video, but in the last 5-10 minutes the chicken darkened quite a bit!
The darkening of the meat may depend on the soy sauce brand you use. Aside from Silver Swan, we also have Datu Puti Soy Sauce and vinegar.
sugar adds caramelization too!! that would help to darken your meat
Ah, found the inevitable passport bro 😂😂
it shouldn't really be dark like this anyway, should be more of a natural brown from the chicken juices (no offense josh this looks delicious)
@Rafael J it's why it's called Dark soy sauce
My dad lives in the Philippines for a few
years. This was a dish he brought back from there. My family had a "game" where we would count and see who got the most pepper corns by the end of dinner.
yeah whole peppers are a damn pain... when you are just eating happily bc the dish is good and then you bite that whole ass pepper- ugh its the worst
although if u havent experienced that, you havent experienced the full potential of adobo lol
@@tomoshi8515 I personally love biting into a pepper corn I dunno it’s satisfying when eating adobo
@@tomoshi8515 Then there's me who adds more freshly cracked black pepper. When I do find the whole pepper, I mash it up and mix it in with the adobo 🤤
Happened to me so much i can detect if there are some in my mouth and i can remove them
a way to enjoy the peppercorns is to crush the whole tender peppercorns into the rice or sauce, its really delicious to eat peppery rice
As a Filipino, palm sugar isn't needed, it just makes it taste better. My family uses brown sugar instead and it works perfectly, also boneless chicken is fine to use especially if you're bringing the adobo to go
Basta sugar okay na yun
Adobo is my favorite even I don't finish it
@@lester9942 omsim basta masarap at makakain mo HAHAHAHA
@@fritzasong maybe, the way you cooked chicken adubo is bad? 😝
he have own recipes So YEAA
Josh: Makes adobo
"Crush 20 cloves of garlic"
Filipinos: seems legit
naccaw nanaman
@@naterlazo8302 discord mod nanaman
HAHAHAHHAHA totoo
HQHAHA yung kala mo karne luya pala
@@natsuki9570 pag kagat iyak para sa tubig.
Making this for the second year for thanksgiving. Thank you from the bottom of my heart for sharing this recipe!!!
I showed this to my grandma[who only cooks Filipino food]and she said this recipe is very authentic, delicious and liked to try it when so it's Filipino grandma approved 👍
the highest of praise!! joshua should be proud to get the approval of your lola, hahaha
Joshua: “Perfect Chicken ADOBO”
Filipino moms: “Are you challenging me?”
Filipino Moms: = Trys Joshua's chicken adobo= " Marry Me 🖤"
true
@@KaeganThornhillTheCyberRaven
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Everyone gangsta until Lola and lolo comes in
My mom would lose
Josh: Ideally, the Silver Swan brand.
Me as a Filipino: THANK YOU. Proceed.
Wew
DATU PUTI
I believe in datu puti supremacy
Datu puti triggered*
me who grew up with neither: lowlifes
Filipino here. This is still one of the best recipe version for an adobo ever made. Kudos Josh!
ah pilipino
"why doesn't everyone make this?!"
Americans a few months ago: "why is there a leaf in my dish?"
*said with Southern accent*
Lmao
Hu Tao sup hu tao
@@morganaaaqq hallo
Ehhh, maybe in the Midwest and the southeast. Us coastals are pretty diverse food and nationality wise.
Me, a Filipino who has been cooking Adobo my whole life: I can't wait to try this recipe!
Facts tho
Filipinos: Many have failed this trial. We'll see how you fair.
Josh: *Uses excessive amount of garlic, prefers silver swan brand for the soy sauce, and finishes the dish with rice*
Every Filipino: He's worthy
I will hold my judgement until he makes pork adobo and sinigang na manok.
Lol he’s still missing the vinegar tho
@@meatbutter3510 True but with that much garlic, i don't think you need more acidity from the vinegar.
@@ptheusengeagoni5455 Man vinegar just hits different on the adobo tho. I feel like an adobo is not complete without it.
Louder! HE'S WORTHY!
