Adobo is practically synonymous with Filipino food for many people. It is a dish that proudly displays the flag of local cuisine, demonstrating how rich, well-seasoned, and delightful our foods are. Of course, its global popularity cannot be overlooked. Many people who are unfamiliar with Filipino cuisine are familiar with adobo.
As many cooks have confirmed, it is a unique dish in and of itself. But there’s no harm in experimenting with other ingredients that can complement this classic recipe. And when we do find something that works, we end up with something that could be noticeably better, or in Filipino, “kakaiba.”
Here’s my take on Filipino Chicken Adobo, with delicate, well-marinated chicken and a richer, even more enticing sauce. Before we get there, here’s a primer on the original dish.
The name of this meal frequently leads people to believe that it is of Spanish origin. While this is true of the dish’s famous title, almost everything else about it is Filipino. The name arose during Spanish colonization because the marinating procedure mirrored that of Spanish adobo meals. “Adobo” is thought to be derived from the term “adovar,” which means “marinating.”
This is also why there are Mexican recipes called “adobo,” which use a marinade but are not the same as Filipino Adobo. However, the origins of this Filipino cuisine stemmed from the need to preserve food well due to the country’s extreme heat. Local cooks began to use enormous amounts of vinegar for meat, and soy sauce became popular after Chinese traders brought it over.
The Makings Of A Kakaibang Filipino Chicken Adobo:For marinade: Yogurt
For this dish, you will need just 2 cups of plain yogurt. This will make your dish stand out and give the chicken a smooth texture that will be hard to resist.
Chicken Knorr Cube
Now, for this dish, we will use one whole cube, which we will cut in half. The first half will go into the sauce, and the second half will end up in our delicious stew. This item really helps your chicken taste better.
The rest of the Adobo is made with chicken.
You may already know that this item is very important to this dish, so it’s important to choose the right chicken. When I go to the market, I always try to look at the different kinds of meat more closely to make sure I get the best one for my dish. First on your list of things to look at is the color. It would be great to get chicken that is nice and pink and doesn’t have any gray spots or colors on it.
I would also say to choose the chicken that feels full when you touch it. Then you need to make sure you only get what you need, which is 2 lbs.
We’ll also add a little sweetness to our Adobo, so go ahead and make 1 12 cups of lemon-lime soda.
What is a great Adobo recipe without this popular classic? White vinegar is a great way to give your dish a sour taste and make it stand out more. Also, it is pretty healthy because it is known to help keep your cholesterol levels in check. For this dish, we’ll use 3 tablespoons of white vinegar.
Soy sauce is a great way to spice up any food, and it’s another tasty ingredient. For our recipe, we will only need 1/4 cup of this.
Garlic is almost always used in Filipino food. But when you go shopping for them, you should choose ones that are hard to make sure they are not too dry and are still fresh. One more good sign is the color. Try to get white cloves instead of ones that are more yellow. For this dish, set aside 1 head.
Leaves of Bay
For this, you will need 3 bay leaves. With this well-liked ingredient, you can make a dish smell better and taste better.
Make sure you have 2 teaspoons of cracked peppercorn for this.
Now, we’ll only use 2 tablespoons of cornstarch. But you really can’t forget about this ingredient because it makes a deliciously thick pot that coats all of our other ingredients.
Get ready 1 bunch for this dish. If you touch the bunches, you’ll be able to tell which ones are good to buy. You should choose the ones that are firm. Also choose the bunches whose leaves are brighter and have more color.
Most likely, you already have this in your kitchen. Just take 1 1/2 teaspoons for our Adobo.
Oil and water for cooking
Of course, we also need to remember the basics. We will need 1 cup of water and 1/4 cup of cooking oil.
How to make it:
Marinating The Chicken
Remember when we made the yogurt and chicken cube? We’ll put just half of the cube and all of the yogurt in a bowl. Now, give them a good stir. Once they are well mixed in. Now, if you haven’t already, cut your chicken into pieces that can be served.
Then use the sauce to coat all of the chicken pieces well. Now you can cover your bowl and put it in the fridge for at least 3 hours.
Frying The Chicken
Is your chicken ready to go now that it’s been marinated? When it’s done soaking up the marinade’s tastes, you can move on to the next step. We’ll put the cooking oil in a pan and then add the chicken. Each side of your chicken pieces should take 1 minute to cook. Then remove it from the pan.
