Adobong Manok– Experience the irresistible flavors of our easy-to-make Filipino Chicken Adobo or Adobo Manok recipe. Tender chicken thighs brown, then slow braise in a flavorful sauce brimming with soy sauce, vinegar, and aromatics like onions, garlic, peppercorns, and bay leaves. The famous chicken dish cooks in one pan and can be ready in less than an hour, making it a perfect meal for any night of the week.
WHAT IS FILIPINO CHICKEN ADOBO?
Adobo is a versatile term referring to the authentic and popular Filipino dish and the cooking technique used to prepare it. Originally used as a means of food preservation in the tropical climate, Adobong Manok, or Chicken Adobo, involves braising protein (such as chicken, pork, beef, or squid) in vinegar combined with soy sauce, vinegar, garlic, onions, peppercorns, and bay leaves- the resulting flavor is a perfect balance of tangy and savory. Adobo is a staple in Filipino cuisine, served with rice in households and restaurants alike.
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: Use boneless, skinless chicken thighs for the best flavor. You can also use bone-in thighs and drumsticks, as is tradition, but increase the cooking time accordingly.
- Soy Sauce: Responsible for the dish’s signature dark color, a combination of dark and light soy sauce boosts the umami flavor and saltiness.
- Rice Wine Vinegar: Vinegar is an essential ingredient in Adobo, as it helps balance the sweetness of the other components and helps tenderize the chicken. You can opt for traditional white vinegar; however, I prefer the milder taste of rice wine vinegar. Experiment with different types to find one that best suits your taste preferences.
- Black Peppercorns: Add slight bitterness by cooking the chicken thighs with whole peppercorns.
- Garlic: Garlic is a necessary ingredient, and I use a whopping ten garlic cloves to flavor the braising liquid.
- Bay Leaves: Subtly flavor the chicken with a clove-like flavor.
- Seasoning: Season Adobo Manok with coarse ground black pepper and brown sugar.
VARIATIONS AND SUBSTITUTIONS
- Coconut Milk: Adobo Sa Gata features a traditional preparation for chicken adobo with creamy coconut milk stirred in at the end for a nice, creamy finish.
- Protein: Seafood is easy to come by in the Philippians, so there are variations that include ingredients like squid to make Adobong Pusit, but if squid or chicken isn’t your thing, you can also try pork.
- Vinegar: My recipe deviates from authentic recipes that call for white vinegar. But if you feel like pushing the envelope a little more, consider replacing the vinegar with pineapple juice.
HOW TO COOK ADOBONG MANOK
The full recipe with measurements is in the recipe card below.
Combine the chicken thighs with dark soy sauce, rice wine vinegar, and garlic in a mixing bowl. Cover and marinate for 30 minutes.
Warm the oil in a saute pan over medium heat. Then, remove a few chicken thighs at a time from the mixing bowl, leaving the garlic cloves behind, and add them to the pan. Sear the thighs for 2 minutes. Flip and cook the other side for 2 minutes. Set the chicken aside and work in batches.
Once all the chicken is seared, return the thighs to the saute pan. Top them with the leftover marinade, light soy sauce, water, bay leaves, and black pepper. Bring the mixture to a boil over medium heat.
Lower the heat and simmer for 30-40 minutes until the liquid reduces by half.
Stir in the dark brown sugar and cook for another 5 minutes.
Garnish the chicken with thinly sliced scallions and serve with white rice.
EXPERT TIPS
- To enhance the flavor and color of the chicken, let it marinate for a minimum of 30 minutes; this helps the chicken absorb the marinade and become tender; the longer you let the chicken marinate, the tastier it will be.
- Use a heavy-bottomed pot like a Dutch Oven to help distribute heat and prevent the chicken from sticking to the bottom; this will also help the chicken cook more evenly.
- Take your time browning the chicken; this not only flavors the dish but also renders the fat from the chicken thighs, ensuring your sauce ends up thick and not greasy.
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WHAT TO SERVE WITH FILIPINO CHICKEN ADOBO?
Serve the meal traditionally with steamed white rice and plenty of chopped scallions, or you can take it up a notch with garlicky fried rice, a popular Filipino side dish that adds a perfect crunch.
