Adobong Manok

Nutrition · per serving

Steps

1. 1

   Place the chicken thighs in a bowl with soy sauce, half of the crushed garlic, black peppercorns, and bay leaves. Turn to coat and marinate for 5 minutes while preparing the pan.

   900 g, about 6 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs60 ml soy sauce8 cloves, crushed garlic1 teaspoon whole black peppercorns3 bay leaves
2. 2

   Heat the oil in a wide, heavy-based pan over medium-high heat. Lift the chicken from the marinade, reserving the liquid, and brown it skin-side down for 5 to 6 minutes, then brown the other side for 2 minutes. Work in batches if necessary so the skin sears rather than steams.

   900 g, about 6 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs1 tablespoon neutral cooking oil
3. 3

   Reduce the heat to medium, add the remaining crushed garlic, and fry for 30 seconds until fragrant without letting it burn.

   8 cloves, crushed garlic
4. 4

   Pour in the reserved marinade and the vinegar, then add the water. Bring to a vigorous simmer and do not stir for the first 2 minutes, allowing the vinegar’s raw sharpness to mellow.

   60 ml cane vinegar or white vinegar120 ml water
5. 5

   Add the brown sugar, if using, and turn the chicken skin-side up. Cover partially and simmer gently for 18 to 20 minutes, turning the pieces once, until the thickest thigh reaches 75°C and the juices run clear.

   1 teaspoon, optional brown sugar
6. 6

   Uncover and simmer for 5 to 7 minutes more, occasionally spooning the sauce over the chicken, until it is dark, glossy, and thick enough to cling to the meat. If it reduces too quickly, add a splash of water.

   900 g, about 6 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs
7. 7

   Serve the chicken over steamed white rice, spooning the reduced sauce generously over the top. Discard the bay leaves before eating.

   Steamed, about 450 g cooked white rice

Origin & History

Adobo is one of the Philippines’ most beloved home-cooked dishes, with roots in indigenous vinegar-preservation techniques later influenced by Spanish naming. Manila-style chicken adobo commonly uses soy sauce, vinegar, garlic, peppercorns, and bay leaves, without coconut milk.