I've got my mind set on making Chicken Adobo and I've been researching various recipes. . . most say to cook the chicken in vinegar (and soy sauce, water, etc.) then reduce the sauce down. But a few I've come across say to leave out the vinegar until the end, claiming that it will dry out and toughen the meat. The folks at Cooks Illustrated seem to agree, saying that the acid will cause the proteins in the chicken to pack together and squeeze out moisture.
But with an overwhelming amount of recipes cooking the chicken in vinegar, I can't imagine this produces mushy meat.
For anyone who's made the dish. . . do you have any insights? Does the vinegar make the meat mushy?
Thanks a bunch!