*filipinos happily screaming and cheering in this video because there's another RU-vidr making a video about adobo* btw the pronunciation on the "adobo" was a solid 11/10
The fact that he took the time and effort to fry the chicken first before adding the marinade for braising is just 👏👏👏 That's the right way to do it for some Filipino households. Maraming salamat!! 🇵🇭
Literally was hungry and came across this vid. Realized I had all the ingredients and made it within the hour and it’s some of the tastiest food I’ve ever made. Gonna be a part of the monthly rotation with how easy it is to make. gg bro
That's why Adobo is a staple in Filipino households, it's very tasty despite how easy it is to make, unlike a lot of our other dishes which are complicated. Those are usually only served during festive seasons.
Bro whenever I feel uninspired to cook, I just let 2-3 kilos of chicken marinate for days in the fridge. Cook it whenever I please. The longer it stays, the more flavorful and tender the meat gets. Adobo is the goat of Filipino food.
I’m looking at his cute face too!! LMAO! Edit: I’m a girl! I can check out the goods and he can cook! Yes!! I love you my husband! You know I like beautiful Middle Eastern men like you, so don’t hate. LMAO!!
To level up your adobo once cooked take the chicken out to crisp it by putting it in air fryer or grill or fry it in a separate pan of with a bit of the oil you skim off or a high smoke point oil and leave the sauce to reduce til the sugar and collagen from chicken bones reduces to a sticky consistency then slowly add the sauce back in a little at a time to the pan or just take grilled chicken out and pour the sticky goodness over chicken and rice it is bloody delicious. ** careful not to over reduce the sauce it the line between a great sticky sauce and over salty sauce is thin but if you accidentally do just add water and or splash of vinegar. Also if you want to make it tastier and “healthier” just add 1/2 teaspoon sugar instead or monk fruit sweetener, increase the ratio of vinegar lthen grate a little ginger in the marinade and add 1 teaspoon of ground turmeric. I also don’t bother with onions like many filos but that’s just personal preference. Everyone has their own way and preference of doing adobo so just know you can play around with it and get something just as delicious but different. Thanks for recipe and pronouncing adobo correctly. ❤
Am I the only one who was simping for that FINE pan and then got blown away beyond the galaxy when he put that EVEN FINERRR lid with that Gorgeous Gorgeous gray coating and GLORIOUS HANDLE?? Bismillahi ma shaa Allah la quwata illa BiLlah may that pan by Allah's will be the witness of your greatest moments and bearer of good memories and a good omen.
I'm curious..... What is the twist??? That is how adobo should be cooked.... The meat is marinated first in vinegar, salt and spices with soy sauce as an optional ingredient. After marinating, the meat is browned in oil He actually got it correct. That is how we cook adobo as passed down to us, especially me, by our Lola. And based on books from the 1600's (now in the Spanish Royal Library in Madrid) written by Spanish chroniclers that is how our ancestors cooked adobo....the meat was marinated first. In that same book is the origin why our dish is called adobo with the native name now lost. The Spanish chronicler called the dish as "adobo de los naturales" which means adobo of the natives as opposed to the adoboof Spain which uses different spicesand herbs but no vinegar. Proof also that our adobo predates the arrival of Europeans in our islands and thus is an authentic Filipino dish. And that adobo de los naturales had no soy sauce proving that soy sauce is not an essential ingredient of adobo but merely a variation.
*_You made filipino adobo._* As a filipino person, I appreciate this! LOVE IT... lots of garlic, lots of vinegar (remember not all vinegar is created equal and I like mine vinegar-y), peppercorns, soy sauce, bay leaf... you got it! You made the wet kind. My mom would make dry kind and a wet kind. I've never been able to perfect the dry.
The Chinese who visited the Philippines introduced soy sauce to early Filipinos, we call it Toyo or soy sauce from the Chinese word Douyou It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether. While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican adobo. The Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, soy sauce which not only flavors but also tenderizes the meat, and very similar chinese and thai way of cooking. Filipino Adobo is not related to Spanish or Latin adobo.
Filipino adobo is just poor man's attempt on China's soy chicken or soy pork. Giving such an epic backstory is trying too hard for a dish that no one would want to see at a wedding or a bday party.
I was taught how to make this dish from a Filipina friend who came here from the Philippines and she taught me that the chicken don't get marinated and to saute the garlic until it is golden brown in color first, then add the onion and saute until it's translucent and she told me that sauteing it like that is the secret to this recipe because it gives it a certain flavor. After that, brown the chicken then flip it, cover it and let the fat sweat out, flip it again and let the fat sweat out some more then add the rest of the ingredients and let it simmer. Without doing that, you can't get that specific flavor that sauteing the garlic until it's golden brown gives the dish.
We filipino usually marinade it with bay leaves, soy sauce, vinegar, black pepper, brown sugar, minced garlic (no need to peel it), and some seasoning (like Ajinomoto or Magic Sarap but it's optional). Leave it overnight. Then you can make it as Adobo or BBQ the next day 😋
