I love using affordable chicken thighs, and the kids love chicken legs. With its famous tangy, flavorful sauce and fall-off-the-bone tender chicken, this Instant Pot Chicken Adobo recipe is a favorite in our house. It cooks up tender and delicious every time, and the best part is you don’t have to hang out in the kitchen all day to make a fabulous meal. Adding potatoes makes the dish tastier since it absorbs the sauce.Love chicken adobo, but don’t have hours to spend in the kitchen? Instant Pot chicken adobo is SO much easier and faster.Adobo can be topped with sesame seeds, sili to get a hit of that spiciness, and green onions for color.Or brown the chicken first then add the marinade. Some separate the marinade and pork after an hour of marination to brown the chicken.But the fat from the pork belly is generally sufficient. Add 1 cup of water gradually after step 3 if you lack sauce.The darker the soy sauce the more flavorful the dish.A vegetarian version of the dish is composed of kangkong, bamboo shoots, eggplant, okra, and banana flowers. This dish uses patis (fish sauce) instead of vinegar and Yellow adobo that uses turmeric to get its color, this dish is found in Visayas and Mindanao. Some include “White Adobo” a closer version to Pre-Hispanic Adobo. Black Adobo, which uses really dark-colored soy sauce is the common version. There are about as many types of adobo as there are provinces in the Philippines. There are some similarities of the cooking process from Filipino to Spanish cuisine, Adobo from the Philippines are usually salty-sour and sweet in contract to Spanish and Mexican Adobos that add oregano and are spicier. The Spanish came and influenced Filipinos with their process of marinating and sauces. Soy sauce was then used after Chinese travelers came and salt was slowly taken out of the recipe. Early Filipinos used to cook by roasting, boiling, or steaming. A pickling process to help preserve food in the Tropical climate. In Pre-Colonial Philippines, food was prepared with vinegar and salt. This dish is a result of meat, vegetables or seafood marinated in vinegar, soy sauce, brown sugar, bay leaves, garlic, and black pepper for an hour to a day, browned in oil and served with a side of rice.Īdobo can be seen as a cultural reflection of the Philippines. The Deep History of AdoboĪdobo from the Spanish word “Adobar” meaning marinade. A versatile and easy to do Filipino pork dish that the only thing you would need in the market would be the pork belly dish called liempo as all the spices and ingredients are very much what one would have in their household. What is Sweet Pork Adobo?Īdobo is a dish and cooking process that any Filipino household can whip out at any moment’s notice. The flavorful umami rice topping that will make you ask for seconds. Cure your homesickness with a scoop of Adobo and lots and lots of rice. Let's find out more about classic adobo and learn an exciting way to prepare the delicious, easy to make, sweet pork version. For example, by adding gata (coconut milk), calamansi, pineapple, or even making it a spread, adding it into pasta or filling to a pork bun. And there are just as many ways to cook it. There are just so many varieties, pork adobo, chicken, squid, and even eggplant adobo. And it's a dish that is gaining popularity in other countries. It’s distinct umami flavor, rich sour tang and soy sauce with its salty savory feel is very popular in the Philippines. Adobo is an iconic symbol of Filipino cooking.
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