Easy Authentic Chicken Adobo At Home 

lmao facts

Filipino moms, Indian moms and African moms would get along great!

@@DyslexicMitochondria Hey bro I watch ur videos. Love your channeI

If you're in a real filipino household, there are no leftovers.

@@hailtothevic lmao true

we love our garlic, don't we.

@@philipvista2429 it's like we're related to Italy eh?

Lol I put 40 cloves of garlic in my pork Cury bit is painful but worth it

I dunno man. I'm a Filipino and always felt weirded out with how little garlic other people use on their recipes. But 20 cloves of garlic... that's two or three heads of garlic. A bit excessive, isn't it?

No lies detected

How was it?

Update us lad

Oi m8. Dont keep us hanging

@@leclanche7127 think he died

@@lancetheking7524 oh wow. My bad. That adobo must've tasted pretty good that it sent him to heaven.

Except the datu puti stans

@@YumiHirugani We're really into rivalries, right? Silver Swan vs. Datu Puti. GMA vs. ABS-CBN. =D

I'm a Marca Piña boi

Angry Datu Puti user noise*

@@RaymondArias well taste is a bit different in my opinion.

Soy Sauce and Vinegar should be Silver Swan Brand. 👍🏻😋

As Datu Puti gang, I’m so disappointed

More of a datu puti person myself

Datu Puti supremacy

@@montanverss7070 yes to this!

The greatest thing here is you can modify it

The darkening of the meat may depend on the soy sauce brand you use. Aside from Silver Swan, we also have Datu Puti Soy Sauce and vinegar.

sugar adds caramelization too!! that would help to darken your meat

Ah, found the inevitable passport bro 😂😂

it shouldn't really be dark like this anyway, should be more of a natural brown from the chicken juices (no offense josh this looks delicious)

​@Rafael J it's why it's called Dark soy sauce

YESS!! adobo fried rice and sunny side up for breakfast ❤️

so tapsilog but its adobo. Nice

@@bryce7289 nah fam, you use the leftovers and stir fry it with your rice, ideally you remove the bones from either your chicken or pork to make it easier (and safer) to eat, but yeah, this stuff is comfort heaven

What, just shredded chicken adobo in some fried rice? Or is it a whole different preparation

@@BFrydell even better! basically that plate Josh did of the adobo with the rice, remove the bones from the chicken then dump it all into a pan together with the rice and stir fry until your rice turns the same color as the adobo sauce, then plate it up and add a fried egg on top ;)

HHAHAHAHAHAHAHA priorities

HAHAHAHAHA OMGGGG

hahahahah

TANGINA. HAHAHAHAHAHA!!!

Pasok na pasok brad HAHAHA

Thats right cause the real traditional adobo do not use Onion! Instead more garlic is use in it!

Im just wondering where vinegar came from? I mean who brought that or does the native filipino managed to invent that back then?

@@aryastarkofwinterfell6480 coconut sap vinegar and sugar cane vinegar is one of the vinegar used by our ancestors and still being used today

@@pandorasactor7127 that’s how I first ate it by my mom’s best friend from the Philippines. It’s freakin delish!!! I was actually expecting to see him add vinegar. Lol

@@aryastarkofwinterfell6480 Vinegar is a native ingredient yes. It's made from cane, coconut, and palm.

@@aryastarkofwinterfell6480 Pregcolonial Filipinos had Palm tree Vinegar, and that's what they use to preserve meat. This was recorded by Magellans team, and recorded in Spanish history.

Praise the council of water sheep🤲🤲🤲

same thought

After being weirded out by Tasting History's historical adobo, this one's a breath of fresh air. (i personally don't like sugar in my adobo tho)

@@justneil176 lmfao

Hello friends ❤️🥰 Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️ .. ✨.. ✨....,.

dont forget Adobo Sinangag (fried rice)

👀try ko yan sa pandesal

Minus the sauce?! No, no, that won't do, man! ✌🏻

@@andriealinsangao613 my dad apparently exlcluded the sauce but it kills the taste sm 😭

@@Dorriedude Yikes!

Brown sugar is the original. We don't use palm sugar in PH

Hey, that's okay. Just use what you have that is locally available to you 👍. There's like hundreds of adobo recipes out there that uses similar but slightly different ingredients that there isn't a strict format on how to prepare it. I've tasted an adobo recipe that is watery and more like soup-ey version of it, I've also tasted another recipe that is similar to what Joshua Weissman made, I've also tasted a dry version of it(that's when if you cook it for so long that the sauce evaporates because you kinda forgot to turn it off and it kinda sticks to the chicken or whatever meat you used). All of them different but they all taste good in their own way. If you're worried that your adobo isn't quote on quote "authentic" because you used a different brand of soy sauce instead of Silver Swan then that's okay. Where I'm from, Silver Swan is just a common brand here in the Philippines and if it isn't available locally, we just swapped it out with a different brand like _Datu Puti_ or any other soy sauce brand out there that is available. So long as you have the right basic ingredients and follow the steps, you should be fine. All that's left is how you would tailor it to YOUR taste and that's up to you. There's so many versions out there that you could just "freestyle" with it after you nailed down the basics so go out there and experiment with it until you find out what's the best version for yourself.

