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Fried Filipino Chicken Adobo - Meals Gone Bad

January 31st, 2010 · 9 Comments

Some times somebody would ask me, “How’d you learn to cook so well?”. Then I look over my shoulder because I KNOW that person couldn’t be talking to me. Yet, low and behold, that person was actually talking to me. So, after 5 minutes of blushing, I’ll respond with, “By cooking so bad”. I’m a true believer that mistakes make the best teachers. That philosophy holds much, much weight in the culinary arts. With that said, here’s my first edition of: MEALS GONE BAD!! <enter scary music>  ***DUN DUNN DUUUUUNNNN***

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On this day I decided to make some Filipino chicken adobo. Their are many variations to chicken adobo so their is no wrong way to cook it. I grew up on my grandma’s Filipino chicken adobo which is, still to this day, one of my favorite dishes ever. I heard through the grapevine that all you need for Filipino chicken adobo is soy sauce, vinegar, garlic and pepper. Oh how I fuckin’ hate the grapevine now. Next time I see the grapevine I’m going to destroy it.

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Because I assumed that I was Yan Can Cook, I just poured the vinegar and soy sauce in the pot by eyeing the measurement ratio. That was my first crucial mistake.

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I boiled the chicken for about 30 minutes. It’s not looking too bad at this point, but looks are deceiving. The smell was very acidic due to me putting too much vinegar in the pot. So then I tried to compensate by putting more soy sauce. That was another mistake because then I put too much soy sauce. Then I tried to compensate again by putting in more vinegar. Point is: use measuring tools.

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Then I thought I was Chef Boyardi because I thought to myself, “Wouldn’t I just be the coolest guy in the world if I took the Filipino adobo and put my own twist on it?” So I rolled the finished adobo in unseasoned flour and…

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Fried it…because I’m an idiot.

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Check out the finished product above. The Filipino adobo had turned into canine mange right in front of my eyes. I shamed my whole family by trying to put my modern, Generation Y, twist on a traditional Filipino recipe. The outside of the chicken was bland cause I used nothing put unseasoned flower to fry it. The inside chicken tasted very acidic and salty because I didn’t get the soy sauce to vinegar ratio correct. However, in bachelor fashion, I finished every single bite.

Well, I guess it’s back to the drawing board.

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Tags: meals gone bad · recipes

9 responses so far ↓

  • 1 Megan // Jan 31, 2010 at 8:08 pm

    “However, in bachelor fashion, I finished every single bite.”

    Aww lol You might want to try this recipe. It’s not adobo, but it’s very quick to make. I saw in on Mexican Made Easy on Saturday:
    http://www.foodnetwork.com/recipes/marcela-valladolid/sweet-and-spicy-drumettes-recipe/index.html

    I will say that I love Filipino food. I have it three times a year (Memorial Day, Labor Day and at a church festival), from one restaurant that goes to festivals in my area. They’re my favorite ladies in town :mrgreen: Plus I have two Filipino bakeries out here, too :grin:

  • 2 Megan // Jan 31, 2010 at 8:22 pm

    ETA: “The outside of the chicken was bland cause I used nothing put unseasoned flower to fry it.”

    The coating will stick better if it’s done in this order: First salt & pepper the chicken. Dip it in flour, then egg wash (2 whisked eggs + a small bit of milk or water), then bread crumbs.

  • 3 diligent diletante // Jan 31, 2010 at 9:04 pm

    I too just made the same adobo pas. Contemplating if I should make myself eat it or toss?

  • 4 Caleb // Feb 1, 2010 at 3:24 pm

    Megan - That recipe looks right up my alley. Only like 3-4 real steps. Next time you go to the Filipino bakery buy a bag of pan de sal bread. Put that bread in your oven until it’s crispy on the outside. Slice it up right down the middle (like a burger) and shove vanilla ice cream in it. Close back up and eat. The greatest thing in the world!!

    I will remember this when breading/frying other meats. Frying is one thing that I don’t do too well.

    DD - CHUG, CHUG, CHUG!! So did you eat it?

  • 5 Megan // Feb 1, 2010 at 3:39 pm

    That sounds cracktastically delicious. Must have that :mrgreen:

  • 6 caninecologne // Feb 2, 2010 at 2:54 am

    holy fkg sht man! that was one funny post - and you actually ate it too! brave you are.

    for adobo, i use whole peppercorns and one whole head of garlic.

    usually if i fk up a recipe, i either don’t serve it, or see if my husband will eat it. and he usually does because he has lower standards that i do. ha ha. seriously.

    love your blog btw.

  • 7 Caleb // Feb 2, 2010 at 2:50 pm

    Canine - thanks for loving my blog. Be warned though…do not make love to my blog…it cannot be trusted and it still lives with its mom. Yes, I have heard using whole peppercorns is the way to go for adobo. And yes, a man will eat most anything that somebody else prepares for him.

  • 8 Tilapia Lemon Pepper - Meals Gone Bad #2 | RamenDays.com // Jul 18, 2010 at 6:41 am

    […] to the lab I go. Shout outs to my future wife and meals gone bad part #1 (you are no longer the wackest meal in the world). SHARE THIS POST WITH A FRIENDClose Bookmark […]

  • 9 El Chupahueso // Aug 26, 2010 at 2:13 pm

    gotta say the idea isn’t so bad just the final execution. Once you nail down you’re adobo recipe do that but then let the chicken chill over night out of that yummy deliciousness. But hang onto it. Once the chicken has chilled on day 2 i’d lightly season it depending on the strength of the flavoring of the adobo. If it’s not too strong hit it with salt and pepper dredge in flour then deep fry until crispy. you should be good to go. Serve the adobo awesomeness on the side and dunk it. at least that’s what i’d do.

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