You're so lucky! Filipinos are so proud of their culture and love to share their food. I wish more cultures were as proud, because breaking bread is the key to world peace❤ when I was growing up, people weren't as open to trying different foods or they'd complain about the smells. I'm glad the culture is changing
@@warroom17 Agreed! My very close friend is Korean and I have grown accustomed to the smells and tastes of her cultures YUMMY foods. Sometimes, when I try to convince my friends to come dine with me my fave Korean spot, they don't wanna even give it a try. Their loss!!
This is the first time I have ever said I will try adobo! You made this recipe seem really doable, for me! I know about this since 1998 when I was in the military and it’s a Philipino guy!
As a filipino and my version of chicken adobo is, I marinate the chicken for an hour (better if overnight) then pan friend the chicken then set aside, sauté aromatics (onion, garlic, pepper and dry bay leaves) then put the chicken to absorb the flavor from aromatics then put the marinade sauce and put water then simmer it til it gets cooked
Finally someone who marinates the meat, which is the process that literally gave the name 💀. Not saying not marinating is bad, but it is a good sign that you're cooking a good adobo.
@@enriquedeguzman247 Yes many people don't, and that's fine. Just saying that to complete the process and maximize flavor, it's always good to marinate it. The technique has existed for a long time before Spain. Precolonial Filipinos would preserve meat (typically pork) in lard and salt. Spaniards saw this technique and called it adobo, since it has similarities with a technique they use in Spain. This version of adobo is still prepared to this day.
@@enriquedeguzman247 Yes many people don't, and that's fine. Just saying that to complete the process and maximize flavor, it's always good to marinate it. The technique has existed for a long time before Spain. Precolonial Filipinos would preserve meat (typically pork) in lard and salt. Spaniards saw this technique and called it adobo, since it has similarities with a technique they use in Spain. This version of adobo is still prepared to this day.
My mother never puts sugar and bay leaves in Adobo; instead, she adds a little oyster sauce. Sometimes, she just uses the basics: soy sauce, vinegar, garlic, and pepper.
Basics always the best way. You can never really appreciate the dish unless it is made with the original stuff. That being said, sugar in adobo is for barbarians.
@@EtherealFairy444the common used here in the philippines has dried bay leaves, vinegar, soy sauce, garlic, ground pepper and black peppercorns, that’s the basics plus whatever meat even veggies like long beans or Water spinach can be cooked as adobo and even fish (half fried prior). The ancient adobo however has no soy sauce but the famous one has soy sauce and I listed it above otherwise it doesn’t taste traditional. My brother puts onions though and a lil brown sugar it depends if u want it a lil sweet but stick to the ones I listed as this is the most common and famous ingredients.
I would LOVE to try this!! Doesn't look too difficult. I've never had the pleasure of trying Chicken Adobo...but it looks as if that's going to change!! Thanks for the recipe!! 😊
Love this. Thanks for the receipe .My Mother in law whos now gone made this . i only had it once or twice. She passed away some years ago. I believe she put saffron in the rice. Made rice yellow. Delish. ❤
In Indonesia there is similar dish, Ayam Kecap Ayam = Chicken Kecap = Sweet Soy Sauce (if you don't have kecap manis you can use soy sauce + brown sugar)
I prefer my father's adobo. It's the taste i grew up with and for me it's the most delicious adobo. Papa doesn't fry the pork or chicken and I prefer it that way since he marinade the chicken/pork (stabbed with fork to absorb the sauce more) overnight so it doesn't need more color.
My mom puts a bit of sprite to make it sweet and salty. My friend’s mom put cornstarch slurry into the sauce to make it a little thick. I combined both in my own recipe and I have hands down mine of the best adobo ever. It’s so good, my sister, who just got married and moved out, requests me to make it every week. 😅
Looks yummy 😋, I used to cook mixed adobo (Chicken, pork, and boiled quails or normal 🥚 eggs )and sometimes i added fried potatoes (quarter slice) First I boiled the pork and chicken with the vinegar, garlic , bay leaf and little water ,salt and white or black whole kernel pepper for 5 minutes) Boiled also the quail eggs separately peel and set aside After 5 minutes take out the pork and chicken from the sauce set aside Heat the pan with a small amount of oil, fry the pork and chicken until brown then set aside , in the same pan pour the sauce (from boiled chicken and pork) then put back the fried pork and chicken, and peeled quail eggs , bring to a simmer and cook until it bring down the sauce , then put soy sauce ( just calculate the amount of soy sauce you need) simmer a bit ! 😁 Eat with the rice , enjoy!
