Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- As requested by Philip Galanaga and Neil Gerald Ruiz, here's my version of Filipino chicken adobo! With few ingredients and steps, this is easily a weeknight dinner material, and it'll also work in a slow cooker! It might look rich but the cane vinegar makes it bright and tart. I love Filipino food, and this is one of my favourites!
JOIN US ON PATREON FOR BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthai...
WRITTEN RECIPE: hot-thai-kitch...
MY COOKBOOK: hot-thai-kitch...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Woo nice
Instead of using vinegar. You can use calamansi juice....
My dads version
He use 4 heads garlic no onions and bayleaf
No vinegar instead he use calamansi juice..
The meat after marinating it in soy sauce and a dash of blackpeppe and calamansi juicer for an hour he simmer it on a low fire until all the juices come out put the meat (try mixing chicken wings and pork belly) on a plate and the sauce on a bowl.
Set it aside. Sautee the garlic until it turn slightlybrown. Put the meat then let it fry a little.. pour the sauce and let it simmer in low fire until the sauce thickens..
Serve hot with garlic fried rice and cucumber salad...
My family also cook another variety of adobo which is cook with turmeric.. it is called adobo sa dilaw(yellow) try it..this ones my favorite..
Enjoy....
Pailin's Kitchen Hi, I notice your not wearing a wedding ring? Would you like to go on a date! Lol my daughter is half Filipina her mother was born and raised in the Philippines, I’ve learned a lot of Filipino dishes and I think the Filipino cuisine is SO GOOD!!!!
I am not sure about the onion part. Authentic Adobo uses garlic. Bay leaf is also used.
I'm Filipino and yes, I'm a big believer in adding onions in my adobo, it's way more flavorful.
www.slothstradamus.com/post/filipino-chicken-adobo
I like onions to , to me it makes it taste way better
Those big onion rings.
Sadya naman nilalagay yun
Check out my Adobo th-cam.com/video/OEoB9ykraWk/w-d-xo.html
Like all traditional dishes from any culture, there are many ways to make it and often a few ingredient variations dependent upon regional and family preferences within the country itself. My Filipino grandfather would frequently make this dish for us when we were growing up, so it is one of the comfort dishes in our family. Usually I make pork adobo (which of course has to be simmered longer), when I do use chicken, I make it exactly the same as in this video. The couple little differences is that I love it using toyomansi (soy sauce with citrus juice from calamansi) instead of straight soy sauce, quite a few bay leaves, a few whole peppercorns, and about 8 to 10 cracked peppercorns. I'm crazy about Thai food also, thanks "sister" for mentioning our "mother".
The ultimate secret of adobo: you don’t eat it the same day you cook it. Let the meat absorb all the ingredients for at least a day or two before serving it on the table. The older it gets, the better it tastes! Yo welcome. 😉
How do you reheat this without losing the juiciness of the chicken? I need to know!
You are so right!!
William Lee,
What I normally do is I store it in a covered non-metal casserole in the refrigerator and then microwave it later (still covered) for about 2 minutes or so.
You can also reheat it on a stove but keep it covered as well, This is to make sure the meat gets heated evenly thanks to the vapors.
Add a little water if you feel the sauce is too thick. Do this just long enough to reheat unless you want to further tenderise the meat.
Tony Morada yes that true...
I'm a Filipino and I approve this.
Love your recipe. My family has made adobo using the same ingredients but using 1 heaping tablespoon of pickling spices and 1 small can of tomato sauce. To make this go further for our large family, we added chunks of potato. We like a lot of sauce to put on our rice. No matter the recipe, adobo is delicious!!!
I cook adobo all the time..watching this video... I appreciate the simpleness of ur cooking saves time...thanks for posting this.
For those who want to cook this, you can skip the marinating part if you're in a rush as I have not marinated mine before haha I guess it will taste better though :) I normally just use 2 parts soy sauce to 3 parts vinegar plus adjust it with sugar. Another variation is replace vinegar with Sprite then add chilis for added spice. :) You can also add hard boiled eggs or potatoes as extender.
