informative essay on how to cook adobo

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How to Cook Adobong Manok

Last Updated: February 27, 2024 Fact Checked

This article was reviewed by Jennifer Levasseur . Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 697,414 times.

Adobong manok, or Chicken Adobo, is a popular Asian Filipino cuisine. This delicious and aromatic native dish of the Philippines has been cooked for generations. It can be served atop of rice, with potatoes, or just plain.

Ingredients

• 1 whole chicken, cut into fist-sized pieces
• 1/4 cup soy sauce
• 1 cup vinegar
• 1 tsp sugar
• Pinch of salt and peppercorn
• 3 bay leaves
• 1 cup water
• 1 medium onion, chopped
• 1 head of garlic
• Cooking oil
• Salt and pepper to taste

Cooking on the Stove

• Be careful not to burn the garlic and onion. Use a wooden spoon or spatula to keep the ingredients moving.

• Add more water to the mixture if you think the dish is too dry.

• After 15 minutes, spoon the sauce over the chicken. Let it simmer for the rest of the remaining time.
• If you like your chicken dry, let it simmer for a little longer.

Marinating the Chicken

• Place the chicken in a pan for convenience. You will be using the pan later on to cook.
• If you need to make the adobo in the same day, you can let your chicken marinate for 2 to 3 hours instead. However, it is always best to let your chicken marinate overnight to bring out the most flavour from the dish.

Community Q&A

• Another Filipino dish made with chicken is pininyahang manok, which is chicken prepared with pineapple. Thanks Helpful 2 Not Helpful 1
• Add different kinds of spices to the abodo to create different variations of flavour. Thanks Helpful 3 Not Helpful 6

You Might Also Like

• ↑ https://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818
• ↑ https://www.kawalingpinoy.com/chicken-adobo/
• ↑ https://panlasangpinoy.com/filipino-chicken-adobo-recipe/
• ↑ https://speedyrecipe.com/chicken-adobo-recipe/#recipe

About This Article

To cook adobong manok, start by cooking garlic and onion in oil over medium heat until it’s golden brown. Next, add chicken, soy sauce, vinegar, pepper, salt, sugar, water and bay leaves and stir it all together. Bring the dish to a boil, then lower the heat and let it simmer for 30 minutes. When the chicken is tender, remove the chicken from the heat and serve it with rice or potatoes. To learn how to make adobong manok using an overnight marinade, keep reading. Did this summary help you? Yes No

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How to cook adobo.

Adobo is a classic Filipino dish that has become popular in many parts of the world. It's easy to make but can be hard to perfect. If you're looking for a delicious and hearty meal that's sure to impress family and friends alike, then learning how to cook adobo is the way to go! This article will provide you with all the tips and tricks you need to make this savory dish like a pro.

The first step in making adobo is choosing the right ingredients. You'll want to use high-quality meat or poultry for your dish, as it will make all the difference in terms of flavor and texture. Once you've selected your protein, you'll want to pick out some aromatics such as garlic and onions, as well as seasonings like bay leaves, peppercorns, and soy sauce. All these flavors will combine together to create a singularly delicious dish!

Finally, it's time to get cooking! With a few simple steps and some patience, you'll have an amazing adobo on your table in no time. Get ready for tender meat steeped in an intensely flavorful sauce - it's sure to be an unforgettable experience! Stay tuned for detailed instructions on how to cook adobo right at home.

Adobo is a traditional Filipino dish that has been around for generations. It is typically made with pork, chicken, or beef marinated in a sauce of vinegar, soy sauce, garlic, and black pepper. The particular ingredients used vary from region to region, but the end result is always a flavorful and savory dish.

The process of making adobo is fairly simple. You start by marinating your meat in the mixture of vinegar, soy sauce, garlic, and black pepper for about an hour. During this time, you should also prepare the other ingredients such as onions and bay leaves if you are using them. Once everything is ready to go, you can add the marinated meat to a pot and cook it over medium heat until it becomes tender.

Once the meat is cooked through and tenderized, you can adjust the flavor of the adobo with additional seasonings such as salt and pepper to your own tastes. Depending on how much liquid was added during marination, you may need to reduce some of it down before serving. Adobo makes a great addition to any meal or is enjoyed as an entrée on its own!

History Of The Dish

Adobo has a long and rich history in many parts of the world, including the Philippines. It is thought to have originated in Spain and then spread to the New World, where it became popular in Mexico. The dish was later brought to the Philippines by Spanish colonizers.

In Philippine cuisine, adobo is often made with pork or chicken, but other meats such as beef, goat, and fish can also be used. Vinegar, soy sauce, and garlic are usually added for flavor, and other seasonings such as bay leaves or peppercorns may also be included. The mixture is then simmered until the meat is cooked through and tender.

Adobo has become a beloved staple in Filipino cuisine over time, with different regions having their own variations of the dish. In some areas of the country, coconut milk or turmeric may be added for flavor while others may use different types of vinegar such as cane vinegar or white wine vinegar. No matter how it's prepared though, adobo remains a popular dish throughout the Philippines today.

Traditional Ingredients

Traditional adobo dishes use an array of ingredients, including:

• black peppercorns
• and sometimes even a bit of sugar

These ingredients are all staples in Filipino cuisine and come together to create a savory flavor profile.

When making adobo, it's important to remember that the key ingredient is garlic. Garlic should be the star of any adobo dish, as it helps to balance the acidity of the vinegar and soy sauce.

Additionally, black pepper adds heat and spice while bay leaves to infuse the dish with a subtle smokiness. The combination of these flavors creates something truly special – an umami-rich dish that will tantalize your taste buds!

Finally, some people like to add a touch of sweetness to their adobo by adding a bit of sugar or honey. This is entirely optional but can help to round out the flavors in the dish and make it more balanced. Whether you choose to add sugar or not is up to you – just keep in mind that too much can overpower the other flavors.

Variations On The Recipe

Adobo is a popular Filipino dish that can easily be adapted to suit different tastes. There are many variations of the classic recipe, so you can make it as spicy or mild as you like.

Some people prefer to add vegetables such as carrots and potatoes, while others like to use different types of meat like pork, chicken, or fish. You can also adjust the seasonings to give your adobo a unique flavor.

Another common variation is adding coconut milk or cream for a more creamy texture. This adds a layer of sweetness and richness to the dish which may be preferable for those who don't prefer an overly spicy version of adobo. For an even more flavorful version, try adding lemongrass or bay leaves for an aromatic and refreshing twist.

No matter what ingredients you use, the key to making delicious adobo is in the cooking technique. Simmering the ingredients over low heat until everything is cooked through will ensure that all of the flavors combine perfectly and create a balanced taste.

Additionally, this will give your adobo a thick and rich sauce that will leave you wanting more! With just a few tweaks to the classic recipe, you can create an array of flavorful variations on this classic Filipino dish.

Preparing The Dish

To begin preparing adobo, gather the necessary ingredients. These include chicken, garlic, bay leaves, soy sauce, vinegar, black peppercorns, and vegetable oil. It's also helpful to have a large pot for cooking and a bowl for marinating the chicken mixture.

Once all the ingredients are together and ready to go, start by marinating the chicken in a mixture of garlic, soy sauce, and vinegar. Let it sit for at least an hour before continuing on with the cooking process.

After the chicken has been adequately marinated, heat some oil in a large pot and add in the bay leaves and peppercorns.

Once they've lightly browned, add in the chicken mixture and let simmer until it is cooked through. Be sure not to overcook or else it can become dry and tough.

Serve with steamed rice or vegetables of your choice and enjoy!

Step-By-Step Guide To Cooking

The first step in cooking adobo is to prepare the ingredients. Gather together garlic, vinegar, soy sauce, bay leaves, and black peppercorns. Mince the garlic and then mix it with the vinegar and soy sauce in a bowl. Next, set aside the mixture for later use.

The second step is to heat oil in a skillet over medium heat. Add the minced garlic from earlier and sauté until fragrant.

Then add the chicken pieces and brown them on both sides before adding the marinade mixture from earlier.

Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the chicken is cooked through completely.

Lastly, season with salt as needed and add some bay leaves and black peppercorns if desired. Serve immediately while hot with steamed rice or other side dishes of your choice!

Tips For Perfecting The Flavor

To get the most out of your adobo, there are a few tips you can use to make it even more flavorful and delicious. The first is to marinate the meat for at least one hour before cooking. This will allow the flavors of the ingredients to penetrate into the meat, giving it an extra depth of flavor.

The second tip is to use a combination of both white and dark soy sauce when making your adobo. This will give it a richer color and also add a hint of sweetness to the dish. Finally, you should always season with salt and pepper throughout the cooking process.

This will help enhance all other flavors while ensuring that each bite has just enough seasoning. With these tips, your adobo will be sure to be a hit with your family and friends!

Serving Suggestions

Once the adobo is cooked, it can be served in a variety of ways. The most common way to serve this dish is over white rice. This is a classic combination and a great way to enjoy the flavors of the adobo. It can also be served as an entrée with vegetables or potatoes on the side.

Another great way to serve adobo is with crusty bread or a small tortilla. This makes for a wonderful appetizer or light meal that everyone will love. The sauce from the adobo pairs perfectly with either type of bread and creates an appetizing presentation.

Adobo can also be served as part of a larger meal, such as tacos or burritos. The savory flavor of the adobo pairs well with other Mexican dishes, making it an excellent addition to any gathering or party.

So don't hesitate to add some adobo to your next meal! With its delicious flavor and versatility, it's sure to please everyone at the table.

Storage And Reheating

Once your adobo is cooked, it's important to store it properly. It can be refrigerated in an airtight container for up to three days. When you're ready to reheat it, you should let the dish come to room temperature first before heating it. This will help ensure that the dish is cooked evenly and thoroughly.

To reheat adobo, transfer it to a skillet or saucepan and heat over medium-low heat until warmed through. If the adobo seems too dry, add a couple of tablespoons of water or broth before heating. Stir occasionally while heating to ensure even cooking and prevent sticking or burning.

Adobo also freezes well for up to three months. To freeze, allow the adobo to cool completely before transferring it into freezer-safe containers or bags. Let the frozen adobo thaw overnight in the refrigerator before reheating as directed above. Enjoy your delicious adobo!

