There are many kinds of adobo–pork, squid, and even kangkong. Some have even developed adobo with a twist, like adding pineapples or using coconut aminos. But chicken adobo remains popular because the meat is cooked faster and is more economical. The success behind this bestseller doesn’t boil down to just one key ingredient. From the preparation to cooking to choosing the ingredients, the entire process makes all the difference in producing this signature dish.
Many Filipinos will argue that the best chicken adobo recipe is prepared in their homes. But to help your establishment create a unique and unforgettable version, check out this list of important details, tips, and tricks:
Chicken meat
Whether commercial, organic, or free-range, chicken meat must be up to standards. Always purchase fresh chicken to ensure you’re serving a dish of the highest quality. You can choose to buy a whole chicken and chop it into pieces in your kitchen, or order all dark meat, all white meat, or all wings. You may also opt to prepare the chicken meat by brining it overnight with Knorr Chicken Powder to create a meatier and tender adobo.
Flavour profile
Every dish gets its flavour profile from the ingredients used. Learn how to balance and combine flavours to get your perfect mix. Adobo’s flavour profiles are simple but well-balanced:
- Sour – Vinegar balances spice and enhances sweet notes. 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.
- Spice – Peppercorns balance sweet and sour flavours.
Marinating time
For all the flavors to fully infuse into the chicken meat, chill the marinated meat in the fridge for at least one hour or overnight for a maximum of 12 hours.
Cooking time
Cooking chicken adobo for four pax requires about 45 minutes. First, cook the chicken on its own, then simmer the meat with the marinade under low to medium heat. Avoid boiling the batch because this will make the meat soggy and look less palatable. Make sure to use a pot with a cover to aid the cooking process.
Sauce
The classic chicken adobo recipe is neither dry nor swimming in sauce. Adding water while simmering prevents the meat from drying out. Once the oil is expressed from the meat, the dish is cooked.
Aroma
As steam escapes the lid while the chicken simmers, the sharp scent of the vinegar, garlic, and soy sauce stirs the senses. If desired, add a few dried bay leaves to intensify the aroma.
Unique ingredients
Adobo is a well-balanced dish but you can bend the rules a bit by putting your spin on it by using ingredients such as crunchy garlic or star anise as a spice. Try switching plain vinegar with pinakurat, apple cider vinegar, or balsamic vinegar.
Classic dishes with a twist are hot sellers, especially if the refined recipe pleases the customers’ palates. Your chicken adobo doesn’t have to be complicated. By adjusting the flavor and changing some ingredients, you can make this entrée truly exceptional. Chicken adobo proves that amazing food doesn’t have to be complex, expensive, or far-fetched.