Perfect results, did everything exactly how you said to do. Luckily, I am in a part of Sydney, Australia, with a Filipino community, so I just went to the local Filipino shop, bought the exact-same Soy Sauce and Cane Vinegar as you used, and my wife loved the result! Thank you, great recipe, and a perfect easy mid-week chicken dish to cook. Added to the repertoire.
Nice 👍 comment 😊👌
I made my 1st adobo chicken a few days ago! Yummy! I made a video, too.
greetings from Scotland!
Squid Adobo (𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘗𝘶𝘴𝘪𝘵 in Tagalog), one of the several traditional native adobo dishes here in the Philippines (others are Pork Adobo, 𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘒𝘢𝘯𝘨𝘬𝘰𝘯𝘨, 𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘈𝘵𝘢𝘺, &c.), also tastes like heaven. You should try it, it's one of my favorite dishes here. 🇵🇭🇦🇺
I really love this episode. I have watched it numerous times. Your delivery is well planned and executed, except for leaving out the bay leaves. I was married to a Filipino from Cebu for 35 years, we met in college. I loved her and her cooking. I had been working with her in the kitchen all that time, but the kids seem to have taken it all for granted. Now that they are adults I am trying to document my late wife’s recipes for a cookbook for the family. One thing that I’ve always told my girls was to refer to this video. Your recipe And techniques are the closest I have found to hers. FYI she would add peppercorn, and yes the onions are an important part, At least for her Visayas style.
I really enjoyed your tutorial. I am going to try to make this for my Filipina wife tonight for Mother's Day. I wanted to do something special for her and this recipe is it so thank you, thank you
Thank you for making this quintessential Filipino dish. We usually add brown sugar and whole peppercorns with it, don't forget the bay leaves! We don't usually put onions so it's optional. The balanced harmony of sweet, sour, salty and garlicky flavor is what makes this dish unique.
That’s a good version of adobo, looks yummy, there’s a lots of version of adobo, I just remember my mom cooked with lots of garlic, onions, pork,chicken, chicken livers and gizzards,vinegar, soy sauce, black pepper, bay leaves.And it turned out so yummy.That’s my mom version.Thanks for adding to your recipes, a Filipino Foods.
How the filipino soy sauce taste like? Salty or sweet?
@@naziahismail689 More on the salty and umami side. I prefer the Filipino soy sauce compared to other versions.
This was delicious and we'll be making it often. I marinated the chicken most of the day plus I added more pepper plus some chili seeds too. Yum. Thank you for sharing your recipe.
When the title says, "FILIPINO RECIPE"
Filipinos: WHO SUMMONED US??
I had never had Adobo before, but I gave this recipe a try and it was delicious! Thank you so much. A keeper.
One more authentic recipe - I just bought from Walmart - Langley BC - 10 bags of Thai jasmine rice - will try this recipe tomorrow - thanks a lot 👌👌👌
I'm going to surprise my Filipino wife with your recipe. Amazingly, we never cook Filipino food at home. The only exception is that I will marinade it overnight because I know her Father used to do it that way.
Chicken is always best when marinated overnight 🍗👌
im a filipino i like your version adobo... and im a big fan of yours... when im making adobo i put 1tablespoon of sugar and a about 1/4 cup of pineapple juice ... 😊☺️ hope you try my adobo recipe...
+Brigette Mante Thanks! I should try it!
+Pailin's Kitchen sometimes we use 7up instead of using sugar and pineapple juice....😊
Especially being half Filipino, I absolutely LOVE Adobo! Here’s a recipe I recently received from my uncle:
1/2 cup soy sauce, 1/2 cup vinegar, half can sprite, seven up, or ginger ale, 1 med onion, large bay leaf, 1 table spoon of whole peppercorn, 1 rounded teaspoon of brown sugar, 2 pounds of dark meat chicken or pork roast each cut up. Mix all together. Bring to boil then reduce to simmer. At least an hour or hour and a half. Serve with rice
Going to try it thanks
Adding sprite or any lime/orange soda is absolutely Filipino style😂
Your not half Filipino you are just Filipino who lived in a foreign land!
@@Good-advocate
You cannot dictate his life. Get on with yours.
@@BOREDOM6969 by saying half Filipino he refering to him self as mixed nah! He looked like Filipino all the way dont be too imaginative of being who you are!