I met a filipina lady half year ago and i cooked this for her when she first came over. I won her heart with this and i recommend it.. thank you
Papa: What if we have leftovers?
Filipino tita and lola: Put it in the ref and eat it again, Joswa! It will be good por wan week!!!
Juswa* HAHAHAHA
Noted Tito.. HAHAHA
haaha! iba talaga tong si juswa e
Omg hahahaha! That "Joswa" is so audible
I can hear the accent 😭
"Ideally, the Silver Swan brand"
You, are a man of culture. I approve this recipe
I lost it when he said the 'Silver Swan brand' 🤣
Datu Puti left the group 😂
Datu puti crying in the corner 🥲
Datu Puti: **visible confusion**
Fun fact:
Adobo is a way of cooking and preserving by filipinos, not the recipe itself. Filipinos pre-colonial times have been cooking chicken, or any form of protein in vinegar seasoned with salt. The soy sauce was a touch that came from the chinese/japanese. When the Spaniards arrived and saw the way filipinos cook the chicken, they named it adobar - which means cooking in its own liquid/marinade. Then later it became Adobo. 👌
Im just wondering where vinegar came from? I mean who brought that or does the native filipino managed to invent that back then?
@@aryastarkofwinterfell6480 coconut sap vinegar and sugar cane vinegar is one of the vinegar used by our ancestors and still being used today
@@pandorasactor7127 that’s how I first ate it by my mom’s best friend from the Philippines. It’s freakin delish!!! I was actually expecting to see him add vinegar. Lol
@@aryastarkofwinterfell6480 Vinegar is a native ingredient yes. It's made from cane, coconut, and palm.
@@aryastarkofwinterfell6480 Pregcolonial Filipinos had Palm tree Vinegar, and that's what they use to preserve meat. This was recorded by Magellans team, and recorded in Spanish history.
Mad respect for not using onions in this recipe!
Pro tip: Leftover adobo can be shredded and stir-fried with guess what, garlic! And a bit of soy sauce and we call it "adobo flakes". Perfectly paired with garlic rice and egg. Hahah!
Thats right cause the real traditional adobo do not use Onion! Instead more garlic is use in it!
Josh: here's the measurements
Filipino Moms: just dumps soy sauce and vinegar, tastes amazing
The beauty of cooking is you don't need to be specific, it's all preference 👌
Tbh i never see Josh actually measuring
I'm Dutch but Abodo is one of my considered favorite foods after Pizza
Not a Filipino, but I just blindly went in off of a vague description that someone gave me of adobo and it tasted fire
tbh all you need to do is taste as you go
Filipino moms: no need for measurement, ladle tasting is the key
man, im a filipino but i need to try your process. every filipino has their own way of cooking adobo, you definitely made your mark by making yours. congrats, you're officially a filipino now papa
Being raised by a Filipino step dad my entire life i will say this is a pretty good representation of what my lula and dad has made most of my life. Great Job! Also those reading this comment. THE SAUCE IS KEY, dont throw it away! It's liquid gold! You can just pour it over rice and wham flavor town!
Just finished eating this - and it was incredible! I did the 24 hour marinade, but had to replace the palm sugar with brown sugar - but it was absolutely delicious! Definitely makes me want to go out & get the palm sugar, and Silver Swan brand rather than use Kikkoman (hey...it's what I had. Don't judge me! 🤣)
Brown sugar is the original. We don't use palm sugar in PH
Hey, that's okay. Just use what you have that is locally available to you 👍. There's like hundreds of adobo recipes out there that uses similar but slightly different ingredients that there isn't a strict format on how to prepare it. I've tasted an adobo recipe that is watery and more like soup-ey version of it, I've also tasted another recipe that is similar to what Joshua Weissman made, I've also tasted a dry version of it(that's when if you cook it for so long that the sauce evaporates because you kinda forgot to turn it off and it kinda sticks to the chicken or whatever meat you used). All of them different but they all taste good in their own way. If you're worried that your adobo isn't quote on quote "authentic" because you used a different brand of soy sauce instead of Silver Swan then that's okay. Where I'm from, Silver Swan is just a common brand here in the Philippines and if it isn't available locally, we just swapped it out with a different brand like _Datu Puti_ or any other soy sauce brand out there that is available. So long as you have the right basic ingredients and follow the steps, you should be fine.
