5 from 21 votes
Adobong Manok | Easy Chicken Adobo Recipe
Adobong Manok is a Filipino chicken dish featuring seared chicken thighs simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, bay leaves, and peppercorns. The cooking creates tender chicken with a balance of salty, sour, and slightly sweet flavors that develop as the sauce reduces. The recipe suits those seeking a traditional Braised chicken with a rich, aromatic sauce that complements steamed rice well.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
230 kcal
Course:
Main Course
Cuisine:
Asian, Filipino
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 230
% 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.