Filipino Chicken Adobo (2024)

FAQs

What does it mean to say that Adobe is a Filipino native dish? ›

When we describe Adobo as a "native dish," we are acknowledging Adobo's place in the cultural history and cuisine of the Philippines. Adobo is a dish that is native to the Philippines, it has been a part of the country's cuisine and heritage for centuries.

Unlike Spanish and Latin American adobo, Philippine adobo does not traditionally use chilis, paprika, oregano, or tomatoes. Instead, they only share similarities in their primary use of vinegar and garlic.

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

As in Puerto Rico, adobo is beloved in most Filipino households; it's the unofficial dish of the Philippines, even as it varies by region or household. Most modern-day Filipino adobo is prepared with vinegar and soy sauce. Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper.

Filipino families also often have their own recipes for adobo, passed down from one generation to another. One of the unique features of adobo is its versatility. The dish can be made with different meats, such as beef or fish, and can be customized with various seasonings and ingredients.

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce.

Considered by many to be the national dish of the Philippines, adobo reflects the regionality of the archipelago's 7,640 islands. In some regions, coconut milk is added for adobo sa gata, and not all adobos even contain soy sauce.

In Filipino cuisine, adobo refers to a common and indigenous cooking method. In the late 16th century, the Spanish referred to it as adobo due to its superficial similarity.

TLDR: adding a pinch of baking soda to a dish that you put too much vinegar will fix it.

Why do you not stir vinegar in adobo? ›

After pouring in the vinegar, do not stir the vinegar into the soy sauce. This helps to burn off the acid in the vinegar in the bottom of the pot. Using the right vinegar is important. It's crucial to use the vinegars recommended for chicken adobo as some can really change the flavor.

Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves. Peppercorns: Grind six black peppercorns with a mortar and pestle.

The dish remains tangy, but the flavors are all in harmony, making it a delicious and satisfying meal. To enjoy chicken adobo at its best, serve it over a bed of fragrant jasmine rice to soak up the luscious sauce, and add a vegetable, such as roasted carrots or roasted asparagus, to complete the dish.

The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura.

What does Filipino adobo taste like? With the mix of vinegar, soy sauce and garlic, Filipino adobo is a savory dish that is a little tangy, a little sweet and a little salty. The blend and balance of sour and sweet in one dish is a hallmark of Filipino cuisine overall.

"Adobo in Spanish literally translates to marinate or to pickle from the bottom," Borsil explained. "The way this food is cooked is really through a use of vinegar and preservation.

What does Filipino adobo taste like? With the mix of vinegar, soy sauce and garlic, Filipino adobo is a savory dish that is a little tangy, a little sweet and a little salty. The blend and balance of sour and sweet in one dish is a hallmark of Filipino cuisine overall.

The word “adobo” simply means “daubed” or “smeared” which makes sense when you consider that the word “adobe” comes from the same roots. Adobe houses are made when plaster or mud is smeared across the outside walls for sealing and insulation.

The unofficial national dish of the Philippines, adobo is a vinegary, garlicky, addictive dish that's worth celebrating every day.