Easy Chicken Adobo Recipe (2024)

FAQs

What kind of vinegar is best for chicken adobo? ›

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

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

After pouring in the vinegar, do not stir the vinegar into the soy sauce. This helps to burn off the acid in the vinegar in the bottom of the pot. Using the right vinegar is important. It's crucial to use the vinegars recommended for chicken adobo as some can really change the flavor.

Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used.

Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves. Peppercorns: Grind six black peppercorns with a mortar and pestle.

Apple cider vinegar makes a great 1:1 substitution for white wine vinegar in any dish that might benefit from sour apple notes. Try it in German potato salad or warm farro salad, or use it in the pickling liquid for giardiniera or the marinade for sheet pan honey-Dijon chicken and vegetables.

(For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven.

But in adobo, vinegar doesn't sit slyly in the background — it dominates. That said, as with every great dish, a good adobo is all about balance. “If you taste the sauce right after you add the liquids, it'll be too tart.

Water: One way to manage adobo until you find your own magic ratio is to use water–start with just enough to mellow the vinegar and soy sauce without diluting the flavors too much. Alternatively, you can start with less soy sauce and vinegar and add them in small increments until your adobo is to your liking.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

What is the purpose of black pepper in adobo? ›

Black Pepper

Our recipe uses whole black peppercorns because it gives a discernibly peppery kick to the final dish. Plus, we like that it tenderizes with the meat as it cooks. But if you hate biting into random peppercorns when eating your adobo, feel free to use ground pepper.

Yes and no, many companies that make and sell adobo seasoning do put MSG in their seasoning blend, along with a host of other ingredients you probably do not want in your food. But Seasonest is not one of those companies. Seasonest Adobo seasoning is a savory blend of pure, fresh, organic herbs and spices.

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

Although the two dishes resembles in terms of appearance, Humba is sweet, sour, and salty all at once in taste while Adobo is sour and salty. Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms.

Last but by no means least, apple cider vinegar helps to keep your chickens' respiratory tract nice and clear, cleans their plumage and generally improves hen wellbeing.

White wine, apple cider vinegar, and white wine vinegar are your best bets, as they won't discolor the chicken stock and also won't impart a very strong flavor to it (they'll just enhance what's already there). Lemon juice can also work, but know it will give a mild citrus flavor to the stock.

However, since white vinegar is stronger than its counterpart, it is more suitable for cleaning and sanitizing. SUGAR CANE VINEGAR : Sugar cane vinegar is a mild vinegar often used in Philippine cooking and on many islands where sugar cane is grown and harvested. One of the classic dishes is adobo.