Hey guys, how are you? I'm Vanjo Merano and welcome to Panlasang Pinoy! For our episode, we will cook traditional chicken adobo. This recipe, I posted it a long time ago. Is it that long? Suddenly you thought, what? Maybe about 15 years ago. It's been a while, huh? So it's time for us to make a remake video. This tried and tested version of ours is very simple and the result is sure to be delicious. This is the type even now that you started learning to cook. You can do it, just follow the video. These are the ingredients we will use for our chicken adobo recipe. Of course, we need chicken here. This is the garlic, laurel leaves, whole pepper, soy sauce, white vinegar It also has sugar but that's optional. We also need salt here, oil, and we will also use water here. Please check the video description for that list of ingredients. If you're ready, come on, let's get started. The first thing we need to do is marinate the chicken. So I have here a big mixing bowl. If I don't have a bigger bowl, so we can mix easily I just cut this chicken into serving pieces. So it's up to you how big or small you make the cut. If more people will eat of chicken adobo, would suggest that you reduce the cut that is right for everyone. And let's put the garlic here. When it comes to the garlic, I just use mortar there. I just crush well. crushing garlic like crazy, right? That's better so that the flavor of the garlic really comes out while cooking and while soaking with the chicken. soy sauce So we'll just keep mixing it up. So we soak the chicken in soy sauce and garlic so that it can initially absorb the flavor. To make our chicken tastier. The others are doing it right here in this step, including vinegar Mixing. Well that's up to you. You can put the vinegar right away. It's only for me if you soak it for a long time because that's what will happen there, the chicken is cooked. like kilaw, right? That's what I do with the vinegar, I just put it while cooking the chicken. So for the meantime, okay For those who are in a hurry, soak for a minimum of 1 hour. But it's better at least 3 hours for the flavor to really penetrate. So at this point, this is our chicken. We've soaked it up. Let's heat up the cooking. at high heat Let's just fry it first. But don't worry, it won't take long to fry. And this frying is optional. If you don't want to fry chicken, that's okay. Oil. Of course, right? Let's just distribute the oil here. spread out. Then let's put a little oil back here again. And we have the remaining oil here. So that's right. Then let's gradually fry the chicken here now. That's all, only 2 minutes per side. So if you use a lot of chicken like me, you can cook it by batch. So this is our first batch so we don't get crowded. So that's it, I'll just flip the chicken, huh? Then if you feel that the oil is a little lacking, feel free to add. So just gradually. ok let's just move it here first, huh? And guys, remember, we don't need to cook the chicken well, huh? We only lightly fry it for texture. The texture is better when the chicken is fried before marinating it. And that's also the reason why I said earlier that frying is an option only So it's up to you if you want to fry it. But if you have time, I strongly suggest doing this to be more okay. So the residue that you see at the bottom, if you're worried, that's okay. We will deglaze it later when we put the liquid ingredients in it. And right now, after 2 minutes, we won't delete it because Let's put the remaining marinade and then the water, right? So for now what I'm going to do here is just stir the water. So just put it here. This is all I'm telling you, earlier that it just needs to be deglazed. So after putting water, mix the bottom of the pot. So the chicken residue stuck while frying, that will gradually disappear. Because guys, that's delicious. some think its burnt, right? Well, it's true that it was a little burnt but you know, it's not the burnt taste. The flavor of the chicken is there. What I'm going to do is put the chicken that we fried initially. This is our first batch. And right now, all we have to do is cook this chicken until it's completely soft, right? So this, before we add water, I'm going to put a pepper first. This is called whole peppercorn. You can crack it. don't crack too much. just 1 hit is ok Then bay leaves, right? laurel leaf So dried bay leaves or even fresh, is better. We will just add water to it. Then, let's just cover the kitchen. Let's just let it boil first so I'm covered. It boils faster when we trap the heat inside. You guys know, when it comes to chicken adobo, it's quick too. We just have to boil it like that. Do you see it? So let it boil. I have a habit that when the soup is boiling, I just mix it a