Adobong Puti - Foxy Folksy Pinoy Recipes (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.

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

How long does chicken adobo last? Due to its acidity, adobo can last up to a week in the fridge or up to 6 months in the freezer 一 a bit longer than a simple roasted chicken, which typically keeps 3 to 4 days.

Filipino Chicken Adobo 🇵🇭 The national dish of the Philippines and it is one of my favorite comfort food!

The addition of soy sauce in the recipe came by way of Chinese traders. Similar to Filipino adobo, the Spanish version is a cooking process that involves preservation. However, except for the vinegar, the ingredients are vastly different. The Spanish adobar is red from paprika and spicy from chilies.

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.

Chicken Adobo Ingredients

However, keep the skin if you like it. Note that chicken breasts would dry out, and they won't be as juicy. Cane vinegar - I like to use a Filipino brand such as Datu Puti - cane vinegar. However, you can use any white vinegar or apple cider vinegar.

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.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

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.

Does adobo taste better the next day? ›

Adobo is one of those dishes that actually tastes better the next day or so. Because the vinegar mellows over time and also acts as a preservative, it can keep in the fridge for up to 5 days.

Yes, you can freeze chicken adobo. Allow it to cool completely before transferring it to an airtight container or freezer bag.

The Philippines boasts an array of beverages that encapsulate the country's spirit. If one were to be singled out, San Miguel Beer, known for its rich flavor and widespread popularity, could arguably be considered the Philippines' national beverage.

According to Taste Atlas, the most popular Filipino dishes are lechon, pancit, lumpia, adobo, sisig, sinigang, torta, kaldereta, kare-kare, silog, and sorbetes in that order.

Did you know we have over 100 variations of adobo? Here are some of the different ways that the different parts of the country prepare everyone's favorite Filipino food.

When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' – adobo of the natives. The name stuck.

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos.