The Best Chicken Adobo Recipe!
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- Опубликовано: 6 фев 2023
- We have tried a lot of delicious Filipino food on this channel, now it's time to find out if we can cook it! Today we're going to try and cook chicken adobo from scratch! So grab a drink and get comfy and lets try the best chicken adobo recipe!
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All opinions expressed in this video are our own, and are for entertainment purposes only. 
Развлечения
I still can't believe we did it! haha
It's mind blowing!
Try Karen Karen or peanut sauce dish
Wash your chicken in a bowl 3X take out the membrane of the chicken while washing, the membrane is the slimy substance in the chicken then marinate it
Try to simmer it longer and let the sauce thicker for the best experience of your adobo ang also adobo don't have a lot of watery sauce it should be more oily and thicker
From Philippines here you forgot to put some vinegar in it when u marinate the chicken then your garlic is to much hehehe it's ok only 3 gloves
Since you already know the basic ingredients, next time you don’t really need to measure just dump the soy sauce and vinegar depending on your preferred saltiness and acidity. More ground pepper if you want it more spicy and more sugar if you prefer it a bit on the sweeter side. You can also make it thicker by adding slurry (cornstarch and water) OR sometimes I prefer it dry with rice, just don’t add water. Good job guys! 🎉
Uncle Roger: just use feeling
You can add water to control vinegar acidity and soy sauce saltiness and water also helps in extending cooking time to make the meat more tender.
With the amount of chicken you have, it's mostly likely three cloves of garlic, not three heads of garlic (though some people like garlic that much). Include the vinegar with the marinade and never stir any dish with vinegar for at least 5 minutes once it starts cooking (stirring vinegar will make it taste uncooked if you do). By the way, sear the chicken as if you are searing a steak, not just heating it up before pouring the marinade.
Good thing we love garlic! HAha. Thanks for the cooking tips! Our skills need some refining, so comments like these really help. Cheers!
Wow, Thank you guys for trying one of our food. God bless. 👏👏👏💪💪💪💝💝💝🍷🍷🍷🇵🇭🇵🇭🇵🇭
Rice is life! Where’s the rice? Good job guys!
You can put whole peppercorns or crushed peppercorns. You can add the bayleafs earlier, you can add more or 5pcs. Do not stir when you put the vinegar, let the vinegar cooked by itself. You can cover the pan while it's seamer. Cook it longer to thicken the sauce and becomes a little oily. Or let the sauce evaporates. But overall you did a fantastic job, for a first timer. The Filipino adobo is super easy to prepare and cook. Next time no need to measure the ingredients, you can just throw all in the pan and let it cooked. Adjust by your preference and taste. 👏👏👏
Thanks for the tips, and thank you for watching Mary!
Looks awesome! And this is just one recipe out of hundreds of versions. This is a savory dish so rice with the adobo sauce is a must! Thanks!
D'oh! We forgot the rice. We know better than that. Rice if liife!
Wow, nice of you guys to try our dish.. You can actually play with it as per your preference. If like these,,, add a bit of brown sugar, some chilli or oyster sauce to give some more depth of flavor... let it simmer down havin thick sauce... it helps also to speed up the process by covering the pan😊
Thanks for the tips!
You guys are amazing, that looks so yummy. Filipino home-cooking is very casual, recipes are usually just guides, it is mostly like trial and error. Taste the sauce (make sure the chicken/meat is not raw of course), if you think it needs a bit more soy sauce or vinegar, just add a bit more, if you like a lot of black pepper, add more pepper, as long you don't get too crazy and deviate too much. Add plain rice on the side, and that will be perfect. To level-up this recipe, make it a pork and chicken combo, and even add hard-boiled eggs later at the end. But you guys totally nailed it.
Thank you so much for this comment and the suggestions. We're not expert cooks, so it's great to know that Filipino recipes are casual and we can adjust for our tastes. Cheers!
Way to go! 👏🏻👏🏻👏🏻 This was so fun to watch! ❤️❤️❤️
Thanks Lisa! We're so glad you enjoyed it :)
I feel that I also won in this first time cooking. Congrats! It's triumphant! 👏🏻
new sub here! really fun watching you guys! i literally laughed lol! looking forward for more of your videos!
