Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen

As requested by Philip Galanaga and Neil Gerald Ruiz, here's my version of Filipino chicken adobo! With few ingredients and steps, this is easily a weeknight dinner material, and it'll also work in a slow cooker! It might look rich but the cane vinegar makes it bright and tart. I love Filipino food, and this is one of my favourites!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@manjulanishantha2589]

Woo nice

[@sariho4955]

Instead of using vinegar. You can use calamansi juice....

[@sariho4955]

My dads version He use 4 heads garlic no onions and bayleaf No vinegar instead he use calamansi juice.. The meat after marinating it in soy sauce and a dash of blackpeppe and calamansi juicer for an hour he simmer it on a low fire until all the juices come out put the meat (try mixing chicken wings and pork belly) on a plate and the sauce on a bowl. Set it aside. Sautee the garlic until it turn slightlybrown. Put the meat then let it fry a little.. pour the sauce and let it simmer in low fire until the sauce thickens.. Serve hot with garlic fried rice and cucumber salad... My family also cook another variety of adobo which is cook with turmeric.. it is called adobo sa dilaw(yellow) try it..this ones my favorite.. Enjoy....

[@samshepherd1100]

Pailin's Kitchen Hi, I notice your not wearing a wedding ring? Would you like to go on a date! Lol my daughter is half Filipina her mother was born and raised in the Philippines, I’ve learned a lot of Filipino dishes and I think the Filipino cuisine is SO GOOD!!!!

[@Jackben1mble]

Onion is a must in adobo

[@Ms.MD7]

I'm Filipino and yes, I'm a big believer in adding onions in my adobo, it's way more flavorful.

[@dawnkumar5669]

www.slothstradamus.com/post/filipino-chicken-adobo

[@allyparrott7034]

I like onions to , to me it makes it taste way better

[@vhalrougelarfouxe]

Those big onion rings.

[@vladimirjumarang5786]

Sadya naman nilalagay yun

[@becomingtawana8253]

Check out my Adobo kzbin.info/www/bejne/hXbSc2yvoNeUjc0

[@gardenamateur]

Perfect results, did everything exactly how you said to do. Luckily, I am in a part of Sydney, Australia, with a Filipino community, so I just went to the local Filipino shop, bought the exact-same Soy Sauce and Cane Vinegar as you used, and my wife loved the result! Thank you, great recipe, and a perfect easy mid-week chicken dish to cook. Added to the repertoire.

[@osamamemon9062]

Nice 👍 comment 😊👌

[@Aroslavsky]

I made my 1st adobo chicken a few days ago! Yummy! I made a video, too. greetings from Scotland!

[@nicholassilverio2227]

Squid Adobo (𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘗𝘶𝘴𝘪𝘵 in Tagalog), one of the several traditional native adobo dishes here in the Philippines (others are Pork Adobo, 𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘒𝘢𝘯𝘨𝘬𝘰𝘯𝘨, 𝘈𝘥𝘰𝘣𝘰𝘯𝘨 𝘈𝘵𝘢𝘺, &c.), also tastes like heaven. You should try it, it's one of my favorite dishes here. 🇵🇭🇦🇺

[@gabbyhayes1568]

I'm going to surprise my Filipino wife with your recipe. Amazingly, we never cook Filipino food at home. The only exception is that I will marinade it overnight because I know her Father used to do it that way.

[@k9keo]

Chicken is always best when marinated overnight 🍗👌

[@yvonnekambel1899]

Ga u recept maken

[@shawnestoque2598]

Especially being half Filipino, I absolutely LOVE Adobo! Here’s a recipe I recently received from my uncle: 1/2 cup soy sauce, 1/2 cup vinegar, half can sprite, seven up, or ginger ale, 1 med onion, large bay leaf, 1 table spoon of whole peppercorn, 1 rounded teaspoon of brown sugar, 2 pounds of dark meat chicken or pork roast each cut up. Mix all together. Bring to boil then reduce to simmer. At least an hour or hour and a half. Serve with rice

[@rachaelalleyne349]

Going to try it thanks

[@MrIntensePain]

Adding sprite or any lime/orange soda is absolutely Filipino style😂

[@Good-advocate]

Your not half Filipino you are just Filipino who lived in a foreign land!

[@BOREDOM6969]

@@Good-advocate You cannot dictate his life. Get on with yours.

[@Good-advocate]

@@BOREDOM6969 by saying half Filipino he refering to him self as mixed nah! He looked like Filipino all the way dont be too imaginative of being who you are! Tang ina napahaba english ko 😂😂😂 yun kasi perception ko when you say half it means mixed breed,😂😂😂😂😂

[@beeer421]

I am now addicted to chicken adobo. I make it every week. This is the tenderest, tastiest chicken I've ever had in my life. Amazing.

