One of the signature dish of the Philippines is this adobo. It is applicable to almost all meats, seafood,and vegetables can be cooked using this method. However, chicken adobo is one most famous adobo version that is gaining popularity around the world. This became staple to every Filipino kitchen, making the dining tables a hit. Like the other traditional dish, adobo varies on different versions, differs from the ingredients used, the way of cooking and own taste preferences. Still, the recipe is made from the four basics ingredients of vinegar, soy sauce, peppercorns, and dried bay leaves. The adobong manook recipe we have in here uses chicken, vinegar, garlic, bay leaves, onion, water, peppercorn, oil, soy sauce, and salt. The combination of the it is absolutely awesome!
- 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
- 3/4 cup white vinegar
- 4 to 6 cloves crushed garlic
- 1 – 2pcs. laurel (bay leaves)
- 1/2 each onion (sliced thinly)
- 1 cup water
- 1 teaspoon peppercorn
- 1/4 cup oil
- 1/4 cup soy sauce
- 1 teaspoon salt
How to Cook Adobong Manok or (Chicken Adobo) Recipe:
- In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
- Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
- Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
- Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.