Why is chicken adobo special?

"The way this food is cooked is really through a use of vinegar and preservation. In the old days they would use vinegar to preserve the meat over time. So, cooking this dish is a means of preserving food so it's not really a dish it's a process ." Adobo, or adobo chicken or adobo pork, is a classic Philippine meal.

How do you thicken chicken adobo?

(For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce .) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven.

What is the most important ingredient in adobo?

Most modern-day Filipino adobo is prepared with vinegar and soy sauce . Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper. Others add fresh ginger or coconut milk.

What makes adobo taste good?

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 .

What kind of vinegar is best for chicken adobo?

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

What vinegar is good for adobo?

You can use any vinegar, even white distilled vinegar , in your adobo and it will turn out just fine BUT I recommend using a sweet vinegar. My standby is apple cider vinegar but get creative and adjust to your taste!

Why does adobo need vinegar?

Flavor Enhancement: Depending on the type of vinegar used, it can add a tangy and acidic flavor to the meat .

Why is adobo special in the Philippines?

History. The cooking method for the Philippine adobo is indigenous to the Philippines . The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate.

Why is chicken adobo important to Filipino culture?

Pre-colonial Influences: Before the arrival of the Spanish, indigenous Filipinos had their unique methods of food preservation, often using vinegar, salt, and native spices. The concept of marinating meat in a mixture of these ingredients laid the foundation for what would later become adobo .

Why is adobo being celebrated?

"After evolving throughout the centuries, this iconic dish is now enjoyed worldwide," Google wrote in its explanation of the Doodle, which was illustrated by artist Anthony Irwin. " It's a symbol and expression of Filipino pride that varies from region to region, family to family, palate to palate ."

Why do we celebrate adobo?

Why is Filipino adobo celebrated today? This day holds significant importance as it marks the inclusion of the term 'adobo' in the Oxford English Dictionary (OED) for the first time in December 2006 .

Drool-Worthy Slow-Cooker Adobo Chicken Recipe: The Juiciest, Most Flavorful Chicken Ever | Slow Cooker

If you’ve never tried adobo chicken, prepare to be wowed. My kids' grandmother (their Lola) is from the Philippines. As they were growing up, Lola often would make Filipino adobo chicken for us, and we all loved it. Widely considered to be the national dish of the Philippines, adobo chicken has a tasty, tangy flavor that you just can't get enough of. It's made with chicken thighs (or chicken legs), so the meal turns out exceptionally tender and juicy.

I recently decided to surprise my daughters by making adobo chicken for them. Because they grew up eating authentic chicken adobo made by their Lola, I was a bit worried that mine wouldn't measure up – especially since I made it in the slow cooker and not on the stovetop, as Lola does. Imagine how happy I was when they exclaimed, "This is even better than Lola's!" Now, I don't know if that's true, but I will say that this gluten-free recipe for adobo chicken turned out darn delicious. In fact, I'd go so far to say this drool-worthy recipe produces the juiciest, most flavorful chicken ever!

Here's what you need in order to make this incredibly savory meal tonight: boneless/skinless chicken thighs, white distilled vinegar, soy sauce or tamari, garlic, ginger, black peppercorns, onion, bay leaves and brown sugar. You put everything into the slow cooker and four hours later, you have an incredibly easy and delicious dinner you'll want to make all the time.

Serve this amazing chicken over rice to soak up the savory sauce. Add a side of your favorite vegetables to round out the meal!

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Cuisine: Filipino / Asian
Prep Time: 5 minutes
Cook Time: 4 hours (high) or 8 hours (low)
Total Time: 4 to 8 hours
Servings: 8

Ingredients

2 pounds boneless/skinless chicken thighs
1/2 cup white distilledvinegar
1/2 cupsoy sauce, gluten-free soy sauce ortamari
5 cloves garlic, minced
2 tablespoons fresh ginger, peeled and sliced
3/4 cup white onion, diced
1 teaspoonblack peppercorns
4 tablespoonsbrown sugar
3bay leaves

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Recipe Notes

I used boneless/skinless chicken thighs, but you can try this recipe with chicken legs, too.

You can use regular soy sauce, low-sodium soy sauce, gluten-free soy sauce (which is what I used) or tamari for this recipe.

Store leftovers in an airtight container in the refrigerator. You also can freeze them.

Here's how to make it:

Turn on your slow cooker. Place the vinegar, soy sauce, garlic, ginger, onion, peppercorns, brown sugar and bay leaves into the slow cooker. Stir to combine.
Place the chicken into the mixture in the slow cooker. Toss to coat and ensure that everything is covered in the sauce.Cover the slow cooker with the lid.

See Also
Khao Suey (Burmese Style Curried Noodle Soup) Recipe on Food52 Easy Turkey Pot Pie Recipe - Savory Nothings 12 Awesome All Day Slow Cooker Recipes 24 Soothing Soup Recipes That Are Incredibly Easy to Make
Cook on high heat for 4 hours or on low heat for 8 hours. Chicken is done when it reaches 165 degrees F on a food thermometer.
Remove the bay leaves before serving. Serve over rice, and be sure to include plenty of delicious sauce.