[@mowieboy]

Had adobo at a county fair in Maui by this wonderful Filipino grandma and she added cinnamon at the end of the simmer. I tell you, it is the absolute best adobo ever with that little addition. I use it every time now

[@technogov2]

Broke da mouth?

[@meeleetee8530]

I worked with Filipino coworkers and love to make this dish very much. Cooking is my hobby and learning to cook dishes from other parts of the world is wonderful.

[@marisolclemente2615]

I'm Filipino and I will add cilantro on my chicken adobo, too! I love cilantro :) Thanks for featuring the most popular Filipino dish!

[@msantos545]

I am Filipino and I agree what you said about Filipinos and Thais. I like the idea of adding some onions in, I'll try that next time! Our family likes to add coconut milk as a very last step to make a creamy, thick sauce. I completely agree with rice as a MUST! Also agree that as adobo "ages", it tastes even better! Yum!

[@edwinmendija8087]

My parents owned a Filipino restaurant in my younger days. Pork Adobo and/or Chicken Adobo was on our menu everyday. For Chicken Adobo, we would fry garlic, ginger, and bay leaves together before adding the chicken. Followed by soy sauce, vinegar, black pepper. Sugar was optional and would help to get the sauce thick and sticky. Let it cook down until the liquid was almost gone. If you cook it several hours before use, it would give the sauce time to infuse into the meat. For home use, I would throw in a couple crushed hot Hawaiian chili peppers to give the adobo some bite. There are variations of the dish depending on the area of the Philippines, my brother in law adds coconut milk nearing the end of cooking which gives it a smooth creamy taste. Personally, chicken wings make the best adobo! Thanks for sharing your recipe.

[@npunk42]

Over 40 years ago a workmate wrote the recipe for chicken adobo for me. Its almost the same as this one. He used garlic wine vinegar, with the written caveat, "if your wife is white, use lemon juice". Lemon juice works good too, we prefer the vinegar. We mostly make adobo with pork ribs. Thank you.

[@vp3970]

My father’s adobo to me is the best and I’ve tried lots living in Hawaii. I’m half Filipino the other half Hawaiian/white; anyway,the old man is from Leyte, he was a cook/musician 30 years in the US Army. He was born in 1889. His recipe was so simple yet so delicious. When he was done the adobo look golden brown for being fried in its own juices after reduction. Vinegar, garlic, little Patis , bay leaves and water marinated for 4 hours and cooked in the marinade sauce till reduced to fry. First 20 minutes with cover on to soften meat after which cover off till it fries, shoyu on the end part which will make the meat brown. No stirring, all meat must touch the bottom of the pan. Add salt to bring out the vinegary taste ok to turn now. The old man use mostly pork although on few occasions he used duck. If he did cook chicken he would use only stewing chicken because stewing are able to handle this process without breaking down like fryers. He sometimes would add large chunk of taro. If you are wondering 1889🤪he was 59 when I was born😳what can I say he was Bukbuk-Filipino😜

[@paumuvi5689]

I’m Colombian and my Filipino friend prepare this for me and omg it was sooooo delicious 🤤

[@myrnatolley1706]

I made this and my family loved it. I'm not Filipino I'm Cuban but I love to try dishes from all over.... Great recipe thank you..

[@jessric5947]

One of the most humble and honest videos ive watched that showcases my culture. Wonderfully done indeed!!

[@jerrywilliams1754]

Been making adobo for 30 years, I like your version better!! what a great teacher you are. Thanks so much!

[@LADYZEE702]

I am kenyan but learnt about Adobo in a Philipino series! Thank you for making it easy to cook😃😍

[@tonymorada7784]

The ultimate secret of adobo: you don’t eat it the same day you cook it. Let the meat absorb all the ingredients for at least a day or two before serving it on the table. The older it gets, the better it tastes! Yo welcome. 😉

[@williamlee7782]

How do you reheat this without losing the juiciness of the chicken? I need to know!

[@krismarie1674]

You are so right!!

[@hecman888]

William Lee, What I normally do is I store it in a covered non-metal casserole in the refrigerator and then microwave it later (still covered) for about 2 minutes or so. You can also reheat it on a stove but keep it covered as well, This is to make sure the meat gets heated evenly thanks to the vapors. Add a little water if you feel the sauce is too thick. Do this just long enough to reheat unless you want to further tenderise the meat.

[@ladyhiiragi8358]

Tony Morada yes that true...

[@jusmiyoperdon9894]

I'm a Filipino and I approve this.

