White Chicken Adobo (Adobong Puti) - Salu Salo Recipes (2024)

FAQs

What is the difference between adobo and Filipino adobo? ›

While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat.

Chicken adobo and pork adobo are two popular variations of adobo, a traditional Filipino dish that is made by braising meat in a mixture of vinegar, soy sauce, garlic, and spices. The main difference between chicken and pork adobo is, of course, the type of meat used.

I used a whole chicken, including breast pieces, and I didn't find the chicken breast too dry, even with 40 minutes of simmering… though of course, the dark meat was a little tastier! As far as what vinegar you use, it's really to your preference. The traditional Filipino chicken adobo generally uses palm vinegar.

Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.

Philippines. 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.

There's no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it's one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

The colonization of Puerto Rico began in the early 1500s, bringing many of the same Spanish influences to the island. As is the case in Mexico, adobo in Puerto Rico most traditionally refers to a wet marinade consisting of garlic, some kind of acid (vinegar or citrus), oregano, salt, pepper, and olive oil.

Mexican adobo is a wet marinade

After the Spanish conquered Mexico in 1519, they brought adobo to kitchens there, this time as a vinegar-based marinade similar to the version found in Spain. They adapted adobo to use ingredients endemic to the region, including chilies like ancho and guajillo instead of pimentón.

Datu Puti Spiced White Vinegar is a hot and spicy vinegar variety from the Philippines. It is a natural white vinegar flavoured with chillies and garlic. The ethnic term used for this variety of white vinegar is Filipino language is 'Sukang Massim', which means 'sour vinegar'.

Why do you not stir vinegar in adobo? ›

You can stir it while it's simmering or boiling. But, as for my father's words, do not stir it after you add the vinegar because "it may ruin the taste of the adobo." Bay leaves are quite optional to put when I cook my adobo. Salt is optional, too, because all the salty taste will be coming from the soy sauce.

If you find that your adobo tastes too vinegary and still needs to cook, add one teaspoon of brown sugar to adjust and then taste again. Repeat if necessary. It's difficult to fix an oversalted stew, so start off by underseasoning and know that your liquid will reduce.

I use Datu Puti vinegar when making any variation of adobo. you'll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you're about to create. This may end up being a staple dish at your home–you've been warned.

Try to use natural vinegar instead of distilled white vinegar. Salty – Soy sauce, garlic, and chicken balance any bitterness and enhance sweet flavours. Sweet – Adding sugar or oyster sauce to your dish will boost sweetness to complement the soy sauce. Savoury – Bay leaves enhance overall dish flavour.

What is Filipino adobo sauce made of? 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.

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. Others add fresh ginger or coconut milk.

What Chicken Adobo tastes like. The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat. Don't be afraid of the peppercorns in this!

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.