Nutritional Benefits

Adobo is a traditional Filipino dish, and it has many nutritional benefits. One is that it is a great source of protein. The chicken and pork in the dish provide significant amounts of essential amino acids. This makes adobo an excellent choice for those looking to increase their protein intake.

Adobo also contains a variety of vitamins and minerals that are beneficial for overall health. For example, it’s rich in vitamin B6, which helps regulate metabolism and maintain healthy skin and hair.

Additionally, adobo contains other vitamins such as vitamins E and K, which are important for promoting strong bones and fighting inflammation in the body.

Moreover, adobo can be quite flavorful without adding too much fat or sugar to the dish. Many traditional recipes will call for vinegar or soy sauce instead of oils or processed sugar to add flavor to the meal. This can help reduce calorie intake while still giving you a delicious meal packed with essential nutrients.

Adobo provides a unique combination of protein and vitamins that can benefit your health in many ways. It's an excellent option if you're looking to enjoy traditional Filipino cuisine without compromising your dietary needs.

Frequently Asked Questions

What other dishes can be cooked using adobo ingredients.

Adobo is a popular Filipino dish that consists of meat, seafood, or vegetables cooked in vinegar, soy sauce, garlic, and other spices. But what other dishes can be cooked using adobo ingredients? This question is worth exploring further.

Using the same ingredients used to make adobos — such as garlic, vinegar, and soy sauce — it's possible to create different variations of the dish. For instance, one can make adobong pusit (squid adobo), which involves cooking squid with these ingredients. It's also possible to fry the adobo in oil for an additional crunchy texture. Other variations include adding coconut milk or pandan leaves for additional flavors.

Adobo dishes can also be used as a topping for rice dishes such as arroz caldo (rice porridge) or shrimp fried rice. Additionally, it can also be served over noodles such as pancit bihon guisado (stir-fried noodles). The combination of these two dishes produces a flavorful and filling meal that is sure to please anyone who tries it!

All in all, making recipes with adobo ingredients doesn't have to mean sticking with the classic version of the dish; there are plenty of other options available that provide unique flavors and textures. With some creativity and experimentation, any home cook can come up with their own delicious creations using these tasty ingredients!

Does Adobo Need To Be Cooked In A Particular Type Of Pan?

Adobo is a popular Filipino dish that is made from meat, vinegar, garlic, soy sauce and spices. It is usually cooked in a pan over medium heat for about 30 minutes. But the question remains: does adobo need to be cooked in a particular type of pan?

The answer to this question really depends on what you are trying to achieve with your adobo. If you are looking for a crispier texture, then a cast iron or stainless steel pan may be best. These types of pans will provide an even heating surface and allow the flavors to meld nicely.

However, if you prefer a softer texture and want to avoid burning the ingredients, then non-stick pans are ideal. They also make cleanup much easier since they don’t require oil or butter for cooking.

No matter which type of pan you choose, it’s important to ensure that it is properly seasoned before use and that it has enough space for all of the ingredients to fit comfortably without overcrowding them. Additionally, keep an eye on the temperature while cooking so that your adobo doesn’t burn but rather cooks evenly throughout.

In short, there isn't one particular type of pan that must be used when cooking adobo; the decision comes down to personal preference and desired outcome. Different pans offer different advantages so experiment with different types until you find one that works best for you.

Is Adobo Suitable For Vegetarians?

Adobo is a traditional Filipino dish that is popular around the world. It is made from pork, chicken, or beef cooked in vinegar, soy sauce, and garlic. While it is usually considered to be a meat-based dish, there are variations of adobo that are suitable for vegetarians.

To make an adobo dish that meets vegetarian dietary requirements, one can substitute the main protein with tofu or mushrooms.

Additionally, a vegetarian version of adobo can also be made by omitting the meat entirely and focusing on the flavor profile of the marinade ingredients. The acidity of the vinegar and the umami depth of soy sauce can create a robust flavor even without the presence of meat.

Vegetables such as potatoes, carrots, bell peppers, and zucchini can also be added to create more texture and complexity in the dish. Depending on how much liquid is used during cooking, it could end up with a stew-like consistency or as individual ingredients that still hold their shape.

No matter what alternative ingredients are chosen for making vegetarian adobo, it is important to consider how their flavors will interact with each other when combined. This way one can ensure that their version of this classic Filipino dish will not only taste great but also be suitable for vegetarians.

How Long Does Adobo Keep In The Fridge?

Adobo is a popular dish in the Philippines that is known for its savory flavor. It's also a dish that can last for days, making it an ideal meal to prepare ahead of time. But how long does adobo keep in the fridge? The answer depends on how it's stored and prepared.

When it comes to storage, adobo should always be kept in an airtight container or sealed zip-top bag if refrigerated. This will help maintain its freshness and prevent any cross-contamination with other foods. If cooked properly, adobo can last four to five days in the refrigerator before needing to be eaten or tossed out. It's important to note that this timeframe may vary slightly depending on the ingredients used and how they're cooked.

Another factor to consider is reheating options. Even if you store your adobo correctly, it still needs to be reheated thoroughly before eating. This means bringing the temperature up to at least 165 degrees Fahrenheit (or 73 degrees Celsius).

Reheating adobo too quickly can cause food poisoning so it's important to take your time when doing so. Doing this will ensure that your adobo remains safe and tasty for several days after first being cooked.

Adobo can make for a delicious meal that can last for several days after cooking if done correctly. By properly storing and reheating the dish, you'll be able to enjoy all of its savory flavors for multiple meals without having to worry about food safety or wastefulness!

Can Adobo Be Frozen For Later Use?

Adobo is a traditional Filipino dish that can be made with chicken, pork, or a combination of both. This savory dish is popular in many homes around the world, but the question remains: can adobo be frozen for later use?

The answer to this question is yes — adobo can indeed be frozen for later use. Unlike other dishes that are traditionally cooked fresh and served immediately, adobo can be prepared in advance and stored for later consumption. To do this effectively, some steps need to be taken to ensure that the adobo stays safe and flavorful when it's thawed out.

First off, it's important to properly cool down the adobo before freezing it. The temperature of the food should not exceed 40℉ (4℃) before being placed in the freezer.

Additionally, make sure to store the adobo in an airtight container or freezer bag so that it won't absorb any odors from other foods in your freezer.

Lastly, try to consume your frozen adobo within two months of freezing — anything older than that should be thrown away as it may have lost its flavor and texture when thawed out again.

When you're ready to eat your frozen adobo, simply place it in the refrigerator overnight to thaw out slowly and evenly. Once it's completely defrosted, heat up your adobo until steaming hot before serving — this will ensure that all bacteria have been killed off and that your meal is safe for consumption.

With these tips in mind, you'll never have to worry about running out of delicious home-cooked meals!

Adobo is a classic Filipino dish that can be prepared in many different ways. It's an incredibly versatile dish, and the ingredients can be used to cook a variety of other dishes.

To make sure your adobo comes out perfectly every time, it's best to use a heavy-bottomed pan for cooking it. Although it does contain meat, there are plenty of vegetarian options available too. Plus, if you have any leftovers, they can easily be stored in the fridge or even frozen for later use.

Overall, adobo is a great dish to add to any meal. With its unique flavors and versatility, it's no wonder why this beloved Filipino dish has become so popular around the world.

Not only is it delicious and nutritious, but it also provides a wonderful opportunity to expand one's culinary repertoire by experimenting with different ingredients and techniques. So why not give adobo a try today? You won't regret it!

Adobo is such an amazing dish that I'm sure you'll love cooking and eating it as much as I do! It's simple yet flavorful, so everyone in your family is sure to enjoy this classic Filipino favorite. Give adobo a try soon – you won't be disappointed!

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All About Filipino Adobo

Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish  adobo sauce . Although they both share the Spanish name, they are vastly different in flavor and ingredients.

This cooking method, like most of  Filipino culture , is of mixed heritage. While not official, many consider chicken adobo to be the national dish of the Philippines. There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat. Adobo is usually served over a bed of fluffy rice to absorb the deliciously tangy sauce.

History of Adobo

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity. The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks.

When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.

Adobo Varieties

Although there are basic adobo ingredients, you may find other ingredients that have been included. Vinegar and soy sauce are the heart of adobo, but over the centuries, other liquids have occasionally been added to the brine. Some varieties include coconut milk, which mellows the strong flavors of the vinegar and soy sauce. Others include sugar or honey to add a touch of sweetness and an almost teriyaki-like characteristic. The flavor of adobo can also be varied depending on the type of vinegar used. In the Philippines, coconut vinegar, rice vinegar, or cane vinegar are the most common.

Most basic adobo recipes are seasoned only with garlic, bay leaf, and black pepper (the peppercorns can be left whole or crushed for a more vibrant flavor), but additional seasonings may include ginger, onions, or other vegetables.

And it is not just the brine that can vary—all different kinds of meat can be part of an adobe. Although chicken adobo is the most well known, adobo can be made with pork , beef , fish , or other types of meat. Although not required, the meat is often fried after stewing to give it a crispy exterior.

There are as many varieties of adobo as there are cooks in the Philippines. Although the country is small, the popularity and reach of adobo have spread throughout the world.

Most Common Adobos

Even though the adobo marinade can vary from region to region—and cook to cook—some adobo dishes are made more often than others, like chicken , pork, and beef. When chicken is the meat of choice, it is called  adobong manok,  and the dish adobong baboy  includes pork.  Adobong baka  is beef adobo.

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How To Cook The Best Authentic Chicken Adobo

November 9, 2019 by Eat Like Pinoy 1 Comment

The Eternal Chicken Adobo: Meant to Last.  

“If it’s meant to be, it will be.” This famous quote came from J.M Barrie, A Scottish author and a dramatist, and this quote fits very well on Filipino’s classic dish: the chicken adobo. Throughout the Philippines’ long history, a lot of things have certainly come and have gone. 

The things that have once become part of every Filipino’s life is now a complete history, but chicken adobo has smoothly sailed throughout generations and hasn’t gone into extinction since it was first introduced.

Maybe it’s not really meant to go away, and perhaps, who knows, this is what J.M Barrie is really describing in his famous quote all this time, the eternal chicken adobo . Who knows … who knows. 

