Authentic Chicken Adobo | Cookin' Somethin' w/ Matty Matheson
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- Опубліковано 1 кві 2023
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THIS IS FOR YOU DANIELLE AND JACKIE! YOU LIFT ME UP AND I LIFT YOU UP WITH PORK AND CHICKEN ADOBO! MAYBE YOUR GRANDMA MADE IT DIFFERENT BUT THIS IS HOW MAMA TOLD ME TO DO IT AND I LOVE IT THANK YOU
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INGREDIENTS
3 pounds bone-in, skin-on chicken thighs and drumsticks
1 ½ pounds pork belly, cut into 1-inch cubes
3/4 cup soy sauce
3/4 cup vinegar
Water, as needed
3 dry bay leaves
1 teaspoon whole black peppercorns
10 garlic cloves, crushed
TKTK neutral oil
1-2 teaspoons sugar, optional
Calamansi, optional
GARLIC RICE INGREDIENTS
10 garlic cloves, minced
2 tablespoons neutral oil
2 cups day-old rice
Kosher salt
FOR SERVING
Spicy Filipino vinegar
Shrimp paste
COOKING METHOD
1. In a large ziplock bag, add chicken, pork belly, soy sauce, vinegar, and enough water to just cover the meat. Gently shake to combine and marinate for 6 hours, or overnight.
2. In a large Dutch oven over medium-high heat, add a touch of oil and marinated pork belly (reserve marinade). Cook until the fat from the pork renders and for the pork to begin to crisp.
3. Then add chicken and cook until chicken is golden brown on all sides. Add garlic and lightly brown, then add peppercorns, bay leaves, and reserved marinade.
4. Add more water if needed. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes.
5. Taste and adjust with more vinegar, soy, and sugar (if desired). Continue cooking until the chicken is juicy and falling off the bone.
6. While the chicken is cooking, make the garlic rice. In a large, deep pan on medium heat, add oil and garlic. Cook until garlic is golden brown, then add rice. Cook for 3-4 minutes, stirring to incorporate garlic and oil into the rice.
7. Serve adobo with garlic rice, spicy vinegar, and shrimp paste. - Комедії
Matty earned his Filipino card. That is legit chicken and pork adobo. In my home, we would also add some hard boiled eggs midway so the eggs will also absorb the flavors. Or put a fried egg on top for that extra flavor bomb.
My mom always did the eggs too but were Vietnamese, looks exactly like in the video down the the shrimp paste.
@@jimmyhuynh2360 thit ko is the sweet version of adobo
Hard boiled is added as extender if you are on a budget and are short of meat
No pork/chicken adobo is legit. as long as it has the main ingredients which is soy sauce and vinegar you can play with your preferred adobo
My ex wife was Filipino and her fam made this chicken and I can say is 🔥
As a Filipino I can say you are one of the very few non Filipino UA-camrs that made it authentic! Great job using the Filipino soy sauce and vinegar!!
Just wanna tell Matt that even his adobo plate legit looks like something a Filipino granny would use ❤😂❤.
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate . ang mangmang nyo grabe
grandmas recipe is rocking my world rn.. i didn’t know my hands could cook for this delicious. I feel like a opera lover who opens their mouth in the shower only to hear the voice of andrea bocelli echo out. in this one moment… one lodge pot full of adobo chicken… i have created delicious… wherever grandma is… i hope she’s doin good… & hats off to matty for his cooking genius teaching my cereal making self how to make it
Matty fills that Chris Farley sized hole in my heart and I will always appreciate him and his work
THIS! I can only imagine if Chris would have survived what he would have gone on to do and accomplish... Matty has the magic though too.
@@Diek454 Unfortunately, it was not ment to be.
I'm sure gonna miss him
I'm glad matty is sober these days.
That's a really big hole, you should see a cardiologist stat
I come for the cooking, but I stay for the lazy censoring.
Lol ❤good one
Now this is Adobo done right with no BS... minimal, plain and simple as it should be... you earned my Filipino stomach stamp of approval...
Awwww Filipinos everywhere are rejoicing. Thank you for sharing our dish to the world. And dude, this looks outstanding. Btw, I'm one of the Filipinos who've never had chicken adobo with bagoong (shrimp paste). So kudos for eating it. P.S. your personality is infectious and can't wait to see the return of The Bear. Much love.
Rejoice my ass,
i definitely respect the hustle of getting sponsors, but i respect how extremely uncomfortable matty seems when doing sponsorships 😂
it's hilarious!
