Serves: 4 to 6
My favourite Filipino dish. Chicken adobo or popularly known as Adobong Manok. It’s a simple chicken dish that goes so well with rice. With a few ingredients, this comes together in an hour! I love most the leftovers as they become even more flavorful and tender. And the sour, sweet, and salty sauce is the ultimate game changer!
Ingredients
½ c reduced-sodium soy sauce
1 tbsp palm sugar (or light brown sugar)
10 cloves garlic, smashed
¼ tsp black peppercorns
2 tbsp canola oil
6 bone-in, skin-on chicken thighs (about 2½ -3 lbs)
4 skin-on chicken drumsticks (about 1½ lbs)
5 bay leaves
¾ c distilled white vinegar or cane vinegar
1 green onion, thinly sliced
HOW TO MAKE FILIPINO CHICKEN ADOBO
Step 1: Place the soy sauce, sugar, garlic, and peppercorns in a large bowl. Whisk to combine. Add the chicken and toss to coat. Marinate for at least 30 minutes or overnight.
Step 2: Heat oil in a 7-quart Dutch oven over medium heat. Once the oil is hot, add the chicken thighs side down along with the drumsticks. Sear for about 5 minutes or until golden brown. Turn the chicken over, pour in the marinade, add the bay leaves, and simmer for about 15 minutes.
Step 3: Into the pot, add the vinegar. Adjust the heat to medium-low. Cover the pot and continue to cook for another 20 to 25 minutes until the chicken is cooked through.
Step 4: Take the chicken out of the pot and set aside.
Step 5: Cook the sauce further (about 10 minutes more) until it turned syrupy and the liquid has reduced.
Step 6: Add the chicken back to the pot and garnish with green onions.
Step 7: When done, serve over rice. Enjoy!
Ingredients
- ½ c reduced-sodium soy sauce
- 1 tbsp palm sugar (or light brown sugar)
- 10 cloves garlic, smashed
- ¼ tsp black peppercorns
- 2 tbsp canola oil
- 6 bone-in, skin-on chicken thighs (about 2½ -3 lbs)
- 4 skin-on chicken drumsticks (about 1½ lbs)
- 5 bay leaves
- ¾ c distilled white vinegar or cane vinegar
- 1 green onion, thinly sliced
Instructions
Step 1: Place the soy sauce, sugar, garlic, and peppercorns in a large bowl. Whisk to combine. Add the chicken and toss to coat. Marinate for at least 30 minutes or overnight.
Step 2: Heat oil in a 7-quart Dutch oven over medium heat. Once the oil is hot, add the chicken thighs side down along with the drumsticks. Sear for about 5 minutes or until golden brown. Turn the chicken over, pour in the marinade, add the bay leaves, and simmer for about 15 minutes.
Step 3: Into the pot, add the vinegar. Adjust the heat to medium-low. Cover the pot and continue to cook for another 20 to 25 minutes until the chicken is cooked through.
Step 4: Take the chicken out of the pot and set aside.
Step 5: Cook the sauce further (about 10 minutes more) until it turned syrupy and the liquid has reduced.
Step 6: Add the chicken back to the pot and garnish with green onions.
Step 7: When done, serve over rice. Enjoy!