Dive into the Philippine Chicken Adobo

There’s more to Filipino Chicken Adobo than its oh so rich heaven-in-a-bowl wonder. Its history is as rich as its iconic taste, which is the reason why it has become a staple dish on every Filipino household’s’ dining table.

Do you want to know what lies behind this rich, black and tasty dish? Then, let us dive and find out. 

Aside from having a rich taste, one more notable thing about Adobo is its name. A lot of people often ask what does the term ‘Adobo’ really means . Some say that it’s actually the name of the cooking technique, but some argue that it’s the actual name of the dish, but it turns out that it is both. 

‘Adobo,’ to settle the dispute once and for all, is both the name of a dish and a cooking technique. 

Thus, how does someone make ‘Adobo’ ? First, marinade must be made using soy sauce, vinegar, garlic, bay leaves, and peppercorns. These ingredients, as you might have noticed, can be found in everyone’s pantry cabinets, right?

The chicken is marinated in that mixture overnight. Then, the magic begins when the chicken is simmered in the sauce until it brings forth adobo on the cook’s pan. 

Chicken adobo was born on a pre-refrigerator age, and its use of vinegar and salt, as one of its main ingredients, was actually a mere way of preserving meat - while giving it an iconic taste. Though the salt was now replaced by soy sauce, it still helps in prolonging the quality and taste of meat while giving it a distinct flavor. 

With all the wonderful things flowing around adobo (together with its bay leaves), it’s no wonder why Filipinos have preserved this dish for many generations. From the ‘pre-fridge’ days, it gave Filipinos an opportunity to cook something that could last longer than usual dishes, and, oh boy, its ingredients are so easy to find, but even with these important reasons for chicken adobo’s present-day existence, it seems that one reason may trump it all: its taste .

The ingredients used in Adobo, when mixed and simmered together, creates a unique and loveable taste that Filipinos have loved all this time. Even if this particular dish has achieved the preservation and easy-to-find ingredients threshold, if it doesn’t taste good, then extinction is what only awaits this. 

Want to Count Some Chicken Adobo Calories? 

Before proceeding into the numbers of how much calories chicken adobo contains, it might be better if we iron out some misconceptions about the word ‘calorie’ and define it accurately. Let’s have a short Science 101 class, shall we? 

Most people cringe when they hear the word ‘calorie ’ because of the misconception that it is bad for our body. ‘Calorie’ is actually a unit of energy. It describes how much energy can your body gain from a food or a drink. 

Again, calories are not bad stuff for our body; the reason why it negatively impacts us is how most of us use it. Oh, wait, most of the people are not using it! That’s why calories are becoming one of their worst enemies.

Every intake must be partnered with physical exercises to burn calories properly. If not burned well, these calories will turn into fats, which may turn into more serious problems in the future. 

Class ends. It’s now time to take a look at how much calorie runs on a chicken adobo. Here’s a chart on how much calories there is on each serving of this iconic dish: 

Chicken Adobo Ingredients and Seasoning You Need to Buy

It appears that you don’t need to buy one. The seasoning and ingredients that you’ll be needing like vinegar, soy sauce, garlic, bay leaves, and peppercorns can be found right inside your pantry cabinets.

There’s no need to set your foot on Spice Island just to have these ingredients. Just flip open your pantry cabinets, and the chances are high that you have most (if not all) of the needed ingredients. 

When Chicken Adobo Goes Wrong 

Even with its simple procedures, some people find it challenging to get the right taste that chicken adobo requires, but the good news is when someone’s adobo goes wrong (sometimes, awfully wrong), there are ways to ‘fine-tune’ the dish and still take center stage at anyone’s dining table.

One of the slips that people make in cooking chicken adobo is in the area of seasoning (and a whole lot more), So we’ve made a list of these mistakes and ways on how to turn around these messy situations. 

a. Going Saltless 

Some people go to the extreme by taking out salt completely to their chicken adobo dish. That is why their adobo turns out different and tastes bland, compared to an adobo with salt in it.

People have become so afraid of salt mainly because of the current health issues they’re experiencing. 

The real problem, really, is not the salt, but the over intake of it which they might have gained from salty snacks or food they’ve enjoyed for many years. 

Salt must not be removed completely from the dish because it enhances the flavors of the food it touches.

How? At low concentrations, it drives down bitterness but increases the sweet, sour and umami tastes, but at higher concentrations, it hijacks sweetness and enhances umami. The things that it can make on various food seems magical; it should be on everyone’s side. 

But take note, everyone’s sensitivity to saltness is on different levels. What might be slightly salty for some people might be too salty for others. 

That’s why you hear and read the phrase ‘salt to taste on cooking TV shows and cookbooks. There are times that they don’t recommend a specific amount of it because again, it depends on your taste.

People should do their own diligence and find someone who can taste their dish to know other people’s side in it. 

b. Going salt crazy 

It is really awful to taste something too salty. If you find out that your Chicken Adobo is saltier than it should be, don’t just throw all of it right away. You can use sliced potatoes to help absorb and significantly lessen the saltiness in your Chicken Adobo.

You can also beat the saltiness in your adobo by increasing the amount of the ingredients you usually use and lowering the ratio of salt. 

c. Didn’t Read the Recipe Guide Completel y 

A lot of first-timers think that cooking Chicken Adobo is so easy that they don’t have to read those recipes and procedures - until they scramble for it. Without familiarizing yourself with its procedures, your whole cooking process will not go haywire.

Do you want to see your poor meat on the heated pan while you scramble it’s taking you forever to find the soy sauce and the garlic you thought were ‘just there.’ 

d. Pouring Oil and Putting Ingredients on a Cold Pan 

A lot of first-timers don’t realize that when cooking Chicken Adobo, starting with a cold pan is a big no-no. This is just one of the results of not familiarizing oneself about cooking the adobo dish.

Since the pan is cold, your ingredients and meat will soak up the oil, and it’ll get soggy, and that’s just one of the imperfect ways to start cooking adobo.

It pays to read, and if one would just read the procedures, they’d surely notice the words “heat your pan before anything else,” and that would save them from a lot of hassles. 

e. Improper Way of Preparing the Meat 

If the meat you use comes straight from the freezer, NEVER EVER cook it right away. The middle of your meat’s protein may still be frozen, and never assume that the inner part of your meat is cooked when you see the well-cooked outer part. If it came from the freezer, it would not work that way. 

f. Having a Steamed food, Instead of Fried and Sautéed Ones 

Beginners tend to stuff their pans with a lot of ingredients. They’re overcrowding their pans, thinking it is the right thing to do, but what they don’t realize is when the pan is too stuffed. What they are doing is basically steaming, not frying, nor sautéing. 

To get the desired Chicken Adobo taste, what they need to learn is to cook in batches using two pans to save and manage your time in cooking. 

Importance of Making Chicken Adobo Sauce Perfectly

Most people think that by just throwing out the vinegar, soy sauce, garlic, bay leaves and peppercorns in the pan, they can instantly make a great chicken adobo sauce. The sauce is what makes the adobo delicious, and whatever quality it has, has something to do about its cook.

The Adobo sauce is what almost makes your entire dish, so the moment you miss something on the sauce, it creates an impact on your Chicken Adobo. 

Some cooks go above the usual by adding ingredients to their adobo, which makes its sauce richer in flavor. They add garlic chips and even oregano to create a different experience for diners (and for themselves). 

We have said earlier that salt is a vital ingredient in making an excellent chicken adobo, but using it in the wrong segment of the cooking process can possibly ruin your dish. 

Salt should only be added towards the end of the cooking process. This is to prevent your dish from becoming too salty because of the reduced sauce during the cooking process.

Chicken Adobo Marinade : Tips and Tricks 

Be a Garlic Crusher 2.0 

Everybody knows that making chicken adobo involves putting the soy sauce and garlic, but many don’t realize that they forget something important in this step - and it’s in the garlic.

To achieve the best flavor your chicken can have, garlic must be well crushed to get the best result.

1 hour marinating? It’s Actually 3!

Most people marinate their meat for just an hour, though it might still taste good, it’s full potential is not achieved. The optimal length of time for marinating meat when cooking Chicken Adobo is 3 hours, to get the best result you can achieve.

This step is so important because this is where the chicken absorbs the flavors of the soy sauce and garlic, and these two ingredients are the top two flavors that dominate this dish, so it’s crucial to give them enough time to seep through inside the chicken. 

Perfect Dishes Deserve Perfect Partners 

Your Chicken Adobo deserves the center stage, but of course, it needs some company from the best side dishes that can perfectly go with it. We’re sure that you’ve been thinking about this all day, so here are our top suggestions to help you pick the best side dishes that can be paired with your Chicken Adobo: 

a. Rice (brown or white)

b. Spicy Dip (Preferably Fish sauce with chilies)

b. A cup of coffee (in the morning)

c. Soup (preferably sour, like Sinampalukang Manok soup)

d. Soft Drinks

 Authentic Filipino Chicken Adobo Recipe?

Authentic Pinoy Chicken Adobo speaks so much of how innovative Filipinos are. From a simple vinegar salt marinade and sauce to the now well loved soy sauce based one. Although there are different versions of Filipino Style Chicken Adobo, they all boil down to having soy sauce as the main agent for the salty flavor.

For more delicious recipes, visit Eat Like Pinoy !

Best Chicken Adobo Recipe

• Tablespoon, teaspoon

Ingredients

• 2 lbs Chicken Legs
• 1 Piece Onion Optional, Thinly Sliced
• 1 Clove Garlic Peeled and Minced
• 2 Pieces Bay Leaves Dried
• 1 teaspoon Sugar
• ½ tablespoon Black Pepper
• 1 Cup Vinegar
• ½ Cup Soy Sauce
• 1-2 Cups Water

Instructions

• In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate chicken legs for at least 1 hour.
• After 1 hour, heat the pot and put in the chicken legs with the marinade sauce.
• Add the bay leaves and onions. Cover and simmer for 40 minutes or until chicken is tender already. TIP: You can add more water if the pork is not yet tender.
• Set aside the chicken when tender.
• Heat oil in another pan, medium fry the chicken. Then, set aside when fried.
• Remove some oil from the pan before pouring the sauce & chicken into it.
• Simmer for another 2 minutes.
• Serve and enjoy!

