Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen
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- čas přidán 1. 02. 2016
- 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!
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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 CZcams 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 CZcams 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-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes - Jak na to + styl
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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!!!!
Onion is a must in adobo
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.
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 czcams.com/video/OEoB9ykraWk/video.html
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,😂😂😂😂😂
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'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 🍗👌
Ga u recept maken
One of the most humble and honest videos ive watched that showcases my culture. Wonderfully done indeed!!
I’ve followed this recipe twice now and my family loves it. I’ll be making it tonight for dinner!
I love the easy way you explained this, and the substitutions you offered as well as showing what brand you used. So many people don’t!
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 :)
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?
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😜
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.
I never had adobo chicken before but this came out GREAT. A keeper, this will be in regular rotation.
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.
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!
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.
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....
I'm Filipino and I will add cilantro on my chicken adobo, too! I love cilantro :) Thanks for featuring the most popular Filipino dish!
Thank you my sister; I am on it! As one who has lived in the PI and been Thailand in my teenage years, I have an appreciation for the food of both cultures. I am making this tomorrow with some rice.
Wow! I am so touched to watch you cooking Filipino food! And the fact that you said you love Filipino food! Thank you!!!! I really admire you the way you explain and you are very good in English!
More power and much love from the Philippines!!! 🇵🇭
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
I’m Colombian and my Filipino friend prepare this for me and omg it was sooooo delicious 🤤
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
Been making adobo for 30 years, I like your version better!! what a great teacher you are. Thanks so much!
OMG!!!!!! My mother in love taught me how to make adobo where everythingjust gets put in the pot. The othrr night my hubby wanted adobo so I watched your video a d used most of your directions (no chilis and no marinating), but everything else you rd lmeded made sucn a huge difference. It was delicious. Thank you.
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..
My first time making adobo, and followed your recipe. I didn't have bone in thighs, but i just used thighs. This was so good!! I will definitely be adding this to my recipe box. Thank you so much for sharing!
Thank you so much for this recipe and demonstration. When we lived in Hong Kong this would be a regular dish on the menu and I haven't had it for years!!
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
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.
Same as you Pai, I always use Silver Swan soy sauce and Datu Puti vinegar. Love adobo so much and my husband love it too and a lot more Filipino dishes. Proud Filipino here! Love your channel ♥️
My wife and I are both Mexican (Nayarit and Sonoran roots) my wife had Adobo when she was you g and she loved it! I had never tried it! She always said it was delicious so I used a combo of yours and another video on CZcams (very small variations) and it was AWESOME!! Thank You!!🤙🏽
this is actually very classic filipino adobo recipe. :)) reminds me of home
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.
Made that last night. I've only ever had adobo once a few years ago and been meaning to try it again. Finally went ahead and made it. It was sooooo GOOD! So easy to make, and so delicious. Thank you.
I’m a Filipino and I like onions on my adobo too. Thanks for sharing your version of our favourite Filipino adobos 😍😍😍😍😍I add ketchup also in my adobo.
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.
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....
Loved it!!!!!! Made it and it came out just like you said! My wife loved it and so did my mother.
Oh my God ! I've just finished eating. I've made this dish four times now and I can't believe how tasty it is and so easy to make. Tonight for a change i had it with potatoes carrots and broccoli (western style) ,delicious. Thank you for passing this recipe on, you've made this falang very happy. Stephen Wilson, Ubon Ratchathani.
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 am kenyan but learnt about Adobo in a Philipino series! Thank you for making it easy to cook😃😍
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.
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!!!
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 🙌🏻❤️
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 ☺️
I sure have learned so much from Pailin. Went from baked boring chicken to a carbon steel wok, built a rocket stove outside, I make so many things now. Looks like a good recipe today.
I had never had Adobo before, but I gave this recipe a try and it was delicious! Thank you so much. A keeper.
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
Hi Pai just discovered ur channel today, I am a filipina and i love adobo and u did a good job.
Welcome to the channel!
made my 1st Adobo with your recipe, it was a hit and you made it very easy to follow, thanks
I cook adobo all the time..watching this video... I appreciate the simpleness of ur cooking saves time...thanks for posting this.
love that you've added lots of garlic and onion. and using spoon instead of knife to slice the meat when eating, very Filipino. LOL. thumbs up!
I have done adobo differently before. But this recipe helps me cut a lot of corners. I will definitely try it out when I make it next time. Thanks!!!
Thank you, thank you, thank you!!! I was totally intimidated to make chicken adobo... but for some reason I felt totally at ease & confident following your video tutorial. Happy to say my family enjoyed the results and encouraged me to make it again the next day. 🥰💯🍽️👍
Looks delicious. My in-laws throw everything into a pot and stew it for over an hour. I’m going to try it your way.
Both my parents are from the Philippines. As far as I can remember, onion and garlic was part of the adobo recipe we were used to eating. Different regions in the Philippines, different versions of this recipe.
Started working at this restaurant and tried chicken adobo once
Since then.its what i eat everyday at work.like EVERYDAY😆
Definitely cooking this when am off
Thanks for sharing
I love your channel. I can't wait to try this. I'm mildly embarrassed to acknowledge that up until today I'd never heard of this 'national dish'. I'm so intrigued and trying to imagine the flavour profile on my palate and I can't. Next week, it's what I will make. Thank you so much once again Pailin for another wonderful, clearly communicated tutorial. Your beef rendang video is still one of my favourite 'go to' recipes! Wonderful.