[@t.n.6442]

Omg..came out amazing!!! My kids didnt care much for my original Filipino chciken adobo until I made this. Now they keep requesting for it.. awesome!!!! Thank you

[@donotneed2250]

I did this last night and it was good. Before it was completely done I tried some sauce over some rice with some mixed vegetables I prepared. I had two bowls before I even tried the chicken and another bowl about an hour after I had cleaned up the kitchen. It even tasted better today after sitting the frig all night. I can't wait to try it with pasta or potatoes. Two thumbs up....

[@viancag4768]

I’ve followed this recipe twice now and my family loves it. I’ll be making it tonight for dinner!

[@ascentiamankaa1848]

Started working at this restaurant and tried chicken adobo once Since then.its what i eat everyday at work.like EVERYDAY😆 Definitely cooking this when am off Thanks for sharing

[@PumpkinToast420]

Love this. I made it yesterday. The only thing I did slightly different was instead of water to deglaze I used a fresh lime and then used the other half to squeeze over the chicken as it cooked in the liquid. I followed your recipe and it was awesome sauce! Thank you for this. I’ll be making this again. ❤

[@claritahabal1535]

Well, as Filipino have different ways of cooking their food according to where they live, the ingredients also varies. We add in onion to our adobo and sugar. Some cook it dry, some fried and braise, some marinade and cook straight in the pot, some add coconut milk. So don't apologized if you add onions. That is Tagalog adobo.

[@karencas7174]

I luv adobo and cook it often. There's 2 adobo recipes I use from KZbin. One adds 3 chicken livers to the recipe and both recipes add 1 tsp of sugar. I've cooked it with pork belly, and with pork chops. I've added mushrooms, chilis, white potatoes, hard boiled eggs to my adobo-not at the same time. Adobo is delish any time of day, even breakfast.

[@PailinsKitchen]

+Karen Cas Pork belly sounds yummy!

[@chubbyluna4467]

+Karen Cas I agree with adding the chicken livers. It makes the sauce more delicious. You should also try making adobo out of chicken livers and gizzards. Just make sure you cook the gizzards first until its tender before adding the liver.

[@karencas7174]

+Chubby Luna I recently cooked adobo this week and added more than 3 livers, and for me the sauce was overpowering with liver flavor. I didn't care for it as much. When I followed the recipe and used 3 livers, the sauce was delish and rich but not an overpowering liver flavor. Thanks for the suggestions though!

[@karencas7174]

+Pailin's Kitchen yes! And the pork belly browned a bit before adding to the adobo sauce and with another meat as chicken even makes it more delish!

[@007thematrix007]

Karen Cas .....yeah adding some innerds and hard-boiled egg is how a philepeno neighbor of mine does it

[@3LLT33]

Filipino food is the unknown, under-rated Asian cuisine.

[@gelokakabu9473]

@Joseph Cheung hahahahha

[@chrislim7976]

Well, it's soy sauce chicken.

[@papayetto3700]

It fucking sucks

[@3LLT33]

@@papayetto3700 no it doesn't. I've eaten it. It's dope.

[@papayetto3700]

@@3LLT33 yeah ok it s about personal taste, i honestly think it s the worst cuisine i ve ever tried

[@sirreality5145]

Chicken adobo is one of the best foods I have ever tasted. So flavorful and it reminds me of the Philippines. I haven't even visited the Philippines and my Lolo and Lola are gonna take me in a few years. I'm actually gonna go in 2 years for my parent's vow renews. I'm gonna be hunting craps without coverings, gonna sleep in a bamboo house, have so much mango, climb coconut trees and get coconuts, AND GET TO SWIM WHENEVER I WANT! I WANT TO GO, RIGHT NOW!

[@ericsingasong]

Random Secrets from an adobo contest champ, do everything you do in this video, but also: 1. Add a slice or two of ginger when you sauté the onions. 2. 10 mins before you’re done, add some cubed (1.5” size) chunks of peeled potatoes. 3. Reserve a table spoon or two of the vinegar to add 1 minute before turning off the heat. 4. Add a tablespoon or two of oyster sauce to the marinade at the beginning. 5. Try it using drummettes!

[@jenniferscurlock7087]

I'm trying everything except the oyster sauce right now... I'll update you 😊

[@jasminejelly6882]

@@jenniferscurlock7087 update!!

[@miaya3898]

No need for oyster. Filipino is already very umami

[@sweetheart0828]

Did it with the oysters sauce pretty good I’ve done this recipe this way with the ginger and potatoes already 3 times and it always comes out bomb ☺️

[@u140550]

As a Filipino, thank you for doing it right; and mentioning that generally onions are not apart of adobo!!! It’s great to see a good adobo being made, and not a horribly mess up ones that uncle roger has roasted. I’d do everything you did, but no onions; and cilantro. Also white vinegar inside of the one your using. Also yes the silver swan is the correct one!! Salamat po!!!😊 edit: I’d also do the dry one pot method, which basically skips the searing process.

[@urbugnmetoday3183]

No peppers?

