Adobo is a cooking method of braising using vinegar. In this chicken adobo, the chicken is braised in vinegar and it’s a popular dish in the Philippines. I love this easy delicious one-pot dish
I’ve never had Filipino food until I was in Kauai, Hawaii many years ago. Strange I know. I’ve never tasted it when I lived in Indonesia where we are pretty close to the Philippines. I love the Filipino food that we ate in Hawaii. It was very authentic and did not surprise me that it has that familiarity of Southeast Asian food I grew up with. Chicken adobo was one of the foods I tried. I decided to whip it up since I had all the ingredients on hand. It’s one of the easiest one-pot dishes I must say. You gotta experiment to get just the right balance of flavors-sour to savory. Adobo can be also used with seafood, vegetables, red meat, etc. It keeps well and like most Chinese braised dishes, it tastes even better the next day. Cane vinegar is used to braise the chicken and Cane vinegar is commonly used in Filipino cooking. Don’t let the word “Cane” fools you into thinking that it is a “sweet” vinegar. It is not sweeter than other vinegar. If you can’t have it you can substitute with rice wine vinegar.
I was a bit worried that my kids won’t like it because it’s on the sour side, however, I was worried for nothing. They ate it !! It’s sour but has the right balance of savory and sweetness as well. A Keeper!
Recipe is adapted from Memories of Philippine Kitchen by Amy Besa and Romy Dorotan
Chicken Adobo (Vinegar-braised Chicken)
Check out other Southeast Asia recipes you might be interested in.
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