Name: Adobong Manok (Filipino Chicken Adobo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 450 g Chicken Thigh, bone-in or boneless pieces; 3 tbsp Soy Sauce; 3 tbsp Vinegar; 6 clove Garlic, crushed; 2 Bay Laurel Leaf; 1 tsp Black Peppercorns, lightly crushed; 1 tsp Brown Sugar; ½ cup Water; 1 tbsp Cooking Oil

45 mintotal

Prep 10 min · Cook 35 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; let the vinegar boil briefly before lowering the heat so the sauce tastes rounded rather than sharp.

Method

Combine chicken, soy sauce, vinegar, garlic, bay leaf, peppercorns, brown sugar, and water in a bowl.
Heat oil in a pan over medium heat, add the chicken pieces, and sear for 3 to 4 minutes until lightly browned.
3–4 min
Pour in the remaining marinade, bring it to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes.
25–30 min
Turn the chicken once or twice while simmering so the sauce coats the pieces evenly.
Cook until the chicken is tender and the sauce is glossy, slightly reduced, and savory-sour.

How to tell it's done

The chicken should be tender and coated in a glossy, lightly reduced sauce.

Getting it right

Tip

Do not stir aggressively after adding vinegar; let the sharpness mellow as the sauce simmers.

What to serve it with

Serve hot with steamed rice and spoon the reduced sauce over the chicken.

Common mistakes

The adobo tastes too sharp or one-note.: Simmer uncovered until the vinegar mellows and the sauce reduces; balance with a small pinch of sugar only after tasting.

Substitutions

Chicken Thigh → Chicken — Use mixed bone-in chicken pieces if chicken thigh is unavailable.
Vinegar → Rice Vinegar — Use a mild vinegar if available; keep the amount similar.

Storing and reheating

Refrigerate chicken adobo with its sauce for up to 4 days. Reheat gently with a splash of water if the sauce has thickened; freeze for up to 2 months.

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