The fact that Matty cooked it the way I cook my Adobo warms my heart. Well done
This is one of the most accurate adobo representation that you see in about 90% of Filipino home cooking. The little things Matty added, the “bagoong” (fermented sweet and savory anchovies-kinda), and the vinegar dip with chilli speaks volumes when it comes to nailing it. I personally, like my adobo sauce reduced to the point that it’ll be nappé-consistent, the natural oils from the meat comes out and then the meat will be super tender. Hats off to you Matty. Really enjoyed watching your show for years. You always inspire a lot of people like me ❤
This is the most honest adobo in any Filipino household even if you are in Luzon, Visayas or Mindanao, regardless of the endless regional adobo warfare, as long as you know the core recipe, you are good to go whenever place you might be
I love making adobo but didn't know that you can dip it in vinegar and bagoong. Hell I never heard of bagoong til now. Needless to say I'm going to the Filipino store tommmrow and making it and trying bagoong
haha!
There's a misunderstanding with the "bagoong", bagoong is fermented fish sauce, as in it's brown and a liquid; while aramang/alamang is the tiny shrimps paste which is what's in the video, they're color pink when uncooked.
"This is flavorful, this is meaningful."
-Matty
Truly, this is how we all feel watching this.
Mattys a good dude. Cooks something he’s not very familiar with just to make some of his people happy. According to their family recipe. I just like him as a person and what he stands for.
I don't know how but the "boom" STILL gets me every time!!
From the vinegar and soy brands to the bagoong at the end - this is authentic as hell.
By far the most authentic way of cooking chicken adobo keep it up matty
Yep, he made it simple just like it should be.
Except that it looks salty, kelangan tlga lagyan ng konting tubig pag adobo.. a lil too much vinegar too, vinegar and soy sauce ratio shud not be equal
@@chidorinagashi4881 isnt vinegar the essential part of adobo? i know provinces cook adobo differently but my family says that the traditional way is to cook it 2:1 vinegar to soy sauce.
authentic? pinoy ka ba?
hindi.. you cook it sabay sabay..
This is literally the comfort food of my life. Thanks, Matty!
My mom use to make this a few times a year! Different but the same. We're Mexican Americans with close cousins from Guam. This and chicken "tanucnuk" if that's how you spell it, are staples in all of our homes. Since my mom passed I've been wrecking my brain trying to remember how she made this. Now I have a platform to go off of. Thanks Matty!
What's this "tanucnuk"?
@imwithstupid086 Its a marinade consisting of vinegar, soy sauce, lemon juice, beer and spices. Everyone makes it different. I use dark meat chicken and boneless pork ribs. Serves well with rice and finideni. (If that's how you spell that one too!😆)
Matty will always be on my top 3 chefs in YT. Simple and always authentic. He knows his food! Stay awesome, Matt!
Been a fan of you for years Matty. As a Filipino, this gets a legit stamp of approval. You even used the right soy sauce and vinegar combo!
God I love you.
Yes!
Nope. Silver Swan is the right combo
@@miaya3898 bruh
@@miaya3898 Silver Swan has become more and more bland and salty each day. Datu Puti is the better replacement. My mother was once a Silver Swan loyalist until Datu Puti came in the cooking cuisine picture.
@@DamionAlexander nope. Silver Swan has always always been consistent. Even if you read the ingredients Datu Puti has more additives.
Chef Matty Showing love to my Filipino Peeps! RESPECT!
Thank you for cooking the most legit chicken and pork adobo I’ve seen cooked by anyone online. Thank you also, Danielle’s Lola (Grandma)for sharing the recipe!
from the perspective of the Filipino. One of the best videos featuring rice and adobo that is done in a traditional Filipino manner. Not even celebrity cooks are acting appropriately. You've carried out home version of it
You've earned the Filipino stamp of approval, Matty! Good job with the adobo! Looking forward for more of you cooking Filipino food 🔥
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate
@@Jonas_Santos20 where did it originate then?
@@gerebito spain. U need to googlw it. Nakakahiya lang dahil pinagtatawanan tayo 🤣🤣🤣
spain
@@Jonas_Santos20wrong. adobo as a cooking method existed before the spanish colonized us, where salt and vinegar was used as flavoring and preservative for food. chinese brought in the soy sauce, and the spanish named it after their own dish.
before calling your own countrymen illiterate at least check your facts first
No sugar Adobo! YES! THANK YOU!
Ah yeah!! Datu Puti for the soy and Vin!!! Yo go Boi, authentic!
Matty understood the assignment.
One of the most, "THE MOST" simple and very basic Filipino Adobo. Very traditional and none of those fancy "schmancie" you will see from other UA-camrs who know nothing about cooking.
Awesome job. Even the fried rice. You nailed it!!!
You are now an honorary Filipino. 😃👍👍👍
Matty be pulling on my heartstrings with this =) Filipino food is simple because it is all heart. For you to make it really good, you really have to care a lot for the people you're cooking it for.
Matty This was an amazing episode. Thank you for sharing the Filipino cuisine and respecting the simple recipe. Respect trying it with vinegar and bagoong. It would be nice to see you partner up with chef Harold from Bon Appétit and cook more Filipino dishes.