Tang ina napahaba english ko 😂😂😂 yun kasi perception ko when you say half it means mixed breed,😂😂😂😂😂
I find that adding chopped mushrooms with the garlic and onions with chives and cilantro bring out more flavor with add bay leaves and whole pepper corn in the sauce and definitely jasmine rice improves the dish
Silver Swan is the best soy sauce for making Adobo. Tried making it with other soy sauce brands but everything else pales in comparison. You made a great choice.
Random Secrets from an adobo contest champ, do everything you do in this video, but also:
1. Add a slice or two of ginger when you sauté the onions.
2. 10 mins before you’re done, add some cubed (1.5” size) chunks of peeled potatoes.
3. Reserve a table spoon or two of the vinegar to add 1 minute before turning off the heat.
4. Add a tablespoon or two of oyster sauce to the marinade at the beginning.
5. Try it using drummettes!
I'm trying everything except the oyster sauce right now... I'll update you 😊
@@jenniferscurlock7087 update!!
No need for oyster. Filipino is already very umami
Did it with the oysters sauce pretty good I’ve done this recipe this way with the ginger and potatoes already 3 times and it always comes out bomb ☺️
Yum! Thanks for showcasing one of the famous Filipino dishes.The brand of soy sauce you got there is good same as the vinegar. Im a fan of all your cooking , ❤️ from Vancouver 🇨🇦
This is almost exactly how my Pinay auntie makes it. She puts oyster sauce in hers. It’s slap-your-mama good!!🤤
Has anyone ever made it with mushrooms? Wondering how that would turn out…🤔
People usually say that onions don't make sense in adobo. But TBH, as a Filipino, i love adding onions and a teaspoon of sugar or a spoon of honey to add a bit of sweetnees to it. I like your version too.
Silver Swan and Datu Puti is what I used to use in my cooking when I was in Philippines 🇵🇭😀 *feeling nostalgic*
Those are very popular brands I believe..
I miss Philippines so much! Wanna go there again someday.. 😌
I am Filipino and I agree what you said about Filipinos and Thais. I like the idea of adding some onions in, I'll try that next time! Our family likes to add coconut milk as a very last step to make a creamy, thick sauce. I completely agree with rice as a MUST! Also agree that as adobo "ages", it tastes even better! Yum!
My father’s adobo to me is the best and I’ve tried lots living in Hawaii. I’m half Filipino the other half Hawaiian/white; anyway,the old man is from Leyte, he was a cook/musician 30 years in the US Army. He was born in 1889. His recipe was so simple yet so delicious. When he was done the adobo look golden brown for being fried in its own juices after reduction. Vinegar, garlic, little Patis , bay leaves and water marinated for 4 hours and cooked in the marinade sauce till reduced to fry.
First 20 minutes with cover on to soften meat after which cover off till it fries, shoyu on the end part which will make the meat brown. No stirring, all meat must touch the bottom of the pan. Add salt to bring out the vinegary taste ok to turn now.
The old man use mostly pork although on few occasions he used duck. If he did cook chicken he would use only stewing chicken because stewing are able to handle this process without breaking down like fryers. He sometimes would add large chunk of taro.
If you are wondering 1889🤪he was 59 when I was born😳what can I say he was Bukbuk-Filipino😜
Well, as Filipino have different ways of cooking their food according to where they live, the ingredients also varies. We add in onion to our adobo and sugar. Some cook it dry, some fried and braise, some marinade and cook straight in the pot, some add coconut milk. So don't apologized if you add onions. That is Tagalog adobo.
I use both the soy sauce AND the vinegar from the same brand as the vinegar you are using - love them both! 👍😍
I decided to explore the Asian side of cooking because I simply love dishes with rice. If there was ever one food I had to eat to survive it would be rice because you can literally do so much with it. I landed here because of my searches for yellow rice dishes and how to add spices I wasn't all that familliar with. I have a "bad" habit of buying one jar of a spice that is different to me and I just add that to my spice collection. Adobo spice was one and that pushed me to try and dicover what I could do with adobo spice and rice. It seems to be a totally different dish from what I just watched here but yet the way you described this dish and the ease with which it can be made - makes the whole meal seem a bit magical! Anyway, I've watched a lot of videos on cooking but this jumped to the top because the kitchen and utensils are simplistic - typical of what we are to find in our homes. No fancy gadgets except a few ingredients. That combo just makes the video worth watching to me and probably many others too. I'm going to make this dish with a side of some good yellow rice and build from there. Thanks for the efforts!!
