Adobo is probably the most famous of all the Filipino dishes. Adobo is a spanish word which means seasoned or marinated dish. There have been so many variation of this dish as there are Filipino dialects. The way this dish is cooked, most often, is dependent on the geographical location where they originated. This is similar to the Korean kimchi which is representative of the Korean cuisine but the preparation, ingredients used, and method of preparation varies from place to place and region to region.
In the Visayan region (Negros Occidental province) of the Philippines where I am from, we usually use a lot of soy sauce to make chicken or pork adobo. Aside from chicken and pork, we also use seafood such as squid to create this dish. Another famous adobo variation that we have in Negros Occidental is apan-apan (in the Ilonggo dialect)or adobong kangkong (in Tagalog). Kangkong is known as swamp spinach in english. Apan-apan though is technically not a typical adobo dish since it uses shrimp paste or bagoong instead of soy sauce.
The dish that I made today is not a typical Visayan recipe since we do not use a lot of coconut milk in our cooking except for the different rice cake dishes. This dish, chicken adobo sa gata, originated from the Quezon province which is located in the upper portion of the country, the Luzon region. This dish is quite easy to make and can either be made spicy or not depending on your preference. The version that I made is a non-spicy variation. To make the dish spicy, you can just add Thai chillies. This dish is delicious with steamed rice.
Ingredients:
2 lbs chicken ( I used a combination of wings and boneless, skinless breast)
1 can coconut milk
1/2 cup white vinegar (you can use less if you prefer it less tangy)
1 medium shallot, finely chopped
3 cloves garlic, finely chopped
1 thumb sized ginger, peeled and sliced thinly
oil for browning
1/4 tsp whole pepper corn
sea salt and freshly ground pepper to taste
3 pieces of bay leaves
1. Slice chicken into bite size pieces.
2. Season with salt and pepper according to taste. Set aside.
3. Heat sauce pan over medium heat and add oil.
4. When oil is hot, add ginger, shallot, and garlic and saute until fragrant and translucent. Add chicken pieces and brown all sides.
5. Let all of the natural juices to evaporate before adding vinegar.
6. Let vinegar boil first before stirring to mix.
7. Add coconut milk, bay leaves, and pepper corn. Lower the heat to medium low and let it simmer until chicken is tender. Don't forget to stiroccasionallyto prevent the bottom from burning.
8. Let the sauce reduce and thicken before removing from heat.
9. Transfer to a serving dish and serve with steamed rice.
FAQs
Mix the cornstarch and 1 Tbsp water together in a small bowl, ensuring no clumps are left, then add the mixture to the pan and simmer for 3-5 minutes to thicken the sauce.
Why is Filipino adobo so good? ›
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.
Can I use milk instead of coconut milk in chicken curry? ›
If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.
How do you balance the taste of adobo? ›
Ways to balance adobo that is too acidic due to excessive vinegar?
- Add a little bit of sugar to balance the sour out.
- Use sugar to add sweetness. Use MSG to balance out acidity.
- Add sugar.
- Use bicarbonate soda.
All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.
What happens if you put too much vinegar in adobo? ›
This is a simple fix. To offset too much vinegar, add soy sauce and water. Here's why: In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.
Is chicken adobo Mexican or Filipino? ›
As in Puerto Rico, adobo is beloved in most Filipino households; it's the unofficial dish of the Philippines, even as it varies by region or household. Most modern-day Filipino adobo is prepared with vinegar and soy sauce. Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper.
Why is garlic important in adobo? ›
The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat.
Is adobo healthy? ›
Adobo is a delicious Filipino dish with nutritional value, primarily as a source of protein and essential vitamins and minerals. However, be aware of portion sizes, the type of meat used, and the sodium content to enjoy the dish as part of a balanced and healthy diet.
Should I use canned coconut milk for curry? ›
Coconut milk adds a beautiful depth and lusciousness to Thai curries, soups, and more. Since it's usually not fully emulsified, you'll want to shake the can vigorously before opening it and adding to recipes. If you forget to shake the can before opening, then give it a good stir with a spoon.
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
How do I add coconut milk to curry without curdling? ›
Coconut milk can curdle due to extended heat or high temperatures, which cause protein coagulation and separation. To prevent curdling, stir gently and simmer coconut milk over low to medium heat when heating. Only add acidic ingredients, like lime juice, toward the end of cooking.
Which vinegar is best for adobo? ›
Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.
Why not stir adobo? ›
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.
Does adobo taste better the next day? ›
Adobo is usually better the next day, but it was pretty tasty right after cooking.
What if my adobo is too watery? ›
If too watery, let simmer until reduced. If it's too flavorful, add a little water to tame the flavor. If just right, add a slurry (1 teaspoon cornstarch diluted in 1 teaspoon water) and stir until combined. Bring to a simmer and let thicken, about 1 minute.
Should adobo sauce be thick? ›
Adobo Sauce is a rich, reddish brown, earthy flavored sauce synonymous with chipotle peppers. A traditional Mexican sauce made with ground ancho and guajillo chiles that has the consistency of a thick BBQ sauce, I'll show you how to make it using simple pantry items and spices.
How do you thicken watery chicken? ›
Powders and flours. Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)
How do you thicken watery chicken soup? ›
Add Flour Or Cornstarch
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
