Kakaibang Chicken Adobo – delicious food
For a lot of people, Adobo is nearly synonymous with Filipino cuisine. It is a dish that proudly waves the flag of local cooking, and shows off just how rich, well-seasoned, and tasty our dishes are. And of course, you can’t forget about its global popularity. Tons of people who may not be familiar with…
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For a lot of people, Adobo is nearly synonymous with Filipino cuisine. It is a dish that proudly waves the flag of local cooking, and shows off just how rich, well-seasoned, and tasty our dishes are. And of course, you can’t forget about its global popularity. Tons of people who may not be familiar with Filipino food would know about adobo.
Now I know it’s a special recipe in and of itself as proven by many cooks. But there’s no harm in trying to find other ingredients that might harmonize well with this classic dish. And when we do discover something that works, we end up with something that could be distinctly better, or in Filipino—”kakaiba.
Right here is my take on Filipino Chicken Adobo, which shows off a tender, well-marinated chicken, as well as a thicker, even more, irresistible sauce. Before that, here’s a bit of the basic on the original dish.
Origins:
The name of this dish often leads people to immediately assume that it is of Spanish origin. While that applies to its famous title, most everything else about the dish is from the Philippines, The name sprung up during the Spanish colonization because the marinating process somewhat resembled the one used by Spanish adobo dishes. “Adobo,” apparently originated from the word “ado var,” which means marinating,
This is also why there are Mexican dishes called “adobo,” which employ the use of a marinade but are quite different from Filipino Adobo. But the very beginnings of this Filipino recipe came from the need to preserve food well because of how hot it is in the country. Local cooks started to use copious amounts of vinegar for meat, and then soy sauce also became a popular ingredient when Chinese traders brought it over.
The makings of a Kakaibang Filipino Chicken Adobo:
For marinade:
yogurt
You will first need just 2 cups of plain yogurt for this dish. This will help distinguish your dish for an irresistible smoothness to the chicken.
Knorr Chicken Cube
Now for this recipe, we will be using one Whole cube, but we’ll divide it into two. The first half will be used for the marinade, while the other will wind up in our delightful stew. This ingredient helps bring out the flavor in your chicken.
For the rest of the adobo:
Chicken
As you may already be aware, this ingredient plays a huge role in this dish, so you must pick out the right chicken. Whenever I go to the market, I try to take a closer look at the meat options to make sure I have one of the best quality for my dish. First on the list of properties you should look at is color. It would be great to go for nice pink types of chicken without any gray spots or coloring.
I would also advise taking the chicken that is plump to the touch. Then you need to make sure you only get what you need, which would be 2 pounds,
Lemon-lime soda
We will also add a dash of sweetness to our Adobo so go ahead, and prepare 1 ½ cups of lemon-lime soda.
white vinegar
What’s a great Adobo recipe without this favored classic? White vinegar is perfect for adding a sour element to your dish and helping it stand out more. Also, it is quite healthy as it is known to be beneficial for balancing out your cholesterol levels. We’ll use up 3 tablespoons of white vinegar for this dish.
soy sauce
On to another tasty ingredient, soy sauce is a condiment that can liven up any dish. We’ll just need ½ cup of this for our recipe.
Garlic
When it comes to Filipino dishes, it is almost a given that we will use garlic. But it is important to choose ones that are firm when you go shopping for them to ensure they are not too dry and are fresh enough. The color is yet another good indicator. Try to go for white cloves rather than more yellow ones. set aside 1 head for this recipe.
bay leaves
you will need 3 bay leaves for this. You can have a more aromatic, irresistible dish with the addition of this well-loved ingredient.
Peppercorn
For this, just make sure you have 2 teaspoons of cracked peppercorns.
cornstarch
Now with cornstarch, we will only use 2 tablespoons’ worth. But you really can’t forget about this ingredient because it provides the magic of a deliciously thick stew to coat all of our ingredients.
green onions
Have 1 bunch ready for this dish. You will know which one is good to pick when buying by touching the bunches. You should go for the firm ones. Also opt for the bunches that have greener, more vibrant leaves.
butter
This is probably an ingredient you already have at home. just scoop out 1 ½ teaspoons worth it for our Adobo!
Cooking oil and water
Of course, we have to keep the basics in mind as well. We will need ½ cup of cooking oil, and 1 cup of water.