[@u140550]

⁠​⁠​⁠​⁠@@urbugnmetoday3183no peppers, but if you use peppers then use Filipino peppers like Siling labuyo. Although it’s not traditional nor it correct in many authentic Filipino adobo. She explained herself well, and I enjoyed the video. I don’t use the vinegar she uses to make adobo, because I don’t care for the sweet Vinegar or sugar.

[@urbugnmetoday3183]

@@u140550 every recipe I’ve ever seen for adobo uses pablanos as the base…

[@TheFonzieCommunity]

@@urbugnmetoday3183that’s Mexican adobo, this is Filipino adobo!! They are different!!

[@urbugnmetoday3183]

@@TheFonzieCommunity ahha, that makes sense…thanx, it’ll be ok

[@jerickjerick7266]

Hi, i love thai foods. But it's good to see your cooking Filipino food. You can also cook afritada, sinigang etc. I'm proud of you.

[@TeejayTaa]

When the title says, "FILIPINO RECIPE" Filipinos: WHO SUMMONED US??

[@justchecking2046]

I love the easy way you explained this, and the substitutions you offered as well as showing what brand you used. So many people don’t!

[@frankkolton1780]

Like all traditional dishes from any culture, there are many ways to make it and often a few ingredient variations dependent upon regional and family preferences within the country itself. My Filipino grandfather would frequently make this dish for us when we were growing up, so it is one of the comfort dishes in our family. Usually I make pork adobo (which of course has to be simmered longer), when I do use chicken, I make it exactly the same as in this video. The couple little differences is that I love it using toyomansi (soy sauce with citrus juice from calamansi) instead of straight soy sauce, quite a few bay leaves, a few whole peppercorns, and about 8 to 10 cracked peppercorns. I'm crazy about Thai food also, thanks "sister" for mentioning our "mother".

[@eufrecinasena2506]

Some filipino didnt use onion.like me i dont put onion . But im proud that you like to cook adobo.thank you. Bringing up filipino dish.

[@jesusortega6860]

My wife and I are both Mexican (Nayarit and Sonoran roots) my wife had Adobo when she was you g and she loved it! I had never tried it! She always said it was delicious so I used a combo of yours and another video on KZbin (very small variations) and it was AWESOME!! Thank You!!🤙🏽

[@ricolecitivo4093]

For those who want to cook this, you can skip the marinating part if you're in a rush as I have not marinated mine before haha I guess it will taste better though :) I normally just use 2 parts soy sauce to 3 parts vinegar plus adjust it with sugar. Another variation is replace vinegar with Sprite then add chilis for added spice. :) You can also add hard boiled eggs or potatoes as extender.

[@glendamcdaniel9894]

Love your recipe. My family has made adobo using the same ingredients but using 1 heaping tablespoon of pickling spices and 1 small can of tomato sauce. To make this go further for our large family, we added chunks of potato. We like a lot of sauce to put on our rice. No matter the recipe, adobo is delicious!!!

[@roelsalva7955]

The adobo will last for almost a week. It doesn't spoil that fast. perfect recipe

[@thirdee4927]

I personally love using onions on Adobo too. There are so many versions in different Filipino households. Some put coconut milk/cream to make it a bit sweeter than normal and others put chillis to make it hot & spicy!

[@GemmaSeymour]

