Chicken Adobo Is The Ultimate Comfort Food

I just got back from 10 days in Italy my friends! First time and I'm feeling inspired to make some content covering all my favorite dishes from the trip. STAY TUNED 👊

Looks great. How do you heat up the fried rice though when the chicken ready. Or should do the rice once chicken done?

Dude can’t cook.

We followed this recipe exactly and it truly sucked ass. The chicken was over cooked and soft. It truly was ass.

So far as observed “That dude can’t cook”

Something went wrong for me, the chicken skin was glued to the pan and I ripped it off when turning the chicken... Should I have waited longer before turning it? It definitely felt longer tgan 5 minutes though

I really like your channel, dude,, however, from what you say, you think light soy sauce is less salty than dark soy sauce:the opposite is actually true. Not a criticism as such, but we all can learn something new every day. I don't live in the USA, so it might be different there, however in most of the rest of the world, light soy is well saltier than dark, as dark soy is used for colour, and not saltiness. Keep up the good work.

This guy can cook! Dark soy has a bit less salt than regular soy sauce, fyi.

We say sabow not sauce in Tagalog. I need some adobo right now. 😋

yumyum

I like it when he smashes his kitchen counter & fridge. Lol

nah

Pineapple chunks with a bit of pineapple juice sweetens the sauce as an option

Ive had a lot of Adobo , chicken, pork, even beef Adobo all over the world. This is the strangest recipe Ive seen. Coconut oil garlic and rice. Maybe its because I hate coconut I think it's gross and cant stand the smell. As far as Adobo Ive never seen a Filipino make any Adobo with anything but Dauti Puti soy sauce and vinegar.

My Filipino friend and chefs say to cook as normal and put in the refrigerator overnight, and ready to serve reheat ,Putting in the refrigerator overnight allows for the chicken to not dry out and remain Juicy.

I use coconut vinegar and it works really well.

I remember a few times where my mother would use pineapple juice in the braising. It adds the sweetness from the fruit and the bromelin helps tenderize the meat.

Most Filipino people are split between pork, chicken, or both. With pork the sauce has a velvety texture just make sure to use pork belly and make them into either ½ to 1 inch cubes before marinating.

The Filipino word for the fried rice Sonny is making is "Sinangag." It means to dry fry something into the grain. Day old rice is really preferred. It is also common for Filipinos to add in protein in the rice such as spam. Now one thing to remember is that sinangag is mostly a breakfast food. It is not a normal side dish for meals such as adobo. In fact plain white rice is perfectly fine because in Asian cultures rice is the main star and the protein is the side dish.

As for the coconut milk part. Early in the video he really meant coconut oil which is different and has a neutral taste. When it comes to adobo adding coconut milk gives off a creamy depth. Add at the last 10 minutes of cooking. That version is called "Adobong sa Gata". Gata means milk in Tagalog.

Here is a fact people don't know: the name of the dish was coined by the Spainiards because the dish was braised in vinegar. Plenty of Spanish speaking cultures have adobo but their versions are mostly vinegar based without the soy sauce.

As for Sonny's audience the cane vinegar people use in the Philippines is Datu Puti branded. It is a well established vinegar brand from the Philippines. They also make soy sauce and its also really good. Now don't confuse sukang sinimak for cane vinegar. Sinimak is spiced and is used as a condiment like hot sauce. Plain cane vinegar is mostly used for cooking.

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This guy is so annoying with all the hand gestures. Calm down! 😂

Everything that I have learned from you cooking channel is amazing I love it I love everything you teach us and especially the shopping at Costco I've gotten everything you recommended and I love that shrimp and I love that barbecue sauce is so good

Yeah you mean low sodium soy sauce, or “lite” soy, not light soy sauce.

My Filipina mother taught me how to make Chicken and Pork adobo and pancit and a few other recipes.
This is very similar to this except we didn’t brown the thighs, or ad brown sugar and we just boiled the chicken in the marinade until it reduced down.
I think this is a much tastier version and I will be making it this way unless my kids request it the other way. Thanks for the recipe and video!

I looked and I don't see the Rice cooker just the mandolin

5:14 Gay old Rice? Finally some rice representation
I didn't know what to do with my gay rice after it got old

How do you clean the blood off of the sliced garlic after you've cut off the tip of your finger? I kid but that is really dangerous, dude. That happened to me once and it was one of the most painful and debilitating injuries that I've had. Get a metal glove or something to hold the thing being sliced.

One Punch Cook

We roughly mince garlic and throw it in the rice raw. What flavor!

Adobe will send you a cease and desist soon for this

Outstanding

If too salty sugar can be used to balance it.

Dude, i like your content but two commercial ads before it starts is too much...now a former subscriber.