Main Course
Adobong Manok (Chicken Adobo) – Filipino Soy-Vinegar Braise
Original name: Adobong Manok (Chicken Adobo)
About this dish
Adobong manok is the Philippines' most beloved home-cooked chicken dish, a glossy braise of soy sauce, vinegar, garlic, and bay leaf that grows deeper and more delicious the next day. Its name comes from the Spanish adobar, meaning to marinate, but this method is thoroughly Filipino: indigenous vinegar and soy sauce simmered down to a savory, tangy glaze.
Liza's version keeps the classic ratios and lets the chicken slowly soak up all that beautiful purple-garlicky goodness.
Ingredients
UK and US measurements are both included for every recipe.
Chicken thighs and drumsticks, bone-in, skin-on
protein1 kg
Imperial measurement: 2.2 lb
Soy sauce
seasoning120 ml
Imperial measurement: ½ cup
Cane vinegar
liquid120 ml
Imperial measurement: ½ cup
Water
liquid120 ml
Imperial measurement: ½ cup
Garlic cloves, smashed
vegetable8 cloves
Dried bay leaves
herb3 leaves
Black peppercorns, cracked
spice1 tsp
Brown sugar
other1 tsp
Method
Marinate the chicken
PT15MIn a large bowl, combine the chicken with soy sauce, half the garlic, half the peppercorns, and 1 bay leaf. Toss well, cover, and let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
Sear the chicken
PT8MHeat a Dutch oven or heavy skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear skin-side down until golden brown, about 4 minutes per side. Work in batches if needed.
Build the braise
PT3MReturn all chicken to the pot. Add the reserved marinade, vinegar, water, remaining garlic, remaining peppercorns, and remaining bay leaves. Bring to a gentle boil without stirring.
Simmer and reduce
PT25-35MLower heat, cover, and simmer for 25 minutes. Uncover, taste, and add brown sugar if the sauce is too sharp. Simmer uncovered 5–10 more minutes until sauce is glossy and slightly thickened.
Rest and serve
PT5MRemove from heat and let rest 5 minutes. Skim excess fat if desired and serve hot with steamed rice.
Equipment
- Dutch oven or heavy-bottomed skillet
- Tongs or spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Serving bowl or platter
Nutrition facts
Tips
- Do not stir the pot right after adding vinegar, letting it come to a boil undisturbed mellows the sharpness and keeps the sauce from tasting raw.
- Adobong manok tastes even better the next day, so make a double batch and refrigerate leftovers for up to 3 days.
- Use Filipino cane vinegar if you can find it, or coconut vinegar as a swap, apple cider vinegar also works in a pinch.
- For extra purple whimsy, serve in a purple bowl—Liza insists it makes the sauce look even glossier.
Serving suggestions
- Serve with steamed jasmine rice and a side of garlic fried rice.
- Pair with a crisp cucumber-tomato salad to cut the richness.
- Top with a sprinkle of crispy garlic and a drizzle of the pan sauce.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.