Chicken Adobo (Adobong Manok)
Chicken Adobo is just one variation of many Adobos. This is a traditional family recipe which has been handed down from my mother. This dish is quite dry and spicy compared to most Adobo recipes. If you want to reduce the dryness of the recipe, you can simply reduce the simmering time and not allow it to dry out. We prefer it dry, however. This dish is ideal for picnics as it will keep for a long period of time. This dish makes an excellent combination with steamed rice.
- 1/2 kilo chicken
- 3 cloves garlic minced
- 1/3 cup soy sauce for marinating
- 1/4 cup soy sauce
- 3-4 tbsp. vinegar
- 3 tbsp vinegar for marinating
- 2 bay leaves
- 2 chili peppers chopped
- 1/4 cup water
- pepper (to taste)
- cooking oil
Watch our cooking video:
- Marinate chicken in soy sauce, garlic, vinegar and pepper at least one hour or until flavor soaks in chicken meat.
- Place the marinated chicken and juices in a pot. Add in garlic. Season with soy sauce, vinegar, bay leaves, and pepper.
- Add water and bring to boil. Simmer over low heat (20 to 30 minutes) until chicken is tender.
- When chicken meat is tender and sauce has soaked in, add 2 tbsp cooking oil and chili peppers. Mix until well blended. Turn off heat.
- Serve with steamed rice. Fish sauce can be used as a dipping sauce.
- Note: If you don’t want a dry chicken adobo, simmer it for a shorter period of time. Adjust the seasoning, according to taste. If you want spicier, you can add more chopped chili peppers.