Where to start?! Haha, thanks Pailin, for featuring Filipino cuisine! With 7000 islands, there must be at least that many different variations of adobo. I'm US-born Fil-Am, and my late father liked to tell all his Filipino friends I make the best adobo, which is kind of embarrassing, but also kind of cool. But, let me say first that I have introduced many, many people to Filipino cuisine through my adobo, and it never fails to impress, even though it is such simple, homestyle fare. My basic recipe, handed down to me from my family, is much simpler: chicken, soy sauce (we have always used Kikkoman koikuchi-"regular"-shōyu, rather than Filipino brands like Datu Puti or Silver Swan), vinegar (I personally prefer Datu Puti Premium Cane Vinegar or Coconut Vinegar), lots of garlic (a whole head is not too much), lots of bay leaves (I love bay leaves), and I coarsely crack my black peppercorns so that they are easy to eat, because I find that if you leave them whole, they are a bit much when you bite into them. Everything goes in the pot immediately, the lid goes on, the heat goes on low, and it gets more or less left alone for 45-60 minutes. It comes out a bit soupy, which is, I am told, "Manila style", and that's how it's made most often in my family. Of course, there are many variations, most prominently there is a division concerning the authenticity of soy sauce, which was introduced by Chinese traders, and is not native to the Philippines. Some say that adobo is more authentic when made with patis, Filipino fish sauce, and others even say it should be made with sea salt. Today, when it is made with sea salt, it may be called Adobong Puti (or "white" adobo), and it's a variation well worth trying. Just remember that fish sauce is much saltier than soy sauce, and pure salt is saltier still, so you may have to work out how much to use, depending on what kind of soy sauce you are used to tasting, in order to get the same level of saltiness in the finished dish. I would also encourage you to try different vinegars. Apple cider vinegar makes delicious adobo, coconut palm vinegar, rice vinegar, even red wine vinegar can make excellent adobo. I've just settled on stocking Datu Puti Premium Cane Vinegar (in the glass bottle), because it can be used in any cuisine, with a smooth flavor that doesn't introduce so much of its own distinctive flavor that it would make a dish from a different cuisine taste strange. I've even swiped Kodak laboratory glacial acetic acid out of my stash of photographic chemicals and diluted it to 5% acidity, when I've run out of vinegar, but I don't develop my own film, anymore, now that everything has gone digital :D Onions and sugar are something that many people do add to adobo. I don't usually add either to chicken adobo, but following the recipe Romy Dorotan of Cendrillon and Purple Yam in NYC gave in the cookbook "Memories of Philippine Kitchens", I do suggest trying adding onions, sugar, ginger, and chiles to pork adobo, if you like. I find the extra flavors work much better with Adobong Baboy than with Adobong Manok. There is also coconut milk, pineapple...you name it, someone has probably added it to adobo. I love chicken adobo with coconut milk or pork adobo with pineapple chunks. I've even experimented with adding cinnamon, which was interesting. A little bit of alcohol never hurts! Try Filipino rum, like Tanduay, or Chinese Shiaoxing or Michiu wine, Spanish sherry, or Japanese sake. It's not necessary, but I like it, now and then. One thing to watch out for when making adobo is that depending on how much or how little sauce you like to have with your adobo, you have to be careful about how much salt goes in, because the more you reduce that sauce, the saltier it gets. Adobong Puti, in particular, is generally served with no sauce, at all, but is cooked so that the sauce reduces completely and the chicken fries in its rendered fat. Another thing to watch out for is that the longer the vinegar cooks, the less sour it gets, so you definitely want to taste at the end to see if maybe you want to give it an extra splosh just to perk it up. If you like it soupy, you can be 1:1 soy sauce to vinegar, or if you are cooking it down to almost nothing, you might want to go 1:2. Kikkoman soy sauce has about 935 mg sodium per tablespoon. Most Thai fish sauce is about 1700 mg per tablespoon, and pure salt is about 2400 mg per teaspoon, so be careful! The biggest challenge for me has always been deciding on a vegetable. As it turns out, what I like to do is to serve my adobo with broiled pineapple (with a touch of brown sugar, perhaps), grilled bananas (start with slightly green bananas), or fresh mango on the side, because I have yet to find a green vegetable that satisfies me quite as much as tropical fruits as an accompaniment to adobo. Salamat po, Pai!

[@Moss_piglets]

Gemma Seymour wow that was long and very detailed!

[@curachachacha]

hi, another trick in cooking adobo is once the vinegar is added to the cooking, do not stir until the vinegary smell has evaporated...just let it simmer, smell it, if no vinegary smell left then that's the time to stir

[@3hungesrt]

potatoes and egg with adobo the best!

[@JV-fp8nr]

Longest comment

[@laddavera6562]

Gemma Seymour I

[@lekcom62]

as an Australian married to a Filipino you are spot on

[@katherinegan9196]

Thank you for a favorite recipe that my Filipino nanny used to cook for the family. It’s a wonder to watch you serve rice with a spoon and a fork. Only in S.E. Asia I believe that rice is served this way. The best way!

[@London1869]

I never had adobo chicken before but this came out GREAT. A keeper, this will be in regular rotation.

[@MrKmoconne]

I love chicken adobo. I was taught how to make it by a US airman who had been stationed in the Philippines. Your recipe is exactly like his except he used more water so it was like a stew that you could ladle on to the rice. I like the sourness of vinegar so I will use regular vinegar in my cooking.

[@MysticRose99]

Hi Pai, I love your page! So glad you love Filipino food! Yes, Silver Swan soy sauce is the best for adobo and I used datu puti cane vinegar with combination of balsamic vinegar, I used lots of garlic too for may adobo andI add a little bit of brown sugar too to balance the taste. Once it's done I served it hot jasmine rice and fresh diced tomatoes on the side. Fresh dice tomato is sooooo good with adobo! They just compliment each other. yummmmmieee....

[@stephenwilson5713]

Oh my God ! I've just finished eating. I've made this dish four times now and I can't believe how tasty it is and so easy to make. Tonight for a change i had it with potatoes carrots and broccoli (western style) ,delicious. Thank you for passing this recipe on, you've made this falang very happy. Stephen Wilson, Ubon Ratchathani.

