Chicken Adobo

Chicken Adobo, when unopened or properly sealed in the refrigerator, can last 3 to 4 days past the cooked date. If frozen, it can keep for 4 to 6 months, but remember that freezing will affect the quality and taste of the dish. Thawing and reheating should only be done once.

If the Chicken Adobo has gone bad, you will likely notice some changes. The vibrant brown hue of the sauce may dull, and there may be a thin layer of mold on the surface. Another sign is the smell. The chicken might develop a sour or off-putting aroma, far from the savory, tangy smell you're familiar with. In terms of texture, the chicken will become slimy when it starts to spoil.

• Store the Chicken Adobo in a shallow, airtight container. This prevents moisture and other contaminants from getting in. • Refrigerate it within two hours of cooking to slow the bacterial growth. • You can prolong its shelf life by freezing it. Make sure it's divided into portions for easier thawing and reheating. • When reheating, make sure to heat the adobo until it’s piping hot all the way through to kill any bacteria that might have started growing. • Always practice good hand hygiene when handling the cooked dish to avoid cross-contamination. • Don't forget that quality suffers with each session of freezing and thawing. As much as possible, aim to just cook enough adobo that you can consume within a few days.