Filipino Chicken Adobo (Classic & Crockpot Recipe Versions) (2024)

FAQs

What are the 2 versions of adobo? ›

Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat.

Traditional Filipino Adobo Sauce Recipe Notes

To do this, create a slurry by mixing the flour with a little wine or vegetable broth until smooth. Add the slurry gradually to the sauce while stirring, until you achieve the desired thickness.

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.

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

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.

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.

This is a simple fix. To offset too much vinegar, add soy sauce and water. Here's why: In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.

Filipino Adobo is an indigenous dish that received a Spanish name because it reminded the Spaniards of how they marinated and preserved meat with spices. They are not the same, but they are similar because each culture needed to preserve and flavor food so it wouldn't rot.

You usually use vinegar and soy sauce, combine them, marinate the chicken, and that ends up being the sauce in which you cook the chicken. But overly acidic marinades tend to make the chicken tough and rubbery. So, we removed the vinegar from the marinade and just used soy sauce, which gave us a lot of good flavor.

Are sazon and adobo the same thing? ›

You may be wondering how adobo is different from sazón, another popular Latin American spice blend. The primary flavor profile of adobo is garlicky and herbaceous, while sazón has more citrus notes, a sweet peppery profile, and contains coriander and achiote or annatto (which makes the spice blend a beautiful red hue).

Filipino Adobo is an indigenous dish that received a Spanish name because it reminded the Spaniards of how they marinated and preserved meat with spices. They are not the same, but they are similar because each culture needed to preserve and flavor food so it wouldn't rot.

There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh lippia (Caribbean oregan), citrus juice and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life.

The exact mix can vary—some adobo blends may contain turmeric, touches of fiery heat like cayenne, or citrus elements such as dried lemon zest.

However, they are entirely different in terms of flavor. Mole can have dozens of ingredients, depending on what type you're making. This results in a complex, nutty, and spicy sauce. Mexican-style adobo sauce is made with far fewer ingredients, including vinegar, chili powder, sugar, garlic, and herbs.