[@mymydelilah]

I cook adobo all the time..watching this video... I appreciate the simpleness of ur cooking saves time...thanks for posting this.

[@kpascua6524]

We have adobo in our household at least once every week and we do it with a couple of variations every time. The basic ingredients would be garlic, chicken/pork, soy sauce, vinegar, black pepper, and laurel leaves, but we like to add a little sugar. Sometimes we mash seared chicken liver and then mash it right into the sauce. It adds flavor and makes the sauce thicker. Other times we add fried potato/sweet potato or hard boiled eggs. Canned pineapples can also be added for sweetness. Some families use local limes called calamansi as souring agent. Hello from the Philippines! So happy to have found your channel! : )

[@kpascua6524]

Sometimes we add coconut milk to the sauce too! : )

[@PailinsKitchen]

Thank you!

[@maealabado8033]

K Pascua I like adobo with evap.milk ...

[@nhatran9246]

Mae Alabado and is

[@FikiNom]

K Pascua I have an in law who taught me how to make it but she uses oyster sauce. It's so yum dot com!! Is this wrong?

[@meequee]

Adobo tastes better the next day served with boiled egg. And yes use Filipino soy sauce is way better when making adobo! love your hair, Pai!

[@juneseongmin]

how does phil soy sauce taste like ? is it very different in taste ? :)

[@JM-ov6zs]

+June O it's a bit more salty (at least for me), more darker in color, and it has more body..

[@juneseongmin]

JM Tanaka interesting ..... i wonder if i can find that here. Thx for your comment.

[@badjujuwan]

+meequee What brand of Filipino soy sauce do you recommend?

[@JM-ov6zs]

+badjujuwan Try Datu Puti brand.. or SilverSwan... Hmmm, Kikoman's good too.

[@orenthiadillard8993]

Thank you my sister; I am on it! As one who has lived in the PI and been Thailand in my teenage years, I have an appreciation for the food of both cultures. I am making this tomorrow with some rice.

[@romeldionisio3149]

Thank you for appreciating Filipino food 🥰🥰🥰

[@IvysKitchen]

Yes! I got excited when I saw the title of this video! You nailed it! I'll show you how I make a video on this and show you if you're interested in watching. I don't marinade mine. I just cook the chicken in the marinade and it still comes out good. I also let the vinegar reduce before I add my soy sauce. Btw I use those exact brands. I used kikoman once but felt it seemed lighter than the filipino soy sauce. Great job! Please make your other favorite filipino dishes :)

[@trashhauller]

Thank you so much for this recipe and demonstration. When we lived in Hong Kong this would be a regular dish on the menu and I haven't had it for years!!

[@ellezkitchenvlogs5080]

Filipino here! thanks for featuring adobo

[@bobglazauskis6720]

I made the recipe today. Forgot to buy the cilantro. But did find philippine the cane sugar vinegar and soy sauce and was actually on sale with both bottles together at Woodman's Grocery Store in Kenosha Wi. I marinaded it over night pre chopped onions and garlic the night before. I also added about 6 course chopped green thai peppers to it. I cooked in my Ninja Foodi grill and it turned out awesome. This is now my favorite chicken Adobo recipe and I have made adobo many times since visiting the Philippines in the early 1980’s when I was in the Navy. Thanks Pai for the recipe. I tagged Hot Thai Kitchen on my facebook post with photos and highly recommended HTK to my friends reading my post.

[@zachyg]

i've made adobo a few times and havent really been impressed by the recipes i've used, tried yours and it was my favorite! great flavor. reminds me of growing up

[@rahimamanibpel4956]

nice adobo you got there. one tip: authentic adobo is cooked with lots of garlic and my grandmother always bring the garlic to brown but not burnt. This add flavor to the adobo. :)

[@c_farther5208]

I sure have learned so much from Pailin. Went from baked boring chicken to a carbon steel wok, built a rocket stove outside, I make so many things now. Looks like a good recipe today.

[@chelandaris8776]

Wow! I am so touched to watch you cooking Filipino food! And the fact that you said you love Filipino food! Thank you!!!! I really admire you the way you explain and you are very good in English! More power and much love from the Philippines!!! 🇵🇭

[@ShoryoTombo]

As a Filipina, i love this recipe better! Made it last night per your DIY and it was delicious! Just don't tell my mother... lol!

[@gotrescuedauto3584]

LOL, HAHAHAHAHAHAHA

[@HugsXO]

OMG!!!!!! My mother in love taught me how to make adobo where everythingjust gets put in the pot. The othrr night my hubby wanted adobo so I watched your video a d used most of your directions (no chilis and no marinating), but everything else you rd lmeded made sucn a huge difference. It was delicious. Thank you.