One of the most humble and honest videos ive watched that showcases my culture. Wonderfully done indeed!!
I'm Filipino and I will add cilantro on my chicken adobo, too! I love cilantro :) Thanks for featuring the most popular Filipino dish!
I luv adobo and cook it often. There's 2 adobo recipes I use from TH-cam. One adds 3 chicken livers to the recipe and both recipes add 1 tsp of sugar. I've cooked it with pork belly, and with pork chops. I've added mushrooms, chilis, white potatoes, hard boiled eggs to my adobo-not at the same time. Adobo is delish any time of day, even breakfast.
+Karen Cas Pork belly sounds yummy!
+Karen Cas I agree with adding the chicken livers. It makes the sauce more delicious. You should also try making adobo out of chicken livers and gizzards. Just make sure you cook the gizzards first until its tender before adding the liver.
+Chubby Luna I recently cooked adobo this week and added more than 3 livers, and for me the sauce was overpowering with liver flavor. I didn't care for it as much. When I followed the recipe and used 3 livers, the sauce was delish and rich but not an overpowering liver flavor. Thanks for the suggestions though!
+Pailin's Kitchen yes! And the pork belly browned a bit before adding to the adobo sauce and with another meat as chicken even makes it more delish!
Karen Cas .....yeah adding some innerds and hard-boiled egg is how a philepeno neighbor of mine does it
Thank you for the tutorial
Like to try it in Nigeria ☺️ I love Filipinos
Outstanding Video. I could easily follow you and am preparing this dish right now... Thank You and I'll be back for more... Hapy Holidays also :-)
Adobo tastes better the next day served with boiled egg. And yes use Filipino soy sauce is way better when making adobo! love your hair, Pai!
how does phil soy sauce taste like ? is it very different in taste ? :)
+June O it's a bit more salty (at least for me), more darker in color, and it has more body..
JM Tanaka interesting ..... i wonder if i can find that here. Thx for your comment.
+meequee What brand of Filipino soy sauce do you recommend?
+badjujuwan Try Datu Puti brand.. or SilverSwan... Hmmm, Kikoman's good too.
Where to start?! Haha, thanks Pailin, for featuring Filipino cuisine! With 7000 islands, there must be at least that many different variations of adobo. I'm US-born Fil-Am, and my late father liked to tell all his Filipino friends I make the best adobo, which is kind of embarrassing, but also kind of cool. But, let me say first that I have introduced many, many people to Filipino cuisine through my adobo, and it never fails to impress, even though it is such simple, homestyle fare.
My basic recipe, handed down to me from my family, is much simpler: chicken, soy sauce (we have always used Kikkoman koikuchi-"regular"-shōyu, rather than Filipino brands like Datu Puti or Silver Swan), vinegar (I personally prefer Datu Puti Premium Cane Vinegar or Coconut Vinegar), lots of garlic (a whole head is not too much), lots of bay leaves (I love bay leaves), and I coarsely crack my black peppercorns so that they are easy to eat, because I find that if you leave them whole, they are a bit much when you bite into them.
Everything goes in the pot immediately, the lid goes on, the heat goes on low, and it gets more or less left alone for 45-60 minutes. It comes out a bit soupy, which is, I am told, "Manila style", and that's how it's made most often in my family.
Of course, there are many variations, most prominently there is a division concerning the authenticity of soy sauce, which was introduced by Chinese traders, and is not native to the Philippines. Some say that adobo is more authentic when made with patis, Filipino fish sauce, and others even say it should be made with sea salt. Today, when it is made with sea salt, it may be called Adobong Puti (or "white" adobo), and it's a variation well worth trying. Just remember that fish sauce is much saltier than soy sauce, and pure salt is saltier still, so you may have to work out how much to use, depending on what kind of soy sauce you are used to tasting, in order to get the same level of saltiness in the finished dish.
