0 from 24 votes
Filipino Chicken Adobo Recipe (Adobong Manok)
This delicious Filipino soy and vinegar marinated chicken adobo recipe is cooked to golden brown and served up in under 1 hour.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Servings: 4
Calories: 533 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 1 peeled julienne yellow onion
- 16 smashed garlic cloves
- 1 ½ cups dark soy sauce
- 1 cup coconut vinegar
- 4 bay leaves
- 1 tablespoon peppercorns
- ¼ cup palm sugar
- 2 cups water
- 1 whole broken-down chicken 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.
Cup of Yum
Notes
- Chef Notes:
- Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat.
- How to Store: Cover and keep in the refrigerator for up to4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm. You can also heat in the microwave until hot. If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm.
- You do not have to double the marinade and then split it, you can cook the chicken in the marinade but first, bring it to a boil for 5 minutes before putting the chicken in and finishing cooking it.
- Feel free to use all chicken thighs or drums for this recipe.
- If you do not have dark soy sauce you can substitute with light soy sauce or you can even use coconut aminos if you are soy-free.
- Substitute the palm sugar with brown sugar.
Nutrition Information
Calories
533kcal
(27%)
Carbohydrates
6g
(2%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
958mg
(40%)
Potassium
421mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
272IU
(5%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533
% 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.