Let’s have fun with our spices and herbs now. Melt your butter in the same pan you used to heat the oil. Add the garlic and cook until the mixture turns brown. Then we’ll get the chicken and put it back in the pan.
Mixing In The Chicken And The Sauce
Add your soy sauce, vinegar, lemon-lime soda, and water, and then just let this boil. When it is boiling, you can add the other half of the Knorr Chicken Cube, some cracked peppercorns, and some bay leaves. Then put your pot on low heat and cover it. Keep everything cooking for another 20 to 25 minutes.
Making The Slurry
While we wait, we can mix the water and cornstarch in a bowl to make the deliciously sticky paste. Now, just mix this together, and when your 20 to 25 minutes are up, you can add this to the dish. Quickly mix this into the other ingredients.
After that, just let everything cook until the sauce is the right consistency and texture for you.
Arranging The Dish
So, that’s all! You can just put everything on the plate you want to serve it on and sprinkle some chopped green onions on top.
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 its flavor like soy sauce and garlic. Come look at a few of them!
I absolutely 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 definitely 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 delicious.
Easy Adobong Pusit
Integrating seafood is also another Filipino favorite in terms of Adobo recipes. Adobong Pusit is definitely 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.
- 2 lbs. chicken cut into serving pieces
- 3 ounces of chicken liver
- ½ Knorr Chicken Cube
- 1 ½ cups lemon lime soda
- 6 eggs boiled (optional)
- 3 Tablespoons white vinegar
- ¼ cup soy sauce
- 1 head garlic crushed
- 3 bay leaves
- 2 teaspoons peppercorn cracked
- 2 tablespoons cornstarch
- 1 cup water
- 1 bunch green onions
- 1 ½ teaspoons butter
- ¼ cup cooking oil
- 2 cups PLAIN yogurt
- ½ Knorr Chicken Cube
Combine the marinade ingredients in a large bowl. Mix well. Add the chicken pieces and coat it with the marinade mixture. Cover the bowl and put inside the refrigerator. Let it stay for at least 3 hours.
Heat cooking oil in a pan. Fry both sides of the chicken liver until it browns. Remove from the pan. Set aside.
Using the remaining oil, fry the marinated chicken for 1 minute per side. Remove from the pan.
Melt the butter with the remaining oil. Add garlic. Cook until it starts to brown.
Put the chicken back into the pan. Add soy sauce, vinegar, lemon lime soda, water. Let boil.
Add ½ Knorr Chicken Cube, cracked peppercorn, and bay leaves. Cover the pot and reduce the heat to low setting. Cook for 20 to 25 minutes.
Add the fried chicken livers back into the pan. Stir.
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 until the sauce thickens.
Arrange on a serving plate and garnish with chopped green onions.
Share and enjoy!
What is Kakaibang Chicken Adobo?
Kakaibang Chicken Adobo is a unique and creative variation of the traditional Filipino Chicken Adobo. “Kakaibang” translates to “different” or “unusual” in Filipino, indicating that this version includes special ingredients or preparation methods that set it apart from the classic adobo.
What makes Kakaibang Chicken Adobo different from the traditional version?
The specific differences in Kakaibang Chicken Adobo can vary depending on the recipe and the cook’s creativity. It might involve the addition of unique ingredients like pineapple, coconut milk, or other tropical fruits to impart a distinct flavor. Alternatively, the cooking method or spices used could be unconventional, making it stand out from the traditional adobo.
How is Kakaibang Chicken Adobo typically cooked?
The cooking process of Kakaibang Chicken Adobo starts with marinating the chicken in a mixture of vinegar, soy sauce, garlic, and other seasonings. After marinating, the chicken is simmered in the marinade until tender and fully cooked. The unique twist comes in the form of additional ingredients or spices added during the cooking process.
Can I use different types of meat in Kakaibang Adobo?
Yes, you can experiment with various types of meat or even use plant-based alternatives to make Kakaibang Adobo. The recipe can be adapted to include pork, beef, seafood, or tofu, depending on your dietary preferences and taste preferences.
What are some popular variations of Kakaibang Chicken Adobo?
There are numerous creative variations of Kakaibang Chicken Adobo. Some popular ones include “Adobo sa Gata” (adobo with coconut milk), “Adobong Pinya” (adobo with pineapple), and “Adobo with Turmeric” (adobo with turmeric added for a unique flavor and color). Each version offers a delightful twist on the classic adobo, making it an exciting and diverse dish to try.