Very much popular in the Philippines, adobo is a favorite dish. This cuisine involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. Unofficially, adobo is considered the national dish in the Philippines. Each region and even province of the country has its own way of cooking adobo. In this recipe, you will use chicken meat.
Although the name adobo is of Spanish origin, the cooking method is actually indigenous to the Philippines. Early methods of cooking include roasting, steaming and boiling. To further preserve food, it is often immersed in vinegar and salt. Dishes prepared in this manner became known by this name, with the original term for the dish now lost to history. Chinese traders replaced salt with soy sauce, but some adobo purists continue to use salt.
In an adobo dish, not only the meat and way of cooking can vary. The kind of vinegar used can also differ; coconut vinegar, rice vinegar, cane vinegar are some options. Almost every ingredient can be changed according to personal preference. Our adobong manok recipe is easy. Oops. Marinade is a key to a tasty meat so don’t skip that step. Happy cooking!
Adobong Manok or (Chicken Adobo) Recipe
- 1 Kilo Whole chicken cut into parts or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
- 3/4 cup white vinegar
- 4 to 6 cloves crushed garlic
- 1 - 2 pcs. laurel bay leaves
- 1/2 each onion sliced thinly
- 1 cup water
- 1 teaspoon peppercorn
- 1/4 cup oil
- 1/4 cup soy sauce
- 1 teaspoon salt
- In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
- Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
- Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
- Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.
Other Adobo Recipes you may like:
- Slow Cooker Adobo Chicken Recipe
- Ginataang Adobo Recipe
- Pork Adobo Recipe
- Adobong Manok Sa Gata Recipe
- Adobong Puti (White Chicken Adobo)
- Pork Adobo Flakes Recipe
- How to cook delicious & easy Adobong Tarlac
- Pork Pata Adobo Sa Gata Recipe
- Classic Chicken Adobo Recipe
- Adobong Mani Recipe
- Adobong Hipon Recipe
- Ginataan Chicken Adobo Recipe
- Fillet Mignon Steak in Adobo Sauce Recipe
- Garlic Fried Rice with Twice Cooked Chicken and Pork Adobo Recipe
- Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe
- Adobong Tahong sa Gata Recipe
- Adobong Bulalo Recipe
- Adobong Sitaw with Lechon Carajay Recipe
- Kare-Kare, Adobo at Kilawing Papaya Recipe
- Adobong Pula Recipe
- Adobong Pork Isaw Recipe
- Adobo Baby Back Ribs with Ginger Rice and Mango Salsa Recipe
- Halaan Adobo Recipe
- Adobong Baboy Na Tuyo Recipe
- Pork Adobo With Ampalaya Recipe
- Adobong Tarlac Recipe
- Inadobo Nga Paltat Recipe
- Kiddie Adobo With Kalabasa & Malunggay Croquettes Recipe
- Beef Adobo Recipe
- Adobong Pusit Sa Gata Recipe
- Adobo Sa Dilaw Recipe
- Adobong Lechon Recipe
- Crispy Pork Adobo Flakes Recipe
- Grilled Pork and Liver Stuffed Squid with Adobong Recipe
- Adobong Bangus Recipe
- Adobong Camaro Recipe
- Adobong Bulalo Recipe
- Adobo Pampango De Logro Recipe By Chef Boy Logro