How to cook Adobong Manok
Do you want to learn how to cook Adobong Manok?
Adobo is a popular Filipino dish, and “Adobong Manok” refers explicitly to Chicken Adobo. It’s a savory and tangy dish made with chicken, vinegar, soy sauce, garlic, and various spices. “Adobo” comes from the Spanish word “adobar,” which means to marinate or season.
Adobo is known for its ability to improve in flavor over time, so it’s a dish that can be made ahead of time and even tastes better the next day. It’s a staple in Filipino cuisine and enjoyed by many due to its delicious and comforting taste.
Ingredients:
- 1 kg (2.2 lbs) chicken, cut into serving pieces
- 4 tablespoons vinegar (white cane vinegar or apple cider vinegar)
- 8 tablespoons soy sauce
- 4 to 5 gloves of garlic, minced
- 1 onion, chopped
- 3-4 dried bay leaves
- 1 1/2 cups water
- 1 tablespoon cooking oil
- 1/4 teaspoon salt (optional)
- 1 teaspoon sugar
- 1 teaspoon whole peppercorn
How to cook Adobong Manok
Instructions:
- Combine the chicken, soy sauce, minced garlic, vinegar, and chopped onion in a large bowl or container. Add the dried bay leaves. Marinate the chicken in this mixture for 30 minutes to an hour. You can marinate it longer, even overnight, in the refrigerator for a richer flavour. ( You may opt not to include vinegar. Some people like to put the vinegar on step 4 )
- Heat the cooking oil over medium heat in a large pan or pot. Remove the chicken from the marinade (but save it for later) and brown the chicken pieces in the hot oil until they are slightly seared. This helps add more depth to the flavor.
- Once the chicken is lightly browned, pour the marinade over the chicken in the pot. Add the water and peppercorn. Let it come to a boil.
- Lower the heat to a simmer and cover the pot once boiling. Let the chicken cook for about 25 to 30 minutes or until the chicken is tender and cooked. You cook longer in low heat. You can occasionally check and stir it during this time.
- After cooking the chicken, uncover the pot and let the sauce reduce and thicken slightly. If you prefer a saucier adobo, you can leave the sauce as is, or if you want it thicker, you can continue to simmer until it reaches your desired consistency.
- Taste the sauce and adjust the seasoning with salt, sugar and pepper.
- Serve the Adobong Manok hot with steamed rice. It’s traditionally enjoyed with sliced tomatoes, fresh green salad, and boiled eggs.
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