Adobong Manok (Chicken Adobo)

My grandma taught me how to cook this soy sauce & vinegar-braised chicken, and it’s helped me survive college as well as helped me feed large groups of guests. She grew up in the region of Pampanga, where she said they always ate banana slices with their adobo. You’ll see adobo made in numerous variations with countless ingredients, toppings, or sides. Some people use orange juice, sprite, coconut milk, or some other secret ingredient that’s been kept in their family for generations! I don’t know one person who cooks adobo the same as another. 

This recipe is super simple and easy to make! Check out our recipe below, and let us know how you like making your adobo!

Processed with VSCO with hb1 preset

Cook time: 1 – 3 hrs

Servings: 4

Ingredients:

  • 5 lbs chicken thigh or leg with skin
  • 5 cloves garlic
  • 1/2 white onion
  • 1 cup low sodium soy sauce
  • 1 cup datu puti (Filipino white vinegar)
  • 1 cup water
  • Black peppercorns
  • 3 bay leaves
  • 4 bananas

Instructions:
1. Wash the chicken thoroughly with water. Place in a pot.

2. Slice the onion into half circles and chop the garlic. Add to a mixing bowl.

3. Add soy sauce, datu puti, water, peppercorns, and bay leaves into the mixing bowl and stir.

4. Combine the chicken and the sauce mixture in a pot. Bring to a boil then adjust the heat to a low simmer.

5. Simmer for 1-3 hours.

6. Serve fresh with rice and a sliced banana. Pour some of the adobo sauce on top of the rice. Enjoy!


Helpful tips:
– Datu puti is Filipino white vinegar. Regular white vinegar is also fine, but we recommend sticking to Filipino ingredients due to a slight difference in taste.

-Simmer on low for at least one hour. Although not required, the longer you simmer, the thicker and richer the sauce will be.

– To lower the fat content for a slightly healthier dish, remove half of the chicken skins before cooking.

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