All that's left is how you would tailor it to YOUR taste and that's up to you. There's so many versions out there that you could just "freestyle" with it after you nailed down the basics so go out there and experiment with it until you find out what's the best version for yourself.
Kikkoman is a fine brand, it's just Japanese and made for different uses than, say, Chinese soy sauces. If you go out and buy a specific ingredient every time you try a new recipe where you have easy alternatives you'll burn yourself out on home cooking and have a bunch of ingredients you barely use in your pantry. Especially for (no offence meant) what's essentially a peasant dish, meant to be made with whatever you have lying around.
What nonsense and terrible advice. The recipe calls for SPECIFIC ingredients for a reason - that’s the right way to make the dish. I’m a home cook and got the correct vinegar and soy sauce. The dish turned out perfectly and was delicious. Now I not only want to make it again, but it’s inspired me to find other ethnic recipes and buy other types of ingredients I’ve never tried before.
If you don't have Palm sugar you can use coke😁
Joshua: "What if we have leftovers?"
Filipino moms: **cooks an egg and put some more seasoning to the adobo** ✨BREAKFAST✨
also add it go fried rice
@water bacon amen
@water bacon so Underrated
Assuming there are left overs
Also add
Garlic fried rice 😌
Back in 1974 I woke up one Monday morning and realized I had married a young, beautiful Filipina the day before who didn't know how to cook American food. I was pretty bummed as I could envision me starving over the next few years. She made a deal with me, that she would cook Pinoy food for the next 90 days, and if I didn't like it, she wouldn't cook it anymore. I thought that was more than fair so I took her up on it. Well, the first day she made adobo for me. It was so good I wanted it the next day also. And the day after that. And for the past 47 years she still cooks it on an almost weekly basis. Actually, we just picked up some pig tails yesterday at the butchers that she is going to adobo for us. She eventually learned how to cook American style food, and we've enjoyed cooking many wonderful dishes together over the decades.
As for adobo, I always compare it to America's love with chili. Every family has their special recipe, and every family thinks their recipe is the best chili recipe. The same with adobo. There are plentiful variations between regions, and between families. We don't use sugar in ours, but she is Ilocano, and they like things a little more sour and vinegary. Once you get past the necessary soy sauce, vinegar, bay leaves, garlic, and pepper corns, most anything can be added. I've even seen pineapple (we tried it once, not really bad at all.)
The comparison to chili is spot on. Everyone has a different recipe, but the fundamental ingredients are usually the same.
Some regional variations also use coconut milk. Looks like i will be making some soon.
Some household in PH add Cinnamon, Muscovado, Pickled Onion leaves or Brown Sugar for sweet alternatives. Some are cooked dry, oily, spicy or has enough sauce for the rice X3
The reason it has Vinegar because it won't spoil even if don't put in the ref
You married a great filipina.
Josh: "preferably Silver Swan Soy Sauce"
Filipino Mom: "OKay you passed Level 1. No flying slippers for now."
My dad is the master
In the art of flying slippahs
I’m still a target 🎯
So did he pass the test with vinegar though? I thought it had to be made with that coconut vinegar that silver swan puts in a two pack with soy sauce. Educate me so i know the right vinegar to use
THE TSINELAS
@@coreyw5981 what I know is it's not the kind of vinegar it's actually when you'll be putting it. I might be on the minority because I only put vinegar at the later stage, right when the chicken or pork is almost cook.
@@5H4D0W-TP what does it do differently?
Hey Joshua, have tried cooking the "gata" version. "Gata" means coconut milk. Basically, you do everything you did exactly the same only that you're adding coconut milk at the end. Also, since you adding coconut milk you need to add some red peppers. The chili's hotness will complement the coconut milk's creaminess.
