Adobong Manok (Chicken Adobo)

Conisdered in many respects to be the national dish of the Philippines, Adobo is the quintessential Filipino comfort food. It’s a simple dish consisting of something (often meat, but sometimes vegetables — sometimes both) cooked with vinegar, soy sauce, garlic, bay leaves, and peppercorns. It differs from its counterpart in Latin American/Southwestern cooking in a few ways: Tomatoes and chilles are often not found in the Filipino version, and Filipino Adobo is more akin to a stew than a meat rub.

Adobong Manok/Chicken Adobo and Rice

The recipe I most often use is Corrine Domingo’s found on the Food Network:

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

I’ve also been known to use the same recipe in the crock pot, as the meat ends up being fall-off-the-bone tender (that and I can forget about watching the pot! ;)).

Chicken Adobo in the Crock Pot

One drawback to the crock pot method is that the adobo flavor is initially weak compared to the method outlined in Domingo’s Recipe (and even then I don’t serve the stovetop version until the next day). However, like any good abobo, it improves with age, and thanks a heavy vinegar content, it keeps pretty well, too.

Adobong Manok/Chicken Adobo and Rice (close up)


About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on May 19, 2008, in comfort food, entrees, Filipino, recipe, Uncategorized and tagged , . Bookmark the permalink. 8 Comments.

  1. Hi !

    This looks really yummy!

    I’m compiling a list of all the different ways to cook adobo in a quest to find what a true filipino adobo is today, and I’m happy to include your adobo recipe in my article at I hope you don’t mind the link from my site to yours =)

    Keep in touch!

    Coolness! Yep… it’s true! There is there’s always going to be a little variation on the “national theme” depending on where you are and who’s cooking the adobo…

    I’ve yet to try one with coconut milk (as popular in the Southern Philippines), for example, as my Mom’s family is from Pamapanga.
    My mom’s adobong manok, is different from mine, even… đŸ˜‰

  2. makes me feel hungry =)
    my favorite

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