Chicken Adobo Ingredients: * Soy Sauce * Vinegar * Brown Sugar * Black Peppercorns * Chicken - Marinate for 1 hour - Sear on all sides to develop color - Pour the remaining marinade - Pour some water and bay leaves - Simmer for 30 minutes - Turn the heat high, then reduce the sauce - Serve with rice - Top with scallions - Enjoy
Chicken and Pork Adobo are normal ones. In country sides you can experience frog, crickets, veggies like string beans(sitaw) water spinach(kangkong) rabbits, farm mouse(dagang bukid) dog(aso) snakes, monitor lizard(bayawak) are some different and exotic meats to use in this meal
My recipe for adobo(make it pork) : palm vinegar, salt, garlic, ginger or turmeric, just a bit of soy sauce, pepper corns,. You can add honey for a sweetness or sugar if you want and water. Simmer with pork preferably more of the fatty part until marinade is reduced and pork fat is rendered.
Bro my dad boils the chicken so that it gets all nice and tender then throws them onto a different pan where it has this nice thick,sweet,tangy sauce. Then he just starts mixing the heck out of them until they’re all coated. Bon Appetit ❤
People really think that adobo needs marination before cooking, because of adobar. 😅. You just cook your adobo, stock it on your ref and eat it after 2 to 3 days, then you'll understand the the reverse marination process.
Wow my dad's recipe is soy sauce then white vinegar crushed garlic 2 bay leaves water and any type of chicken marinate for 24 hours after you have it marinating cook rice for tomorrow then 24 hours later make fried rice and then cook your chicken adobo fried rice not required
Very simple, no need to marinate, slap everything together in the pot and cook as mentioned. It's that Simple. Easiest way .eat it today , tomorrow. Yummy either WAY
That's how I do it too. It's like marinating AFTER cooking. My "base" adobo has no sugar. I don't marinate before cooking, but cook a big batch so I can eat it for a couple of days. When reheating, each meal can be a variation that is applied at the end of the cooking process, like chili sauce, honey, grilled pineapple, etc. I also broil or fry it sometimes. But the base is always minimalist.
"just kidding" Someone gonna get the flip flops tonight.
Agree! We get the vibes that he is not proud of her. Sad.
@@braviagogle6014 No it's just a joke
@@braviagogle6014he said that bc people make things diff even though it is that same type of food🤦🏼♀️
You guys get hit with flip fops?
I just eat hands🥲
@@braviagogle6014 no its cause people are stupidly sensitive and get actually mad over it
My college roommate was half filipino and would make chicken adobo and lumpia from time to time. It was sooooo good!
You're so lucky! Filipinos are so proud of their culture and love to share their food. I wish more cultures were as proud, because breaking bread is the key to world peace❤ when I was growing up, people weren't as open to trying different foods or they'd complain about the smells. I'm glad the culture is changing
@@warroom17 Agreed! My very close friend is Korean and I have grown accustomed to the smells and tastes of her cultures YUMMY foods. Sometimes, when I try to convince my friends to come dine with me my fave Korean spot, they don't wanna even give it a try. Their loss!!
This is the first time I have ever said I will try adobo! You made this recipe seem really doable, for me!
I know about this since 1998 when I was in the military and it’s a Philipino guy!
As a filipino and my version of chicken adobo is, I marinate the chicken for an hour (better if overnight) then pan friend the chicken then set aside, sauté aromatics (onion, garlic, pepper and dry bay leaves) then put the chicken to absorb the flavor from aromatics then put the marinade sauce and put water then simmer it til it gets cooked
"As a FiLiPiNo"
@@WydTrucilentGot any problem?