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Filipino Recipes and More

The Best Adobong Manok Recipe (Filipino Braised Chicken Adobo)

April 30, 2020 · Last Modified: March 2, 2022

If you were to ask anyone if they knew a Filipino dish, it would be this one. Adobong Manok (Chicken Adobo) is a dish that is foundational in Filipino cuisine.

Adobong Manok, or chicken adobo, is a soy sauce and vinegar braised chicken dish. This dish has heavy garlic flavors and an incredible amount of umami. It is typically served with rice and vegetables.

This recipe is our personal version of Adobong Manok. Since it’s very cost-effective and easy to batch, this dish is great for everyday meal prepping or feeding large families. This is a recipe that you need to save in your cooking arsenal.

Keep reading for the recipe!

This post may contain affiliate links. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.

History and Culture of Adobong Manok (Chicken Adobo)

Chicken adobo is the “unofficial” national dish of the Philippines. Chicken adobo is special because its roots are traced back to indigenous Philippines. It also highlights star ingredients of Filipino cuisine – soy sauce, vinegar, garlic, and bay leaves.

You’ll see adobo made in numerous variations with countless ingredients, toppings, or sides.

Nearly every region, as well as individual families, have their own unique take on the dish. Some people use orange juice, sprite, coconut milk, or some other “secret” ingredient that’s been kept in their family for generations!

We don’t know any person who cooks adobo the same as another. 

How to eat Chicken Adobo

To eat chicken adobo, serve with white rice and grilled or steamed vegetables.

A very common way to eat adobo is to take some sauce and pour it on top of white rice. Some prefer to add just a little sauce to the rice, others prefer to generously pour sauce on top until it’s soupy.

Use a fork and spoon to cut the chicken, then push everything onto your spoon so you’ll get chicken, rice, and sauce in every bite.

Eating chicken adobo with fresh sliced bananas is something very special that Noelle’s family does (to our knowledge).

To this day, we don’t know any other Filipinos who eat adobo this way. We asked Noelle’s lola (grandmother) why we eat it this way, and she explained that it’s because she grew up in the region of Pampanga, where they always ate banana slices with their adobo.

We’ve tried researching and asking around to learn more, but have not found any info to confirm that this is really a Kapampangan way to eat adobo. If you know anything about chicken adobo with banana, please let us know in the comments or DM us!

That being said, we encourage you to give banana a try. It gives a sweet contrast to the savory chicken, and it truly is something we personally love and recommend!

Perfect Pot by Our Place

Before we get into the recipe, we’d like to give a shoutout to one of our sponsors, Our Place ! They recently launched the Perfect Pot – a pot that’s thoughtfully designed to multifunction for boiling, roasting, steaming, straining, and dutch oven!

Its lightweight and large capacity makes this pot very homecook friendly. Additionally, we actually like to travel with this pot when going on big family trips or camping.

We used the Perfect Pot to cook our adobo! Even with the family-sized serving we cooked for ourselves, the Perfect Pot had no problem holding everything and still with room to spare. And of course, the adobo turned out delicious!

Shop the Perfect Pot now at Our Place!

Ingredients

• 5 cloves garlic sliced or whole
• 1 cup white onion sliced
• oil for the pan
• 5 lbs chicken thigh or drumsticks with bone and skin
• 1 cup low sodium soy sauce
• 1 cup white cane vinegar (datu puti)
• 1 tbsp brown sugar
• 1 tbsp black peppercorns whole
• 1 cup water
• 3 small bay leaves
• fried garlic
• green onion
• steamed or grilled vegetables
• fresh bananas sliced

Datu puti is a brand that produces Filipino white cane vinegar. Regular white vinegar is also fine, but we recommend sticking to Filipino ingredients due to a slight difference in taste.

Filipino soy sauce and white cane vinegar are often sold in a combo pack, which is perfect for making adobo. You can find them at local asian grocers or here on Amazon !

Prepare the braising sauce

• In a mixing bowl, combine onion, garlic, soy sauce, vinegar, water, peppercorns, and bay leaves. Stir well and set aside.

Prepare and sear the chicken

• Wash the chicken thoroughly with water. Set aside.
• In a pot, saute garlic and onion with some oil. Once fragrant, add chicken pieces. Cook on medium-high until the chicken has a seared skin. To prevent overcrowding, use an extra pan or cast iron to sear more chicken.

Braise the chicken adobo

• Once all the chicken is seared, place them all in the pot. Add sauce mixture.
• Bring the pot to a boil then adjust the heat to maintain a low boil.

• Cover and let it braise for at least 1 hour. Stir occasionally and skim off excess fat. If you want a thicker sauce, braise for up to 2 hours.

• Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Pour some of the adobo sauce on top of the rice.

Tips on cooking Chicken Adobo

• Although not required, the longer your cook time, the thicker the sauce will be.
• To lower the fat content for a slightly healthier dish, remove half of the chicken skins before cooking. You can also skim off the fat during braising.
• For slow cooking, cook on low for 6 hours.

Final Thoughts

When you think about Filipino food, this dish is often what comes to mind. The ingredients are very affordable and convenient to cook in large portions, so you can use this recipe to feed you and your loved ones.

Chicken Adobo (Adobong Manok)

• Our Place Perfect Pot
• mixing bowl(s)
• cast iron pan
• 5 cloves garlic sliced or whole
• 1 cup white onion sliced
• oil for the pan
• 5 lbs chicken thigh or drumsticks with bone and skin
• 1 cup low sodium soy sauce
• 1 cup white cane vinegar (datu puti)
• 1 tbsp brown sugar
• 1 tbsp black peppercorns whole
• 1 cup water
• 3 small bay leaves
• fresh bananas sliced

Instructions

• Wash the chicken thoroughly with water.
• Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Pour some of the adobo sauce on top of the rice.

Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0

More Recipes You’ll Love

References & Further Reading

https://theculturetrip.com/asia/philippines/articles/a-brief-history-of-adobo-the-philippines-national-dish/

https://en.wikipedia.org/wiki/Philippine_adobo

Editor’s note: This post was originally published on April 30, 2020. It has been updated with content and images on November 9, 2021.

Posted By: Noelle Noriesta · In: Main

About Noelle Noriesta

Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. -- Read more about me

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Adobong Manok (Chicken Adobo)

Adobong Manok or Chicken Adobo. Chicken adobo is the definitive Filipino main course. In fact it is considered to be the National Dish of the Philippines (adobo in general that is, not just the chicken adobo variety exclusively). This is most certainly a Filipino comfort food for those Filipinos living and working abroad. The beauty of chicken adobo is not just the amazing, savory flavors of the dish but also how simple and easy it is to prepare. And when I say simple, I do mean simple. You can marinate the chicken in the same pan that you cook it in. The list of ingredients is rather short and the procedures to prepare the dish are pretty straight forward. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

• 2 pounds of chicken, cut into serving pieces
• 1 head of garlic, crushed then peeled
• 2 tablespoons of vinegar
• 1/2 cup of dark soy sauce
• 6 black peppercorns
• 3-4 pieces of bay leaf
• 1/2 tablespoon of brown sugar
• water if needed

Instructions

• Put all the chicken pieces in a large skillet or wok.
• Pour in the vinegar then add the crushed garlic, peppercorns and bay leaf.
• Place the skillet or wok over the heating element and turn it on to medium-high heat.
• When the liquid starts to boil turn chicken pieces over.
• Continue to cook uncovered until the vinegar has been mostly absorbed by the chicken or evaporated.
• When nearly all the liquid is gone lower the heat to medium-low.
• Stir this chicken until it starts to render fat then increase the heat to medium-high again.
• Stir fry the chicken until a light golden brown crust forms on the outside.
• Remove the excess oil then add the soy sauce and brown sugar.
• Reduce heat to medium and simmer for 15 to 20 minutes.
• Check the liquid once in a while and stir occasionally.
• Add a little water (about 1/4 cup) if the chicken adobo becomes too dry for your taste.
• Cook for about 10 more minutes.
• Turn the heat off and transfer the chicken adobo to a serving dish.
• Serve with steam rice and enjoy!

Chicken Adobo is traditionally served with steamed rice or garlic fried rice in the Philippines. If preferred, add more brown sugar to balance the taste of the adobo. I think brown sugar tastes better with adobo than white sugar. I prefer my adobo dry so if you prefer your adobo that way, dry or less sauce, remove excess sauce and continue cooking until sauce reaches the amount you want it to be.

Related Posts

• Adobong Kangkong (Water Spinach Adobo)
• Fried Chicken (Pritong Manok)
• Tinolang Manok (Ginger Chicken Soup)
• Chicken Liver Adobo with Hard Boiled Egg
• Garlic Herb Roasted Chicken (Lechon Manok)

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Classic Chicken Adobo Recipe (Chicken in Garlic Soy Sauce Glaze)

Growing up in the Philippines in a family who enjoyed classic Filipino dishes such as bistek tagalog , sinigang na baboy , tortang talong , munggo guisado , and many other local dishes, this classic chicken adobo recipe is definitely a weekly dinner staple my Mom cook and serve for the family.

Authentic Filipino chicken adobo is close to every Filipino’s heart as we all grew up devouring this dish and I’m proud to be able to cook this thousand kilometers away from home and still enjoy it with my Finnish partner who has wholeheartedly accepted my food culture and enjoys it equally.

If you want to know more about how to make this recipe or check out what are adobo ingredients, read further and hope you’ll try my personal rendition of this classic Filipino dish loved by many.

Hey, you awesome human! It’s Evan here 👋🏽, it is cool that you’re here, and I hope you’re having the best day. If you’re a foodie and enjoy food updates, follow my journey in the kitchen on Instagram and TikTok ! I share delicious food pics, culinary tips from a chef, and silly cooking videos. Let’s go!

Table of Contents

What kind of meat is in adobo, what does chicken adobo taste like, what should i serve with chicken adobo, how do you thicken adobo sauce, what is adobo sauce made of, adobo ingredients you’ll need for this filipino chicken adobo recipe, how do you make chicken adobo from scratch here’s a step-by-step guide:, are you on pinterest pin this for later, do you want more comfort home-cooked recipes from around the world.

