Comments on: Chicken Adobo https://norecipes.com/chicken-adobo/ Mon, 10 Jul 2023 23:44:24 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/chicken-adobo/#comment-33121 Fri, 09 Sep 2022 15:08:37 +0000 https://norecipes.com/?p=96339#comment-33121 In reply to Kathy Stroup.

Hahaha, I had the same thought. The science here is that the vinegar denatures the proteins in the chicken tenderizing it. Then some of the acetic acid in the vinegar evaporates during cooking so it's not overpoweringly sour. Love your description of your adobo. Had to Google Ayocote Negro beans😅 That's for introducing me to a new ingredient!

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By: Kathy Stroup https://norecipes.com/chicken-adobo/#comment-33100 Thu, 08 Sep 2022 17:33:32 +0000 https://norecipes.com/?p=96339#comment-33100

Such a brilliant method! I will be trying this as soon as the weather cools a bit. I can always use another recipe for chicken legs, as they are inexpensive and a family favorite.

The first time I made an Adobo I was questioning how these ingredients were going to make a delicious dish, let alone something that is so beloved of a culture that it's their National Dish. It really is one of those "more than the sum of the ingredients" dishes!

I just made my Vegan Yellow Adobo to share with the neighbors. Weird, but I adore it! I adapted the recipe from an article in Bon Appetit about Bad Saint, a Filipino restaurant in Washington, D.C.. https://www.bonappetit.com/recipe/yellow-chicken-adobo The restaurant has since closed, but it helped to raise the profile of Filipino Cuisine in the years it operated. I pretty much follow the basic recipe, but I swapped out Ayocote Negro beans for the chicken. Of course that makes the process very different!

I have made this with chicken, but I ended up preferring the Vegan version. The large, black beans poking out of the turmeric yellow sauce, with bits of orange kabocha and fluffy cauliflower barely visible, and the dramatic contrast of charred coconut powder and bright green onions makes this dish as stunning to look at as it is to eat.

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By: Marc Matsumoto https://norecipes.com/chicken-adobo/#comment-25854 Wed, 06 Nov 2019 23:36:17 +0000 https://norecipes.com/?p=96339#comment-25854 In reply to YEgan.

Hi YEgan, I'm so glad to hear it turned out well for you! Thanks for taking the time to stop by and let me know. Adobo always tastes great, but it's nice to make it look great too😉

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By: YEgan https://norecipes.com/chicken-adobo/#comment-25853 Wed, 06 Nov 2019 21:24:26 +0000 https://norecipes.com/?p=96339#comment-25853 I just tried this recipe, and it turned out great! Caramelizing in oven is a game changer. No more depressing looking chicken adobo for me. Hooray!! Thank you!!

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By: Marc Matsumoto https://norecipes.com/chicken-adobo/#comment-25117 Thu, 21 Feb 2019 07:00:16 +0000 https://norecipes.com/?p=96339#comment-25117 In reply to Thea.

Thanks for the suggestion Thea! I love how many variations of Adobo (and really any Filipino dish) there are, thanks to the country's diverse population.

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By: Thea https://norecipes.com/chicken-adobo/#comment-25115 Thu, 21 Feb 2019 02:35:33 +0000 https://norecipes.com/?p=96339#comment-25115 Hi Marc! One of the ways we make adobo is by adding coconut milk to a chicken pork adobo. It gives a flavor to the dish and I add chicken liver. It's one of my favorite ways to cook Adobo.

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By: Marc Matsumoto https://norecipes.com/chicken-adobo/#comment-25072 Sat, 09 Feb 2019 02:33:54 +0000 https://norecipes.com/?p=96339#comment-25072 In reply to Ikeasha.

Hi Ikeasha, white vinegar will not have quite as much flavor, but it will work fine.

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By: Ikeasha https://norecipes.com/chicken-adobo/#comment-25070 Sat, 09 Feb 2019 02:24:30 +0000 https://norecipes.com/?p=96339#comment-25070 Hi- is it possible to use white vinegar for this?

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