Lol
ah yes, a matty pinoy episode. i’ve needed this!! make sinigang or tinola next!!
Man oh man, you really nailed it, brother! That is authentic pork and chicken adobo right there. 😊 This makes me so hungry right now...
Matt, you get our approval. Congratulations for making adobo. My mouth is watering 🥰🥰🥰
Matty, those are some lovely ladies you have working for/with you there. I am happy that you choose to show your appreciation to your behind the scenes gurus!
Agreed...Matty is the Chris Farley of cooking. "You have no Idea how much I hate this cook top" got me 😂. I hate electric ranges
Adobo is the closest ulam in my heart. My papa's recipe is my favorite and always ask for it. Matt earned my approval and probably ither Filipinos too!
Been a Matty fan for yeaaaaaars. I think this is his first Filipino dish he’s made. Good job bradda
Absolutely love chicken Adobo, always was curious on how to make it
Looks bomb 💣 good job Matty 😊can’t wait to try this recipe
Bro... Thank you for doin this! Thanks for treating this dish/recipe with soo much respect!
For over 15 years I've been cooking adobo a different way. After watching Matty and trying this method, this is now how I do it. Awesome 👍
Matty, you're always able to make me smile! Greetings from the netherlands 🇳🇱🌷
When I saw the title I can't believe Matty cooked my favorite Filipino food. I clicked so fast lol
this is the most authentic adobo cooking sesh ever! i will forever appreciate you for this 🇵🇭❤️❤️
This looks like my grandma’s adobo and this is how I cook my adobo as well! Perfect!!!! 👏👏👏 Authentic!
mind blown he really did the most Classic Pinoy Version of Adobo less ingredients but less is more wow!!!!
The modern adobo that most content creators make nowadays has more optional ingredients like onions and sugar, some even put ginger or star anise in it which make it taste closer to Chicken Teriyaki. Don't get me wrong, I love my adobo sweet but THIS exact recipe of Adobo is the one I grew up eating as a Filipino.
I'm giving you a 10/10 score for this recipe as it is the STANDARD of any Adobo recipe that you can make.
Making this right now! Smells so good 🤤 thanks Matty
I gotta say this is the most traditional/authentic chix & pork adobo i have seen a foreign chef had cooked❤❤❤ very basic with the simplest of ingredients and ony 1 pan cooking❤❤❤
tangina man! the minute i saw the Datu Puti toyo (soy sauce) and suka (vinegar), I knew you will not play around and will stick to the rules. Thank you for that! Hope you enjoyed the adobo and sinangag (garlic fried rice). Sending some love from the Philippines!
Wow that's 100% authentic adobo ❤ even the ingredients are from PH. Good job brother 🎉🎉🎉🎉
This is the most faithful recreation of adobo I’ve seen on youtube. Every family does the recipe a little different but what you’ve cooked is the foundation of every good adobo - a fatty cut of pork that’s braised in soy sauce and vinegar. Belly is the best choice but pork shoulder is also used as it also has a lot of fat but is also cheaper. Adobo also gets better with age: reheated day-old adobo has a stronger flavor because you cook out more of the cooking liquid and more of the fat is rendered. You can also put different stuff in adobo. There are recipes where they add pork sausages, boiled eggs or potatoes. There are also adobo variations that even use coconut milk if the protein used is lean like chicken and it adds a whole new dimension to adobo. Meanwhile, the garlic fried rice is a staple in a lot of Filipino households. There’s even a whole set of breakfast items that’s called silog, a portmanteau of sinangag (fried rice) and itlog (fried egg.) Maybe Matty can also try cooking those, that would be real fun to see 😊😊😊
Okay, but garlic rice is the underdog of all rice. I eat it with EVERYTHING and anything cause it’s just so easy and good
This is lit.
The fact that you even ate it with a spoon is extra gold stars for you!
Thank you Matty for making adobo. After all the cycles they created, a memoir for some Filipinos has so much meaning. Thanks Matty.
2:00 I spat my coffee out at that transition, whatever you are paying your editor its not enough 😂
There's a million ways to make a good plate of adobo, but each one warms a Filipino's heart to no end. And THIS was surely a good one. My mom likes to render down the meat nice and good, too. We have a dryer, oilier adobo than this one loaded with way more garlic and pepper but I can already tell this is also gonna hit that spot real good.
Would you say that the drier version is more Ilocano style?
@@chalupa808 depends on what region, visayan version, especially cebuano style adobo have drier version but mostly used for pork and native chicken. boholano style are near saucy or soupy while having more garlic and less to no onion.
