Entrée: Philippines – Adobong Manok (Chicken Adobo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 4 hrs 30 min

Total 6 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) bone-in, skin-on chicken thighs and/or drumsticks
1 / 2 cup (120 ml) soy sauce
1 / 3 cup (80 ml) cane vinegar or white vinegar
1 / 2 cup (120 ml) water
6 cloves garlic, smashed
1 small onion, sliced (optional)
3 bay leaves
1 tsp (5 ml) whole black peppercorns or 1 / 2 tsp (2.5 ml) ground black pepper
1 tbsp (15 ml) brown sugar or coconut sugar (optional)
1 tbsp (15 ml) neutral oil
Steamed white rice, for serving

Show original ingredient measurements

2 lb / 900 g bone-in, skin-on chicken thighs and/or drumsticks
1 / 2 cup (120 ml) soy sauce
1 / 3 cup (80 ml) cane vinegar or white vinegar
1 / 2 cup (120 ml) water
6 cloves garlic, smashed
1 small onion, sliced (optional)
3 bay leaves
1 tsp whole black peppercorns or 1 / 2 tsp ground black pepper
1 tbsp brown sugar or coconut sugar (optional)
1 tbsp neutral oil
Steamed white rice, for serving

Instructions

In a bowl, combine soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar if using.
Add the chicken and toss to coat. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
Remove the chicken from the marinade, reserving the liquid and aromatics.
Heat the oil in a heavy pot or deep skillet over medium-high. Place chicken skin-side down and sear until browned and some fat renders, 4–6 minutes per side. Transfer to a plate.
If using, add the sliced onion to the pot and sauté in the rendered fat until translucent, about 2 minutes. Add the garlic from the marinade and cook 30 seconds until fragrant.
Pour in the reserved marinade and aromatics, scraping up browned bits. Return the chicken to the pot skin-side up and bring to a simmer.
Cover, reduce heat to low, and simmer gently until chicken is cooked through and tender, 20–25 minutes.
Uncover and continue simmering, flipping once or twice, until the sauce reduces to a glossy, spoon-coating consistency, 10–15 minutes. Skim excess fat if desired.
Taste and adjust: add a splash of vinegar for brightness or a pinch of sugar for balance as needed.
Discard bay leaves. Serve chicken and sauce over steamed white rice.