No One Can Agree On How To Make Chicken Adobo
My Filipino mom taught me how to make tangy, savory chicken adobo, passing on to me the recipe her mother taught her. So naturally I thought hers was the one true way. Then I found out that everyone makes it a little differently, and everyone swears theirs is authentic. So now that I'm teaching my son how to make it, I'm curious to know who's right. Turns out we all are.
What Is Adobo?
The dictionary defines adobo as "a spicy dish or sauce." In the Philippines, adobo refers to a centuries-old process of preserving food by stewing it in vinegar and salt. It was Spanish colonialists in the 16th and 17th century who gave the native dish its current name, and Chinese traders who introduced soy sauce to replace the salt. To this day, all Filipino adobo recipes have vinegar in common, but the other ingredients depend on region, town, and even family. Garlic, bay leaves, peppercorns, and other spices might go into the mix, and even the type of vinegar can vary.
Bottom line: Adobo is a cooking method rather than a specific recipe. Kind of like how barbeque in America is a cooking method with its passionate sauce-or-no-sauce supporters. The difference is, Filipinos politely acknowledge each other's adobo, while secretly knowing their own recipe is the one true way.
Listen to Allrecipes "Homemade" podcast to hear Jo Koy discuss celebrating kamayan, his technique for making chicken adobo, and more!
The Meat of the Matter
Chicken, pork, beef, fish, and vegetables — they can all be cooked in the adobo method. But since we're talking specifically about chicken adobo here, I recommend using bone-in pieces of dark meat, like wings, legs, and thighs. The dark meat holds up to stewing without drying out, and the bones add flavor and richness to the sauce. And because chicken skin gives off grease as well as flavor, I recommend skimming the pot before dishing up the adobo.
Chicken Adobo Recipes To Try
We have many chicken adobo recipes on site — here are just a few to get you started.
- Lolah's Chicken Adobo (pictured above) is the recipe my mother taught me. It includes pickling spice to amp up the tangy flavor. I also add an extra bay leaf to the pot.
- Guinataan Chicken Adobo is cooked with coconut milk for a richer sauce.
- Grilled Chicken Adobo is a two-step cooking process that starts on the stovetop and ends on the grill.
- Slow Cooker Adobo Chicken gives you hands-off convenience cooking so you can come home to a comforting pot of chicken adobo at the end of the day, and who doesn't want that?
Put on a pot of rice and get cooking. While you're at it, try this Filipino method for getting the perfect water-to-rice ratio using your finger as a measuring stick. It's another trick I learned from my mom and I swear it works.
State of Home Cooking: Filipino Food
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