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In the Philippines , the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar.
In the years following the discovery of the Americas, meat and fish started to be preserved by new methods.
A low temperature facilitated the preservation of food, but the weather often did not provide temperatures low enough for preservation, so it was necessary to apply other techniques, such as adobo.
Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months.
This was facilitated through the use of adobos marinades along with paprika a substance with antibacterial properties. Paprika gives a reddish color to adobos and at the same time the capsaicins in paprika permit fats to dissolve to the point of allowing tissue penetration, going deeper than the surface.
Adobo was employed initially as a method of food preservation , but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking.
The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo , a rub used principally on meats, differs greatly from the Mexican variety.
Meat marinated or seasoned with an adobo is referred to as adobado or adobada. In Mexico adobo refers to a condiment or cooking sauce with a base containing chillies , particularly Chipotle and Ancho peppers.
An Ancho pepper is a Poblano chili that is dried after it turns red. These sauces are used as a marinade and to add a smoky, spicy flavor. The spices vary, but generally include several types of peppers in addition to the chipotle and most likely those on hand , ground cumin and dried oregano.
Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.
Supermarkets sell prepared blends. What exactly is going on here? It turns out that adobo is a dish that originated in the Philippines and is sort of the unofficial national dish.
BUT, the term is also used in Caribbean and Mexican cooking, in reference to different forms and flavors.
Okay, maybe not an expert but this will definitely clear the air:. Adobo is prepared using pantry basics, like white vinegar, soy sauce, garlic, peppercorns, and bay leaves, to create a marinade.
The meat is marinated in this mixture overnight, then simmered in the same marinade on the stove top until the meat is cooked through. The adobo cooking technique is thought to have originated during pre-refrigeration times, in an attempt to preserve meat by cooking it in vinegar and salt.
There is no need to marinate the chicken; the chicken soaks up the sauce while cooking in the pan. This meal is best served with steamed rice.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes. Please refer to the recipe card below for detailed step-by-step method on how to make chicken abodo.
While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
Brown the chicken thighs underneath the broiler for 3—5 minutes. Use freshly ground black pepper instead of whole peppercorns. The chicken will then begin to fry in its own fat that is still left in the pan.
This adobo recipe is fantastic. I love the whole peppercorns and bay leaves. Adds a good taste to the Adobo.
I really enjoyed the recipe! Thank you! Also added some jalapeno to the mix. Very good and def recommend the broiling at end.
Hi Matthew, awesome.Thanks for adding your feedback. Read Reviews Add Reviews. In Caribbean cooking think Puerto Rican and Dominicanadobo usually refers to a seasoning mix rubbed on meats before cooking. Ironbet was employed initially as a method of food preservationbut in time—with the advent of refrigeration methods—it came to be used Odobo as a method of flavoring foods before cooking.