Traditionally, the Chicken Adobo dish is cooked in clay pots, but today, Filipinos cook Chicken Adobo in bigger metal pots or woks. Filipinos experienced this traditional Filipino cooking technique when the Spanish invaded and settled in the Philippines during the 16th century and called it Adobo, which is the Spanish term for a marinade.
Adobo has a lot of varieties, which includes using different meats. The cooking method of Adobo is of mixed heritage. Today, many regional types of Adobo recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper.
The meat is marinated and then stewed in a flavorful sauce. A bowl of white rice is the best pair for Adobo.
About Chicken Adobo Recipe
Back in the day, when the Spaniards came to the Philippines, they witnessed a style of cooking that preserves the meat using vinegar in the 16th century. Adobo uses the acid in the vinegar and the soy sauce’s high salt content to create an undesirable bacteria atmosphere. Its delicious flavour and quality preservation served to enhance the popularity of adobo.
Although fundamental Chicken Adobo components are available, you may discover other ingredients included. Vinegar and soy sauce are the core ingredients of Adobo, but other liquids or sauces have been added to the brine from time to time over the centuries.
Some varieties include coconut milk, mixing the vinegar and soy sauce’s robust flavours. Other recipes also add sugar to add sweetness and teriyaki-like flavour. Depending on the type of vinegar used, the adobo flavour may also vary. Coconut vinegar, rice vinegar, or cane vinegar are the most frequently used juices in the Philippines.
Like any other cuisine, Filipino cuisine talks more about their culture and heritage. Today, Chicken Adobo has gained popularity all over the world because of its unique flavour that makes you feel at home. For more chicken recipes, click here.
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