I’m not going to claim that this is the best chicken adobo recipe out there but one thing I know is that this is by far my best version of this classic dish. That said, there are many ways you can make this and almost every other Filipino has their own small tweaks on how to cook this. I personally learned how to make chicken adobo from my brother who, in my opinion, makes the best sweet adobo version which is absolutely delicious but way too sweet for me. 

I still follow his method of cooking adobo but the only thing I changed is the amount of sugar. I would say that I have found the perfect balance in this chicken adobo recipe which never fails me every time I cook it now and then.

I personally always use chicken wings or chicken thighs whenever I make my adobo recipe but I have also tried using chicken breast but since it is lacking fat, the end result didn’t taste as good. However, since my Finnish partner prefers eating meat without bones, I nowadays make boneless chicken adobo using chicken thighs which I filet myself. I highly suggest using thighs or wings for adobo as it makes the end dish much tastier.

A lot of people also use pork meat for adobo or a combination of both pork and chicken. I much prefer chicken adobo over pork adobo but this is a personal choice than anything else. You can try both and see which one you like!

Also, you can adobo seafood such as squid and prawns and if you want to make it vegetarian, you can adobo vegetables like eggplant and string beans. The options are endless but the idea remains the same: everything must be cooked in adobo sauce.

For first-time eaters, chicken adobo would taste like sodium explosion in your mouth but generally, it shouldn’t taste too salty but salty enough that you can actually tell that soy sauce was used to make this dish. Filipino adobo should be somewhere along the lines of salty ( soy sauce ), sour (vinegar), and sweet (sugar). I would say that there is an underlying umami flavor in it due to the amount of soy sauce used in the dish but the overall taste experience should make you feel warm, cozy, and at home.

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Chicken adobo is best served with steamed jasmine rice ! Some people like to eat this with a side of atchara (Filipino papaya salad) or Filipino ensalada. SO delicious!

If your adobo is too runny, you can either boil it down a little bit more until you reach the consistency you desire but bear in mind your sauce might end up on the salty side or you can use my chef dirty little secret and use a bit of cornstarch mixed with water, drizzle it on the sauce bit by bit, and stop adding when you reached your desired sauce thickness.

Adobo sauce is a combination of soy sauce, vinegar, sautéed garlic, bay leaves , and a bit of sugar cooked to a glaze with chicken thighs.

Do you need some chicken dinner ideas? Here’s some inspiration:

• Filipino Style Cheap and Easy Sizzling Tuna Sisig Recipe
• Filipino Style Sizzling Tofu Recipe (Tofu Sisig Recipe)
• Easy Vegetarian Filipino Monggo Guisado Recipe (Mung Bean Stew)
• Pork Filipino Bistek Tagalog Recipe (Pork in Soy Sauce and Onion Glaze)
• Filipino Coconut Salmon Recipe (Paksiw na Salmon sa Gata)

• Chicken wings or thighs – non-negotiable, use either one. You can easily get boneless chicken thighs nowadays if you want to make boneless chicken adobo! As long as you avoid using chicken breast, you’re dandy. The reason behind this is the fact that chicken breast does not have enough fat content and this dish requires quite a bit of cooking time meaning your meat will end up on the dry side.
• Light Soy sauce – I have used Kikkoman in this recipe but nowadays I managed to get my hands on a Filipino soy sauce brand called Silver Swan. If neither is available where you’re from, use any light soy sauce you can find.
• Cane Vinegar – again, in this recipe, I’ve used a non-Filipino brand and used apple cider vinegar. Technically, any vinegar should work but if you want an authentic Filipino chicken adobo then try to find cane vinegar. I have managed to stock up on some Datu Puti cane vinegar lately from the ethnic shop (I legit hoarded them) and use it whenever I make this recipe.
• Garlic – it is not adobo without garlic. With the amount of garlic I used in this recipe you can pretty much change the title to garlic chicken adobo recipe! You don’t need to use the same amount but I highly suggest adding at least a few cloves.
• Bay leaves – this is also another ingredient that makes adobo authentic.
• Black pepper – extra spice, extra nice!

What are the steps to make adobo?

• Chop and slice your ingredients
• Sear your chicken wings on a saucepan over medium-high heat, remove and set on the side
• On the same pan, add a bit of oil and sautée garlic until fragrant and caramelized
• Deglaze the pan by adding water, scrape the pan to get all the caramelized goodness stuck at the bottom of the pan
• Add in the seared chicken and turn the heat to medium
• Add in bay leaves and black pepper
• Add in the soy sauce , vinegar, and sugar, and let this simmer covered on medium heat for about 25 minutes. Check it everynowandthen to make sure the sauce doesn’t dry out by adding a bit of water whenever there’s less than half of the sauce in the pan
• Done and serve!

• Pollo Limonello Pasta (Chicken, Turmeric, and Greek Yogurt Pasta)
• Quick One Pan Vegan Pad Thai Recipe with Tofu
• Quick Vegan Thai Curried Lentil Coconut Soup
• Easy Pad Kra Pao Recipe (Chicken Thai Basil Stir Fry)
• Easy Chicken and Shrimp Dumplings Recipe (Using Wonton)

One of the ultimate favorite Filipino viands which families enjoy ever so often either cooked with chicken or pork (or both), this classic chicken adobo recipe is undeniably a comfort food best served with steamed rice!

Ingredients

• 700 g (1.5 lbs) Chicken Thighs or Wings, boneless or bone-in
• 6 cloves Garlic
• 2 dl (¾ cup) Soy Sauce, I used Datu Puti soy sauce
• ½ dl Vinegar, I have used cane, apple cider, or white wine vinegar
• 3 pcs Bay Leaf (also known as laurel leaves)
• 6 pcs Whole Black Peppercorns
• 1 tbsp Sugar
• 2 tbsp Vegetable Oil
• 3 dl (1 ¼ cups) Water

Instructions

Marinate your chicken.

• Smack and peel your garlic
• In a bowl, combine chicken, soy sauce, garlic, whole black peppercorns, and bay leaves
• Let this marinate in the fridge for an hour

Cook your Adobo

• Heat up your oil on high heat and fry your chicken (without the marinade but don't throw it away!) on both sides until they have a nice caramelized color
• Add in the chicken marinade, top it off with water, add sugar, and let this simmer on medium heat covered for about 20 minutes
• Lastly, add the vinegar but do not stir nor cover with a lid! Let the vinegar cook off for about 5 minutes before stirring. By doing this, your adobo will not taste bitter.
• Serve with freshly steamed rice and maybe a side of pickled green papaya (achara)!

→ Eating Adobo on its own is like a sodium nightmare so please eat this with a plain carb of some sort to naturalized the saltiness. Traditionally, Filipinos eat this with rice so try that, it is really good!

→ In the photo, it shows that I am using two different kinds of vinegar, they are both apple cider vinegar just from different brands (that's why they have different colors, too).

→ Ideally, you should be using cane vinegar – this is the most common vinegar used in most Filipino households. You can scour that or use whatever vinegar you have at home, it will work just fine.

→ As for the soy sauce, I used a Japanese light soy sauce like Kikkoman which kinda gives a bit of a "kikkoman" flavor to my Adobo but you can use any light soy sauce you have your hands on. If you can, use a Filipino soy sauce like Datu Puti if its available around your area.

Nutrition Information:

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How to Cook Chicken Adobo with a Modern Twist

For many Filipinos, learning how to cook chicken adobo counts as a life milestone. Warm, familiar, and ever-present on our tables, it’s an institution among comfort foods—the very meal our mothers made for us growing up. With each delicious bite, you can’t help but feel at ease.

However, if you’re a stickler for your health, you may have come to the sad conclusion that chicken adobo is quite the indulgence. Because of its salty, meat-centric nature, it’s the kind of dish a health nut will only get to have occasionally.

Here’s some good news: while it’s certainly a far cry from a bowlful of salad, chicken adobo can be prepared in a way that increases its nutritional value. All you need to do is add a hearty leafy green to the mix. And voilà! Your adobo gets a wholesome veggie touch.

Want to see how to cook chicken adobo in a modern, healthy way? Read on for the recipe.

Ingredients

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Adobong Manok Recipe – Chicken Adobo Recipe

Awesome Dish! Filipino Adobong Manok Recipe

This Adobong Manok Recipe or Chicken Adobo Recipe, often known as “Adobong Manok,” is generally acknowledged as the Philippines’ national dish. Adobo comes from the Spanish term adobar, which means “to marinate.” The cooking method involves braising meat in a sauce. This made up of vinegar, soy sauce, peppercorns, and garlic. Native Filipinos used vinegar and salt to preserve food in the tropical climate of the Philippines.

There are many different types of adobo , and each region has its own specialty. Adobo can be cooked with the main ingredients of fish, squid, green beans, and even eggplant, in addition to chicken and pork.

Cooking Video for this Recipe: Adobong Manok

Description

This recipe is the best quick and easy way to cook chicken adobo, although we recommend marinating the chicken meat for a more flavorful flavor. Soy sauce, seasonings, and chicken pieces are cooked till tender. This rich and tasty dish is best served with warm rice.

Ingredients

• 1 kilogram Chicken meat (mix cut)
• 1 head Garlic (minced)
• 1 Onion (sliced)
• 3 ⁄ 4 teaspoons Salt
• 1 ⁄ 2 teaspoon Pepper Powder
• 4-5 tablespoons Soy Sauce
• 2-4 dried Bay Leaves
• 1 tablespoon Whole Peppercorn
• 2-3 tablespoons Vinegar
• 1 1 ⁄ 2 cup Warm Water
• Seasoning Granules (to taste)
• Sugar (to taste)
• 2-4 tablespoons Cooking Oil

Instructions

In a pan, preheat cooking oil and sauté slices of onion and minced garlic. Add the mixed cut chicken. Season with ¾ tsp. salt, ½ tsp. pepper powder, 3 tbsp. soy sauce and 1 tbsp. peppercorns. Mix well.

Add water and dried bay leaves. Simmer for at least 20 minutes over low heat.

Stir and add 2 tbsp. cooking oil, 2 tbsp. soy sauce, 2-3 tbsp. vinegar and seasoning granules and sugar. Stir well.

