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Chicken Adobo (Adobong Manok)

When you think about Filipino food, this dish is often what comes to mind. The ingredients are very affordable and convenient to cook in large portions, so you can use this recipe to feed you and your loved ones.
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Course: Main Course
Cuisine: Asian, Filipino
Keyword: chicken, garlic, quick, soy sauce, stew
Prep Time: 10 minutes
Cook Time: 3 hours

Equipment

Ingredients

  • 5 cloves garlic sliced or whole
  • 1 cup white onion sliced
  • oil for the pan
  • 5 lbs chicken thigh or drumsticks with bone and skin
  • 1 cup low sodium soy sauce
  • 1 cup white cane vinegar (datu puti)
  • 1 tbsp brown sugar
  • 1 tbsp black peppercorns whole
  • 1 cup water
  • 3 small bay leaves

Serving

  • fried garlic
  • green onion
  • white rice
  • steamed or grilled vegetables
  • fresh bananas sliced

Instructions

Prepare the braising sauce

  • In a mixing bowl, combine onion, garlic, soy sauce, vinegar, water, peppercorns, and bay leaves. Stir well and set aside.

Prepare and sear the chicken

  • Wash the chicken thoroughly with water.
  • In a pot, saute garlic and onion with some oil. Once fragrant, add chicken pieces. Cook on medium-high until the chicken has a seared skin. To prevent overcrowding, use an extra pan or cast iron to sear more chicken.

Braise the chicken adobo

  • Once all the chicken is seared, place them all in the pot. Add sauce mixture.
  • Bring the pot to a boil then adjust the heat to maintain a low boil.
  • Cover and let it braise for at least 1 hour. Stir occasionally and skim off excess fat. If you want a thicker sauce, braise for up to 2 hours.

Serve

  • Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Pour some of the adobo sauce on top of the rice.

Notes

  • Although not required, the longer your cook time, the thicker the sauce will be.
  • To lower the fat content for a slightly healthier dish, remove half of the chicken skins before cooking. You can also skim off the fat during braising.
  • For slow cooking, cook on low for 6 hours.
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