OMG! This was the BEST chicken adobo I ever had. Even though I didn’t have palm sugar or Silver Swan Soy Sauce, it was amazing. My husband and son ate EVERY SINGLE PIECE of chicken. I mean, my son had his mouth over the edge of the bowl to shovel it into his mouth faster. (I hoped to have leftovers to make the potstickers, but there was nothing left!) I went and got Silver Swan AND Datu Puti cane vinegar to make it again! I can’t imagine it being even better.
If you don't have Filipino brand of vinegar/sukang puti,
You fucked up.
@@fjalac9661 nah i tried a special Italian vinegar and its way more superior than silver swan. Well ofc if only you buy it. But silver swan's flavor is nostalgic to me
If theres left over that means you did something wrong or somethings wrong with them
So you did a great job
how dare you not have silver swan
@@weebman9762 or there’s too much
Joshua: makin' chicken adobo
Filipinos: who dares disturb my slumber?
Me a Filipino be like: .-.
SIR JEZ SI LATS TO! NANONOOD KA DIN PALA KAY WEISSMAN HAHAHHAA
sanaol magkakakilala
@@ss-oe7pl HAHAHAHAHA
@@wdingCampingandfishingadventur Everytime I see them I wish I wasn't a part of our country... It's somewhat embarrassing to be honest...
Josh: "What if you have leftovers?"
Me, a Filipino: Bold of you to assume I'll have leftovers
Make adobo fried rice from your leftovers. Adobo is best consumed day after.
@@Edwardin1989 hell yeah
In my family there is no left overs only tomorrow’s lunch
@@Edwardin1989
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Fun fact:
1. Yesterday's Left over adobo can be fried and tastes so delicious 😋
2. Some of us love to put adobo (minus the sauce) inside pandesal. ( Adobo sandwich 🥪) super delicious too. 🤤
dont forget Adobo Sinangag (fried rice)
👀try ko yan sa pandesal
Minus the sauce?! No, no, that won't do, man! ✌🏻
@@andriealinsangao613 my dad apparently exlcluded the sauce but it kills the taste sm 😭
@@AspectCave Yikes!
"Ideally, Use Silver Swan brand"
You, sir are DAMN right.
I am here for it!
No, datu puti forever
@Joshua Roehl Yeah, not a good move to just plaster your music on top comments.
I just see it as desperate.
@@Dehydrated.mananaangal
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
“What if we have leftovers”
Filipino Moms: shreds chicken and proceeds on making chicken adobo garlic rice
as they should
This is the correct answer
All that garlic and he put none in the rice.
lowkey the next best thing
@@beatrix2613
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
our family has 4 stages of adobo:
adodo with sauce (the "fresh" one),
dry adobo (no more sauce, maybe used it all on rice),
adobo flakes (shredded adobo meat and cooked to cwispy)
, and lastly,
adobo rice (like fried rice but with adobo bits).
my personal favorite is pork-chicken adobo with chicken livers (we don't add sugar and bay leaves though, recipes vary per family).
I have been making something very similar, without knowing that it was the Adobo chicken...am I the greatest natural-born chef or what ?? 🤨
....And it really is great! The slow stewing of the soya sauce + vinegar+garlic+jaggery marinate ( I also add ginger) is outstanding.
Us Filipinos be like: Aaahhh so you have decided to summon us 😂
Ah yes
Hahahaha
Yep
Yep!
Hello friends ❤️🥰
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️
.. ✨.. ✨....
I always love to watch filipino recipes because I grow up with this exact chicken adobo... And I'm from Honduras! I think ive never met a filipino before but our cultures feel so similar in a lot of things.
Probably because of Spain, maybe Mexico.
Hondurans cook with soy sauce?
Pilipino is mostly Spanished influenced, as well as other neighboring Asian countries and USA.
its bc of of spain so its spanish influenced and asian, and filipinos are asian
Soy sauce is chinese influence
Agreed. Not sure why everyone doesn't already know about this staple.