Simmer until the soup thickens slightly.

Serve and enjoy eating. It is best to eat it with warm rice.

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Adobong Manok

By: Author Tressa Jamil

Posted on Published: April 15, 2023  - Last updated: May 2, 2024

Enjoy all the flavor of Filipino adobong manok. Sear chicken thighs and braise them in a dark and flavorful sauce crafted from vinegar, soy sauce, garlic, black peppercorns, and bay leaves. The  one-pan  dish cooks in under an hour, making it a perfect weeknight meal.

What is Filipino Chicken Adobo?

• Ingredients You'll Need

Additions and Substitutions

Tools used to make this recipe, how to cook adobong manok, expert tips, what to serve with filipino chicken adobo, what to do with the leftovers, frequently asked questions.

Adobo , often considered the national dish of the Philippines, is a method of stewing meat in vinegar. Originally used as a means of food preservation in tropical climates, the cooking technique involves marinating chicken, pork, beef, or squid in vinegar and other ingredients before braising it with the leftover marinade, aromatics, and seasonings like black pepper, peppercorns, and brown sugar. The resulting flavor is a perfect balance of tangy and savory.

Ingredients You’ll Need

• Chicken : Use boneless, skinless chicken thighs for quick cooking. You can also use bone-in thighs or drumsticks, but increase the cooking time; the safe internal temperature for chicken is 165℉ (73℃).
• Soy Sauce : There is a difference between dark and light soy sauce, which is why I include them both in my recipe. The dark soy sauce provides a dark caramelized color during the marinating process and light soy sauce enhances the umami flavor and saltiness of the dish.
• Rice Wine Vinegar : Vinegar is an essential ingredient for chicken adobo and its preparation historically. It helps balance the flavor of the other ingredients and tenderizes the chicken. You can use traditional distilled white vinegar or rice wine vinegar for a milder taste.
• Black Peppercorns : Cook the chicken thighs with black peppercorns for subtle heat.
• Garlic : Garlic is necessary for making adobo, and I use ten garlic cloves to flavor the braising liquid.
• Bay Leaves : Bay leaves add a subtle clove-like flavor.
• Seasoning : Season adobong manok with coarse ground black pepper and brown sugar for perfect flavor and caramelization. 
• Add   Coconut Milk:  Make  adobo sa gata  with coconut milk. Follow my recipe accordingly, then remove the pan from heat. Stir the coconut milk into the dish for a nice, creamy finish.
• Change the Protein : Other variations of adobo feature ingredients like prawns, squid, and pork.
• Vinegar : Authentic recipes call for distilled white vinegar. However, I use rice wine vinegar for a mild flavor, or you can replace vinegar with pineapple juice.

Use a heavy-bottomed pan like a  Dutch oven  or a stainless steel  saute pan  to distribute heat and prevent the chicken from sticking to the bottom. It will also help the chicken cook more evenly.

The full recipe with measurements is in the recipe card below.

Step 1: Combine the chicken thighs with dark soy sauce, rice wine vinegar, and garlic in a  mixing bowl . Cover and marinate for  30 minutes.

Step 2: Warm the oil in a  saute pan  over medium heat. Remove a few chicken thighs at a time, careful to leave any garlic cloves behind, and add them to the pan.

Step 3: Sear them for  3 minutes . Flip and cook the other side for  3 minutes . Set the chicken aside and work in batches.

Step 4: Once the chicken sears, return the thighs to the saute pan and top them with the leftover marinade.

• Add light soy sauce, water, bay leaves, and black pepper. Bring the mixture to a boil over medium heat.

Step 5: Lower the heat and simmer for  30-40 minutes  until the liquid reduces by half.

• Stir in the dark brown sugar and cook for another  5 minutes .

Step 6: Garnish with thinly sliced scallions and serve with white rice.

• Enhance the flavor and color of the chicken by marinating it for a minimum of 30 minutes. Doing so helps the chicken absorb the marinade and tenderize. The longer you marinate, the tastier the chicken will be.
• Take your time browning the chicken. It will flavor the chicken and render the fat from the thighs, ensuring the sauce is thick and not greasy.

If you enjoy this recipe, try one of these easy chicken thigh recipes! 

Jamaican Chicken Fricassee

Vietnamese Lemongrass Chicken

Baked Chicken Thighs

Serve the meal traditionally with steamed white rice and plenty of chopped scallions, or you can take it up a notch with garlicky fried rice, a popular Filipino side dish that adds a perfect crunch.

• White Rice, Garlic Fried Rice, Brown Rice, Quinoa, Easy Vegetable Fried Rice
• Achara (Tomato Salted Egg), Instant Pot Hard Boiled Eggs
• Cucumber Carrot Salad
• Bok Choy, Pickled Vegetables, try our hakusai recipe !
• Refrigerate  –   Leftover are even more delicious the next day. Store the chicken in an airtight container for  3-4 days .
• Freeze  –   Let the dish cool and transfer it to a freezer-safe container or bag for storage. Chicken abobo freezes for  2-3 months .
• Thaw  –   Defrost the chicken in the refrigerator overnight.
• Reheat  –   Warm the leftovers in the microwave or stovetop, and enjoy!

What is adobong manok made of?

Make the famous dish with chicken, or try prawns, squid, or pork. The meat marinates in vinegar and soy sauce before braising in the marinade. Balance the flavors by including brown sugar, peppercorns, and bay leaves to round out the flavor.

What makes Adobo taste good?

Three main factors contribute to the distinct flavor and taste of adobo.

Balance of flavors : The balance of the sweet, salty, sour, and savory flavors in the chicken adobo sets the dish apart. Vinegar provides tanginess to complement the rich elements and intensifies the sweetness of others. And because the dish includes salty and savory ingredients like soy sauce, garlic (lots of it), and chicken, we flavor it with sugar to create balance. 

Marination : The marinating process allows the flavors to penetrate the chicken thighs and infuse them with flavor.

Cooking Technique : Adobo cooks low and slow, allowing the ingredients to simmer and develop a deep and complex flavor

What is adobong manok in english?

You can trace the origins back to the culinary art of preserving and cooking food in the Philippines, and the name comes from the Spanish word (in large part due to Spanish colonization) ‘adobar,’ which translates to marinade, sauce, or seasoning.

More Quick Dinner Ideas:

• Furikake Salmon
• Sudado De Pollo
• Ground Beef Lettuce Wraps
• Instant Pot Arroz Caldo

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• Mixing Bowl
• Saute Pan or Dutch Oven
• 2 pounds chicken thighs, trimmed, boneless and skinless
• 2 tablespoons dark soy sauce
• 4 tablespoons rice wine vinegar
• 1 tablespoon black peppercorns, whole
• 10 garlic cloves, smashed
• 4 tablespoons light soy sauce
• ½ cup water
• 3 bay leaves
• 1 teaspoon black pepper, coarse ground
• 2 teaspoons brown sugar
• Combine the chicken thighs with dark soy sauce, rice wine vinegar, and garlic in a  mixing bowl . Cover and marinate for  30 minutes.
• Warm the oil in a  saute pan  over medium heat. Remove a few chicken thighs at a time, careful to leave any garlic cloves behind, and add them to the pan. Sear them for  3 minutes . Flip and cook the other side for  3 minutes . Set the chicken aside and work in batches.
• Once the chicken sears, return the thighs to the saute pan and top them with the leftover marinade.
• Lower the heat and simmer for  30-40 minutes  until the liquid reduces by half.
• Garnish with thinly sliced scallions and serve with white rice.
• The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Sunday 24th of September 2023

The chicken turned out tender and flavorful, and the smell was delicious. Thank you for sharing this recipe.

Tressa Jamil

The smell of the chicken braising is always one of the best parts of making chicken adobo; I am glad this recipe was a hit for you.

Friday 26th of May 2023

As a Filipino, this recipe for Adobo Manok is the real deal! The flavors and chicken are a taste of home in every bite!

Saturday 27th of May 2023

Wow, that's high praise! Thank you for taking the time to comment.

Sophia Gomez

This recipe nails it! The chicken thighs become incredibly tender, and the soy and vinegar sauce is packed with flavors.

Thank you for taking the time to comment and rate the recipe; I am so happy you enjoyed it.

Saturday 13th of May 2023

Yummmmm! Like all the recipes I have tried from you this is just pure comfort food! This was the perfect meal to get me up and going after having been sick for a week

I love when food kicks the healing into high gear, feel better. Thanks for trying the recipe!

Rate This Recipe

How to cook the ultimate traditional adobo

• There are many iterations of this classic Filipino fare but this one is as simple as it gets

INGREDIENTS

1/2 kilo pork, cubes

1 cup soy sauce

3/4 cup vinegar

1 cup water

5 garlic cloves, smashed

2 bay leaves

1 tsp. whole peppercorn

Cooking oil

PREPARATION

• Place pork cubes, soy sauce, vinegar, water, garlic cloves, bay leaves, and peppercorns into a pot.
• Place over medium heat until boiling. Lower heat and leave to simmer.
• When pork is tender (about 1 to 1  1/2 hours), remove from heat and set aside.
• Place cooking oil into a frying pan on medium heat. Gently place pork cubes into the pan, leaving out the sauce.
• Fry pork cubes until edges are crisp, then add 1 cup of the sauce. Simmer for 2 minutes.
• Remove from heat and serve.

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Delicious Filipino Food Recipes

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Sweet Pork Adobo – A Filipino Delicacy: Mouthwatering, Tender Pork Stew

Adobo is an iconic symbol of Filipino cooking. It’s distinct umami flavor , rich sour tang and soy sauce with its salty savory feel is very popular in the Philippines. And it's a dish that is gaining popularity in other countries. There are just so many varieties, pork adobo, chicken, squid, and even eggplant adobo . And there are just as many ways to cook it. For example, by adding gata (coconut milk), calamansi , pineapple, or even making it a spread, adding it into pasta or filling to a pork bun. Let's find out more about classic adobo and learn an exciting way to prepare the delicious, easy to make, sweet pork version.

The flavorful umami rice topping that will make you ask for seconds. Cure your homesickness with a scoop of Adobo and lots and lots of rice. Eat your fill with this “National” dish.

What is Sweet Pork Adobo?

