Is chicken adobo supposed to be sour?
It should be tangy, not puckering. Vinegar is the point, but simmering softens the sharpness. If yours tastes too sour, simmer uncovered a bit longer to mellow it, or add a small pinch of brown sugar.
Can I use chicken breast?
You can, but it's easier to overcook. If you use breast, cut it into large pieces and simmer just until it hits 165°F, then stop. Thighs and drumsticks are the low-drama choice.
Do I need cane vinegar?
No. Cane vinegar is traditional and has a gentle sweetness, but distilled white vinegar or apple cider vinegar both work well. Apple cider vinegar will taste a little fruitier.
Should I stir after adding vinegar?
You'll hear a common adobo superstition about not stirring right away. Some cooks stick to it, some do not. One practical reason is that letting the vinegar simmer briefly helps cook off the harsh edge before you mix everything together. My compromise: pour it in, let it simmer 1 to 2 minutes untouched, then stir.
Why is my sauce too salty?
Different soy sauces vary a lot. Fix it by adding a splash of water and a touch more vinegar, then simmer to re-balance. Next time, start with low-sodium soy sauce if you're unsure.
Can I add potatoes or eggs?
Yes. For potatoes, cut them into 1-inch cubes and add during the last 20 minutes, or until they're fork-tender. For hard-boiled eggs, peel and add in the last 10 minutes to warm through and soak up sauce.
Can I make it crispier?
Yes. After braising, you can pull the chicken out and pan-sear it for a minute or two per side, or broil it briefly, then spoon the sauce over. It's the best of both worlds: glossy sauce and crispy edges.