@@WydTrucilent I actually giggled, thanks LMFAOO. (i haven’t laughed in a while lol)
Finally someone who marinates the meat, which is the process that literally gave the name 💀. Not saying not marinating is bad, but it is a good sign that you're cooking a good adobo.
in reality, 98% of Filipino dont marinate the meat and before sociak media, no one knows Adobo is a spanish word for marinate.
ik that@@eduardochavacano
Many people don't marinate their adobo, though? And we don't speak Spanish, so it doesn't matter.
@@enriquedeguzman247 Yes many people don't, and that's fine. Just saying that to complete the process and maximize flavor, it's always good to marinate it.
The technique has existed for a long time before Spain. Precolonial Filipinos would preserve meat (typically pork) in lard and salt. Spaniards saw this technique and called it adobo, since it has similarities with a technique they use in Spain. This version of adobo is still prepared to this day.
@@enriquedeguzman247 Yes many people don't, and that's fine. Just saying that to complete the process and maximize flavor, it's always good to marinate it.
The technique has existed for a long time before Spain. Precolonial Filipinos would preserve meat (typically pork) in lard and salt. Spaniards saw this technique and called it adobo, since it has similarities with a technique they use in Spain. This version of adobo is still prepared to this day.
My mother never puts sugar and bay leaves in Adobo; instead, she adds a little oyster sauce. Sometimes, she just uses the basics: soy sauce, vinegar, garlic, and pepper.
Does it Still come out 🔥? I’m Cambodian I have never tried chicken adobo in my life & im 33 lol
Basics always the best way. You can never really appreciate the dish unless it is made with the original stuff.
That being said, sugar in adobo is for barbarians.
i add a lil palm sugar, helps even out the salty soy sauce
This is going to stress me out I want to make the dish the authentic way to show respect but I’m confused on which one is the authentic way ! 😢
@@EtherealFairy444the common used here in the philippines has dried bay leaves, vinegar, soy sauce, garlic, ground pepper and black peppercorns, that’s the basics plus whatever meat even veggies like long beans or Water spinach can be cooked as adobo and even fish (half fried prior). The ancient adobo however has no soy sauce but the famous one has soy sauce and I listed it above otherwise it doesn’t taste traditional. My brother puts onions though and a lil brown sugar it depends if u want it a lil sweet but stick to the ones I listed as this is the most common and famous ingredients.
I was looking for chicken adobo recipe
Thanks ❤
This is just perfect. The soy sauce - vinegar ratio is just right. The sugar makes it tastier and the thiccness of the sauce is just perfect!
Hi , what kind of vinegar?
@@NaturallyThick08white vinegar, coconut base.
@@NaturallyThick08any venigar
What’s the ratio of soy sauce to vinegar? Thanks!
I would LOVE to try this!! Doesn't look too difficult. I've never had the pleasure of trying Chicken Adobo...but it looks as if that's going to change!! Thanks for the recipe!! 😊
If you want an even easier one, just throw everything in the pot and let it cook..
Love this. Thanks for the receipe .My Mother in law whos now gone made this . i only had it once or twice. She passed away some years ago. I believe she put saffron in the rice. Made rice yellow. Delish. ❤
This is the real deal. Just made it. Thank you so much.
I just made this and it’s AWESOME!
In Indonesia there is similar dish, Ayam Kecap
Ayam = Chicken
Kecap = Sweet Soy Sauce (if you don't have kecap manis you can use soy sauce + brown sugar)
The Indonesian dish is better.
I love indonesian food yummy
@eduardochavacano Both are good but in my opinion I liked chicken adobo better, but they're both delicious
I used to eat this when I'm studying English on the Philippines and this adobo is one of my favorite pilipino dish.
True I'm a Filipino living in Indonesia.
Looks great! Everyone has their own recipes but I always found that not adding too much water helps with the flavour
Yes! Original chicken adobo recipe❤👍
I made this today and my husband loved it. I didn’t see your recipe but it’s very similar
Underrated as hell channel, thought u had a million subs before looking, amazing video
I prefer my father's adobo. It's the taste i grew up with and for me it's the most delicious adobo. Papa doesn't fry the pork or chicken and I prefer it that way since he marinade the chicken/pork (stabbed with fork to absorb the sauce more) overnight so it doesn't need more color.