Adobo is a dish and cooking process that any Filipino household can whip out at any moment’s notice. A versatile and easy to do Filipino pork dish that the only thing you would need in the market would be the pork belly dish called liempo as all the spices and ingredients are very much what one would have in their household.

The Deep History of Adobo

Adobo from the Spanish word “Adobar” meaning marinade. This dish is a result of meat, vegetables or seafood marinated in vinegar, soy sauce, brown sugar, bay leaves, garlic, and black pepper for an hour to a day, browned in oil and served with a side of rice.

Adobo can be seen as a cultural reflection of the Philippines. In Pre-Colonial Philippines, food was prepared with vinegar and salt. A pickling process to help preserve food in the Tropical climate. Early Filipinos used to cook by roasting, boiling, or steaming. Soy sauce was then used after Chinese travelers came and salt was slowly taken out of the recipe. The Spanish came and influenced Filipinos with their process of marinating and sauces. And Thus, the Filipino Adobo was born.

There are some similarities of the cooking process from Filipino to Spanish cuisine, Adobo from the Philippines are usually salty-sour and sweet in contract to Spanish and Mexican Adobos that add oregano and are spicier.

There are about as many types of adobo as there are provinces in the Philippines. Black Adobo, which uses really dark-colored soy sauce is the common version. Some include “White Adobo” a closer version to Pre-Hispanic Adobo. This dish uses patis (fish sauce) instead of vinegar and Yellow adobo that uses turmeric to get its color, this dish is found in Visayas and Mindanao . A vegetarian version of the dish is composed of kangkong , bamboo shoots, eggplant , okra, and banana flowers.

Notes & Preparation Tips

• The darker the soy sauce the more flavorful the dish.
• Add 1 cup of water gradually after step 3 if you lack sauce. But the fat from the pork belly is generally sufficient.
• Some separate the marinade and pork after an hour of marination to brown the chicken.  Or brown the chicken first then add the marinade. Both are fine and give the same results.
• Adobo can be topped with sesame seeds, sili to get a hit of that spiciness, and green onions for color.
• Adding potatoes makes the dish tastier since it absorbs the sauce.

Recipe Steps

Sweet Pork Adobo

Adobo is an iconic symbol of Filipino cooking. It’s distinct umami flavor, rich sour tang and soy sauce with its salty savory feel is very popular worldwide.

Ingredients

• 2/3 cup vinegar
• 1 1/2 cup soy sauce
• 1 head garlic minced
• 1 tbsp black pepper
• 2 medium sized onions cut lengthwise
• 3 bay leaves
• 2 lbs. pork belly
• 1 tbsp sugar
• Season with salt and pepper to taste

Instructions

• Mix all the ingredients together except the vinegar. 1 1/2 cup soy sauce, 1 head garlic minced, 1tbsp black pepper, 2 medium-sized onions cut lengthwise, 3 bay leaves, 2 lbs. pork belly, 1 tbsp sugar.
• Cover the pork belly and leave for an hour to a day.
• Cook in a pot till pork belly turns brown.
• Add the vinegar and let it simmer.
• Serve with rice.

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adventuresomekitchen

There are many different ways to cook, and there are many different types of food that you can cook.

How To Cook Adobo

Adobo is a popular Filipino dish made with pork or chicken. The meat is marinated in a vinegar and soy sauce mixture, then simmered in the sauce until cooked. Adobo is usually served with steamed rice.

Here’s how to make adobo:

1. In a bowl, combine 1/4 cup vinegar, 1/4 cup soy sauce, and 1/2 teaspoon black pepper.

2. Cut the pork or chicken into small pieces. Add the pork or chicken to the bowl and stir to coat with the marinade.

3. Let the pork or chicken marinate for at least 30 minutes, or overnight if possible.

4. In a large saucepan, heat 1 tablespoon oil over medium heat. Add the pork or chicken and marinade and bring to a simmer.

5. Reduce the heat to low and simmer for 30 minutes, or until the pork or chicken is cooked through.

6. Serve with steamed rice.

Table of Contents

What is the step to cook adobo?

There are many different ways to cook adobo, but the most popular version is a pork adobo. The following is a recipe for a pork adobo:

Ingredients:

1/2 kilogram pork belly

1/2 cup soy sauce

1/2 cup white vinegar

1/2 teaspoon black pepper

1/2 teaspoon sugar

1 head of garlic, crushed

1 small onion, sliced

Instructions:

1. In a large pot or Dutch oven, combine the pork belly, soy sauce, white vinegar, black pepper, sugar, garlic, and onion.

2. Bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the pork is very tender.

3. Remove from the heat and allow to cool slightly.

4. Serve with steamed rice and vegetables.

How do you make Adobong Manok Filipino style?

Adobo sauce is a popular Filipino sauce made with vinegar, soy sauce, garlic, and black pepper. The adobo sauce can be used to marinate chicken or pork, or it can be used as a dipping sauce.

To make adobo chicken, start by mixing together 1/2 cup soy sauce, 1/4 cup white vinegar, 1/4 cup olive oil, 1/4 cup brown sugar, and 2 cloves minced garlic. Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes, and add them to the marinade. Let the chicken marinate for at least 30 minutes, or up to overnight.

When you’re ready to cook the chicken, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes to the skillet and cook until browned on all sides. Add the marinade to the skillet and bring to a simmer. Cook the chicken until cooked through, about 5-7 minutes.

Serve the adobo chicken with rice and steamed vegetables.

Is adobo difficult to make?

Adobo is a popular Filipino dish that is made with meat, soy sauce, vinegar, garlic, and black pepper. While it may seem like a difficult dish to make, adobo is actually quite easy to prepare. In fact, the most difficult part of making adobo is finding all of the ingredients.

To make adobo, you will need pork or chicken, soy sauce, vinegar, garlic, black pepper, and bay leaves. The pork or chicken can be either chopped or whole. If you are using whole pork or chicken, you will need to brown it in a large pot or Dutch oven before adding the other ingredients.

Once the pork or chicken is browned, add the soy sauce, vinegar, garlic, and black pepper. Stir well and cook for a few minutes. Then, add enough water to cover the meat and bring to a boil. Reduce the heat and simmer for 30 minutes to an hour, or until the meat is cooked through.

Finally, add the bay leaves and cook for another few minutes. Serve with rice and enjoy!

So, is adobo difficult to make? No, it is actually quite easy. The most difficult part is finding all of the ingredients, but once you have them all together, the recipe is simple. Give it a try, and you will be surprised at how delicious it is!

What makes adobo delicious?

What makes adobo delicious? Adobo is a Filipino dish made from chicken, pork, or beef, as well as soy sauce, vinegar, garlic, and black pepper. It is usually cooked in a slow cooker, and can be eaten as either a main course or a side dish.

There are many things that make adobo delicious. For starters, the marinade is key. The soy sauce, vinegar, garlic, and black pepper all work together to create a uniquely flavorful dish. Additionally, the slow cooker cooking method allows the flavors to really penetrate the meat, making it extra tender and delicious.

Adobo is also a very versatile dish. It can be eaten on its own, or served with rice or pasta. It’s also great as a leftovers, and can be reheated in the microwave or the oven.

If you’re looking for a delicious and easy-to-make dish, be sure to try adobo. You won’t be disappointed!

What are the method of cooking did you use to cook Adobong Manok?

Adobo is a Filipino dish that is made with chicken and usually served with rice. There are many different ways to cook adobo, but one of the most popular methods is to use a slow cooker.

If you want to make adobo in a slow cooker, start by seasoning your chicken with salt and pepper. Then, heat some oil in a skillet over medium heat, and cook the chicken until it is browned on all sides. Once the chicken is cooked, add it to the slow cooker, along with the garlic, soy sauce, vinegar, and bay leaves.

Cook the chicken in the slow cooker on low for 6-8 hours, or on high for 3-4 hours, until it is cooked through. Serve the adobo with rice, and enjoy!

How can I improve my adobo?

Adobo is a popular Filipino dish made with meat or seafood simmered in a vinegar-based sauce. The sauce can be made with soy sauce, black pepper, garlic, and bay leaves. Although adobo is usually served with rice, it can also be used as a condiment for other dishes.

There are many ways to improve your adobo. One way is to use a different type of vinegar. For example, you can use apple cider vinegar or white wine vinegar. You can also add a different type of pepper, such as cayenne pepper or chipotle pepper. Another way to improve your adobo is to add more aromatics, such as onion, ginger, or lemongrass. Lastly, you can also add some type of starch, such as cornstarch or arrowroot starch, to thicken the sauce.

Is Chicken Adobo good for weight loss?

Chicken adobo is a Filipino dish that is made with chicken and soy sauce. It is often served with rice.

Is chicken adobo good for weight loss?

There is no definitive answer to this question. Some people believe that chicken adobo is a healthy dish that can help with weight loss, while others believe that it is not particularly healthy and may not help with weight loss.

Chicken adobo is a relatively low-calorie dish, with only around 220 calories per serving. However, it is also high in sodium, with around 1,000 milligrams of sodium per serving. This can be a problem for people who are trying to restrict their sodium intake.

Chicken adobo is also high in protein, with around 24 grams of protein per serving. This can be beneficial for weight loss, as protein can help to promote satiety and help to keep you feeling full after eating.

Overall, chicken adobo is a relatively healthy dish that can be beneficial for weight loss. However, it is important to be mindful of the high sodium content and to watch your portion size.

• EXPLORE Random Article

How to Prepare Adobo Chicken or Pork

Last Updated: May 6, 2021 References

This article was co-authored by wikiHow Staff . Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 69,869 times.

