Team Out of Town Blog Hub (Outoftownblog.com) – One of the best options in a lunch menu is the savory adobong manok. “Adobo” came from the Spanish word “adobar” meaning “marinade,” but the ingredients for adobo already existed before the Spanish occupation. Our pre-colonial ancestors used salt and vinegar to preserve food since there was no refrigerator or advanced technology such as the use of artificial preservatives back then. Through trading with the Chinese, we discovered soy sauce as a delicious ingredient in preparing food and as a replacement for salt to prolong the shelf life of cooked meats.
The Filipino Chicken Adobo or Adobong Manok has cousins such as the Mexican and Spanish adobo. Regardless of its origins, adobo will not be an adobo without the balance of soy sauce, vinegar, garlic, pepper, and bay leaf.
The whole part of the chicken can be used for adobo, but choice cuts are also available in supermarkets.
- Cooking Time: 45 minutes
- Serves: 4 – 5
- Main Ingredients: Chicken
- Cooking Style: Stewed
Chicken Adobo Ingredients
- 1-kilogram chicken meat, select cuts
- 1 tablespoon / 15ml cooking oil
- 1 cup or 240 ml soy sauce
- 1 cup or 240 ml vinegar
- 6 garlic cloves
- 2 pieces dried bay leaf
- 1 teaspoon whole black pepper
- 300ml water
- ¼ teaspoon salt (optional)
- Marinate the chicken cuts in soy sauce and garlic overnight or for at least 1 to 3 hours. Place them in a sealed container inside the refrigerator.
- Take out the chicken from the refrigerator at least 30 minutes before cooking. Set aside the marinade with the garlic bits from the chicken.
- Heat the pan, pour the cooking oil, and then set to low heat.
- Fry each side of the chicken for 3 minutes or until light brown.
- Add the marinade with garlic bits and water to the pan.
- Boil for 5 minutes and add the bay leaves and black pepper.
- Simmer in low heat for 30 minutes.
- Stir in the vinegar and let cook for 10 more minutes.
- Add salt to your taste and serve hot.
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