I would also encourage you to try different vinegars. Apple cider vinegar makes delicious adobo, coconut palm vinegar, rice vinegar, even red wine vinegar can make excellent adobo. I've just settled on stocking Datu Puti Premium Cane Vinegar (in the glass bottle), because it can be used in any cuisine, with a smooth flavor that doesn't introduce so much of its own distinctive flavor that it would make a dish from a different cuisine taste strange. I've even swiped Kodak laboratory glacial acetic acid out of my stash of photographic chemicals and diluted it to 5% acidity, when I've run out of vinegar, but I don't develop my own film, anymore, now that everything has gone digital :D
Onions and sugar are something that many people do add to adobo. I don't usually add either to chicken adobo, but following the recipe Romy Dorotan of Cendrillon and Purple Yam in NYC gave in the cookbook "Memories of Philippine Kitchens", I do suggest trying adding onions, sugar, ginger, and chiles to pork adobo, if you like. I find the extra flavors work much better with Adobong Baboy than with Adobong Manok.
There is also coconut milk, pineapple...you name it, someone has probably added it to adobo. I love chicken adobo with coconut milk or pork adobo with pineapple chunks. I've even experimented with adding cinnamon, which was interesting.
A little bit of alcohol never hurts! Try Filipino rum, like Tanduay, or Chinese Shiaoxing or Michiu wine, Spanish sherry, or Japanese sake. It's not necessary, but I like it, now and then.
One thing to watch out for when making adobo is that depending on how much or how little sauce you like to have with your adobo, you have to be careful about how much salt goes in, because the more you reduce that sauce, the saltier it gets. Adobong Puti, in particular, is generally served with no sauce, at all, but is cooked so that the sauce reduces completely and the chicken fries in its rendered fat. Another thing to watch out for is that the longer the vinegar cooks, the less sour it gets, so you definitely want to taste at the end to see if maybe you want to give it an extra splosh just to perk it up. If you like it soupy, you can be 1:1 soy sauce to vinegar, or if you are cooking it down to almost nothing, you might want to go 1:2.
Kikkoman soy sauce has about 935 mg sodium per tablespoon. Most Thai fish sauce is about 1700 mg per tablespoon, and pure salt is about 2400 mg per teaspoon, so be careful!
The biggest challenge for me has always been deciding on a vegetable. As it turns out, what I like to do is to serve my adobo with broiled pineapple (with a touch of brown sugar, perhaps), grilled bananas (start with slightly green bananas), or fresh mango on the side, because I have yet to find a green vegetable that satisfies me quite as much as tropical fruits as an accompaniment to adobo.
Salamat po, Pai!
Gemma Seymour wow that was long and very detailed!
hi, another trick in cooking adobo is once the vinegar is added to the cooking, do not stir until the vinegary smell has evaporated...just let it simmer, smell it, if no vinegary smell left then that's the time to stir
potatoes and egg with adobo the best!
Longest comment
Gemma Seymour I
I love chicken adobo. I haven't made it such a long time that I don't remember how to make it. Saw your recipe and plan on making it tomorrow. YUMMMMMM
Thanks, gonna try it this weekend!!! Looks good. Always a great idea to eat ethnic food!!! Expands the taste buds!!!
I’m Colombian and my Filipino friend prepare this for me and omg it was sooooo delicious 🤤
Filipino food is the unknown, under-rated Asian cuisine.
@Joseph Cheung hahahahha
Well, it's soy sauce chicken.
It fucking sucks
@@papayetto3700 no it doesn't. I've eaten it. It's dope.
@@3LLT33 yeah ok it s about personal taste, i honestly think it s the worst cuisine i ve ever tried
I’ve followed this recipe twice now and my family loves it. I’ll be making it tonight for dinner!
Hi, just wanted to let you know this is my favorite chicken adobo recipe by far !! Great job !! 5 stars if you ask me !! Thanks !!
Adobo is my favourite. I can have adobo everyday.
Had adobo at a county fair in Maui by this wonderful Filipino grandma and she added cinnamon at the end of the simmer. I tell you, it is the absolute best adobo ever with that little addition. I use it every time now
Broke da mouth?