Almost 1/4th of my senior high cohort (~1200 students) were "from the phillz" (heritage-wise anyway). Every aunty had their own way of cooking Adobo depending on if they wanted a soupier or thicker sauce. I was there to eat it all!!!
Now I mix their techniques to make my own. Can't wait to try your version.
Bro lemme try your version! drop a recipe!
Thicker sauce all the way! And well said, every family has their own version. Even in the same family, every aunt and uncle will have their own recipe!
My fiancé and I made this for dinner tonight (started it marinating yesterday) and omg, this is being added to our favourite meal rotation!
I’m no filipino, but I’ve made and eaten my fair share of adobo over the years. Looks good, but legit adobo wouldn’t have rice vinegar - Datu Puti brand cane vinegar is the way!
Yep, the common way is using white cane vinegar. However, there are regional variants. Ours skip the soy sauce and we use coconut wine vinegar, tons of garlic, and crushed peppercorns. You just have to be patient with the cooking. It takes a lot of time to evaporate the vinegar.
Theres The guy i would agree on
Here's. Filipina approved.
@@lorenzoguerrero7520 that's white adobo right? Adobong puti
@@lorenzoguerrero7520 Adobong puti! As someone whose diet now no longer includes soy, I discovered the joys of adobong puti. At least every other week. In fact, I always have meat marinating in adobong puti in a zip lock bag in my freezer.
Japanese-Filipina here, I thought my family was the only ones that make leftover chicken adobo into chicken gyoza! Our secret gyoza recipe is out! Lol
Give me some 🥲✨
Gyoza are dumplings, right?
@@goodgrief3141 ye
@@goodgrief3141 😳
@@goodgrief3141 cringe☠️
This is a dish that everyone should be taught how to cook. Its literally just dumping the ingredients on a pot and let it simmer away. No need for searing or marinating if you’re pressed for time.
True we barely marinate our adobo cuz we dont have space for that in our fridge
An c i e n t c o o k i n g
@@january7665
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
@@naan2580 wat u weird man
@@january7665
Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion.
Do you want to accept Islam as your religion?
Just got all the stuff marinating in the fridge. This is gonna be the first time I ever have chicken adobo, I hope it good!
How was it?
joshua: add 20 cloves of garli-
filipinos: worthy
He knows our secret.... 😰😰😰
Me when cooking: *There is no such thing as too much garlic!*
@@bryanmerel
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
@@naan2580 i'm already Christian, and i am Happy with my religion as of now
@@bryanmerel
Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion.
Why dont you want to accept Islam as your religion?
Josh: "This is a very common filipino food and in my opinion, is one of the greatest chicken dishes of all time."
*Give this man a filipino citizenship!*
I’m almost Filipino I just HATE the smell of dried fish
Actually you’re not Filipino until you wake it to the smells of bamboo with coconut husk (not shell) then couple mins later dried fish. Great thing for an American to wake up to 😂😂
@@prestonspears6078 I mean, dried fish is subjectively smelly, even to us filipinos.
Cringe
@@jjboomba im allergic to it and i find it delicous :(
Joshua:"What if we have Leftovers"
Filipino's: *EVEN BETTER*
You mean "What leftovers?"
@@kyobinbou Yeah but true if you leave the adobo for an hour or a day it will be even tastier
I love leftover Adobo. It makes the sinangag I cook the next day even better because I shred the leftover chicken and cook it with the rice and Adobo sauce.
@Gaster Planet that's a great tip right there, adobo sinangag/fried rice is a great recipe worth trying.
Iben Beter!
This is the 6th time I make it.
As a Mexican, I added 2 sliced serranos to my marination - i am so excited to try it with hopefully more spice to an amazing dish!
Joshua: "What if you have leftovers?"
Me: C R I S P Y A D O B O F L A K E S
Or adobo fried rice
YES
THIS.
YUP!!!!
Thank you I’m not the only one
FUN FACT: You can also make ADOBO Fried Rice made of its Leftover Sauce and Frying the leftover Chicken from Adobo. that's a very good combo. Even Non-asian people loved it.
