Adobong Manok

Enjoy the irresistible flavors of easy-to-make Filipino adobong manok. Sear the chicken thighs and braise them in a dark and flavorful sauce crafted from vinegar, soy sauce, garlic, black peppercorns, and bay leaves. The famous one-pan dish cooks in under an hour, making it a perfect weeknight meal.

What is Filipino Chicken Adobo?

Adobo, often considered the national dish of the Philippines, is a method of stewing meat in vinegar. Originally used as a means of food preservation in tropical climates, the cooking technique involves marinating chicken, pork, beef, or squid in vinegar and other ingredients before braising it with the leftover marinade, aromatics, and seasonings like black pepper, peppercorns, and brown sugar. The resulting flavor is a perfect balance of tangy and savory.

What You Need to Make this Recipe

• Chicken: Use boneless, skinless chicken thighs for quick cooking. You can also use bone-in thighs or drumsticks, but increase the cooking time; the safe internal temperature for chicken is 165℉ (73℃).
• Soy Sauce: There is a difference between dark and light soy sauce, which is why I include them both in my recipe. The dark soy sauce provides a dark caramelized color during the marinating process and light soy sauce enhances the umami flavor and saltiness of the dish.
• Rice Wine Vinegar: Vinegar is an essential ingredient for chicken adobo and its preparation historically. It helps balance the flavor of the other ingredients and tenderizes the chicken. You can use traditional distilled white vinegar or rice wine vinegar for a milder taste.
• Black Peppercorns: Cook the chicken thighs with black peppercorns for subtle heat.
• Garlic: Garlic is necessary for making adobo, and I use ten garlic cloves to flavor the braising liquid.
• Bay Leaves: Bay leaves add a subtle clove-like flavor.
• Seasoning: Season adobong manok with coarse ground black pepper and brown sugar for perfect flavor and caramelization. 

Tools Used to Make This Recipe

Use a heavy-bottomed pan like a Dutch oven or a stainless steel saute pan to distribute heat and prevent the chicken from sticking to the bottom. It will also help the chicken cook more evenly.

Additions and Substitutions

• Add Coconut Milk: Make adobo sa gata with coconut milk. Follow my recipe accordingly, then remove the pan from heat. Stir the coconut milk into the dish for a nice, creamy finish.
• Change the Protein: Other variations of adobo feature ingredients like chicken, squid, and pork.
• Vinegar: Authentic recipes call for distilled white vinegar. However, I use rice wine vinegar for a mild flavor, or you can replace vinegar with pineapple juice.

How to Cook Adobong Manok

The full recipe with measurements is in the recipe card below.

Step 1: 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. Remove a few chicken thighs at a time, careful to leave any garlic cloves behind, and add them to the pan.

Sear them for 3 minutes. Flip and cook the other side for 3 minutes. Set the chicken aside and work in batches.

Step 3: Once the chicken sears, return the thighs to the saute pan and top them with the leftover marinade.

Add light soy sauce, water, bay leaves, and black pepper. Bring the mixture to a boil over medium heat.

Step 4: 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.

Step 5: Garnish with thinly sliced scallions and serve with white rice.

Expert Tips

• Enhance the flavor and color of the chicken by marinating it for a minimum of 30 minutes. Doing so helps the chicken absorb the marinade and tenderize. The longer you marinate, the tastier the chicken will be.
• Take your time browning the chicken. It will flavor the chicken and render the fat from the thighs, ensuring the sauce is thick and not greasy.

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If you love this recipe, try one of these easy chicken thigh recipes! 

Pad Cha

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Baked Chicken Thighs with Salmoriglio Sauce

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, try our hakusai recipe!

What to Do With the Leftovers

• Refrigerate – Leftover chicken adobo is even more delicious the next day. Store them in an airtight container for 3-4 days.
• Freeze – Let the dish cool, then transfer it to a freezer-safe container or bag for storage. It will freeze for up to 3 months.
• Thaw – Defrost the chicken in the refrigerator overnight.
• Reheat – Warm the leftover in the microwave or stovetop, and enjoy!

Frequently Asked Questions

More Quick Dinner Ideas:

• Furikake Salmon
• Sudado De Pollo
• Beef Lettuce Wraps