Having been a long time viewer, just want to say you guys brought tears to my eyes😂 that chicken adobo looked so good and looked yummy! Anyway you can adjust the ingredients to your liking as long you got all the ingredients in there. Also you can put the ingredients everything in a cooking pot so it’ll be softer. Just make sure to check it and mix it inside. I like my adobo oily saucy so I make sure it is reduced. You’ll taste the soy sauce and everything I swear.
Thanks so much Ryan, we had a lot of fun cooking this, and it tasted amazing!
There also 1 easy way cooking adobo. Put all ingredients together. Except bay leaves. Then cook it untill the sauce gets a bit thicker or little. ( usually vinegar and sauce sauce are same measure so u can taste the sourness of vinegar. Then last is the bay leaves and cover it. leave it for 5mins then off the stove then done. U can have the best tasty and tender chicken adobo. But as first timer u did well. 👌👌👌❤️
Chicken-Pork Adobo is one of my favorite dishes. Thank you for the video. 😊
Vinegar in adobo is like cooking with wine. You need to let it cook until the vinegary smell disappear/evaporate. That way, it wont have that strong vinegar smell.
Wow! Freshly home-made chicken adobo! Yummy 🥰😍😘
It was deeee-lish! Really need to start cooking more :)
One thing about filipino cooking,,. We dont use any kind of measuring equiptment,,. We use measuring heart❤❤❤... Thats the way to cook👍👍
👏🏽 Looks really good! Chicken Adobo was one of my favorites growing up.
If you like seafood and coconut, try Laing. It’s probably my favorite dish. I’ve seen it made different ways from using pork to seafood. My aunt used to make it with fresh crab and shrimp which is my absolute favorite way to prepare it. 😋
Chicken tinola. I load mine with lots of spinach. Pork sinigang. I like mine spicy with lots of cabbage or green beans or both. Fried lumpia and banana lumpia!
Sounds great! Thank you for sharing :)
Perfect. That's the watery version adobo for ppl who likes saucy dishes on their rice. But let its liquid evaporate more until dry and oily. It's the pan-fried adobo version. It has intense adobo flavor profile.
Well done!!!
I love garlic so I put 1 whole head of garlic or more! Also, add peppercorns (8 - 12 hahaha, use black peppercorn) not just pepper powder it will make it tastier. I suggest when you marinate it, put less soy sauce and vinegar. When cooking add soy sauce first then vinegar. Use filipino soy sauce and vinegar. Marca pina is the best brand, actually it's a premium brand. Use cane vinegar not white! Datu puti vinegar (while its the norm, i still prefer cane vinegar) is different from white vinegar.🤣 Don't use kikomann, it's for table soy sauce. When you put vinegar don't stir it for at at least 10 mins., they say it makes the vinegar less sour. You can use sugar free or brown sugar. I prefer adobo with pork fat.
Thanks for all the tips!
So proud of you guys!
A Filipina viewer here.
Thank you Nylac! ❤️
Well done guys!
The way my mom do it is after you put in all the ingredients she take the sauce out and stir fry the chichken a little moer to caramelized the remaining sauce then put in back the sauce you took and simmer for three more minutes and serve.
Nextime you dont need to put some salt just leave the soysauce to do the salty taste and make sure its in a high heat to cook the chicken fast and always put a lid on your pot to boil faster and make it soft and tender.add some chilli if you want it spicy too according to your personal taste
Thanks for the tips!!
Thats one method right there. You can also cook it normally like saute the garlic and onion then put the chicken. Let it sit in medium flame till the oil comes out then add water to boil further. Once the water is nearly drained, you can add the soy sauce, salt, vinegar, chillies(optional) and bay leaf for the aroma. Add sugar if its too salty. Thats all there is tbh. Enjoy
With adobo, you can't go wrong😊
Excellent! Keep the leftovers in the fridge and reheat. It gets more flavorful. I usually cook 1-2 kg per batch and keep some handy in the fridge. Try stir-frying the sauce in cold, leftover rice and you have adobo rice. Try wrap/taco style also.
That's a great idea!