Leftover....? There aren't going to be any leftovers 🤤🤤🤤🤤
Bruh… 🤤🤤🤤🤤🤤
nah we finishing the sauce unless mama or tatay says to leave more for tommorow xd
Nah,you can make "Tamad na Sinangag" which is just using the leftover sauce and mix it with rice. It's amazing Ngl
@@BurntBinangkal yeah exactly like that. nagutom ako bigla letche!😋😅
It's best eaten using your hands and with lots of rice.
And the rice is also eaten with your hands. :D
Indeed.
Don't forget about the banana leaf
Never in my life have I seen anyone eat adobo and rice with their fuckin hands
@@MunggoloydLord You clearly don’t know any Filipinos. Lol. My wife will be quick to show you.
Filipino here. I love your version of adobo. Dark color indicates deeply absorbed flavor. Well done!❤
Quick tip for the rice: after transferring your cooked adobo to your serving plate, throw some white rice in the pot/pan and stirfry it a bit with some of the leftover sauce to have your own adobo rice 🤤 also if you're a sucker for spice like i do, throw a couple slices of chili or sprinkle some chili flakes when you simmer your adobo while cooking. The spiciness will add another dimension to everything you just said about adobo's flavor profile 🔥🔥🔥
I'm a Filipino and I approve this. Protip: Left over Adobo tastes waaaay better the next day. Another protip: Use garlic rice instead of regular white rice for that next level taste.
Isn't any other version of rice just straight up better than plain white rice with any food that doesn't involve any soup though?
@@pleasedont7439 depends... sometimes you need the simplicity of white rice so you won't get overwhelmed specially if you have a very flavorful dish.
@@danigirii people get overwhelmed with flavor? Damn.
@@pleasedont7439 Absolutely yes. I am German and we are generally not big on flavour. Most of our cuisine is flavoured with salt, pepper and for the crazy people out there the is nutmeg or paprika spices. I once ate at an Indian restaurant in Scotland and while it was very tasty, it made me cry. Of course I can’t speak for everyone.
@@groooah ooo gotcha. Thought everyone liked "a lot" of flavour considering I barely see anyone complain about Wagyu lol.
I must say that every home cook has their own version of adobo.
I want to see your version of number 1 vegetable soup, the sinigang.
I agree with everything u said, but sinigang is stew i think
@@janethsabroso9415 It's a soup
That is why Adobo is not known and only cooked by vloggers to Pinoy bait. Adobo has No Culture. It is just promoted by the media in recent years as the main Filipino dish. But no such thing as Adobo. At least, not when ignorant Filipinos and the department of tourist proudly declares that there are so many Variants of Adobobo.
@@eduardochavacano what
@@eduardochavacano So everything about Philippines is Pinoy baiting now? LOL, His friend recommended it to Josh, How was that pinoy baiting plus he was just cooking a dish. AND he's also very popular.
Buddy, after viewing this video, I decided to give it a try. It turned out delicious. I added coconut milk and a whole chopped onions. Hmmmmmm yummy. Thanks for sharing. I've enjoyed your channel.
Let me say, I tried this recipe and it was BUSSSSIIINNNNNN!! Everyone loved it! Super easy and flavorful!!
big chance his process is too salty.
@@zhakmaldhlk9102 that’s the point
@@zhakmaldhlk9102 u don't want bland adobo yuck!
I made this according to your recipe except I only used thighs and I must say it is the most delicious chicken dish I've ever had. Every one of your recipes that I've tried has turned out wonderful. You're my favorite internet chef, keep up the good work.
Wait till you try chicken inasal...
@@veera2890 the best
Made this, ate until I couldn’t move. I regret nothing.
This is the way
How did it taste? Please be descriptive, Im hungry as hell right now and I’m still deciding if I wanna buy the ingredients to make this.