Hi Pai, I love your page! So glad you love Filipino food! Yes, Silver Swan soy sauce is the best for adobo and I used datu puti cane vinegar with combination of balsamic vinegar, I used lots of garlic too for may adobo andI add a little bit of brown sugar too to balance the taste. Once it's done I served it hot jasmine rice and fresh diced tomatoes on the side. Fresh dice tomato is sooooo good with adobo! They just compliment each other.
yummmmmieee....
You have been hanging out with Mark Wiens too much, you picked up his "taste face" he makes after every bite he makes. LOL!
+Alisha Lee I totally caught that as well!
+Alisha Lee Ha! Didn't even notice. I guess this is what happens when I spend hours staring at Mark's face editing our video!
lol. you can always tell how delicious a meal is by marks face. lol the angle of his head always gives it away lol
Alisha Lee mark wiens famous taste face is a monument to food channels XD
krisna panyong Mark Wiens looks creepy when he does that actually when tasting food.
I add more water than that-When the chicken is cooked I take it out and add 1 potato and frozen green beans cook them done add the chicken back in. Not all the time just to change it up. kids love it
I made this recipe for my family so good chefs kiss!!😚❤
I am now addicted to chicken adobo. I make it every week. This is the tenderest, tastiest chicken I've ever had in my life. Amazing.
As a Filipina, i love this recipe better! Made it last night per your DIY and it was delicious! Just don't tell my mother... lol!
LOL, HAHAHAHAHAHAHA
Over 40 years ago a workmate wrote the recipe for chicken adobo for me. Its almost the same as this one. He used garlic wine vinegar, with the written caveat, "if your wife is white, use lemon juice". Lemon juice works good too, we prefer the vinegar. We mostly make adobo with pork ribs. Thank you.
The secret to a great and delicious adobo is in the vinegar, the coconut vinegar or from tuba.
Pilipino food 👍Adobo 😋 woow ❤️ 🇵🇭 Thank you🙏
I never had adobo chicken before but this came out GREAT. A keeper, this will be in regular rotation.
Thanks for the recipe. Just made it tonight and fam loved it. Just had to add a little sugar cuz it’s a bit too sour for our taste(must be the vinegar I used). Keep them coming. You’re amazing 🙌🏻❤️
Been married to my wife a Filipina for 20 years she likes to make her adobo dry then we add coconut milk ginger lemongrass and cook it another 15 minutes masarap I make my own adobo using a less fatty pork and add garlic and ginger to it also and they all love it Filipinos I mean
You are much better than those cooking shows in the Philippines.
Yummy!!! I just love chicken adobo! Thanks Pai!
Pai! A really lovely recipe. Reminds me of my time living in the Philippines. Very close to my recipe, though I use chili powder for some heat. Blessings ChefMike
My parents owned a Filipino restaurant in my younger days. Pork Adobo and/or Chicken Adobo was on our menu everyday. For Chicken Adobo, we would fry garlic, ginger, and bay leaves together before adding the chicken. Followed by soy sauce, vinegar, black pepper. Sugar was optional and would help to get the sauce thick and sticky. Let it cook down until the liquid was almost gone. If you cook it several hours before use, it would give the sauce time to infuse into the meat. For home use, I would throw in a couple crushed hot Hawaiian chili peppers to give the adobo some bite. There are variations of the dish depending on the area of the Philippines, my brother in law adds coconut milk nearing the end of cooking which gives it a smooth creamy taste. Personally, chicken wings make the best adobo! Thanks for sharing your recipe.
That’s exactly how my mom cooks adobo with tons of red onions and garlic ! Except the cilantro haha I hate cilantro, tastes like soap haha
Am good try it today and surprised my Filipino gf
The trouble I have with vinegar is that it _stinks._ I do not like to put something in my mouth that _stinks._ I’ll do without it.
Otherwise, God bless you Pinay sister! Baho suka notwithstanding! 💛🙏🏼
Love this. I made it yesterday. The only thing I did slightly different was instead of water to deglaze I used a fresh lime and then used the other half to squeeze over the chicken as it cooked in the liquid. I followed your recipe and it was awesome sauce! Thank you for this. I’ll be making this again. ❤
I love chicken adobo. I was taught how to make it by a US airman who had been stationed in the Philippines. Your recipe is exactly like his except he used more water so it was like a stew that you could ladle on to the rice. I like the sourness of vinegar so I will use regular vinegar in my cooking.
this is actually very classic filipino adobo recipe. :)) reminds me of home
I didn’t expect “The Top gets as much love as the bottom” from a cooking TH-cam video
HAHAHAHA. How about the vers out there?
