Filipino
Adobong manok
Chicken adobo
Chicken braised in soy sauce, vinegar, garlic and bay leaves until tender and glossy.
- Serves 5
- Prep 10 min
- Cook 50 min
- Total 1 h
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Ingredients
8 items · serves 5- 1 kg chicken, cut into serving pieces (thighs and drumsticks)
- 120 ml soy sauce (toyo)
- 120 ml cane vinegar (suka)
- 1 head garlic (about 10 cloves), crushed
- 1 tsp whole black peppercorns (pamintang buo)
- 3 dried bay leaves (laurel)
- 1 tbsp brown sugar (optional)
- 2 tbsp cooking oil
Contains: soy, wheat, chicken. Check product labels: brands differ.
Steps
7 steps- 1Marinate the chicken in the soy sauce and half the garlic for at least thirty minutes.
- 2Put the chicken and its marinade in a pot with the vinegar, peppercorns, bay leaves and a cup of water.
- 3Bring to a boil without stirring and let it bubble for a few minutes so the sharp taste of the vinegar cooks off.
- 4Cover, lower the heat and simmer for thirty to forty minutes, until the chicken is tender.
- 5Lift out the chicken. Fry the rest of the garlic in the oil in a pan until golden, then brown the chicken in it.
- 6Return the chicken to the pot, add the sugar if using, and simmer uncovered until the sauce thickens a little.
- 7Taste for salt and sourness, then serve hot with steamed rice.