How to make it:
Remember our yogurt and chicken cubes from earlier? We’ll take just half of the cube, and then all of the yogurt, and place them in a bowl. Now mix them nicely. Once they are well incorporated. Now cut up your chicken into serving pieces if they haven’t been yet.
Then coat all of your chicken pieces thoroughly with the marinade. You can now cover your bowl, and refrigerate it for a minimum of 3 hours.
Is your chicken all marinated and good to go? Once it is done soaking up the flavors of the marinade, you can begin the next step. We will pour the cooking oil into a pan, and then add the chicken. Cook each side of your chicken pieces for 1 minute. Then take it out of the pan.
Mixing in the chicken and the sauce
Now let’s have fun with our seasonings and spices! Using the same pan, melt your butter with the oil left from earlier. Incorporate the garlic, and let this cook till it turns brown. Then we’ll get the chicken, and place it back in the pan.
Incorporate your soy sauce, vinegar, lemon-lime soda, and water, and then just let this boil. When it is boiling, you can toss the other half of the Knorr Chicken Cube, cracked peppercorns, and some bay leaves. Then cover your pot, and put the heat on low. Continue cooking everything for around 20 to 25 minutes.
As we wait, we can create the deliciously goopy slurry by getting the water and cornstarch together in a bowl. Now just mix this up, and then if your 20 to 25 minutes are up, you can add this to the dish. Quickly stir this into the mixture.
Afterward, just let everything cook until the sauce’s texture and thickness is to your liking.
Then that’s it! You can just pour everything onto a serving plate of choice, and top this with some chopped-up green onions.
Some other types of Adobo:
You might have already heard of the term “adobo,” which means you’re aware of how Adobo has mainly referred to as a way of cooking as well in the Philippines. It is not just one recipe when you say Adobo because people also use the term to talk about vinegar-braised dishes, Normally, other Adobo dishes use the same seasonings to spruce up their flavors like soy sauce and garlic. Come look at a few of them!
Pork Adobo
I love a meaty stew with a strong, deliciously savory flavor. This is why Pork Adobo is also a very popular variation. But I would say that Adobong Manok or Chicken Adobo is just a little bit more famous. This may be because a lot of Filipino dishes already favor the use of chicken, but the white meat goes well with our rich sauce. But you also cannot disregard the great appeal Pork Adobo has. It is tasty and filling because of how meaty it is. Plus it has that satisfying pork texture and flavor that makes it a lot heartier and more delicious.
Easy Adobong Pusit
Integrating seafood is also another Filipino favorite in terms of Adobo recipes. Adobong Pusit is a lunch staple for many households. While the reason for its popularity may vary from person to person, one of its perks is the satisfying texture it has when cooked right. It has a delectable chewiness to it, which goes perfectly with the sauce. The sauce also has a uniquely deep, savory taste to it because of the squid ink.
Adobong Kangkong
There are vegan variations for this dish so you wouldn’t have to brainstorm too much on plant-based substitutes. A delicious go-to option is Adobong Kangkong. It utilizes kangkong or water spinach, which is very accessible and delicious, so it is the perfect ingredient to integrate with our dish.
Now all of these recipes are great, but what about going for something a little different? I love to experiment with classic Filipino dishes, so this was a lot of fun to create. Let me show you what you will need to make a Kakaibang Filipino Chicken Adobo.
If you had any difficulties or questions while making this dish, don’t hesitate to leave a comment!
Kakaibang Filipino Chicken Adobo
Chicken adobo marinated in yogurt
Instructions
- Combine the marinade ingredients in a large bowl. Mix well. Add the chicken pieces and coat ithemwith the marinade mixture. Cover the bowl and put iinsidethe refrigerator. Let it stay for at least 3 hours.
- Heat cooking oil in a pan. Fry the marinated chicken for 1 minute per side. Remove from pan.
- Melt the butter with the remaining oil. Add garlic. Cook till it starts to brown.
- Put the chicken back into the pan. Add soy sauce, vinegar, llemon-limesoda, wand ,and ater. Let it boil.
- Add ½ Knorr Chicken Cube, cracked peppercorns, and bay leaves. Cover the pot and reduce the heat to lthe a ow setting. Cook for 20 to 25 minutes.
- Combine cornstarch with ¼ cup water to make a slurry. Mix well. Pour into the cooking pot and stir right away. Add boiled eggs. Continue cooking till the sauce thickens.
- Arrange on a serving plate and garnish with chopped green onions.
- Share and enjoy!
Nutrition Information
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