little first. You don't have to do that. I'm just making sure it's okay. So at this point, I will cover it first and let's cook it. Then let's first adjust it to the lowest setting. About 25-30 minutes, that's okay. I don't have a watch. About 15 minutes ago. So let's just check. I just want to reverse it first. So that's it, we're still on low heat. So it's simmering. I just turn the chicken over so that the other side is cooked. Then when we turn around, the cooking will be put to sleep, right? But I don't cover it because we want the liquid to evaporate a little. We want the liquid to reduce it. So guys, I'm just turning the chicken over again. After we cook the other side for about 10-15 minutes, that's it, we can put the vinegar, okay? So this vinegar, of course what. When it is said to be adobo, the vinegar will not disappear from it. When adding vinegar, don't mix it first. So let's cover it first. cover to boil. And let me ask you, why do you get angry when we mix the vinegar? I don't really know the reason. Is there a saying? Is there a scientific explanation why it can't be mixed? So comment again, maybe you know something about that. Because usually old people will stop you, "don't stir it first." Because vinegar does not cook very well. Like, hmm really? Why? I don't know. So maybe you know. comment please Boiling again. Oh that's it, I can stir it. lower the fire Don't be angry, I'll stir it. That's it, that's it. it has vinegar cook, then add sugar, optional only And the purpose of thick is not to sweeten, but to balance the flavor. When it's too salty, just add a little sugar. That's okay. Those kinds of things. Or when it's too sour, the same thing. So it's all up to you. Again, our sugar is just an optional ingredient. Then let us first cook I'll just continue cooking it until the sauce gradually reduces. At this point, our pickle is okay. So we can season it. But before that, I do this first. So let's check So are you okay with adobo that have so much sauce? This is the type that we can add to rice, right? When we cook the chicken for too long, it is over cooked. So to avoid overcooking the chicken, my one tip is, remove the chicken from the cooker first. Just continue boiling until the sauce almost evaporates completely, right? And having said that tip, here's what I'm going to do here. Because I want the center in my adobo, so this is what we will do first. I'm going to remove this chicken so we don't overcook it. Especially the, what, what, the breast parts of the chicken. When we overcook the chicken breast, it becomes dry. We don't want that to happen, do we? So we avoid it. So let's just cook the chicken properly. Well, usually simple is okay, right? Do you agree with that? Do you have your own methods of cooking adobo in your area? Because different provinces have different kinds of adobo, right? We specialize in our own versions. So for me, maybe we should just call this the basic version of Panlasang Pinoy. I'll put it aside for now. We will continue the cooking here in the sauce. salt. It was a bit lacking in salt. But otherwise, what about the others, it's okay. Just salt. Then what do I do? mix At this point, since there is no chicken, I can turn up the heat a bit so that the other liquid evaporates faster. I just want the sauce to reduce. So for me, that's still a lot to fix. Although that is very tasty. But maybe we just want more. This is it. I'm almost done. It's okay what we want. can you see It has evaporated. Let's turn off the heat or the fire. Then I just put it on top of our chicken. Just take it easy. That's what will be our rice sauce later, right? Guys, this is our chicken adobo. Traditional style. Come on, let's taste it. This is what I'm telling you about the sauce. That's it. We left some sauce so we can put it on top of the rice. Although I already cooked rice it's just a little warm. To be ready of course, right? But I will not reduce the rice. Because, I might be slow to eat. I'm sure to finish this immediately So here, let's taste it first. I just want to show you how soft the chicken is and how moist it is. That's it. You'll see, okay? I just add a little more broth to make it delicious. ok Mmm. That's the adobo The taste is simple very comforting. Come on, enjoy the rice. When we do this, we will be able to do more, right? But of course I will make sure there is leftover so I can put it in the jar. For tomorrow, it's even tastier. Guys, I hope you like our featured recipe for today. Traditional Chicken Adobo, easy, simple and even you're new to cooking. I'm sure you can do it. Thank you very much to all of you for your tireless enjoyment of Panlasang Pinoy and for watching our videos. See you again in our next videos. Tara! Let's eat! Mmm.
