Adobo ng Manok
Adobo ng Manok or Chicken Adobo, known as the unofficial dish of the Philippines. The Philippines has become a home to me, especially over the last few years. At the heart of this dish is a collection of things I love to eat in different configurations. I just never thought to put them together, but I am certainly glad someone else did. The richness of the soy, the acidity of the vinegar thats balanced by the sweet umami of the patis. It’s true comfort food if ever there was, and like all true comforts its better over time. There are tons of versions of this dish, different proteins, measurements and ways - this is mine. I do not claim it as authentic, but it does what it’s meant to. The best part is the rice soaked full of the sauce at the end. Or turning the leftover sauce into a pasta base.
Ingredients
4–6 chicken pieces (bone-in preferred, but breast works)
2 ½ cups cup soy sauce
1 tbsp brown sugar
6–8 cloves garlic, smashed or minced
2 tbsp whole peppercorns
laurel leaves (bay leaves)
½ tsp Magic Sarap, MSG, or mushroom powder (optional)
⅓ cup vinegar
1 tbsp fish sauce, plus more to finish
1 tbsp neutral oil (or butter)
½–1 cup chicken stock
Extra soy sauce and vinegar, to taste
Optional additions:
Chili, for heat
Potatoes, cut into chunks
Instructions
Start by placing the chicken in a Tupperware or large ziplock bag. In a bowl, mix together the soy sauce, brown sugar, garlic, peppercorns, laurel leaves, and Magic Sarap (or MSG/mushroom powder if using). Stir in the vinegar and fish sauce, then pour this over the chicken to marinate. Refrigerate for at least 2–3 hours, or ideally overnight.
When ready to cook, heat neutral oil in a deep pan or flat-base wok over high heat. Once the oil starts smoking lightly, place the marinated chicken pieces in the pan and sear until a golden crust forms.
Top with chicken stock, cover with a lid, and let the chicken steam and cook through. After a few minutes, open the lid, turn the chicken, and pour in the leftover marinade. Lower the heat and let everything simmer gently until the sauce reduces and thickens, and the chicken is tender and richly browned.
Taste and adjust seasoning with more soy sauce, vinegar, or a final splash of fish sauce just before turning off the heat.
To Serve
Always with rice—because rice is life.
Notes
This gets better with time. Store it in the fridge and enjoy it the next day.
Try making sandwiches with the leftovers or shred the chicken and roll it into lumpia wrappers for a snack.
Every Filipino household does this dish differently. This version is based on what I learned from my family in the Philippines, and what I’ve worked out for myself through trial and error.
