Filipino Braised Chicken Adobo Recipe (Adobong Manok)
This Filipino chicken adobo recipe will make tender, succulent chicken. It's infused with tangy, savory flavors. It is easy to follow, and it tastes even better the next day.
Ingredients
MARINADE
- 2 lb chicken wings & drumsticks
- ¼ c soy sauce
- ½ tsp peppercorns
- 2 bay leaves
- 2 tbsp garlic (about 10 cloves) minced
- 3 tbsp cane sugar vinegar Datu Puti brand preferably
COOKING
- 2 tsp dark brown sugar
- 1 tbsp vegetable oil
- 1 ¾ c water
Instructions
MARINADE
- Prepare your chicken. To make it easier to cook, if you have wings, be sure to separate them between the flats and the drumsticks.
- Combine the vinegar, soy sauce and minced garlic in a bowl. Add the peppercorns, bay leaf, salt, and peppercorns. Mix the marinade with the chicken pieces. Place the chicken and marinade sauce in an airtight container. Refrigerate for at least three hours. The chicken will taste better if it is marinated for longer. Overnight marinade is what made the best chicken adobo.
COOKING
- About 20-30 minutes before you cook the chicken, move it from the fridge and onto the counter.
- Place the vegetable oil in a saucepan and heat on medium heat. The chicken should be browned for approximately one minute per side, or until the skin is light brown. You can brown the chicken in batches if you are unable to do it all at once. Once the chicken is browned, transfer the pieces onto a plate and let cool.
- After browning the pieces of chicken, add the marinating liquid to the pot.
- Stir the water and dark brown sugar in the pot. The water level should reach the top of your chicken, but not over it.
- Turn the heat up to medium-high (332 degF). Bring the liquid to boil for about 10 seconds. Then, reduce the heat to medium (260 degF) until it simmers. Cover the pot with a lid and let it simmer for twenty minutes.
- Turn off the heat, remove the lid and stir the contents. Continue heating to medium (300F), with the lid left on. Heat covered for 20 minutes to reduce liquid.
- To ensure that the chicken reaches 160 degrees F, check the temperature. You can taste test the soup and adjust it to your liking. It should be very savory and tangy with enough saltiness. To balance the soup, you should eat it with rice.Tips: Add one tablespoon of water to dilute the chicken adobo and taste again. Try adding 1 teaspoon of dark brown sugar to your chicken adobo, if it is too tart or too vinegary for you.
- Serve immediately with rice