Kikkoman is a fine brand, it's just Japanese and made for different uses than, say, Chinese soy sauces. If you go out and buy a specific ingredient every time you try a new recipe where you have easy alternatives you'll burn yourself out on home cooking and have a bunch of ingredients you barely use in your pantry. Especially for (no offence meant) what's essentially a peasant dish, meant to be made with whatever you have lying around.

What nonsense and terrible advice. The recipe calls for SPECIFIC ingredients for a reason - that’s the right way to make the dish. I’m a home cook and got the correct vinegar and soy sauce. The dish turned out perfectly and was delicious. Now I not only want to make it again, but it’s inspired me to find other ethnic recipes and buy other types of ingredients I’ve never tried before.

If you don't have Palm sugar you can use coke😁

I will hold my judgement until he makes pork adobo and sinigang na manok.

Lol he’s still missing the vinegar tho

@@meatbutter3510 True but with that much garlic, i don't think you need more acidity from the vinegar.

@@ptheusengeagoni5455 Man vinegar just hits different on the adobo tho. I feel like an adobo is not complete without it.

Louder! HE'S WORTHY!

[cries in Dati Puti]

Hahhahahah bwisit tawang tawa ako hahah

My mom would only use silver swan for adobo and datu puti for everything but adobo.

*cries in Camel*

POTA AHAHAHAHAHA

Nah they collab already they know each other and he gained the Uncle Title

no. That bootlicking hack can piss off

@smacktard i despise uncle roger

​@smacktard thanks computer!

​@@smacktard6051bot

Filipino Moms: = Trys Joshua's chicken adobo= " Marry Me 🖤"

true

@@KaeganThornhillTheCyberRaven I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

Everyone gangsta until Lola and lolo comes in

My mom would lose

That’s honestly well played, good shit sir

jigachad

God damn

if you were able to beat an annual adobo contest with other people who probably have a recipe that has been passed through generations, then you know this recipe is good.

that's pretty big deal dude, if a filipino family approves your cooking, that's worthy of a praise.

ah pilipino

No datu puti is better 🤣🤣🤣

@@khel1761m true

we are a carp soy sauce brand

Hahahahhahs

Datu Putì 💕

*said with Southern accent*

Lmao

Hu Tao sup hu tao

@@cloud9s266 hallo

Ehhh, maybe in the Midwest and the southeast. Us coastals are pretty diverse food and nationality wise.

Marriage status: Saved.

That's sweet af

Amazing man. You can cook adobo in any style you like as long as it has the main ingredients (soy sauce and vinegar).

Ayubowan mah man ;)

mad respect bruh

naccaw nanaman

@@naterlazo8302 discord mod nanaman

HAHAHAHHAHA totoo

HQHAHA yung kala mo karne luya pala

@@natsuki9570 pag kagat iyak para sa tubig.

Also one of the few dishes that actually gets better the next day. Day old adobo is gold. Some people actually go through the effort of trying to recreate that day old goodness in minutes.

Adobo also tastes good with the sweet and spicy variation.

@@gabrielcapulong3070 thats very true. Its kinda like a marinade when its a day old. I always tell to my mom why the day old food is so much better and she gave me that response

Adobo fried rice also exist. 😁😁

I wonder what's the difference with using the rice vinegar since traditionally it's just regular soy sauce and white vinegar.

Wew

DATU PUTI

I believe in datu puti supremacy

Datu puti triggered*

me who grew up with neither: lowlifes

I lost it when he said the 'Silver Swan brand' 🤣

Datu Puti left the group 😂

Datu puti crying in the corner 🥲

Datu Puti: **visible confusion**

I am here for it!

No, datu puti forever

@Joshua Roehl Yeah, not a good move to just plaster your music on top comments. I just see it as desperate.