Best way to eat adobo is to fry it the next day and eat it with fried rice and ice cold coke or pepsi.
I worked with Filipino coworkers and love to make this dish very much. Cooking is my hobby and learning to cook dishes from other parts of the world is wonderful.
nah, we use garlic and onions... that's standard operating procedure haha
i've made adobo a few times and havent really been impressed by the recipes i've used, tried yours and it was my favorite! great flavor. reminds me of growing up
Happy to hear that you like Filipino food. More powers on ur channel
Let it marinade and absorb for approximately 3 hours if you want to eat it on that day, if you want it to be the best and absolutely delicious, let it marinade for 1 to 2 days👌😁
Please also cook pancit bihon guisado (Filipino style stir fried rice vermicelli), pancit sotanghon guisado (Filipino style stir fried cellophane noodles), pancit palabok (Filipino style rice vermicelli with annatto sauce mixture with seafood, celery, pork rind, and hard boiled egg slices), pork menudo (Filipino style stew with tomato sauce, liver spread, pork, potatoes, carrots, and red bell peppers), beef mechado (Filipino style stew with tomato sauce, liver spread, beef, potatoes, carrots, and red bell peppers), and spaghetti bolognese with meat sauce and finely chopped vegetables and topped with grated parmesan cheese. Keep up the good work. God bless you always. Regards from Mickey Maunes from Toronto, Canada.
great recipe! i love it that you featured our Filipino food :) some Filipinos, add a bit of pineapple tidbits for some sweetness. we also add some fried bananas :) aside from chicken, you coul also use pork and liver. 2 thumbs up from the Philippines, Pai!
Btw, i like your hair haha :)
+anonymous sumisikat na talaga pagkain natin - lalo na nung nanalo mga pinoy sa mga cooking show pero nakakatawa sila - di marunong mag tagalog o bisaya, kanong-kano at di mo iisipin na pinoy kung boses lang papakinggan.
And I love adobong pusit.
Oyster sauce also we may use it in adobo with red chille powder 😁
Thank you so much for sharing this dear! Im gonna cook this version. I have my own version but i love to try others versios.
You are so cool. Thank you so much.I miss my mom’s cooking who made this adobo chicken I just needed a reminder on how to make it.
I did this last night and it was good. Before it was completely done I tried some sauce over some rice with some mixed vegetables I prepared. I had two bowls before I even tried the chicken and another bowl about an hour after I had cleaned up the kitchen. It even tasted better today after sitting the frig all night. I can't wait to try it with pasta or potatoes. Two thumbs up....
as an Australian married to a Filipino you are spot on
Does anyone also add cornstarch in theirs? My aunt used to make this family favorite all the time, sadly she’s passed on. I can’t remember how much corn starch to use. It made the sauce not too runny and had a nice sticky texture.
Its not corn starch but coconut cream
I like to add onions, potatoes, and cracked pepercorns, chicken liver and hard boiled eggs and some chili flakes with my Adobo and sometimes banana blossoms and pineapples
wow! you are doing it right from the start because you got the silver swan soy sauce and the datu puti vinegar. until the onion..but adobo can be cooked in a lot of different ways. i love mine with the adobo sauce almost dried up, with the chicken stir frying in its own oil. with lots of garlic and pepper. : )
It's ok to use onion...this is exactly how we cook adobo in cebu except for the cilantro part
There are lots of variations of adobo.
@@discalceatorum exactly
I made this and my family loved it. I'm not Filipino I'm Cuban but I love to try dishes from all over.... Great recipe thank you..
We have adobo in our household at least once every week and we do it with a couple of variations every time. The basic ingredients would be garlic, chicken/pork, soy sauce, vinegar, black pepper, and laurel leaves, but we like to add a little sugar. Sometimes we mash seared chicken liver and then mash it right into the sauce. It adds flavor and makes the sauce thicker. Other times we add fried potato/sweet potato or hard boiled eggs. Canned pineapples can also be added for sweetness. Some families use local limes called calamansi as souring agent. Hello from the Philippines! So happy to have found your channel! : )
Sometimes we add coconut milk to the sauce too! : )
Thank you!