My mom puts a bit of sprite to make it sweet and salty. My friend’s mom put cornstarch slurry into the sauce to make it a little thick. I combined both in my own recipe and I have hands down mine of the best adobo ever. It’s so good, my sister, who just got married and moved out, requests me to make it every week. 😅
Great recipe ❤
I absolutely demolished these drumsticks about fifteen minutes ago. Thank you for sharing it was so worth marinating over night
This is a quintessential Pilipino dish every home cannot do without either on birthdays , fiestas and day to day meals .
Bro is the best cook ever
Yes! Adobo with a lot of sauce 🤤
Laurel leaves is the #1 ingredient
Looks yummy 😋, I used to cook mixed adobo (Chicken, pork, and boiled quails or normal 🥚 eggs )and sometimes i added fried potatoes (quarter slice)
First I boiled the pork and chicken with the vinegar, garlic , bay leaf and little water ,salt and white or black whole kernel pepper for 5 minutes)
Boiled also the quail eggs separately peel and set aside
After 5 minutes take out the pork and chicken from the sauce set aside
Heat the pan with a small amount of oil, fry the pork and chicken until brown then set aside , in the same pan pour the sauce (from boiled chicken and pork) then put back the fried pork and chicken, and peeled quail eggs , bring to a simmer and cook until it bring down the sauce , then put soy sauce ( just calculate the amount of soy sauce you need) simmer a bit ! 😁 Eat with the rice , enjoy!
holy shit i'm not from the only family that adds potatoes
Why whole black pepper vs crushed for the marinade?
Always do your searing in a cast iron skillet
Chicken Adobo
Ingredients:
* Soy Sauce
* Vinegar
* Brown Sugar
* Black Peppercorns
* Chicken
- Marinate for 1 hour
- Sear on all sides to develop color
- Pour the remaining marinade
- Pour some water and bay leaves
- Simmer for 30 minutes
- Turn the heat high, then reduce the sauce
- Serve with rice
- Top with scallions
- Enjoy
That looks similar to my own version of adobo!!! Yum!
So yummy. Thank you so much for sharing Beautiful Soul!
“My mom has the best chicken adobo.” Those are fighting words
I wanna try making the chicken version!
Would it be ok to make it with boneless thighs?
Chicken and Pork Adobo are normal ones. In country sides you can experience frog, crickets, veggies like string beans(sitaw) water spinach(kangkong) rabbits, farm mouse(dagang bukid) dog(aso) snakes, monitor lizard(bayawak) are some different and exotic meats to use in this meal
THAT! is the Filipino adobo I know, cook, and grew up eating. No eggs, no potatoes, no colorless softdrink. Good job.
potatoes are sometimes the best part ;-;
idk man i dont think ur supposed to put silly green sticks on top of ur adobo
adding potatoes is sooo good though. they soak up the sauce and taste amazing
This is actually the basic recipe. All the others just evolved according to their preferences. But this is the basic version.
We don't add potatoes and eggs to ours but whenever I get to eat where they're there, I get extra happy
My family likes to add a bit of sugar to give the adobo more taste
My recipe for adobo(make it pork) : palm vinegar, salt, garlic, ginger or turmeric, just a bit of soy sauce, pepper corns,. You can add honey for a sweetness or sugar if you want and water. Simmer with pork preferably more of the fatty part until marinade is reduced and pork fat is rendered.
😁 this looks awesome 😎chicken adobo taste great
Thank you God for giving birth to this guy kasi I like him respecting our dishes
Authentic.
going to cook adobo bukas haha
Im Mexican but I love chicken adobo
Put red wine and miso glorious taste
Dude got the portebello mushroom cut.
