The BEST Filipino Chicken Adobo Recipe & Video - Seonkyoung Longest (2024)

FAQs

What makes the adobo last longer? ›

To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos.

Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which include vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp.

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.

How long does chicken adobo last? Due to its acidity, adobo can last up to a week in the fridge or up to 6 months in the freezer 一 a bit longer than a simple roasted chicken, which typically keeps 3 to 4 days.

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

You can stir it while it's simmering or boiling. But, as for my father's words, do not stir it after you add the vinegar because "it may ruin the taste of the adobo." Bay leaves are quite optional to put when I cook my adobo. Salt is optional, too, because all the salty taste will be coming from the soy sauce.

There's no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it's one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food.

Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork and beef.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

I've since learned that the technique of searing and then softening in sauce extends to other vegetables: Mushrooms, cabbage, cauliflower, okra, squash, and even wilted greens like water spinach all welcome the process of adobo. Writer Ria Elciario makes green bean adobo, topped with crumbled tofu.

Why is my chicken adobo tough? ›

You usually use vinegar and soy sauce, combine them, marinate the chicken, and that ends up being the sauce in which you cook the chicken. But overly acidic marinades tend to make the chicken tough and rubbery. So, we removed the vinegar from the marinade and just used soy sauce, which gave us a lot of good flavor.

It is advisable to let the adobo sit overnight to allow the meat to tenderize and full soak up all the flavor.

Some side dishes that go beautifully with Filipino adobo are fluffy white rice, brown rice, quinoa or mashed potatoes. You'll want something starchy to soak up the delicious sauce. A simple green salad or cucumber salad would be the perfect side dish with chicken adobo.

If time permits, allow the chicken to marinate for 30 minutes (or up to 24 hours).

Be sure to store the adobo in its sauce, as both vinegar and the salt in soy sauce are natural preservatives and significantly slows down spoilage.

Once opened, adobo seasoning will maximize its flavor potency for about 6 months, and may start to lose flavor after this time, though is still safe to consume for 1-2 years as long as there is no sign of spoilage.

Canned chipotle peppers in adobo sauce can generally last up to 2 weeks in the refrigerator once transferred to a container. Always check for signs of spoilage, such as off smells or mold, before use.