Chicken Adobo – Blue Kitchen (2024)

FAQs

How to make adobo sauce thicker? ›

*Optionally, if you prefer a thicker consistency, you can use rice flour or coconut flour to thicken the sauce. To do this, create a slurry by mixing the flour with a little wine or vegetable broth until smooth.

Philippine adobo has a characteristically salty and sour, and often sweet taste, in contrast to Spanish and Mexican adobos, which are spicier or infused with oregano.

Distilled vinegar tends to be sharper, which you can remedy with additional water and brown sugar. If it's too salty, just add more water. I promise you: one bite of this and you'll instantly know why almost every Filipino I know loves adobo.

Chicken Adobo is a great food to eat while dieting as it contains a large amount of protein with fats and carbs making up a small portion of its calories. This allows for more flexibility in your diet which translates to better results and tremendous health benefits.

Pour the reserved adobo marinade and 1/2 cup water over the browned chicken, bring to a boil, and then cover and reduce to a simmer for 20 minutes. Mix the cornstarch and 1 Tbsp water together in a small bowl, ensuring no clumps are left, then add the mixture to the pan and simmer for 3-5 minutes to thicken the sauce.

How Can I Thicken My Filipino Adobo? Low and slow is the key to thicker sauce. Make sure that the stovetop is turned to low and the saucepan is gently simmering. It can take about 12-15 minutes (sometimes more) to get the liquid reduced down by half, so a little patience goes a long way.

As in Puerto Rico, adobo is beloved in most Filipino households; it's the unofficial dish of the Philippines, even as it varies by region or household. Most modern-day Filipino adobo is prepared with vinegar and soy sauce. Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper.

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. Its delicious flavor and preserving qualities served to increase adobo's popularity.

Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.

After pouring in the vinegar, do not stir the vinegar into the soy sauce. This helps to burn off the acid in the vinegar in the bottom of the pot. Using the right vinegar is important. It's crucial to use the vinegars recommended for chicken adobo as some can really change the flavor.

Do you put MSG in adobo? ›

Yes and no, many companies that make and sell adobo seasoning do put MSG in their seasoning blend, along with a host of other ingredients you probably do not want in your food. But Seasonest is not one of those companies. Seasonest Adobo seasoning is a savory blend of pure, fresh, organic herbs and spices.

Sodium: One potential concern with Adobo is its sodium content due to the use of soy sauce. High sodium intake can contribute to high blood pressure, but you can use reduced-sodium soy sauce or control the amount of soy sauce added.

For some, adobo has a bad reputation for being too salty but that is primarily due to the packaged adobo mixes found in some grocery stores. If shopping for adobo, look instead for one that is 100 percent spices, so you can add your own salt separately.

Adobo is used to prepare many foods in Latin culture. Commercially prepared Adobo seasoning may contain over 300 mg sodium per serving. Ground annatto (achiote) may be substituted for turmeric if available. Adobo seasonings are varied and can be modified.

If too watery, let simmer until reduced. If it's too flavorful, add a little water to tame the flavor. If just right, add a slurry (1 teaspoon cornstarch diluted in 1 teaspoon water) and stir until combined. Bring to a simmer and let thicken, about 1 minute.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.

Flour. If you're not on a gluten-free diet, one of the best ways to thicken your sauce is to add all-purpose flour! Flour is a primary ingredient used when making a roux, and you can also use flour for soup and gravy thickening. Adding two ounces for every cup of liquid is a good rule of thumb.

Problem: The adobo is too salty Solution: If the adobo is too salty, you can try adding more water or broth to the dish, as well as adding more vegetables or unsalted broth to balance out the flavors. You can also try adding some lemon or lime juice, a bit of sugar, or a bit of vinegar to help cut the saltiness.