A Filipino friend used to make me her chicken adobo and it was the best I had ever had. Of course I had to ask her to spill her secrets! So, this is what I learned! Btw, this is the base recipe I use with these four tweaks below.👇🏼
1. Use seasoned rice vinegar instead of distilled white vinegar
Other chicken adobo recipes I had tried were too salty. This little switch makes a huge difference in balancing out the saltiness of the soy sauce. It’s perfection!
2. Add 1 tablespoon of brown sugar or coconut palm sugar during the last 5 minutes
Other chicken adobo recipes I had tried were too watery. Adding this tablespoon of sugar at the very end makes for a thicker, more caramelized sauce. I swear if you do this, you’ll never go back!
3. Put the whole black peppercorn in a metal tea bag
I love the flavor that the whole black peppercorn gives to the dish, but I hate having to fish out whole peppercorn while I’m eating. This solves the problem! Since it’s metal, it can cook with the dish.
1. Serve with eggplant
My friend started me on this too. Eggplant pairs really well with this dish! I just pan fry it and add a little bit of brown sugar and this soup base until the eggplant is caramelized. Serve everything with brown rice!