Chicken Adobo Ingredients: Cane vinegar – this is a popular filipino vinegar made from sugar cane (though it is not sweet). Chicken Thighs – Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on.I do not recommend using chicken breasts in this recipe.

Keep in mind the strong acidic punch will tone down as the sauce simmers.

I prefer half of each or just low-sodium or it’s too salty for me. Adobo Sauce Ingredients. But there is a large number of other dishes using this adobo sauce and cooking method, such as adobong pugò (with quail), adobong isda (with fish), adobong hito (with catfish), adobong hipon (with shrimp), adobong pusit (a version with squid, darkened with squid ink). A jalapeno, garlic, and soy mixture does double duty in this popular Filipino chicken adobo recipe, serving as a marinade for the chicken wings and a base for the sauce. Soy Sauce – I use low sodium soy sauce in all recipes as the sodium in regular soy sauce is just too high and the flavors are too salty in recipe testing. Soy sauce – standard soy sauce or low-sodium soy sauce can be used based on personal preference. Keep in mind the strong acidic punch will tone down as the sauce simmers. Chicken Adobo Ingredients: Cane vinegar – this is a popular filipino vinegar made from sugar cane (though it is not sweet). I prefer half of each or just low-sodium or it’s too salty for me. Soy sauce – standard soy sauce or low-sodium soy sauce can be used based on personal preference. The most common adobo versions are the adobong manok recipe, with chicken and the adobong baboy recipe, with pork.