- White Rice, Garlic Fried Rice, Brown Rice, Quinoa, Easy Vegetable Fried Rice
- Achara (Tomato Salted Egg), Instant Pot Hard Boiled Eggs
- Avocado
- Cucumber Carrot Salad
- Lumpia
- Bok Choy, Pickled Vegetables
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Leftover Chicken Adobo is even more delicious the next day. Store the leftover chicken in an air-tight container for up to 4 days in the fridge.
- Freeze – Once the Adobong Manok has cooled, transfer it to a freezer-safe container or bag for storage. It will freeze for up to 3 months.
- Thaw- Before serving, defrost it in the refrigerator overnight.
- Reheat – Warm the leftover in the microwave or stovetop, and enjoy!
FREQUENTLY ASKED QUESTIONS
What is Adobong Manok made of?
Adobong Manok is often made with chicken but sometimes features other proteins like squid or pork, depending on who’s preparing the meal. The meat marinates in ingredients like vinegar and soy sauce before braising in the marinade, allowing it to absorb the flavors and become tender. Temper the dish by including additional ingredients like brown sugar, peppercorns, and bay leaves to round out the flavor.
What makes Adobo taste good?
Adobo has a unique and delicious flavor because of three main contributing factors.
1. Balance of flavors: The balance of the sweet, salty, sour, and savory flavors in the Chicken Adobo sets the dish apart. The vinegar provides tanginess to complement the rich elements and intensifies the sweetness of others. And because the Adobo includes salty and savory components like soy sauce, garlic (lots of it), and chicken, we season it with sugar to enhance the natural sweetness.
2. Marination: The marinating process allows the flavors to penetrate the chicken thighs and infuse them with flavor.
3. Cooking Technique: Adobo cooks low and slow, allowing the ingredients to simmer and develop a deep and complex flavor
What is Adobong Manok in english?
The origin of its name can be traced back to the Spanish word “adobar,” which translates to “marinade,” “sauce,” or “seasoning.”
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Adobong Manok (Filipino Chicken Adobo)
Equipment
Ingredients
- 2 pounds chicken thighs, trimmed, boneless and skinless
- 2 tablespoons dark soy sauce
- 1 tablespoons rice wine vinegar
- 1 tablespoon black peppercorns, whole
- 10 cloves garlic, smashed
- ¼ cup light soy sauce
- ½ cup water
- 3 bay leaves
- 1 teaspoon black pepper, coarse ground
- 2 teaspoons brown sugar
Instructions
- Combine the chicken thighs with dark soy sauce, rice wine vinegar, and garlic in a mixing bowl. Cover and marinate for 30 minutes.
- Warm the oil in a saute pan over medium heat. Then, remove a few chicken thighs at a time from the mixing bowl, leaving the garlic cloves behind, and add them to the pan. Sear the thighs for 2 minutes. Flip and cook the other side for 2 minutes. Set the chicken aside and work in batches.
- Once all the chicken is seared, return the thighs to the saute pan. Top them with the leftover marinade, light soy sauce, water, bay leaves, and black pepper. Bring the mixture to a boil over medium heat.
- Lower the heat and simmer for 30-40 minutes until the liquid reduces by half.
- Stir in the dark brown sugar and cook for another 5 minutes.
- Garnish the chicken with thinly sliced scallions and serve with white rice.
Miguel
Friday 26th of May 2023
As a Filipino, this Adobo Manok recipe is the real deal! The flavors, the tender chicken, is a taste of home in every bite!
Tressa Jamil
Saturday 27th of May 2023
Wow, that's high praise! Thank you for taking the time to comment.
Sophia Gomez
Friday 26th of May 2023
This recipe nails it! The chicken thighs become incredibly tender, and the soy and vinegar sauce is packed with flavors.
Tressa Jamil
Saturday 27th of May 2023
Thank you for taking the time to comment and rate the recipe; I am so happy you enjoyed it.
Bianca
Saturday 13th of May 2023
Yummmmm! Like all the recipes I have tried from you this is just pure comfort food! This was the perfect meal to get me up and going after having been sick for a week
Tressa Jamil
Saturday 13th of May 2023
I love when food kicks the healing into high gear, feel better. Thanks for trying the recipe!