Dont add the onion, it will make it more pungent. Most of the flavor should come from the garlic and vinegar. White vinegar is best. I have had alot of adobo as I come from a filipino family and have had alot of different families cook it for me. Reduced sodium soy sauce is best to use to keep it from having a strong sodium taste and you can be liberal with the soy sauce if you do so, but a pinch of salt may be needed. Brown the chicken first, this is a very important step, as is browning the garlic. For my taste, the more garlic the better. If you really want to impress guests, add one star anise. Experiment alot as I have found rubbing the chicken with pepper, rubbed sage and ground coriander before searing can give this dish a very distinct flavor that your guests will never forget.
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Dont add the onion, it will make it more pungent. Most of the flavor should come from the...