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Updated Feb. 12, 2018
PIN IT!
Adobo is the Filipino National Dish. The protein of choice is usually pork or chicken. What makes it special is the amalgam of ingredients that makes the dish significant to the people it belongs to. Who, like the dish itself, are a blend of cultures.
There are the Chinese influences injected with the use of Soy Sauce and Rice Wine Vinegar. India and Central Asia kicks in with Black Peppercorn and Bay Leaf. There are the natural resources such as sugar from the canes which are plentiful on the Island of the Philippines. Lastly, there is, of course, the contribution from its conquerors in the use of Garlic and Annatto brought over by the Spaniards/Portuguese from their previous conquests in South America.
To go along with our recipe, here’s a travel story: Manila, The Peninsula and Ali – The Greatest.
Crispy Chicken Adobo (Adobong Manok) Recipe
Adobo is a Filipino National Dish. This version uses chicken, and versus stewing, we use a hybrid that replicates braising. Easy and Delicious.
- Prep Time: 10 mins.
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins.
- Yield: 4–6 1x
- Category: Dinner
- Method: Stew
- Cuisine: Filipino
Ingredients
- 3 lbs of chicken parts
- 6 cloves of crushed garlic
- ½ cup of Light Soy Sauce
- 1 cup of white vinegar
- 1 tablespoon of sugar
- 2 bayleaves
- oil
- Salt
- Pepper
- 1 tablespoon of Annatto Oil (optional)
Instructions
- Dash salt and pepper on chicken parts.
- In a Dutch Oven or deep pan, add 1 cup of oil over high heat.
- When oil is hot enough, start par-frying chicken parts, skin down for 5 minutes, turn for another 2. Do not crowd pan.
- Pull parts and set them aside.
- Pour out oil, leaving enough to line the pot.
- Lower heat to medium, then add garlic.
- When garlic browns, add cup soy sauce, vinegar, bayleaves, and sugar.
- Add chicken parts back.
- Bing heat up to high and bring to a boil. When boiling, bring heat to low. Leave for 40 minutes.
- After 40 minutes, take parts and place them skin side up on a cookie sheet and place in the oven for 10-12 minutes at 375.
- In the meantime, bring the heat back up to high and let sauce left in pot to render and thicken. About 2 minutes.
- Place chicken on a nice serving plate and pie over with rendered sauce.
- Serve with cooked vegetables and rice.
Nutrition
- Serving Size: 4-6
Keywords: Chicken Adobo, Adobong Manok, Adobo Chicken, Easy Chicken Stew
Let the taste of the culture transport you to the Philippines today. Just follow this recipe and off you go. Enjoy.
Where to have it in New York:
Filipino Foods having a moment in New York, headlined by East Village favorites Maharlika and Jeepney. Both excellent places to dine. The food is very good and makes for a fun night out. Its prime location make it a favorite for the fashionable and hipsterish crowd. However, if you want a more authentic feel, visit Grill 21, a 5 table establishment that makes you feel like you’ve been invited to a typical Filipino household, where orders seem to magically come out of a small kitchen in large quantities.
Where to have it in the World:
Manila! Where in specific? Aristocrats. There are a few locations in this small chain. Our favorite is the one located in the Makati neighborhood of Manila. It’s a short walk from and to the Peninsula hotel, where you can have dessert excellent dessert at the main lounge, and end the night in fine style.
Are you going to try this dish? If so, please share your thoughts about it in the comments, we’d love to hear it.
I love this! thank you sharing the recipe, will definitely try it out.
Great Rosemarie, let me know how it turns out!
Looks delicious. So many recipes I want to try and not enough meals in the day!
Thank you, Eileen hope you enjoy it.
This looks so delicious. Love the idea of trying out the national dish of the Philippines. It looks yummy and simple to make. Will have to try it out soon 🙂
That’s great Rosemary, let me know how it turns out when you do!
That looks like a simple but tasty recipe. Love the size of the pot, nice to be able to make a generous amount of chicken.
Yes, there was enough for leftovers for the next day!
What’s not to like about that chicken! It looks delicious. I can imagine how fragrant the kitchen smelled 🙂
Yes, the kitchen was very fragrant. SO much so, that the dog wouldn’t leave my side while I was cooking. Thanks for reading, Andrew
I am OBSESSED with crispy chicken, it is a weakness for sure. I cannot wait to try your version, orrrrrrr…. if there are any leftovers, meeee please. Ha! 🙂
Anna: Unfortunately no leftovers. But, I’ll be sure to tell you if there are next time. Thanks for the read and if you do try the recipe, let me know how it goes. – Andrew
This looks really simple and fabulous. You say any type of white vinegar? Chinese/Japanese style? Or just super cheap stuff? I like the salty/sour combination this must create. Definitely trying it.
Yes, Serina; the dish has a humble background so any vinegar is fine. We like plain old white. It’s super easy and please let us know how it turns out when you try it. Any last minute questions about the recipe, just reach out and I’ll walk you through it. – Andrew