Chicken Adobo (Adobong Manok)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
Chicken Adobo (Adobong Manok)
Description
Chicken Adobo (Adobong Manok) starts by marinating chicken pieces in a mixture of soy sauce, vinegar, garlic, onion, brown sugar, peppercorns, and bay leaves. After marinating, the chicken is browned to develop a lightly crisp exterior before simmering in the reserved marinade and water. This slow simmering tenderizes the chicken while infusing it with a balanced mix of salty, tangy, and savory notes from the vinegar and soy sauce.
The peppercorns and bay leaves contribute subtle spice and aroma without overpowering the dish. The sauce reduces during cooking, creating a glossy coating around the chicken that pairs well with steamed white rice. The finishing touch of scallions adds freshness and mild onion flavor when served.
This recipe highlights the traditional Filipino technique of marinating and braising chicken to create a well-rounded savory dish. The balance between the acid from vinegar and saltiness from soy sauce ensures the flavors remain vibrant and not cloying, while the browned chicken pieces add some texture contrast.
Ingredients
- 3 lb chicken (any parts with bones)
- ½ cup soy sauce
- ½ cup white vinegar
- 1 teaspoon brown sugar
- 8 cloves garlic , crushed
- 1 onion , thinly sliced
- 1 tablespoon peppercorns (half of them crushed)
- 3 bay leaf
- 4 tablespoons vegetable oil
- 1 cup water
- 2 scallions , sliced
Instructions
- In a bowl, combine chicken, soy sauce, vinegar, sugar, garlic, onion, peppercorns, and bay leaves. Cover and marinate for at least 30 minutes in the refrigerator. Drain chicken and set marinade aside.
- Heat oil In a large skillet over medium heat. Add chicken and cook on all sides for 8 to 10 minutes, until chicken is lightly browned.
- Add the reserved marinade and water. Stir and bring to boil. Cook on high heat for 5 minutes, then lower heat, cover, and simmer for about 25 minutes, or until chicken is cooked through.
- Top with scallions, and serve with white rice.
User Reviews
Overall Rating
5
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