They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in, add the onions, etc and go from there.
They edited the recipe. It's actually easier than they say... You don't have to remove the chicken from the pan after you've browned it. Just leave it in, add the onions, etc and go from there.
My Filipino family's chicken adobo recipe is very similar. We use 1/4 cup red wine vinegar, 1/2 cup soy sauce, 1 cup water, 2 bay leaves, and omit pepper. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger. Delicious over steamed white rice!
I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper. I just brown the chicken, add the garlic and onion and then put in equal parts white vinegar, low sodium soy sauce, and water (start with 1 c each...use enough to cover the chicken in the pot). Then I let it simmer for an hour. It is AWESOME! If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong!
Im a Filipino and proud that the #1 Filipino dish got a good reviews.Try to marinate the chicken with soy sauce and vinegar overnight or few hours before cooking.My mother always do this(marinate).It taste better.Me and my Filipino friend cook this and put a whole lot of onions and peppers.We both sniffing while eating coz its too spicy and thats the way we like it....
If you don't like tangy don't make this. It's very tangy and yes authentic Filipino adobo doesn't have sugar in it but Chinese-Filippino versions do - usually rock sugar 1-2 star anise and coconut milk is sometimes added. These additions definitely soften out the strong vinegar flavor. I always use equal parts vinegar/soy sauce and add about 4-5 tablespoons brown sugar and appx. 1/3 cup coconut unsweetened coconut milk. Or else it's fine without the coconut too. I would definitely use only dark meat for this dish since chicken breasts dry out too quickly and make even worse left overs.
My mother-in-law (a filipina) likes to make her Adobo slightly sweet. This recipe is nice and saucy unlike my MIL's. So I added about 1 tsp. of sugar. It was perfect! I'm going to make it again tonight!
There's no meet to put onions. Adobo is supposed to be salty peppery and garlic-y. adobo also taste better with crunchy fried garlic bits and toasted (crushed) peanuts on top. And guys I always make sure that 1/4 of the meat has fat or else it'll go super dry. If the vinegar and soy sauce started to boil DON'T stir or else the liquids won't thicken up. The sauce is supposed to be shiny. If it's too salty for you're taste try adding brown sugar.
This was delicious. The only things I changed in the recipe is I added 1 tsp of sugar and used bone-in chicken thighs. My family absolutely loved the chicken.
If you like soy sauce this is the dish for you. That was pretty much all my husband and I tasted. As one reviewer commented it's pretty salty even with low-sodium soy sauce. It's not a terrible dish but the flavor is one dimensional.