“Just kidding”
His mom: 🏃🏻♂️🩴🩴🩴🩴🩴🩴🙎🏻♀️
Bro my dad boils the chicken so that it gets all nice and tender then throws them onto a different pan where it has this nice thick,sweet,tangy sauce. Then he just starts mixing the heck out of them until they’re all coated. Bon Appetit ❤
I prefer my titas filipino adobo , she puts sprite in her adobo and it tastes absolutley GODLY
What kind of vegetables do you eat with this?
People really think that adobo needs marination before cooking, because of adobar. 😅. You just cook your adobo, stock it on your ref and eat it after 2 to 3 days, then you'll understand the the reverse marination process.
Yummy 😋 I'll try this version of adobo, thanks..❤❤❤
Imma try this one
this is the easiest way to make it, better if you marinate it overnight but this is the way I do it too😂
Every moms adono is the best adono for them
True Everyone have thier own recipe, the orignal adobo no sugar.
Needs sugar for balance. Original recipe is too salty. Filipino cuisine lacks balance and because of that it is dead last in Asia in terms of food.
My fasting ass is DROOLING 🤤
I made chicken Adobo yesterday, and it came out really good
Can i use apple cider vinegar?
Yep! I’m trying this!
My adobo have a hint of palagpatism
What’s the measurements for the recipe? For the condiments
My question also, how much sugar for 4 pieces of chicken
Bay leaves yay!
YOOO MY DAD IS THE BEST LIKE THE CHEICKEN IS SO SOFT IT MADE ME WANNA EAT A WHOLE TURKEY FEET
I love making this in my pressure cooker 😋
Love chicken adobo with lemon grass hehehe
Better than modern adobo
Can I use white sugar instead of brown?😊
Sarap!....anyway always.
I m Indonesian today I'll try make that
I love how Filipino food is invading UA-cam! Welcome!
Bro leaked his generational recipe
Yes ur right,,Yummy 😊
Wow my dad's recipe is soy sauce then white vinegar crushed garlic 2 bay leaves water and any type of chicken marinate for 24 hours after you have it marinating cook rice for tomorrow then 24 hours later make fried rice and then cook your chicken adobo fried rice not required
I believed you when you said your mom hasbthe best chicken adobo😅 ama make this!
I put white vinegar in there.
Yo, Bro. Every filo will say, there mum's Adobo is the best! lol. 😅 Looks great tol!!!
My version does not have sugar.
No one's going to ask why there's no Vinegar? Soy Sauce & Vinegar are the Jordan and Pippen of Adobo.
I love adobo chicken ❤
the whole black peppercorns should be illegal in adobo. it hits hard as you unknowingly bite into it.
You have to strain the sauce.
Yum!
I remember when I was a kid (5yo) I ate black peppercorns bc I thought it was candy
That’s the same as mine… I don’t know about the bay leaves.. but I bet crispy garlic would be amazing on it!! And I am going to try w mushrooms too!!!
is it true that you can make chicken adobo with a coke?
You can substitute the sugar with coke or sprite.
where's the vinegar?
❤❤❤
Great easy😊
Try adding soda 🥤
PERFECT
GRANDSMAS IN PHILIPPINES ARE NOTORIOUSLY KNOWN FOR THEIR OUTSTANDING ADOBO AND THEY'RE COOKING IT EFFORTLESS.
Peruvian adobo also dope
Its our food
Ganda ng voiceee
Very simple, no need to marinate, slap everything together in the pot and cook as mentioned. It's that Simple. Easiest way .eat it today , tomorrow. Yummy either WAY
Above mentioned, brown sugar optional
That's how I do it too. It's like marinating AFTER cooking. My "base" adobo has no sugar. I don't marinate before cooking, but cook a big batch so I can eat it for a couple of days. When reheating, each meal can be a variation that is applied at the end of the cooking process, like chili sauce, honey, grilled pineapple, etc. I also broil or fry it sometimes. But the base is always minimalist.
I dont technically like the sugar, and I add lots of chili garlic.
My mom: hmmm... fuck measurements
Says every Filipino child
I'll sub
Oh yeah 👍👍
Adobo is great until you accidentally take a bite out of those peppercorns. Literally traumatizing
Do you flip the chicken before bro
same for us but we like to put alot of eggs not too many just enough for the family