Filipino Chicken Adobo Recipe (Adobong Manok)
Classic Filipino chicken adobo: chicken marinated in dark soy sauce and coconut vinegar, then browned and braised with bay leaves, peppercorns, palm sugar and water until tender.
Servings: 4 servings
Ingredients
Ingredients
- 1 peeled julienne yellow onion
- 16 smashed garlic cloves
- 1 1/2 cupsdark soy sauce
- 1 cupcoconut vinegar
- 4 bay leaves
- 1 tablespoonpeppercorns
- 1/4 cuppalm sugar
- 2 cupswater
- 1 whole broken-down chicken into parts
- 3 tablespoonspeanut oil
Instructions
Instructions
- In a large bowl, whisk together 1 peeled julienne yellow onion, 16 smashed garlic cloves, 1 ½ cups dark soy sauce, 1 cup coconut vinegar, 4 bay leaves, 1 tablespoon peppercorns, ¼ cup palm sugar, and 2 cups water until the palm sugar is dissolved and the mixture is combined.
- Divide the mixture evenly into two bowls or containers. Cover and refrigerate both. One portion will be the marinade for the chicken; the other will be reserved for braising.
- Add the 1 whole broken-down chicken into parts to one of the refrigerated bowls (or put both chicken and marinade into a sealable plastic bag). Turn the chicken in the marinade so all pieces are coated. Refrigerate and marinate for at least 12 hours and up to 24 hours.
- When ready to cook, remove the marinated chicken from the refrigerator. Heat 3 tablespoons peanut oil in a large frying pan or rondeau pot over medium heat for about 2 minutes.
- Use tongs to lift each chicken piece from the marinade, letting excess drip back into the bowl, and place the chicken skin side down in the hot oil. Brown without moving for 10–12 minutes, until the skin is well browned. Do not add the reserved marinade to the pan at this stage.
- Flip the chicken pieces and cook 2 more minutes on the other side to color.
- Discard the marinade that the chicken was marinating in (do not add it back to the pan). Pour the reserved marinade (the second portion you set aside in step 2) into the pan with the browned chicken.
- Reduce the heat to low, cover the pan, and simmer for 20–30 minutes, until the chicken is cooked through and the sauce has reduced slightly. Uncover in the last few minutes if you want the sauce to thicken more.
- Remove the chicken from the pan and serve with some of the braising liquid spooned over the pieces.
Equipment
- Large Bowl
- Frying pan or rondeau pot
- Tongs
- Sealable plastic bag (optional)
Notes
Notes
Chef Notes:
Make-Ahead:
This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat.
How to Store:
Cover and keep in the refrigerator for up to4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat:
Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm. You can also heat in the microwave until hot. If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm.
You do not have
to double the marinade and then split it, you can cook the chicken in the marinade but first, bring it to a boil for 5 minutes before putting the chicken in and finishing cooking it.
Feel free to use
all chicken thighs or drums for this recipe.
If you do not
have dark soy sauce you can substitute with light soy sauce or you can even use coconut aminos if you are soy-free.
Substitute the palm sugar
with brown sugar.
Chef Notes:
Make-Ahead:
This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat.
How to Store:
Cover and keep in the refrigerator for up to4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat:
Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm. You can also heat in the microwave until hot. If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm.
You do not have
to double the marinade and then split it, you can cook the chicken in the marinade but first, bring it to a boil for 5 minutes before putting the chicken in and finishing cooking it.
Feel free to use
all chicken thighs or drums for this recipe.
If you do not
have dark soy sauce you can substitute with light soy sauce or you can even use coconut aminos if you are soy-free.
Substitute the palm sugar
with brown sugar.