It’s the most beautiful thing you can put in your mouth. The combination of soy sauce, garlic, sugar and pepper create the most flavourful, sweet but savoury umami flavour that has penetrated every inch of the chicken from the marination. Biting through the chicken gives you the same sensation as biting through a ripe delicious orange that just falls apart and coats your mouth in flavour. And then you might go for some rice which at first you’d want to contrast all the intensity with its simplicity but NO. You realise that the sauce is heaven-sent and you mix it up in all the goodness to continue experiencing what feels like every positive moment in your life. All the textures, all the flavours so simple, yet so right.
If you dont live in a place where you can get your hands on that fancy sugar Joshy used, my Filipino friend taught me that in many families they use stale cola, which also substitutes the water. The most important things are marinate, SEAR, and reduce the sauce. Hope you allow yourself to experience what heaven feels like.
@@stefaniadjelebova flavor*
@@joethomas8890 not in uk english, which is what I’ve been taught 😊
As a Filipino, I'm grateful for Uncle Joshua to appreciate and make Adobo as one of his favorite dish
this is fancy adobo to me 😭 as a filipino who just cooked adobo bc im lazy,,,
there’s a lazy version of this:
just put eVERYTHING on a big pan, close it and let it cook in its marinade until chicken is cooked and the sauce thickens!!!
i dont put sugar tho HAHAHAHA but ur choice,,, ADD POTATOES - pan fried ones iZ GOOD
try it the way my mom makes it! She likes to fry yellow onions and her garlic until fragrant and translucent first, then brown the chicken in all that flavorful yummyness and take it out and set it to the side. add all ingredients you used for the marinade to the onions and garlic (we use brown and white sugar instead of palm sugar), let it simmer for a bit then add in your chicken until cooked. doing it this way allows your chicken to have crispy bits while still getting an extremely flavorful adobo!!!!
A weird question from a european: what happens to the Pepper corns? I would imagine them being too hard and too hot if u accidentally bite onto them. Or do they soften up after the hour of cooking/night of marination?
"what if we have leftovers?"
filipinos: *cook it down even further until the meat's dry and it turns into adobo flakes*
finally i made the chicken adobo myself im curious about it and my family loves it its so delicious thank you for the recipe Mr. Joshua god bless you.
"20 cloves of garlic" ah yes, truly a filipino dish
@Nathan Dorsey no, on the contrary we use too much garlic, and put garlic on anything hahahahahaha
@Nathan Dorsey nahh she just implies that filipinos maximize the use of garlic in their dishes😂😂
@Nathan Dorsey
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Joshua: "Ideally, the Silver Swan brand"
Datu Puti: 👀👀👀👀
Anyway, there are many variants of it. Some use pork or beef, or all of the three. Some variants are saucy, some are closer to being crispy fried with less sauce and more oily goodness, some put potatoes or pineapples with it (or maybe other veggies and fruits).
But the basics are still there. Soy sauce, vinegar, sugar, bay leaves, garlic.
I grew up with Silver Swan! Still use it to cook for my daughter ❤️
My favorite variant of Adobo is the Visayan variant which is Humba and it’s literal decadence. It’s oily, saucy, it has mushrooms to add oomph to the flavor, it’s rich and has pretty much everything I want in Adobo but twice as unhealthy-I love it!
Yes! There is a variant of Chicken Adobo I think its from Cavite that has a lot of Ginger in it. I'm not a fan of it because I'm into sweet vinegary glazed but its good with beer (red horse) 😅😸💓
Agree that there are so many variations.
Others also don't add sugar. I know one household that prefers it without laurel leaves.
So really it's main stays are the soy sauce, vinegar, peppercorn, and garlic.
Sometimes even the soy sauce is ommited and they would rather add salt or fish sauce and call it adobong puti.
I also know another version in a province, no soy sauce but would add cinnamon bark and atsuete they'd call it adobong pula o adobo sa atsuete.
I really hope your cooking book has little notes in it, like
“marinade over night (or papa will be sad)”
“bake at 240 degrees until *cwispy* and golden”
i would return it if it didnt
And be regular cooking video … no !
Lmao
I cooked this today and my American husband loved it!!!