@@talkspookytome3053 I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

yeah whole peppers are a damn pain... when you are just eating happily bc the dish is good and then you bite that whole ass pepper- ugh its the worst although if u havent experienced that, you havent experienced the full potential of adobo lol

@@tomoshi8515 I personally love biting into a pepper corn I dunno it’s satisfying when eating adobo

@@tomoshi8515 Then there's me who adds more freshly cracked black pepper. When I do find the whole pepper, I mash it up and mix it in with the adobo 🤤

Happened to me so much i can detect if there are some in my mouth and i can remove them

a way to enjoy the peppercorns is to crush the whole tender peppercorns into the rice or sauce, its really delicious to eat peppery rice

@@user-li3zx6wj3u oh yeah totally not a scam

You should definitely try doing adobo fried rice. Adobo on rice is good but adobo fried rice is better. 💖

@@user-li3zx6wj3u soooo...not legit

Would Kikkoman Low Sodium go well with this? It’s my favorite.

@@kitty62862 you could, but Filipino soy sauce has a particular flavor that's better fitting for adobo

@@kitty62862 silver swan and datu have WAY more flavor...kikomans is kind of like an americanized soy sauce. Very mass produced. Its not a bad soy sauce, theres just alot better ones out there. Also i dont believe kikos makes a dark soy sauce which is way different. So short answer is yes ya can use kikos but it wont be nearly as good.

​@@Apathymiller Kikkoman isn't "Americanized" and lacking flavour - it's Japanese soy sauce, which is used differently and supposed to be milder. Wouldn't want to dip sushi in Chinese or filipino soy sauce. @kitty62862 Filipino soy sauce is pretty different from other soy sauces, but kikkoman will still hit many of the same notes, so while Silver Swan may be a better fit, it won't be worlds apart. Maybe decrease the amount of light/regular soy sauce and increase the dark soy sauce to get closer.

@Joshua Roehl is it copyrighted ?!

Ah yes

Hahahaha

Yep

Yep!

Hello friends ❤️🥰 Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide ❤️ .. ✨.. ✨....

The comparison to chili is spot on. Everyone has a different recipe, but the fundamental ingredients are usually the same.

Some regional variations also use coconut milk. Looks like i will be making some soon.

Some household in PH add Cinnamon, Muscovado, Pickled Onion leaves or Brown Sugar for sweet alternatives. Some are cooked dry, oily, spicy or has enough sauce for the rice X3

The reason it has Vinegar because it won't spoil even if don't put in the ref

You married a great filipina.

What a beautiful story, wishing you both nothing but the best!

@@VideoGamerabc Thank you!

Why couldn't he return tho?

@@kenkr9449 it's a very long story but boils down to very powerful and very manipulative relatives.

@@wahjudi ohh. I feel sorry for him

He knows our secret.... 😰😰😰

Me when cooking: *There is no such thing as too much garlic!*

@@bryanmerel I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

@@naan2580 i'm already Christian, and i am Happy with my religion as of now

@@bryanmerel Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion. Why dont you want to accept Islam as your religion?

You mean "What leftovers?"

@@kyobinbou Yeah but true if you leave the adobo for an hour or a day it will be even tastier

I love leftover Adobo. It makes the sinangag I cook the next day even better because I shred the leftover chicken and cook it with the rice and Adobo sauce.

@Gaster Planet that's a great tip right there, adobo sinangag/fried rice is a great recipe worth trying.

Iben Beter!

The beauty of cooking is you don't need to be specific, it's all preference 👌

Tbh i never see Josh actually measuring

I'm Dutch but Abodo is one of my considered favorite foods after Pizza

Not a Filipino, but I just blindly went in off of a vague description that someone gave me of adobo and it tasted fire tbh all you need to do is taste as you go

Filipino moms: no need for measurement, ladle tasting is the key

also add it go fried rice

@water bacon amen

@water bacon so Underrated

Assuming there are left overs

Also add Garlic fried rice 😌

This is the way

How did it taste? Please be descriptive, Im hungry as hell right now and I’m still deciding if I wanna buy the ingredients to make this.

It’s the most beautiful thing you can put in your mouth. The combination of soy sauce, garlic, sugar and pepper create the most flavourful, sweet but savoury umami flavour that has penetrated every inch of the chicken from the marination. Biting through the chicken gives you the same sensation as biting through a ripe delicious orange that just falls apart and coats your mouth in flavour. And then you might go for some rice which at first you’d want to contrast all the intensity with its simplicity but NO. You realise that the sauce is heaven-sent and you mix it up in all the goodness to continue experiencing what feels like every positive moment in your life. All the textures, all the flavours so simple, yet so right. If you dont live in a place where you can get your hands on that fancy sugar Joshy used, my Filipino friend taught me that in many families they use stale cola, which also substitutes the water. The most important things are marinate, SEAR, and reduce the sauce. Hope you allow yourself to experience what heaven feels like.

