What kind of vinegar for adobo

The claim that adobo gets better after resting overnight is one that seems to fly in the face of previous tests we've done on stews. But I did my best to test the claim, comparing a freshly made batch of adobo against one that had sat overnight in the refrigerator, and I can say without reservation that the batch that sat in the fridge overnight was better.

How do we reconcile that with the tests Kenji did in ? The most relevant bit of Kenji's test was how the overnight resting affected chile:. Where Kenji saw a flaw in the acidity and brightness of the chile becoming subdued overnight, I see a boon to an extremely acidic dish like adobo. Serving chicken adobo with rice is a given, since you need something relatively bland to offset the braise's aggressive seasoning. But the absolute best way to serve chicken adobo is with greasy and very garlicky fried rice.

The oiliness of the rice is important, since it helps to provide a little balance to each bite of chicken and sauce. Of course, garlic fried rice is an exceedingly simple preparation, consisting of only three ingredients—garlic, rice, and oil. There's really only one way to mess it up, and that's by burning the garlic. You can certainly produce great garlic fried rice by tossing oil in a wok, adding a bunch of sliced garlic and letting it cook for a second, then adding cooked rice and tossing it all together.

But if you really want to guard against turning your adobo side dish into an acrid mess, you can infuse the cooking oil with garlic first, strain out the perfectly cooked garlic shards, then fry the rice in garlic-infused oil.

Once the rice is completely broken up and warmed through, you can add the cooked garlic bits back to the wok, then serve the rice with a couple pieces of the chicken adobo, and plenty of sauce alongside to spoon over the top.

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Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. Plan to make it tonight and the recipe I'm using calls for white vinegar. Is just regular white vinegar Ok, or should use a white white vinegar or some other type? Original Post. G g-man Member. Originally posted by eyesintime: Plan to make it tonight and the recipe I'm using calls for white vinegar.

I learned how to cook adobe from my 78 year old mexican mother in law. On my recipe it says 'apple. Use a mortal and pestle to grind up the spices. Originally posted by Jabe On my recipe it says 'apple. A aphilla Member. Originally posted by Jabe Use a mortal and pestle to grind up the spices. In her adobo, she used more soy sauce, a bit less white vinegar, a bit of sugar to balance the vinegar, ground allspice and then added water to cover the meat along with the garlic, pepper, bay leaves.

This was cooked at high heat until the liquid boiled down to leave a good amount of rich sauce. I have tried it without the sugar and allspice, but much prefer it with. Would that be a specific, regional dish with those added ingredients as they are not included in any of the adobo recipes I have seen?

Absolutely delicious, fixed this for dinner tonight and we enjoyed the tender chicken so much. First time I have eaten this dish and will make it soon again. Recommended to eat chicken adobo with more sauce to reduce its oil.

Also try adding oranges and chocolate. Only comment would be why would you cover it while boiling when we know the acidity of the vinegar will remain if you cover, mix or added anything in between while the vinegar is reducing? I would follow the recipe but not cover it and maybe add some water so in the first 20 minutes, it will not dry up. If you mix it, added an ingredient or cover it, the vinegar taste will never go away no matter how much you boil it off.

I decided to go Caribbean style on this and added coconut milk and sprinkle of thyme and also had it with Rice and Peas.. In your notes regarding broiling the chicken you mention using ground black pepper instead of whole peppercorns. Is there an issue with broiling and whole pepper?

This is so delicious and I also heard from people that Chicken Adobo is one of the best dishes in Philippines. I hope I can eat one sooner. My son wants me to use little v and more soy sauce next time. Adobo is one of of my favorite. I cook it with ketchup. Last night, i tried your recipe. My kids love the taste.