Do I have to sear the chicken first?
No, but I like it. Searing adds browning and a little extra depth. If you are in a hurry, skip it and go straight to the simmer. It will still be delicious.
What vinegar should I use?
Traditional options include cane vinegar and coconut vinegar. If you cannot find either, distilled white vinegar works well and keeps the adobo bright. Apple cider vinegar gives a slightly fruitier tang. Balsamic is not traditional here and will noticeably change the flavor and darken the sauce.
Is adobo supposed to be sweet?
It can be, depending on the family. I keep it lightly sweetened to round out the vinegar. You can leave the sugar out, or add a bit more if you like a sweeter sauce.
Can I use chicken breast?
You can, but thighs and drumsticks stay juicier during a simmer. If using breast, keep the simmer gentle (just a few small bubbles) and start checking for doneness earlier.
Why are there whole peppercorns?
They perfume the sauce and give little pops of heat. If you are peppercorn-averse, use cracked black pepper instead and strain the sauce if needed.
My sauce tastes too salty or too sharp. How do I fix it?
Too salty: Add a splash of water and simmer a minute. You can also add another piece of chicken (or a couple of hard-boiled eggs) to soak up some seasoning. A peeled potato simmered briefly can help too, then remove it before serving.
Too sharp: Add a pinch more sugar and simmer, or add a small splash of coconut milk for a softer edge. A knob of butter at the end makes it glossy and mellow, but it is a modern, non-traditional move.