[@Akosijermz]

I'm Filipino and I love Chicken and Pork Adobo 🥰

[@willytollefsen2278]

It’s so delicious. Thank you for sharing this simple recipe.

[@JaneThomas58]

My best friend growing up was Filipina and Silver Swan was the only soy sauce that was EVER on their table or at any gatherings. Another great dish is pancit.

[@camillecamille04]

this is actually very classic filipino adobo recipe. :)) reminds me of home

[@Themom4x]

Im Filipino living in Florida. I usually do not marinade anymore and use any soy sauce and vinegar (distilled usually bec it’s cheaper). I put everything in a pot and simmer. Then fry the chicken pieces and place them back in pot to simmer more. Add little sugar and little vinegar

[@cedricross2991]

Yup, I had a couple of Filipino girlfriends a few years ago, I remember them cooking for me. And yes I do add onions in my Adobo! Great job 👏 👍!!

[@richardhaw9757]

your beautiful smile warms my heart. just a tip, add the vinegar only a couple of minutes before serving or just before the reduction is desired. this will prevent the meat from becoming tough and dry.

[@geryang7561]

Made it and it was delicious! Thank you so much for the easy to follow recipe!!!

[@Nweisha]

Both my parents are from the Philippines. As far as I can remember, onion and garlic was part of the adobo recipe we were used to eating. Different regions in the Philippines, different versions of this recipe.

[@marcelovilleda9022]

Loved it!!!!!! Made it and it came out just like you said! My wife loved it and so did my mother.

[@tcbillyleung]

Made that last night. I've only ever had adobo once a few years ago and been meaning to try it again. Finally went ahead and made it. It was sooooo GOOD! So easy to make, and so delicious. Thank you.

[@MichaelPhilipMaunes]

Please also cook pancit bihon guisado (Filipino style stir fried rice vermicelli), pancit sotanghon guisado (Filipino style stir fried cellophane noodles), pancit palabok (Filipino style rice vermicelli with annatto sauce mixture with seafood, celery, pork rind, and hard boiled egg slices), pork menudo (Filipino style stew with tomato sauce, liver spread, pork, potatoes, carrots, and red bell peppers), beef mechado (Filipino style stew with tomato sauce, liver spread, beef, potatoes, carrots, and red bell peppers), and spaghetti bolognese with meat sauce and finely chopped vegetables and topped with grated parmesan cheese. Keep up the good work. God bless you always. Regards from Mickey Maunes from Toronto, Canada.

[@21whichiswhich]

Adobo is my favorite comfort food. It's so easy to cook my ingredients are just the basics, pork or chicken or both, soy sauce, vinegar, dried bay leaves, crack black peppers, lots of garlic use for simmer and topping (fried garlic) and my secret ingredient a little ground coffee to balance the flavor and if available I also put fresh cilantro/coriander for toppings.

[@johnnykanoo]

I really enjoyed your tutorial. I am going to try to make this for my Filipina wife tonight for Mother's Day. I wanted to do something special for her and this recipe is it so thank you, thank you

[@yourfriendcedrick4838]

Thank you for flexing our Famous Adobo proud Filipino here i want to be chef someday!❤️

[@bellastella310]

Hi Pai just discovered ur channel today, I am a filipina and i love adobo and u did a good job.

[@PailinsKitchen]

Welcome to the channel!

[@dianeschuller]

This was delicious and we'll be making it often. I marinated the chicken most of the day plus I added more pepper plus some chili seeds too. Yum. Thank you for sharing your recipe.

[@tisat3050]

My first time making adobo, and followed your recipe. I didn't have bone in thighs, but i just used thighs. This was so good!! I will definitely be adding this to my recipe box. Thank you so much for sharing!

[@sarahlupisan3561]

I enjoy watching your cooking technique,i am a Filipino and this is exactly how i cook adobo, adding onions(not many Filipinos do this) will make it more flavorful, the only difference is that i always add about a teaspoonful of sugar to neutralize the sour taste of the vinegar and soy sauce. I like your style of topping it off with cilantro too. Thank you for the idea. Thumbs up for you.

[@thelmabuenaventura1406]

That’s a good version of adobo, looks yummy, there’s a lots of version of adobo, I just remember my mom cooked with lots of garlic, onions, pork,chicken, chicken livers and gizzards,vinegar, soy sauce, black pepper, bay leaves.And it turned out so yummy.That’s my mom version.Thanks for adding to your recipes, a Filipino Foods.

[@naziahismail689]

How the filipino soy sauce taste like? Salty or sweet?

[@singkilfilipinas5574]

@@naziahismail689 More on the salty and umami side. I prefer the Filipino soy sauce compared to other versions.

[@Rmiento2410]

I’m a Filipino and I like onions on my adobo too. Thanks for sharing your version of our favourite Filipino adobos 😍😍😍😍😍I add ketchup also in my adobo.

