Simple Filipino Chicken Adobo | Kenji's Cooking Show

I see nothing wrong that you did here, although a lot of fellow Filipinos might balk at the amount of sugar you added. But there are so many variations of adobo, some are sweet, some are made with chillies, some recipes sub the soy sauce with fish sauce so don't worry too much about authenticity. You used Datu Puti, so that made your dish authentic enough. - Big fan from the Philippines

I made this for my Filipino girlfriend and her mom last week and they were blown away. Thank you Kenji, your channel has legitimately changed my life. Before I found your videos I ordered delivery or ate out almost every night. But now not only do I enjoy cooking but I’m excited to cook for others for the first time in my life. Your channel gave me the confidence to not be intimidated by the idea or process of cooking a full meal. Lots of love from Brooklyn! Keep on keeping on homie.

[Filipino diaspora enters the chat] Schrodinger's adobo: there is too much and not enough sugar

My grandfather is a native Hawaiian, but he spent almost a decade of his life sailing around the Pacific ocean. While in the Philippines, he saved a man's boat from drifting out to sea. The man thanked him by cooking this meal and teaching him this recipe. I can still remember my grandpa teaching it to me.

The best way I have heard someone describe the differences in adobo recipes is to compare it to American chili. Everyone makes it different but as soon as you take a bite you know its chili.

I'm Filipino and I would eat that for sure. One thing I really appreciate about Kenji is how respectfully he approaches ethnic dishes. He does his research, learns about the cuisine, and will usually point out when he deviates from what is traditional - and explains why. Also he never claims to be an authority and in fact invites criticism/discussion. I'll admit I sometimes get triggered when I see videos called "THE BEST CHICKEN ADOBO EVER" or whatever. It makes me want to pick them apart.

I’m Filipino, you did make one major mistake in making this, you didn’t have 20 people to eat with you and make a bunch of jokes. But for real it looks so good, will definitely be trying it your way next!

I need a types of soy sauce explained video because I can never keep it straight lol

Kenji is real OG. 😂 Who else saw a 1million+ youtuber rub their camera's front element with the t-shirt that they're wearing.. 🔥😂

There are as many adobo recipes in the Philippines as there are islands, so authenticity is not an issue. I have never seen that much sugar used, though. I use coconut milk in mine.

Hi! Great recipe! Filipino here, grew up eating chicken adobo. I think this recipe is the closest recipe I've seen a non-Filipino person make. While some people would complain about the sugar, there really is a lot of variation in recipes. For example, in my family, there's no sugar added at all which really gives it a super umami kick, especially when you use like a really high quality chicken Water is also added to the braising liquid, enough for it to have a sort of soup you can ladle over the rice. About the thing where it's better the next day, there'a actually a saying for adobo: "Habang tumatagal lalong sumasarap" meaning it gets better the more you reheat it. There are a lot of regional variations on adobo, actually. A few examples include ones where coconut milk is added (adobong gata), where you skip the soy sauce entirely and season it with salt (adobong puti), and where you skip the braising entirely and just cook the meat with the soy sauce and vinegar until it simmers away and dries up (adobong tuyo) Adobo is one of those things where since everyone grew up eating it, no one really doesn't eat it, so it's always a safe bet, even for people who don't like vegetables, as it's just chicken and rice. For that reason, it's considered our national dish (sinigang stans don't even play you know I'm right)

When I was growing up, my mom used to put 2 large scoops of chili ketchup in her chicken adobo, and that was my favorite version growing up. We're Filipino by the way. You can add almost anything to it and still call it adobo, as long as it keeps that distinct flavor. I have added and enjoyed it with -- coconut milk, ginger, paprika, honey, thai chili, sprite, 7-up, dark beer, mirin, curry, pineapple, potatoes, boiled eggs, string beans, lemongrass, turmeric, chicken liver, and other things I forgot.

9:46 Shabu's spidey senses for knowing when a dish is about to be complete tho 🤣 snaps fingers "and I shall make a Shabu appear!

Browning the garlic in oil will take this to the next level (along with a small amount of onion). Also, to mellow the bite of the vinegar, after adding it, let it simmer for a couple minutes (without stirring) before adding your soy sauce. Finally, I would probably use much less sugar, but that’s personal preference. But your version still looks great. I hope you do more Filipino dishes in the future.

Bet your kitchen smelled amazing, I love trying out innumerable versions of this dish! When my mom makes it, the mortar and pestle is our best tool for crushing garlic (we use 2 bulbs) and peppercorn. I love that small detail when you poured whole peppercorns because the texture softens and taste becomes less sharp and really compliments THE SAUCE. The last time I made this, I added a little oyster sauce instead of sugar. My mom keeps the ingredients to a minimum: drums & flats, shoyu, vinegar, garlic, peppercorn, and bay leaves and low n slow for 2hrs.

sometimes I just throw on your videos and listen to you talk through your dishes while I work. It's quite soothing - thank you for these videos!

Ahh, the food of my life!! I have never seen that much sugar added before, but my family just does it differently. Depending on taste, instead of cane sugar we'll use a can of 7Up/Sprite/Sierra Mist, or a cola like Coke or Pepsi. Ginger Ale also adds a nice flavor with the soy sauce and vinegar! In my family we'd also put in potatos later to absorb extra salt from the chicken, just in case too much soy sauce was added.

In my next life I want to come back as one of Kenji's dogs. They are feed like kings.😁

my filipino immigrant family rarely made adobo with sugar for me when i was growing up, but i add it to mine and my variation is always a hit with them nowadays. adobo is a moving target, i'm always delighted to learn more ways people make it, try new things. i never had it with coconut milk/cream growing up, but tried it after seeing many legit filipino cooks do so on youtube and it's now a variation in my own repertoire.

Honestly, looks as authentic as it can be!! Some mothers and lolas (grandmothers) lean more on soy sauce than vinegar. The technique and reducing is spot on!! Looks great!