Chicken Adobo (Adobong Manok)
Chicken adobo, or adobong manok, is a popular pinoy braised chicken dish, cooked slowly in vinegar, soy sauce, and spices until the meat is super tender, juicy, and flavorful. The adobo sauce is savory, tangy, and a little peppery to keep your mouth watering the entire time!
- Prep time
- 5 min
- Cook time
- 1 hr 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds chicken thigh (skin on and bone-in (about 5 to 6 thighs))
- 1 medium yellow onion (sliced)
- 6 cloves garlic (peeled and smashed)
- ¾ cup dark cane vinegar ((or white distilled and palm vinegar is fine too)
- ¾ cup soy sauce (light sodium)
- 2½ cups water ((or chicken stock))
- 6 dry bay leaves
- 2 teaspoons black peppercorn
- 1 jalapeño pepper (sliced (optional))
- 2 teaspoon granulated sugar ((or brown sugar) )
- 1 teaspoon chicken bouillon powder ((optional))
- 1 stalk green onion (thinly sliced for garnish (optional; or use cilantro))
- Oil (for cooking (any high smoke point oil))
Instructions
- 1
In a deep pan or dutch oven over medium high heat, add a small amount of oil to lightly grease the bottom of the pan. When the pan is hot, sear both sides of the chicken thighs, skin side first, until golden brown. Remove from the pan.
- 2
Add the sliced onions along with the smashed garlic into the pot. Sauté briefly until aromatic. If you need, add a little more oil and make sure to scrape up all the brown bits left on the pot!
- 3
Add the seared chicken thighs back into the pot, skin side down, and add the rest of the ingredients EXCEPT green onion/cilantro (vinegar, soy sauce, water, bay leaves, peppercorn, jalapeño, sugar, and chicken bouillon powder). Bring everything to a boil, then reduce to a low simmer. Cover and simmer for about 30 minutes.
- 4
After 30 minutes, remove the lid and flip the chicken thighs. Let the chicken simmer for another 25 to 30 minutes or until the liquid reduces by about ⅔ and the chicken is super tender. Occasionally, spoon the braising liquid over the chicken keep the skin moist.
- 5
Once the chicken adobo is done, remove from heat and garnish with sliced green onions and/or cilantro. Enjoy while hot with rice!