Adobo chicken or pork is a signature dish of the Philippines. You'll learn how to make a homemade adobo chicken or pork in this article, but you can also use seafood and vegetables to make adobo. The four basic ingredients vinegar, soy sauce, pepper, and dried bay leaves are the main components of adobo. [1] X Research source

Ingredients

• 2-3 lbs. chicken or pork (pork belly or shoulder works best)
• 4 cloves garlic, peeled and crushed
• 1 onion, peeled and thinly sliced
• 1/2 cup vinegar
• 1/3 cup water
• 1/3 cup soy sauce
• 2 dried bay leaves
• Salt and pepper to taste
• Rice (to serve with the adobo)

Preparing the Ingredients

Cooking Chicken or Pork Adobo

Community Q&A

• Fully cook all pieces of chicken and pork. Thanks Helpful 2 Not Helpful 0
• Add water if you want to thin out the sauce. Thanks Helpful 2 Not Helpful 0

Things You’ll Need

• Deep sided sauté pan
• Sharp kitchen knife
• Chopping board

You Might Also Like

• ↑ http://panlasangpinoy.com/2011/10/19/pork-and-chicken-adobo/
• ↑ http://www.manilaspoon.com/2013/07/the-classic-pork-or-chicken-adobo.html
• ↑ http://www.foodnetwork.com/thanksgiving/photos/how-to-slice-dice-and-mince-onions.html
• ↑ http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html
• ↑ http://kitchenconfidante.com/filipino-chicken-and-pork-adobo-recipe

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• Essay on Dish

Example Of Essay On Adobo And The Philippine Culture

Type of paper: Essay

Topic: Dish , Vinegar , Sauce , Philippines , Soy , Food , People , Combination

Published: 03/31/2021

ORDER PAPER LIKE THIS

Many literatures would mention that food is one of the most important aspects of any country’s cultural heritage since it transcends through time and holds significance regarding the life of a country’s ancestors. Adobo is a famous dish in the Philippines, but it does not only refer to the food but more on the preparation of the dish. Adobo is defined as the method of marinating and stewing any cut of meat such as pork and chicken in a briny mixture of condiments such as vinegar, soy sauce and spices. Even without any official statement of the Philippine, a lot of Filipino considers this dish as their national dish. The food represents the Philippines as a country which is an archipelago. Each region in the Philippines has their own version of the Adobo. There are many regional version of the adobo, but there are staple ingredients that define its recipe, these ingredients are vinegar, soy sauce, black pepper, garlic and bay leaves. Because of the mixture of its marinade and sauce, the adobo yields a very flavorful meat defined as tangy and tender. It is usually serve over a bed of white rice that absorbs its flavorful sauce. The taste of the dish is considered flavorful because of the strong celebration of its ingredients. The vinegar adds a sour after-kick to the dish while the soy adds a strong combination of sourness and bitterness to it. The smell of the dish is also remarkable because of the combination of the spices. The acidic property of the vinegar together with the high salt content of soy sauce to create an undesirable environment for food bacteria. The preserving qualities of adobo add to its popularity outside of its delicious flavor. During the Spanish colonization in the Philippines during the 16th century, the Spaniards gave the name for the now popular dish-adobo when translated in Spanish means marinade. In addition, soy sauce and vinegar are considered as the heart of the dish, over the centuries some people who prepare the dish started adding brine. Other varieties of the liquids used in the dish include coconut milk, which adds a mellow appeal to the strong flavors of the soy sauce and vinegar. In conclusion, outside of its taste Adobo is a good representation of the beauty of food. It is flavorful and at the same time unique. The different ingredients added to the dish make it remarkably delicious. The people preparing the dish keep in the mind how people will react after tasting the dishes. The celebration of flavors in the dish is also made intense by adding sweetness to the dish by the incorporation of honey or sugar. Since the Philippines also have many versions of vinegars, the flavor of the Adobo depends on the variant of vinegar used in the dish. In terms of seasoning, the most basic recipes are usually seasoned by garlic, bay leaf and black pepper. Some of the more modern style of cooking of the dish includes peppercorns, ginger, onions and other available vegetables. One of the main reasons for the popularity of Adobo in the Philippines is because it promotes diversity. It can contain different ingredients but still offer the same taste pleasure. In terms of the meat that will be used in the recipe, although chicken is the most popular, adobo can also be cooked using pork, beef, fish or even the combination of all.

Villaron & De Castro, 200). ADOBO: A History of the Country’s National Dish. The Asian Blog Journal.

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4 Easy Steps To Cook Filipino Chicken Adobo!

• , May 5, 2022

Are you a fan of Filipino food ? You’re in luck because we’ll be talking about how to cook one of the Philippines’ most delicious dishes: Filipino chicken adobo . As a country that bonds over food, knowing how to cook this dish is a must if you ever find yourself visiting the Philippines, if you have Filipino friends, or if you want to learn Tagalog !

If you are interested in how to cook this delicious meal that all Filipino families bond over, then read on!

Filipino chicken adobo is a classic Filipino dish. It is usually paired with steamed white rice, brown rice, or garlic fried rice. It is best eaten with your hands ( kinakamay ).

This dish is basically chicken thighs and chicken breasts, or any part of the chicken, that is cooked and braised with dark soy sauce, white vinegar, bay leaves, green onions, or even adobo sauce.

Filipino chicken adobo tastes very tangy, but it can be slightly sweet if you prefer. Not to mention, the recipe is very easy and quick to prepare! Depending on the process that you choose, cooking can range from 30 minutes to an hour. So, if you are looking for a dish that will not take up too much of your time yet still tastes good, this is the way to go!

Step 1: Prepare The Ingredients

The ingredients for this recipe are very easy and you may even have them all in your kitchen already! Although you can always modify the ingredients to best fit your taste buds, these are the ingredients for the chicken adobo of the Philippines:

• Chicken: Can be chicken thighs, chicken legs, chicken breasts, or any part of the chicken
• Chopped garlic: 5-6 cloves
• Chopped onions: 1/2-1 small onion
• Soy sauce/Adobo sauce: 1 cup
• Vinegar: 1 cup
• Brown sugar: 1/2 cup (optional depending on how sweet you want it)
• Ground black peppercorns: 1 teaspoon
• Bay leaves: Up to your personal preference

Did You Know?

These are just the basic ingredients to get you started with cooking chicken adobo.

Did you also know that there are actually two types of adobo? The first one is to marinate the chicken and then cook it with oil. The second is to braise the chicken so that it has a sauce. This goes to show that Filipino dishes and Filipino cuisine are very versatile in taste and the way that the dishes are cooked!

Step Two: Marinate The Chicken

Preparing the marinade is very easy. You just need to combine all the ingredients in a large bowl and mix them together. If you have a reserved marinade, then that is also okay!

Ideally, it is nice to poke parts of the chicken with a stick or a knife so that the marinade can seep into the inner parts of the chicken. If you don’t like to eat the skin of the chicken, you can remove it and then proceed to marinate it like normal.

As for the soy sauce and the vinegar, although there is a preferred measurement, you can always marinate the chicken adobo according to your taste and what you feel would suit you or the other people who will be eating it best.

You can marinate the chicken adobo for 30 minutes to an hour, but you can marinate it overnight to really make sure that the chicken adobo is well seasoned!

Step Three: Cooking Time!

In a large skillet ( kawali ) on low to medium heat, add the chicken pieces carefully along with the marinade. Since the chicken naturally has a bit of water, this will also help the dish cook.

From time to time, stir it so that the chicken pieces do not stick to the pan. Remember to reduce the heat if needed because chicken cooks very fast, unlike pork. Letting the chicken adobo cook on very high heat might result in overcooking!

If you notice that there isn’t much sauce anymore, you can add extra soy sauce, rice vinegar, or any liquid condiment that you feel would make chicken adobo more flavorful. Adding water is also okay.

Upon tasting, if you feel like it has a very strong flavor, you can add water to dilute the taste.

If you want the Filipino chicken adobo to have a good aroma ( magandang amoy ) or you want to enhance its flavor ( lasa ), you can add whole peppercorns ( paminta ) as well as bay leaves ( dahon ng laurel ). Brown sugar can also be used to make the flavor of the chicken adobo and the chicken pieces sweeter. It can also be used to make the sauce slightly thicker.

If you want a chicken adobo that doesn’t have any sauce, you can wait for it to simmer down. When it is simmering, you can add cooking oil or canola oil and cook the chicken parts on medium-high heat.

Doing this will allow the chicken pieces to cook thoroughly while still retaining their moisture and flavor. Don’t add too much cooking oil because it will make your chicken adobo very oily. Of course, if you prefer using butter, you can also do that.

Voila! You now have the fried Filipino chicken adobo recipe.

Step 4: Serve Chicken

If you have already cooked the chicken adobo to your liking, it’s time to serve it!

You can serve the chicken adobo with mashed potatoes ( patatas ), garlic fried rice, or just plain rice ( kanin )! Filipinos typically use their hands when eating dishes like these so it is best to wash your hands thoroughly before eating! Aside from that, you can use white vinegar as well as fish sauce ( patis ) to dip the chicken in before eating for a more enhanced flavor!

What’s Great About Chicken Adobo And Other Filipino Food?

What makes every chicken adobo recipe and other Filipino meals the best is how they can be paired with everything. If you have leftovers from when you cooked the dish, you can store the adobo inside your refrigerator and make adobo fried rice!

You can do this by chopping up the chicken pieces, adding garlic, adding onions, and then frying it before adding the rice. This is a very good recipe when you are on the go! You can even use the sauce of the chicken adobo as the seasoning for your rice.

In the Philippines , it is very common practice to always use the leftovers for new meals. Having said that, most Filipino dishes are cooked in a certain way to accommodate that!

Innovative? Definitely.

This is just one of the many Filipino dishes to help introduce you to Filipino culture and the deliciousness of Filipino cuisine !

From delicacies like biko ( sweet rice cake ), puto ( steamed rice cake ), suman ( rice cake ), to Filipino staples like pinakbet , sisig , and so much more, the Philippines is rich in culture and diverse in its heritage. The least of your worries when you plan to visit the Philippines should be what to eat!

If you want to try this dish out or even visit the Philippines, then what better way to get acquainted with the language of the country than to learn it? Good thing the Ling App is here to help!

Want To Learn More Tagalog?

The Ling App is a language learning platform that can help you learn Tagalog and so much more!

With an easy-to-use and very convenient interface, it makes language learning easy. From bite-sized lessons and high-quality content that is proven to be very effective, you’ll be speaking Tagalog in no time!

The Ling App is committed to its users learning new words and phrases with ease. With just a few taps and clicks on the application, you can be starting your first lesson. Not to mention, the app offers lessons in over 60 languages, such as Ukrainian and Japanese .

If you want to build your language skills, check out the Ling App !

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