Adobong Manok or Chicken Adobo

Adobong Manok or Chicken Adobo

This is a Philippine dish, which was originally created by the Spanish Colonisers. The name adobo comes from Spanish, it means Marinade. The people of Philippines have adopted this style of cooking and use it for cooking just anything. So you will also find Pork Adobo, Fish, Squid, Green beans even Eggplant Adobos being served in Philippine restaurants. This dish is easy to make and stays well for long due to the marination.

Preparation Time : 10 minutes
Marination Time  :  4 Hours
Cooking Time      :  40 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

1 1/2 kilos Chicken, cut into serving pieces

3/4 cup White vinegar

1/4 cup Soy sauce

1/2 Onion, thinly sliced

4-6 cloves Garlic, crushed 

1-2 Bay leaf

6-8 Peppercorns

1 teaspoon Salt

1 cup Water

1/4 cup Oil

 

Method:

1 ) Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.

 

2) Place the chicken and its marinade in a large pot.

 

3) Add the water and bring to a boil over medium-high heat.

 

4) Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender.

 

5) Add water as necessary to keep the chicken from drying out.

 

6) Remove the chicken from its sauce, reserving the sauce, and pat dry.

 

7) Heat the oil in a skillet over medium-high flame and saute the chicken pieces to brown them. Remove from heat and set aside.

 

8) In a separate pot bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened. Discard the bay leaves.

 

9) Toss the browned chicken pieces with the reduced sauce and serve with rice.

 

Adobo Variations :

 

Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk):

 

Use 1 cup coconut milk instead of the water. Keeping the rest of the recipe same.