I'm Filipino 🇵🇭🇵🇭 & that doesn't even look good I give you one⭐
Filipino food calls for individual preferences. Philippines have many regions and each region has their own style of cooking. With adobo, my dad's family use patis or fish sauce with soy sauce. My hubby's family adds gata or coconut milk. I cook my adobo with lots of water so it will be saucy because my kids like saucy food but my hubby cooks his adobo dry so does my brother. I like mine with lots of pepper but my husband likes it with tons of garlic. In short, it's up to you how you want it to taste.
Well done guys, you cooked it nicely delicious.!👍🎉🐣❤️😃
Eric- when you set the 10 minute timer, you set off my Google. 🤣😂 I had to tell it twice to turn off the timer, it did not want to turn it off! Loved this and you guys did an awesome job! 💕😃😎
YES!!! Eric -1, Google - 0
we usually marinate the chicken overnight if you really want that flavor to stick to the chicken
Yes! We did read some recipes that said to marinate for a lot longer. I can only imagine how good that would be! Thanks so much for watching 😊
i want my adobo dry and sour... aspic over soup ❤... everyone should have adobo atleast once a week....
Good job guys!!!thank you...❤️🤟🥰😎🇵🇭🇵🇭
Thank you for watching! 😊
for vinegar to soy sauce ratio, i would do 1:1 and for salt, sometimes, it's not needed as soy sauce is liquid salt due to it's saltiness....
The soy sauce vinegar ratio is almost ways 2 to 1 ex. 1 C soy sauce 1/2 vinegar. Water (start with 1/4 C) is add after the vinegar has cooked down; it's used to control the acidity of the vinegar. The amount to garlic is up to you but it also how many pieces of chicken or pork is being cooked. Usually I use 12 pieces of garlic for 8 pieces of chicken. I also put about 4 pieces of bay leaves and I also add 1 medium onion (sliced) and 4 small potatoes (quartered). Peppercorns 1/2 teaspoon. I don't add salt because of the soy sauce. Let the liquid reduce to half the amount. Add 1 Tablespoon of brown sugar, stir and let reduce some more for the sauce to thicken.
I'm sure it meant 3 cloves of garlic but the fact that you made a mistake putting 3 whole garlic is perfect. I am a garlic-loving person and I also put a lot of garlic in my adobo, maybe 7 to 10 cloves, plus bay leaf and 3 petals of star anise. I also put crushed peppercorns because I hate biting on the the whole peppercorn by mistake. My adobo is very dark because I put a lot of soy sauce. I also let it simmer till half the water evaporates.
Adobo is really delicious if you use kalamansi in replacement of venigar the taste and aroma is good try it guys
you just let it boil until the souce is thickens and darkened a bit. But the way you guys cook it is perfect 😉
In my family, we usually just eye ball everything. And the adobo still ends up very delicious. Hahahaha
We also have a ton of variations - we have one with pineapples, one with bananas (or Saba), one with plenty of strong chili, one in white sauce, one that's all vinegar, one with potatoes, eggplants or beans, one with thick sauce, thin sauce or one that's dry or fried. It depends on what we prefer for the day.
And we love to have it extra saucy. We'll use the leftover sauce for adobo rice. It's really nice in a silog the next day.
we filipinos don't stir the food immediately after adding in vinegar. we allow the food to boil for a few minutes to let the acidity of the vinegar mellow out a little.
Wow, so the Trips kitchen can really cook eh. That looked really tasty . Only needed one other thing and that was rice for life. Well done and I loved the look of surprise when you tasted it
We actually had plans to make rice with it but forgot all about it until after we finished shooting! 🤣🤦🏻♀️. We were all SHOCKED that we pulled it off and it tasted good.
something i learned was silver swan or datu puti are THE best filipino brands for soy sauce and vinegar! its going to drastically change the taste of your adobo!
a lot of people usually ignore the brand of what soy or vinegar to use for adobo, but believe me, it actually does!
ROSE vinegar and SELECT sauce sauce are the ones that's best for my adobo
@@vanessam.mpantig886 never heard of those brands pero i checked and its from the philippines pa rin!
Chicken Adobo with that amount of garlic has the best sauce for steamed white rice,😋 good job guys.👍❤️🇵🇭
Thanks so much! 😊
@@TheTrips please try pork next time I will be waiting thanks! ❤️
Looks good! 👌
It was!
yum... if you have leftover sauce of that adobo... you can marinate some soft boiled eggs with it... 👌👌👌 and the next time your make adobo add a cup of coconut milk and reduce it, then thank me later hehe it is called adobo sa gata 😉
Looks delicious..