K Pascua I like adobo with evap.milk ...
Mae Alabado and is
K Pascua I have an in law who taught me how to make it but she uses oyster sauce. It's so yum dot com!! Is this wrong?
Who else see this food serve in a phillipino movie & end up here searching how to prepare the adobo 💖😍😍well that's me
what movie iss it? im curious.
Kikkoman soy sauce which is available everywhere in the US would be a suitable substitute for Silver Swan. Half distilled white vinegar to half to three quarter water would also be a suitable substitute for Datu Puti vinegar. I would add a tablespoon of Oyster Sauce for additional phenomenal taste. I also like to add one bay leaf for an exotic smell. I like easy. I would just mix all ingredients in a pot, bring it to a boil, simmer for 30 mins to one hour or until tender and raise the temperature to high until just enough sauce is left for a hearty meal. Good luck!
Omg..came out amazing!!! My kids didnt care much for my original Filipino chciken adobo until I made this. Now they keep requesting for it.. awesome!!!! Thank you
Love your channel...try it with coconut milk,boiled eggs,cayenne pepper and a little bit of flour... TRUST!! It's Delicious, hope you try it out
My life has been a lie. All this time I thought soy sauce was just soy sauce
LMBOOOO ME TOOOO HAHAHAHA
I use to date a filipina girl and her mom would make amazing chicken adobo. Now that they are not in the picture anymore I have to learn how to make my own lol.
It’s more flavorful if you put everything in: chicken, onions, garlic, pepper, soy sauce, vinegar and a little bit of patis then boil til the sauce thickens. You can put potatoes if you want
Yes! I got excited when I saw the title of this video! You nailed it! I'll show you how I make a video on this and show you if you're interested in watching. I don't marinade mine. I just cook the chicken in the marinade and it still comes out good. I also let the vinegar reduce before I add my soy sauce. Btw I use those exact brands. I used kikoman once but felt it seemed lighter than the filipino soy sauce. Great job! Please make your other favorite filipino dishes :)
nice presentation.
I have been making this for a long time... my family loved it.
what I do different is that. I use honey instead of sugar. silver's swan vinegar it compliments the silver's swan soy sauce. add some mama sitas oyster sauce. the soy sauce to vinegar ratio is 2:1 if you wish to add oysters sauce you have to minus that from the amount of the soy sauce. try this and see..
+zhiane ricci Thanks! Sounds good!
As a Filipino, thank you for doing it right; and mentioning that generally onions are not apart of adobo!!! It’s great to see a good adobo being made, and not a horribly mess up ones that uncle roger has roasted. I’d do everything you did, but no onions; and cilantro. Also white vinegar inside of the one your using. Also yes the silver swan is the correct one!! Salamat po!!!😊 edit: I’d also do the dry one pot method, which basically skips the searing process.
No peppers?
@@urbugnmetoday3183no peppers, but if you use peppers then use Filipino peppers like Siling labuyo. Although it’s not traditional nor it correct in many authentic Filipino adobo. She explained herself well, and I enjoyed the video. I don’t use the vinegar she uses to make adobo, because I don’t care for the sweet Vinegar or sugar.
@@u140550 every recipe I’ve ever seen for adobo uses pablanos as the base…
@@urbugnmetoday3183that’s Mexican adobo, this is Filipino adobo!! They are different!!
@@TheFonzieCommunity ahha, that makes sense…thanx, it’ll be ok
Wow I cooked it it was the best I've made thank you
Hello Pai! Love your recipe videos! If you'd like to further your knowledge of Filipino dishes, hope you give Bicol Express a try! It's a pork dish cooked in coconut milk, lots of chili and shrimp paste! :)
Adobo is my favorite comfort food. It's so easy to cook my ingredients are just the basics, pork or chicken or both, soy sauce, vinegar, dried bay leaves, crack black peppers, lots of garlic use for simmer and topping (fried garlic) and my secret ingredient a little ground coffee to balance the flavor and if available I also put fresh cilantro/coriander for toppings.