[@namnama]

Thanks for sharing, my family is Indian so I have add birds eye chilli while frying union's. your version is awesome. God bless you

[@JohnMcCauleyJohnnner]

I'm making adobo right now with your video playing. Love your show

[@stewcraig8643]

made my 1st Adobo with your recipe, it was a hit and you made it very easy to follow, thanks

[@liliachan3753]

I have done adobo differently before. But this recipe helps me cut a lot of corners. I will definitely try it out when I make it next time. Thanks!!!

[@user-ne8fp6dm8b]

Perfect Adobo, Pai..! i'm Filipino..

[@Jamesdesopin]

Thank you so much for that video cause my girlfriend she from Filipino i told her that can cook Filipino food she doesn't believe me cause I'm from France Marseilles she said I only can European foods and some American it hurt so now I'm gonna show her thank u again

[@krissyk1222]

Thank you, thank you, thank you!!! I was totally intimidated to make chicken adobo... but for some reason I felt totally at ease & confident following your video tutorial. Happy to say my family enjoyed the results and encouraged me to make it again the next day. 🥰💯🍽️👍

[@mesterio007]

Very yummy. I tried my very first Filipino dish ever and it was delicious, thank you for sharing this quick and tasty dish

[@gillieannnelson2830]

Same as you Pai, I always use Silver Swan soy sauce and Datu Puti vinegar. Love adobo so much and my husband love it too and a lot more Filipino dishes. Proud Filipino here! Love your channel ♥️

[@Atrasky]

I am half Filipina and def my favorite meal my mom has cooked us! I don't like chicken, but I love this chicken! I can't wait to pass it down to my kids as well:)

[@britannyblair4534]

this looks delicious making this for my family today

[@nateroo]

Good recipe, for sure! Looks delicious. I'm an American born Filipino (1955) so I"m not recent at all. My late Mom taught us to cook her version of adobo by doing almost everything you did with a couple of twists. One, I throw about a tablespoon of white or brown sugar in to slightly "soften" the vinegar effect without making it sweet (yikes)...can still taste it, but it gives a different flavor twist. Secondly, she didn't sear the skin prior to braising; she fried the chicken or pork AFTER braising...just heated up the wok or skillet and transferred the chicken or pork from the braised liquid. Then at the point the chicken or pork was done frying and the wok was still very hot, she took the broth/soup and poured it over the chicken/pork to give it that hot sizzle while deglazing everything for a double-whammy flavor boost with the chicken/pork having a more prominent "just browned" flavor. She then turned off the heat and covered the wok and let it just "simmer down", and we'd all be at the dinner table with rice on our plates, ready and waiting. (and cold, sliced tomatoes as the accompaniment) I know there are probably zero Filipinos who cook their adobo this way and this may invoke some harsh criticism, but countless potlucks at work and at friends' get togethers with my adobo pot being either the first or one of the first to go empty says it enough for me. Oh btw, not only do I include onions, but I often throw in mushrooms... takes it to a different dimension and ALL of my down-home-traditional-adobo-loving friends tell me they like my version. It's different, but not in a bad way. If I was pressed for time, your method would work just fine for me and I know I'd love it!!

[@Youknowwhoyounopoo]

Nope, not zero. This is exactly how I was taught to make it. Boil first, then fry. It's SOOOOOO messy tho. My family knows I am about to make adobo when the big splatter guard comes out lol.

[@cdizonify]

Cook it the same way, fry the meat after braising. We fry the garlic as well before pouring the sauce into the pan and we call it double cooked adobo. I don't add onion and use garlic only. Instead of bay leaf, we add dried oregano. That is optional if it's not available. To make the sauce richer we add beef liver while braising and remove it before it becomes tough. Then we mash and add it to the sauce just before you turn off the fire. You remove the veins and tough part before adding the liver. Also you may use chicken liver instead of beef liver. We do not add sugar as well. This is my family's version of adobo. Rich and flavorful with liver.

[@drucross63]

my does her adobo exactly the way you described it. where is your mom from?

[@hester1955]

I had never had Adobo before, but I gave this recipe a try and it was delicious! Thank you so much. A keeper.

[@George0025]

My wife is Filipino she cooks this from time to time. We also have a sizeable Hmong population as well. Which works out great cause we have a lot Asian stores to buy her ingredients for cooking.

[@alanalameda5636]

Looks delicious. My in-laws throw everything into a pot and stew it for over an hour. I’m going to try it your way.

[@EricJohnLopez]

love that you've added lots of garlic and onion. and using spoon instead of knife to slice the meat when eating, very Filipino. LOL. thumbs up!

[@sompasongs]

This is something I can try, nice and simple, thanks!