Hmm, looks yum! I usually add about a teaspoon of whole pepper corn in there 🤣
Perfection
you guys did a great job cooking adobo👏but if the chicken is not fresh/smelly just wash it, and when you add vinegar dont stir just cover and let it boil👍until you get the shiny caramelized sauce
and you can also add potato in adobo
Thanks for the info Jonathan!
next one.. shoud be lumpiang shanghai or pork sinigang
Those sound tricky! But we like a challenge :)
What I love about adobo is that you can adjust it to your taste. I like mine to have lots of broth/sauce and be more vinegary. Lately, I've been adding onions, carrots and potatoes. I know blasphemous, but it's what we like. There are times where I will simmer the sauce down to almost nothing to get a more concentrated flavor. I don't like having the whole peppercorns in my adobo because I tend to bite them and I hate doing that.
Guys you dont need salt, soy sauce is enough, and cover the pan when boiling to make the upper part cooked as well.
Everyone has thier own version of adobo, and the way of cooking it. As long as you have the protein, chicken or pork or both. You have the soy sauce, vinegar, peppercorn, garlic.. your good.
This is the technique
Protein - 3
Soy sauce - 2
Vinegar - 1
Garlic - 1
Peppercorn 1/2
Sugar (optional) 1/4
Simmer it with water and reduce it. Dont forget to cover it
Thanks for sharing!
Good job guys😜😜
Thank you!
My family adds potatoes and boiled egg to our adobo. In Bicol they add coconut milk. Filipinos in Hawaii adds pineapple
Hello guys, thanks for learning how to prepare and cook chook adobo. It's best flavorful if you made the liquid into a thick sauce to make the adobo more flavorful. And you may add salt depending on your taste preferences. You may also add chopped fresh chilli peppers 🌶🌶🌶while you boil it to tenderness is optional if you want it hot. It goes great with rice! Salamat!
TIP: Do not mix after adding vinegar let the vinegar simmer to cook for a few minutes then you can mix it.
Thanks for the tips! We're having a great time learning about Filipino cuisine, so these comments really help! Cheers.
@@TheTrips that's the secret of every filipino dish with vinegar.. no matter how long you cook it, if you open the lid, the vinegar won't be cook and it'll taste sour..
in paksiw or adobo, after putting the vinegar, you should put the lid and don't open it until the smell of the boiling vinegar is gone or at least tolerable.. when you did it right, the taste will be good.. there's a glimpse of sourness but that's not sour...
also, the thickness of the sauce can be achieved by the proportion of washed (red) sugar..
but not all good adobo should have a thick sauce and have sugar.. the white adobo or the close to authentic adobo use fish sauce instead of soy sauce.. and let the sauce dried up.. the modern version of it use soy sauce and it's better on pork..
also, the secret of the best adobo is when it's cold or eaten after few days.. (it has vinegar so it won't be spoiled easily)
after few days, all the the flavor will form a glutinous substance that will sooth inside the meat and the sauce itself..
Yours just fine and probably tastes amazing, everybody has his his/her own style/ways of cooking adobo or whatever dish
All seems right guys...I'm a home-cook and I do adobo a lot whenever I feel like I'm not in the mood to cook..Eric looks like Mike Myers by the way. Cheers everyone!
you can also add some chili peppers to make it Spicy. try the pork Sinigang next.
Put a lil bit of cornstarch resolve in water to thickened the sauce to make it perfect
You guys will love filipino beefsteak. Its not that hard to make. I highly recommend it.
Thanks for the suggestion!
Depending on your preference, but for me pork adobo specially the belly part was the bomb.
Love Filipino pork, especially crispy pata! Need to try adobo pork one day, thanks for the suggestion!
if your chicken are stinks you better wash them, then scrub them with salt, rock salt would be better, then soak them in vinegar in 30mins, and wash them again with warm water.. that's the secret
i love my adobo with bell peppers, tomatoes, potatoes and splash of lime juice/calamansi/lemon and with hard boiled eggs
Thanks so much for the info Vanessa! 👍
rhat a short cut of cooking adobo we filiipino we saute it with onion and garlic
Cook rice, cook some veggies, make salad, and get some desert to top off dinner. Thanks for enjoying my countrymens cuisine... and I'm 1/3 Filipino. 😂
Thanks so much for watching!
