In English, adobo means “vinegar-braised.” Considered to be the unofficial dish of the Philippines, Chicken Adobo has many regional varieties there as just as many versions of adobo as there are households but they all share the same basic components of vinegar, soy sauce, garlic, bay leaves and black pepper. The meat is marinated then stewed in this mixture which yields a very flavorful, tangy, and tender meat. Adobo is usually served over a bed of fluffy rice to absorb the deliciously tangy sauce. Do not mix up Filipino adobo with the spicy Spanish adobo sauce, even though they both share the Spanish name. They are much different when it comes to preparation, flavour and ingredients. The Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat. In early Filipino heritage their food was cooked by roasting, steaming, or boiling. Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Want to make this delicious dish yourself ?? It’ll just take 1 min to follow along in our instructional video. Enjoy! PROPR EATS | Chicken Adobo from PROPR POSTUR on Vimeo.
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