The BEST Filipino Chicken Adobo Recipe & Video - Seonkyoung Longest (2024)

FAQs

What makes the adobo last longer? ›

They cooked using moist-heat methods like steaming or boiling. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria.

While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat.

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.

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. Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood.

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.

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

Philippines. In Filipino cuisine, adobo refers to a common and indigenous cooking method.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

Some side dishes that go beautifully with Filipino adobo are fluffy white rice, brown rice, quinoa or mashed potatoes. You'll want something starchy to soak up the delicious sauce. A simple green salad or cucumber salad would be the perfect side dish with chicken adobo.

Can you freeze chicken adobo? ›

CAN I FREEZE CHICKEN Adobo? Yes! You can freeze the marinade, the chicken in the marinade or the cooked Chicken Adobo. Marinade: whisk together, add to a freezer bag or freezer safe container, label and freeze for up to 3 months.

Here, the vinegar and soy sauce used in the marinade/sauce act as preservatives, and Filipino cooks will leave the adobo to sit for a few days without refrigeration. They often carry an adobo when they are traveling in country.

I've since learned that the technique of searing and then softening in sauce extends to other vegetables: Mushrooms, cabbage, cauliflower, okra, squash, and even wilted greens like water spinach all welcome the process of adobo. Writer Ria Elciario makes green bean adobo, topped with crumbled tofu.

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.

It's important not to stir the simmering chicken once the vinegar is added. The vinegar tightens up the chicken, preparing it to work with the soy sauce and take on that rich brown color. In a large pot over medium high heat, add oil and garlic, cooking until garlic is golden brown.

The finished dish can be refrigerated for about 1 week or frozen for up to 6 months.

Be sure to store the adobo in its sauce, as both vinegar and the salt in soy sauce are natural preservatives and significantly slows down spoilage.

Canned chipotle peppers in adobo sauce can generally last up to 2 weeks in the refrigerator once transferred to a container. Always check for signs of spoilage, such as off smells or mold, before use.

When does Chicken Adobo expire? Chicken Adobo, when unopened or properly sealed in the refrigerator, can last 3 to 4 days past the cooked date. If frozen, it can keep for 4 to 6 months, but remember that freezing will affect the quality and taste of the dish. Thawing and reheating should only be done once.