Very yummy. I tried my very first Filipino dish ever and it was delicious, thank you for sharing this quick and tasty dish
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.
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".
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
I enjoy watching your cooking technique,i am a Filipino and this is exactly how i cook adobo, adding onions(not many Filipinos do this) will make it more flavorful, the only difference is that i always add about a teaspoonful of sugar to neutralize the sour taste of the vinegar and soy sauce. I like your style of topping it off with cilantro too. Thank you for the idea. Thumbs up for you.
Thank you for a favorite recipe that my Filipino nanny used to cook for the family. It’s a wonder to watch you serve rice with a spoon and a fork. Only in S.E. Asia I believe that rice is served this way. The best way!
Thank you Pai for loving Filipinos.. We love you too! I learned a lot from you, I followed a lot of your recipes and they turned out really well.. 💖
I just had it for breakfast while watching this video ❤️❤️❤️...
adobo is my comfort food and go to food when I can't think of something to cook ☺️☺️☺️
U nailed the filipino style adobo and i really like you're spin on the dish...and that cillantro really i think lifts it up...great job chef...✊
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
Made it and it was delicious! Thank you so much for the easy to follow recipe!!!
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.
Just made this tonight and all I can say is WOW, my family loved it. everyone had seconds.
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 luv adobo and cook it often. There's 2 adobo recipes I use from CZcams. 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
Great job! I like the way you explain it. My grandparents didn't really tell me why I add a different vinegar or soy sauce they just said do it! Now I understand lol. Thank you for sharing your version of my favorite filipino dish! Gonna try this
Thanks for sharing, my family is Indian so I have add birds eye chilli while frying union's. your version is awesome. God bless you
I tried soy sauce and vinegar together for the first time a few days ago, best idea ever!
It’s so delicious. Thank you for sharing this simple recipe.
I tried this basically Doing your recipe here with a few twists (I used Red Onion and Leek) and it's sooo good. Thank you and you're a very beautiful chef
Hi, i love thai foods. But it's good to see your cooking Filipino food. You can also cook afritada, sinigang etc. I'm proud of you.
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.
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 🇨🇦
Thank you for adding Filipino adobo in your channel ! Love it ! And yes that’s the right soy sauce for perfect adobo.
Great recipe! Frying the chicken skin-side down to begin with is also a good tip. We like to also use a thumb of grated/ sliced ginger to the pan along with the onion and garlic to help with sweetness. My mum likes to add whole peppercorns and whole green chilies.
Thanks for the recipe Pai. I always add a tbsp of fish sauce to my adobo... that saltiness and flavor adds a subtle flavor.
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!
I have to try this. I love Chicken Adobo and I've never made it at home. Thanks for this recipe!
I've been watching several CZcamsrs cook adobo and have been following their methods. Although it was good, today I tried a new style from Pai's Kitchen, and I must say it’s the best I've ever followed. I never usually comment on the videos I watch, but I felt the need to this time. My mom and friends tried it, and they all loved it. Midway through simmering the chicken, I added three tablespoons of salt since I prefer my adobo a bit saltier than sour. I've received good feedback so far and have eaten probably two cups of rice because it was so good. From now on, this will be my go-to recipe whenever I need to cook adobo. ❤
Chicken adobo is one of the best foods I have ever tasted. So flavorful and it reminds me of the Philippines. I haven't even visited the Philippines and my Lolo and Lola are gonna take me in a few years. I'm actually gonna go in 2 years for my parent's vow renews. I'm gonna be hunting craps without coverings, gonna sleep in a bamboo house, have so much mango, climb coconut trees and get coconuts, AND GET TO SWIM WHENEVER I WANT! I WANT TO GO, RIGHT NOW!
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
Cooked chix adobo last night guided by your recipe and video and it was delicious! Many thanks ms Pailin. I kind of left the dish to cook and it turned out dry but still delicious.
Followed your recipe and my got my mom's approval. My family really enjoyed this dish. Because I'm not a fan of soggy chicken skin, I broiled the chicken for about 5-7 minutes to crisp up the skin.
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?
My mom always keeps the sauce because we always put it on top of our rice! So yum
I'm from Taiwan and located in Germany. Just saw your channel recently and it's a lot of fun to watch you cooking~~ it's so interesting to see that we have a lot of food culture in common ;-) have made Mango Coconut Jelly and want to make Banana Pancake and Garlic Tofu bites next time~~ will definitely try other recipes from you too! Wish you a good time with your family.
Made this last night, first time trying chicken adobo...and OMG it's so good!! This is definitely going to be a staple recipe I make over and over again.
It's really tasty! The first time I tried it was at a Filipino food stall and they added too much vinegar and I thought I didn't like adobo but since then I've had it in other Filipino restaurants and I've made this version and it's delicious :)
I personally love using onions on Adobo too. There are so many versions in different Filipino households. Some put coconut milk/cream to make it a bit sweeter than normal and others put chillis to make it hot & spicy!
Hello 😊. Thanks for showcasing my favorite dish. My essential ingredients for adobo are: garlic, soy sauce, vinegar and chicken.
I am half Filipina and def my favorite meal my mom has cooked us! I don't like chicken, but I love this chicken! I can't wait to pass it down to my kids as well:)