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Chicken Adobo (Adobong Manok)

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 3 hours
Course: Main Course
Cuisine: Asian, Filipino
Ingredients Equipment Method Notes

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

Equipment

  • Our Place Perfect Pot
  • mixing bowl(s)
  • cast iron pan

Method
 

Prepare the braising sauce
  1. 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
  1. Heat a pot over medium-high heat. Add oil. Sear the chicken until they begin to brown and the fat renders. Remove chicken from the pot and set aside. To prevent overcrowding, use an extra pan or cast iron to sear more chicken.
  2. Add garlic and onion to the pot. Cook in the chicken oil until fragrant.
  3. Add the chicken back in to the pot.
Braise the chicken adobo
  1. Add adobo sauce.
  2. Bring the pot to a boil then adjust the heat to maintain a low boil.
  3. 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
  1. Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Ladle some sabaw (stew 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.