Cooking help!

[Rhody31]

So I'm slow cooking this spicy pulled chicken. After seven hours, I tasted it, and it needed some more spices.
Grabbed my Adobo and when I went to shake it in, the cap came off and a ****load went in. I scooped out as much as I could, but it threw the dish off.
I'm not wasting four pounds of chicken, so what's the best step for me to sweeten the dish a little? I was thinking about adding some sugar, but I don't know if that will really help.

 

[Riptide]

Assorted ideas here:

http://bit.ly/152vk1z

 

[User 1019]

I'd probably use some brown sugar.

 

[Rhody31]

I'd probably use some brown sugar.

That's what I did. I'll check it in an hour and see how it tastes.
If not, that link was helpful. My google search was sweetening dishes as opposed to neutralizing salt.
I have a feeling I may end up going to the market in the morning and adding more chicken if the brown sugar doesn't work.

 

[Riptide]

I doubled the other ingredients when that happened to me once, but the seasoning still was strong. I'll bet that brown sugar will help a lot.

 

[Rhody31]

I doubled the other ingredients when that happened to me once, but the seasoning still was strong. I'll bet that brown sugar will help a lot.

Holy **** did it ever. Really neutralized the saltiness.
I'm still learning to do stuff in the kitchen so when I have a solution to a problem, I feverishly search for confirmation from other sources to make sure that I'm not guessing.