We had never made chicken adobo from our country with the most views last week, the Philippines. So I scouted around the internet for a recipe that looked doable and followed it closely. The results were so-so. The broth that the chicken braised in was great and was really tasty with the rice but it never really permeated the meat. Here is the recipe we used.
The braising liquid is a combination of water, soy sauce, vinegar, and pickling spices. It is a great combination hitting all your taste buds. So how to get that flavor into the chicken? Maybe marinate it for a while? Or vacuum seal it to force the liquid in and then sous vide it? Use boneless, skinless chicken thighs as stated in the recipe instead of bone-in, skin on chicken thighs as shown in the recipe’s picture? Or find a new recipe? We have saved the leftover braising liquid because we know it will be good on something!
I will report back when we find a solution to our problem.