@@stefaniadjelebova flavor*

@@joethomas8890 not in uk english, which is what I’ve been taught 😊

My mother's recipe is the best in my opinion 👌

I once went to a birthday party that served spicy adobong puti.. Adobo with coconut milk and chili... It was lit!😋

@Horamberg SMORT

@@kirstiemaree Sounds mouthwatering!!!

But I say no onions! Onions don’t belong in adobo!

as they should

This is the correct answer

All that garlic and he put none in the rice.

lowkey the next best thing

@@beatrix2613 I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

Juswa* HAHAHAHA

Noted Tito.. HAHAHA

haaha! iba talaga tong si juswa e

Omg hahahaha! That "Joswa" is so audible

I can hear the accent 😭

Facts tho

My dad is the master In the art of flying slippahs I’m still a target 🎯

So did he pass the test with vinegar though? I thought it had to be made with that coconut vinegar that silver swan puts in a two pack with soy sauce. Educate me so i know the right vinegar to use

THE TSINELAS

@@coreyw5981 what I know is it's not the kind of vinegar it's actually when you'll be putting it. I might be on the minority because I only put vinegar at the later stage, right when the chicken or pork is almost cook.

@@5H4D0W-TP what does it do differently?

True we barely marinate our adobo cuz we dont have space for that in our fridge

An c i e n t c o o k i n g

@@january7665 I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

@@naan2580 wat u weird man

@@january7665 Islam is the only true religion. I want you to go to paradise after death and be protected from hell. But for that you have to accept Islam as your religion. Do you want to accept Islam as your religion?

Make adobo fried rice from your leftovers. Adobo is best consumed day after.

@@Edwardin1989 hell yeah

In my family there is no left overs only tomorrow’s lunch

@@Edwardin1989 I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

Me a Filipino be like: .-.

SIR JEZ SI LATS TO! NANONOOD KA DIN PALA KAY WEISSMAN HAHAHHAA

sanaol magkakakilala

@@ss-oe7pl HAHAHAHAHA

@@wdingCampingandfishingadventur Everytime I see them I wish I wasn't a part of our country... It's somewhat embarrassing to be honest...

@Nathan Dorsey no, on the contrary we use too much garlic, and put garlic on anything hahahahahaha

@Nathan Dorsey nahh she just implies that filipinos maximize the use of garlic in their dishes😂😂

@Nathan Dorsey I invite you to accept Islam as your religion. Do you want to accept Islam as your religion?

Basta sugar okay na yun

Adobo is my favorite even I don't finish it

@@lester9942 omsim basta masarap at makakain mo HAHAHAHA

@@fritzasong maybe, the way you cooked chicken adubo is bad? 😝

he have own recipes So YEAA

And the rice is also eaten with your hands. :D

Indeed.

Don't forget about the banana leaf

Never in my life have I seen anyone eat adobo and rice with their fuckin hands

@@MunggoloydLord You clearly don’t know any Filipinos. Lol. My wife will be quick to show you.

Or adobo fried rice

YES

THIS.

YUP!!!!

Thank you I’m not the only one

Give me some 🥲✨

Gyoza are dumplings, right?

@@goodgrief3141 ye

@@goodgrief3141 😳

@@goodgrief3141 cringe☠️

Leftover....? There aren't going to be any leftovers 🤤🤤🤤🤤

Bruh… 🤤🤤🤤🤤🤤

nah we finishing the sauce unless mama or tatay says to leave more for tommorow xd

Nah,you can make "Tamad na Sinangag" which is just using the leftover sauce and mix it with rice. It's amazing Ngl

@@BurntBinangkal yeah exactly like that. nagutom ako bigla letche!😋😅

WHO BREAKS MY CHAINS OF TORMENT?

Up

Putangina 🤣😂

Cringe

@@LX3CT_639 HehEy NoTt bAd

haha I love this comment 😂

the highest of praise!! joshua should be proud to get the approval of your lola, hahaha

I grew up with Silver Swan! Still use it to cook for my daughter ❤️

My favorite variant of Adobo is the Visayan variant which is Humba and it’s literal decadence. It’s oily, saucy, it has mushrooms to add oomph to the flavor, it’s rich and has pretty much everything I want in Adobo but twice as unhealthy-I love it!

Yes! There is a variant of Chicken Adobo I think its from Cavite that has a lot of Ginger in it. I'm not a fan of it because I'm into sweet vinegary glazed but its good with beer (red horse) 😅😸💓

Agree that there are so many variations. Others also don't add sugar. I know one household that prefers it without laurel leaves. So really it's main stays are the soy sauce, vinegar, peppercorn, and garlic. Sometimes even the soy sauce is ommited and they would rather add salt or fish sauce and call it adobong puti. I also know another version in a province, no soy sauce but would add cinnamon bark and atsuete they'd call it adobong pula o adobo sa atsuete.