Adobong Manok | Easy Chicken Adobo Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
230 kcal
-
Course
Main Course
Adobong Manok | Easy Chicken Adobo Recipe
Description
Adobong Manok | Easy Chicken Adobo Recipe centers on skin-on chicken thighs seared briefly to develop a golden color before simmering in a sauce of light soy sauce, rice vinegar, garlic, bay leaves, black peppercorns, sugar, and water. This approach replicates a classic Filipino cooking technique where the chicken is cooked until tender and infused with the bold flavors of the sauce.
The flavor profile balances salty soy, sharp vinegar, aromatic garlic, and a mild sweetness from sugar, while slow cooking allows the sauce to reduce to a flavorful coating. The texture of the chicken is juicy with a slightly thickened sauce clinging to the meat. Care is taken to avoid stirring too much during cooking so the vinegar cooks down properly.
Serving typically involves hot steamed rice to complement the intense and tangy sauce. The recipe notes flexibility between bone-in or boneless thighs and offers tips for marinating to deepen the flavor. It advises patting the chicken dry before searing to ensure proper browning and recommends adjustments in soy sauce sodium levels and vinegar types according to preference.
Additional tips cover reheating and doubling the sauce for a moister dish, making this recipe adaptable for different tastes and serving sizes.
Ingredients
- 1 pound chicken thigh
- 1 onion thinly sliced, small
- 7 garlic minced, cloves
- 4 bay leaves dried
For Sauce:*
- 1/2 cup soy sauce light
- 1/8 cup rice vinegar
- 1 teaspoon black peppercorn whole
- 2 tablespoons sugar
- 2 tablespoons water
Instructions
- Heat a pot or skillet on medium-high heat with a little oil, then add chicken thighs skin/flat side down and sear for about 1 minute per side, or until golden brown. The chicken shouldn’t be cooked through! This is just to get some color, then they'll finish braising in the adobo sauce. Remove & set aside.
- Add onions and garlic, then saute for a couple of seconds, or until they’re soft and fragrant.
- Add chicken back in, then pour in soy sauce, rice vinegar, bay leaves, whole black peppercorns, sugar, and water. Stir gently until sugar dissolves, then bring to a rolling boil. Reduce heat to medium-low and cook uncovered for about 20 minutes, flipping chicken halfway through. Cooking time may vary depending on the size, thickness, & type of chicken (bone-in vs boneless). Avoid stirring while cooking so the vinegar cooks.
- Once it’s cooked, the meat is no longer pink at the thickest part & its juices run clear. The sauce should be reduced to a sweet and savory sauce. If the sauce isn’t thickened enough to your liking, remove chicken and reduce sauce further (it’ll reduce much quicker without the chicken). Return chicken to the skillet and coat chicken in the sauce. Serve over steamy hot rice and enjoy!
Notes
- The sauce ingredients create a light coating suitable for serving with rice; double the sauce if a more saucy dish is preferred.
- Both bone-in skin-on and boneless skinless chicken thighs work; bone-in takes longer but adds flavor.
- Low-sodium soy sauce can help control saltiness and produce a thicker sauce.
- Cane vinegar is traditional; rice vinegar is an acceptable substitute with a less sharp flavor.
- Marinating the chicken in sauce for at least 2 hours or overnight enhances flavor; pat dry before searing.
- Avoid stirring during cooking so the vinegar reduces properly and the sauce thickens.
- Reheat gently to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 230kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 1677mg | 70% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