Dang id try it,. That looked easy yo make!
Whenever you add vinegar to Filipino adobo, do not stir and cover your pan. That way the vinegar wouldn't taste "raw". Try it next time 😊
Thanks for the tip!
We love you guys from the Philippines
Thanks! We love the Filipino cuisine!!! Take care :)
The most important thing that is missing to savor the sauce and the partner of ADOBO is the RICE!!! You have to learn to cook Rice guys! It is a Dish!!
U should not stirring right away after pouring vinegar, it takes at least 3 mins before Stirring it to avoid acidic smell
awesome,,, same style when I cook adobo but others have many version other add boiled eggs, carrots potatoe sugar and chili and garlic
Thanks so much for watching!
I love chicken adobo love from Philippines
Try cooking pork humba...beef caldereta...boneless relyenong bangus(milkfish)
Thank you for the suggestion!
new subs here. i always watch ur videos guys.. keep it up! 👍.. it would be much tastier if you boil the sauce a little bit dry but not too dry..
Thank you so much for your support. We really appreciate it! ❤️
Marinate chicken (better add atleast 3 chicken liver) in soy sauce, vinegar, garlic, brown sugar, table spoon of whole pepper corn, 3 pcs bay leaves and msg.
Fry chicken in oil and brown it
Add marinade and half a cup of water
Crush or mash 1 chicken liver for a smoother sauce
Simmer till tender.
Enjoy
Thanks for the info WiseEats!
Good job guys next time add some onions but cut it into the ring shape 👏👏👏👏
Garlic is the key xD love it! though I prefer my adobo dry than watery , still as a Filipino I approve this :)
Well done Trips. Looks yummy. I love chicken thighs so I’m going to try this. However, 3 heads of garlic?! Um I’m thinking it’s 3 cloves of garlic. However, if that’s the recipe, that’s the recipe. Thanks for the video 😊
It may have been three cloves... haha. We always find something to goof on, haha! Let us know how it goes if you try the recipe!
Filipino here! 3 cloves of garlic for that amount of Adobo is too low, like we'd laugh at you if you do that because that's basically a fail. It's really 2-3 heads.
Well done, guys! 👍👍👍 If you like to enhance the flavour further, pair this dish with a Filipino garlic fried rice with a sunny side egg.
perfected for the 1st time wow...
Congratulation of you first filipino cooking dish if you try sinigang there are 2 different ways to cook it the stir fry style the just boiled it style
You can also put liquid seasoning.
Congratulations
wow.my.fav chicken adobo hehe
only 3 cloves of garlic also after adding the vinegar don't stir it, let the vinegar cook first before stiring it, i don't know the reason behind it but that's what my mom and my grandma taught me.
you can add some potatoes, boiled eggs & and chillies for tasty and enjoyable meal
Good job guys for cooking chicken adobo for 1time
Thank you 😋
Partner with steam rice is the best
Looks Delicious and you guys perfectly cooked it.. God bless you guys waiting for more Filipino Dish...
Thank you! We were so happy with how it turned out, we really just wanted to do Filipino cuisine justice.
I challenge you to make Filipino Lumpia. This is always the favorite of any party. I can confidently say no other hors d'oeuvre can beat this eggroll ! You need an appetizer? Look no further. The best meat for this is ground pork.
Great
Fr Philippines
Always go for fresh ingredients. Even peeled whole garlic is not the same, removing the wrapping or when it becomes old, it dries out and will have less flavor.
Next time you need to cover it so that the sauce will thick thank you for cooking our food ❤ from Philippines....new sub here..
Try cooking Tortang Talong, guys. It's Eggplant Omelette. One of the simplest Filipino dish, one of the fastest to cook but tastes awesome. 😊
Thank you for the suggestion!
your garlic 🤣 that's a lot..just 3 cloves I think...but that's ok...try and try until you succeed 🤣🤣🤣 😘🥰💕 proud of you guys!!!
Yes, thank you! We're loving learning as we try new cooking new dishes!
sarap!!!