Chicken Adobo Recipe – Filipino Recipe – Pai’s Kitchen

 Chicken Adobo Recipe – Filipino Recipe – Pai’s Kitchen



As requested by Philip Galanaga and Neil Gerald Ruiz, here’s my version of Filipino chicken adobo! With few ingredients and steps, this is easily a weeknight dinner material, and it’ll also work in a slow cooker! It might look rich but the cane vinegar makes it bright and tart. I love Filipino food, and this is one of my favourites!

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WRITTEN RECIPE: https://hot-thai-kitchen.com/chicken-adobo/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

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38 Comments

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Hello, we're KOREA TV show SBS-Running Man team.

    It's nothing but we're contacting you to check the copyright of the video on the link at this week's screen during this week's broadcast.

    Is it okay if we use the YouTube video on the link?

  • i love also thai food when it comes spicy and herbs . i love it

  • imagine watching this in the middle of the night 🤣🤣🤣 you also want to cook but you don't have chicken in the fridge 😢😢😢

  • We make this dish with a very slight variation in the recipe, but I think what makes it over the top is to broil the chicken after braising so the skins get as crispy as they can get and the flavor of the vinegary skins really get rich and dense. You should try it too!!

  • Can I use lemon juice instead of vinegar?

  • Mas masarap ang adobong dilaw with tumeric, vinegar, and onions

  • You gotta use mushroom dark soy sauce, plus I put a splash of patis in there while it simmers but that is just for my personal preference

  • sooooo yummy….

  • My ancestors cried when you put onions

  • I tried this basically Doing your recipe here with a few twists (I used Red Onion and Leek) and it's sooo good. Thank you and you're a very beautiful chef

  • “I feel like Filipinos and Thais are brothers and sisters from another mother!” I can relate to that 🥰🇵🇭🇹🇭

  • I’m excited to try this recipe!

  • Loving your Adobo recipe, I worked with a Filipino chef and he would make Adobo that was so delicious. Giving this recipe a try. Love your channel and your energy, I hit that Subscribe button. 😃

  • I'm filipino, and I love Thai food more than filipino food.❤️

  • i'm filipino and i havent seen anyone even back home in the philippines who dont use onion for their chicken adobo. i know that pork and othe meat adobos dont have onion but when it comes to chicken it's a must ingredient.

  • ang yummy look nung dish.. ang hot nmn nung nag prep..

  • Hmmmm.. adding cilantro is kind of interesting.. I will surely try it on my next Adobo.

  • Hello 👋 I introduced adobo to my husband and he’s been hooked on this since then ☺️yes the ingredients you used are the ones I’ve been using, I like adding a lot of onions too and bay leaves of course, a half teaspoon of brown sugar is an added twist. Adobo and fried rice is a typical favorite combo, so the one that I usually do is take 1/4 cup of my adobo sauce so I could mixed it to my fried rice . …. Your new follower from Apple Valley Ca. 2/21/23 🇵🇭🇺🇸🙏

  • Yes, I feel like Thais and Filipinos are siblings. So are others from South Eat Asia. Thai food is tastier though. Filipino food tastes simpler. Just my opinion. 🥰🇵🇭

  • Cooked chix adobo last night guided by your recipe and video and it was delicious! Many thanks ms Pailin. I kind of left the dish to cook and it turned out dry but still delicious.

  • Thank you for this recipe! Very delicious and simple to cook. I experimented with peppermint to the marinade and added Nar Şarab (Azerbaijani pomegranate sauce) while reducing the liquid. The result was interesting.

  • Love this. I made it yesterday. The only thing I did slightly different was instead of water to deglaze I used a fresh lime and then used the other half to squeeze over the chicken as it cooked in the liquid. I followed your recipe and it was awesome sauce! Thank you for this. I’ll be making this again. ❤

  • trick – starting w chicken first in cold pan gets more surface area browned more evenly..

  • @mrnigelng We want to see you rate Auntie Pailin's Adobo recipe. Is it HAIYAAAAA or FUYOOOOOOOO?

  • Hi Pailin, can you give us a great Thai Pork Shoulder meet recipe?? Thank ya!

  • You are so pretty 😍

  • I love how it’s so easy to make

  • Love your recipe. My family has made adobo using the same ingredients but using 1 heaping tablespoon of pickling spices and 1 small can of tomato sauce. To make this go further for our large family, we added chunks of potato. We like a lot of sauce to put on our rice. No matter the recipe, adobo is delicious!!!

  • Thanks for stressing the importance of filipino soy sauce. I saw someone make it with kikkoman, and I died inside. Also, there is a vinegar called "Sukang Iloko" that's brown in color, that's delicious to use.

    Pork (especially pork belly) and chicken combo is definitely a thumbs up. So is adding hard boiled eggs. Sometimes, we add black beans to ours as well. Never onions tho. And we were also taught to never stir the pot until the vinegar has boiled out, or else it will have a raw vinegar taste.

    Bottomline is adobo to filipinos is like pad thai to thais. Everyone's got their own recipe and do you, booboo. 😁

  • Thank you for the tutorial
    Like to try it in Nigeria ☺️ I love Filipinos

  • I made this recipe for my family so good chefs kiss!!😚❤

  • This looks amazing , I have some marinating in the fridge in order to try myself … Thanks!

  • Without salt?

  • I mean: You are great

  • Hi Pailin, I used 7 up or sprite instead of water. The brand of soy sauce I use is Datu Puti. Yare great, my favourite number one!

  • Yup, I had a couple of Filipino girlfriends a few years ago, I remember them cooking for me. And yes I do add onions in my Adobo! Great job 👏 👍!!

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