Chicken adobo is a dish from the Philippines that typically consists of chicken, vinegar, soy sauce, garlic, and black peppercorns. It is often cooked in a single pot with these ingredients, allowing the chicken to absorb all of the flavors.
There are many different ways to make chicken adobo, but the basic ingredients remain the same. The dish is usually served over rice, and can be garnished with green onions or cilantro. It can also be made in a slow cooker, which makes it an easy meal to prepare ahead of time. Chicken adobo is a hearty and flavorful dish that is sure to please everyone at the table.
My mother-in-law makes the best chicken adobo I have ever tasted. She was born and raised in the Philippines, so she knows firsthand how to make this dish taste its absolute best. Her secret is to use bone-in chicken thighs, which are more flavorful and tender than boneless chicken breasts. She also adds a little bit of brown sugar to the sauce, which gives it a perfect balance of sweetness and acidity.
If you have never tried chicken adobo, I urge you to give it a try. It is one of our family's favorite meals, and I know you will love it as much as we do.
Which Vinegar to Use?
There are many types of vinegar available, but most adobo recipes call for either white vinegar or cider vinegar. White vinegar is made from distilled alcohol that has been allowed to turn sour, while cider vinegar is made from fermented apple juice. Either type of vinegar will work well in adobo, so use whichever you have on hand.
Light or Dark Soy Sauce?
Some people prefer to use light soy sauce in their adobo, while others find that dark soy sauce imparts a more robust flavor. Whichever you prefer, just be sure to use a good quality soy sauce.
What does Chicken Adobo taste like?
A chicken adobo is typically a little bit sweet, a little bit salty, and a little bit sour. The combination of these flavors makes for a delicious and addictive dish!
What ingredients do I need?
In addition to soy sauce, you'll need chicken, garlic, vinegar, peppercorns, and bay leaves. You can also add a little sugar to balance out the acidity of the vinegar, if you like.
Can you freeze it?
Adobo freezes well, so feel free to make a big batch and save some for later. Just be sure to thaw it in the refrigerator before reheating.
How do I make it?
Making adobo is pretty easy - simply simmer chicken in a mixture of soy sauce, vinegar, garlic, peppercorns, and bay leaves until it is cooked through. You can then either serve it immediately or allow it to cool and refrigerate it for later.
What's my verdict?
So I tried making this but mine did turn out a little watery. I would cut down the water I added next time or even simmer it down to make more of a syrupy sauce.
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