Perfect: check
Chicken: check
Adobo: You have summoned the Filipinos, check😂😂😂
haha I love this comment 😂
Josh: "Easy Authentic Chicken Adobo Recipe"
Filipinos: "Who summoned the almighty?"
WHO BREAKS MY CHAINS OF TORMENT?
Up
Putangina 🤣😂
Cringe
@@LX3CT_639 HehEy NoTt bAd
Best thing about Adobo is it doesn't spoil easily. It has even the reputation fo being the go to pack lunch because it still tastes wonderful hours or days after you cook it.
I remember my wife making a bit too much. It was our breakfast, lunch and dinner for like 3 days straight.
@@hanslidlwagen4115 as a Filipino, that sounds so normal to me😩
@@hanslidlwagen4115 3 days only? LOL
leftover adobo are also great for making adobo flakes, just cut the leftover meat to shreds, put it in the pan (add some of the left over as well), and fry it until the sauce dries up, u can also season it a bit more if you'd like. This is what me and my family usually do the next morning when we have leftovers
Adobo has been my favorite food for years besides curry. I’ve lived in a lot o communities with lots of Philippine people and my friends parents would always make it for me, they taught me to make it before I moved away and I’ve been making just like this for years !!!!! Great video Josh!!!
As a half Filipina, this is so bomb. I have used my recipe and yours. I’ve made it so many times in the last few months. Big thanks!!! -Frannie
“What if you have left overs?”, You literally could make so many other dishes with “leftovers” including my favorite Adobo Fried Rice for breakfast
WITH HARD BOILED EGGSSSS
No u make adobo flakes over and sunny side up egg with rice
CRISPY ADOBO FLAKES!!!
Grind them bones up with some Kool-aid packets for ado-bone Jello.
How are leftovers of this mathematically possible?
I have made this at least 5x
I am having it tonight for dinner!
Yummy recipe 😋
I am mexican so I always "pickle" sliced serranos in lemon juice with some salt to have it with EACH bite of chicken and rice 🔥
As a Filipino, I say there should be so much garlic that aswangs will be scared of it.
I mean are the Aswang gonna be scared of garlic though? >.>
yeah, going back. The A.S.W.A.N.G
as a filipino u did make adobo but in a way i’ve never seen before so props to you
I have never seen adobo prepared in this exact fashion.
I made this recipe today and it was by far the best chicken adobo! It was a instant hit!
Didn't realize this was a known dish, I've been using that marinade for thighs and drumsticks for BBQing for years. Occasionally I'd reduce the liquid down to a glaze but gonna try exactly this in the dutch oven tonight!
Yup it's a classic Filipino dish. Considered the country's unofficial national dish.
Doesn't the marinade burn when you barbecue it?
@@paigemarch22 Filipino and Spanish
@@dwaynebaniqued2562 no its adobar in spanish and adobo is the filipino style and those two are different the filipino style is acidic salty and sweet and adobar focus on saltiness
@@nekomancer8471 every adobo dish is unique on its own. Adobo is like a pocket dimensions to us Filipinos. Someone likes to make it traditional. And it's like saying how color and colour are spelt different.
When Josh said, "I want more people to make it. PROPERLY!"
Applause.
Huh? Coming from white. Nah I'd stick to Filipino way/style. However i love watching him especially his ways 🤭 so but still
there isn't really a "proper" way of cooking adobo, since moms just make their own recipes
Each household has its own recipe/version though... And as Josh's vid is by far the simplest I've seen a foreigner do here, he did it properly indeed.
@@SoMooLand1nine7: Wala pong Filipino standard. Iba-iba kada tahanan. And Josh did well.
You can make adobo flakes from leftovers too. Just shred the meat then deep fry until crispy. Perfect for fried rice.
I absolutely loved making this dish. My whole family absolutely devoured it in minutes. Only issue i ran into was i was unable to get the sauce thick enough so i had to add a bit of corn startch for the desired effect but the taste was absolutely delicious. 💯
Followed this recipe and my entire family (who is a bunch of extremely picky eaters) ALL enjoyed ! CLEAN PLATES all around !!! Great job josh thank you ❤️