Filipino Chicken Adobo Recipe (Adobong Manok)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
12 hrs
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Servings
4
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Calories
533 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino Chicken Adobo Recipe (Adobong Manok)
Description
Filipino Chicken Adobo (Adobong Manok) is prepared by marinating chicken pieces in a mixture of dark soy sauce, coconut vinegar, smashed garlic cloves, julienned yellow onion, bay leaves, peppercorns, palm sugar, and water. The chicken soaks in this marinade for at least 12 hours, allowing the flavors to penetrate deeply. The marinade is split, with one portion used for soaking the chicken and the other reserved to cook the chicken later.
After marinating, the chicken is browned skin-side down in peanut oil until golden, then flipped briefly before discarding the soaking marinade. The reserved marinade is poured in, and the chicken simmers covered on low heat, tenderizing in the flavorful sauce. The resulting dish combines savory, tangy, and slightly sweet flavors, with tender chicken infused with garlic and aromatic spices.
This dish is commonly served with steamed rice, and garnished with sliced green onions. It fits well as a hearty main course in Filipino cuisine. The balance of vinegar and soy sauce defines the characteristic tang and umami.
The recipe allows for variations such as using only chicken thighs or drumsticks, substituting dark soy with light soy or coconut aminos, and replacing palm sugar with brown sugar. Leftovers keep well refrigerated for a few days or frozen for longer storage. Reheating can be done in the oven or microwave, optionally with reserved braising liquid to maintain moisture.
Ingredients
- 1 yellow onion peeled julienne
- 16 garlic smashed cloves
- 1 ½ cups dark soy sauce
- 1 cup coconut vinegar
- 4 bay leaf
- 1 tablespoon peppercorns
- ¼ cup palm sugar
- 2 cups water
- 1 chicken whole broken-down into parts
- 3 tablespoons peanut oil
Instructions
- In a large bowl whisk together onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until combined.
- Divide the marinade into two bowls or containers and set aside.
- Add the chicken directly to one of the bowls with the marinades or transfer the chicken and marinade to a plastic zip bag and marinate in the refrigerator overnight or for at least 12 hours and up to 24 hours. Reserve the other marinade in the refrigerator until the next day.
- Heat the oil in a large frying pan or rondeau pot over medium heat for two minutes and then add the chicken directly from the marinade skin side down into the oil and cook for 10-12 minutes or until well browned. Discard the marinade that the chicken was marinating in.
- Flip the chicken over and cook for 2 more minutes.
- Pour the reserved marinade right into the pan and cook covered on low heat for 20-30 minutes.
- Remove the chicken and serve with some of the braising liquid and garnish with sliced green onions.
Notes
- This dish is best eaten shortly after cooking but can be kept warm covered over very low heat for up to 1 hour.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months; thaw in refrigerator before reheating.
- Reheat in a 350°F oven for 8-10 minutes or microwave until hot; reheating with some braising liquid helps maintain moisture.
- You may cook the chicken directly in the marinade if first brought to a boil for 5 minutes before adding chicken and continuing to cook.
- Use all chicken thighs or drums if preferred for the recipe.
- If dark soy sauce is unavailable, substitute with light soy sauce or coconut aminos for a soy-free alternative.
- Substitute palm sugar with brown sugar if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 958mg | 40% |
| Potassium | 421mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 272IU | 5% |
| 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
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