This is definitely a great starting point for adobo but has to be tweaked a little to make it taste much more flavorful. I lowered my soy sauce to 1/2 cup and used 1/3 cup of rice vinegar and added whole black peppercorn, more garlic, bay leaves, minced ginger, and a tea spoon of brown sugar. It tasted more refined when I tweaked it and definitely don't use JUST skinless chicken breasts like I did. The fat from the chicken adds more depth to the flavor and juiciness otherwise the chicken just comes up fairly dry. I'm trying Pork Adobo next time as I love pork adobo more than chicken :P.
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This is definitely a great starting point for adobo but has to be tweaked a little to make it...