This is one of the best adobo I've seen a foreigner made on UA-cam. Just the way it is: simple, few ingredients, easy to cook. This is also hwo I make my adobo.
legit can't get any more home made and authentic than this. my fam goes more either chicken or pork but I love this! simple, no fancy schmancy gourmet ish.
mmmm that is definitely mouth-watering. garlic fried rice is on point, and so does the adobo. The only thing you've missed is sugar. Adobo is a savory stew, and the sweetness will balance out the saltiness of the sauce
Also, I appreciate when people eat rice with their hand. You sir, earned my respect as a Filipino.
sugar is optional. a lot of the recipes do not call for sugar and some dislike it.
No need for sugar.
every filipino household's adobo is different and every once in a while you would want to switch things up. this recipe seems like that rare, very special occasion. we're eating at cousin matty's tonight!
RARE? this is as basic as you can get, unadulterated and no regional variation.
Some ppl don't marinade at all because they want to cook quicker. Just saute garlic, fry meat a bit then add the rest. May not be as tasty as what Matt cooked but can do especially if you don't have time to wait for marination.
This is one of the best Adobo recipes on UA-cam not made by a Filipino nothing extra that doesnt belong, just a good old OG way of making adobo!
this looks legit and I’m absolutely craving for some right now
I'm surprised this is the first time Matty tasted Adobo. In his previous show from Vice, he went to Winnipeg and spent a day with a Filipino family and cooked up a feast. He was even made to eat Balut but failed. Good on you Matty! I hope you cover more Filipino dishes soon!
I'm like a feral goat 😂
Yup, this is the way my grandparents cook adobo at home 💕
I've never tried this version. Bit props to you for going for this method.
Matty can come over to the Filipino parties anytime because he can eat bagoong and cook adobo without any additional bells and whistles.
This is legit! Uncle Roger would totally approve. I LOVE that you switched out the olive oil - that is the right thing to do. This is how I make my adobo and garlic fried rice.
I'm salivating. Loved it!
That's how I learned to make adobo and slowly simmered to be the most delicious meal. I love my adobo with a lot of rich, flavorful sauce over steamed rice. Garlic fried rice and a fried egg. Yummy! Thank you Matty on how to prepare adobo just how I and my mom prepares it.
This recipe was accurate, authentic, and realistic asf.
Thank you Matty.
Filipino here! This is how we do it here at home. Well done Matty, well done. Cheers!
this makes me rly happy
Bro thats legit. Down to the design of the plate. Mad respect.
I am a Filipino who lives in the Philippines, and your adobo looks legit delicious!
not gonna lie as a filipino, as long as you have soy sauce, any kind of vinegar and a shit load of bay leaves it's authentic lol. No matter if it's dry or soupy it's still authentic. Literally why adobo is one of the best dishes around.
And NO SUGAR ADDED
You are awesome! Someone actually did “authentic” exactly like Lola makes!!!
First time you ate it and you nailed the cooking. Matty is a man of culture
Just like my stepmom’s! She’s from Manila. Thanks for helping us stick with a gas range over induction garbage! Cheers.
Sometimes, i find it funny when I see UA-camrs do FaceTime and keep forgetting that there’s a flip camera button. Cuz I don’t know about you, but my parents used to do this to me when they were trying to show me something and I literally don’t see what they were referring to. But that aside, your adobo is probably the most authentic way I’ve seen here in UA-cam, and I would gladly eat it everyday!
Marinade enhances the flavor and cook to perfection, this is an excellent chicken adobo recipe!
🇵🇭🇵🇭 Thanks Matty!
What's the shirt he's wearing?
Not a band, but a fishing store. Housefly fishing.
I Love This! Thanks Matty
Omg the simplest recipe but soo bommmmbb!!
Happy for the return of free speech and badly-timed censorship
Ma'am, this is a Wendy's
First Pinoy To comment! Mabuhay! hahaha. I will summon my countrymen to crowd mattys channel. 😂 🇵🇭🇵🇭🇵🇭
best recipe and execution!!!
Every non 🇵🇭 person cooking 🇵🇭 food has to tell the first story about how they were introduced it - it's always a beautiful funny story of a party or a work potluck and shit made with love 🤗
Signed - a non 🇵🇭 person who loves 🇵🇭 food ❤
filipino food is finally being made by this legend! as a fellow Filipina thanks for sharing this delicious recipe!
Bro I love you man!! Your the best bro thank you for all the great food and laughs
I love your honesty in cooking no so much talking but this is real cooking
matty, i appreciate you! you cooked the chicken and pork adobo like how our grandparents and parents cooked it. Thank you, Danielle for sharing your Lola's recipe!
p.s
the garlic rice looks amazing!
This classic adobo is the version that should be introduced to the world. I’m okay adding other ingredients but this classic adobo should be the standard.
This is the only show, I've seen a non-Filipino chef who did it right. Good Job, I love the show.
As a half Filipino you nailed it. I grew up eating this. And I been makin it for years now.
finally some filipino food 😊
Looks amazing I will have to try this ❤
This guys is such a comic, I love it!.