Adobong Manok (Chicken Adobo)

Adobong Manok (Chicken Adobo) is equally similar in seasonings, preparing and cooking Adobong Baboy (Pork Adobo) except for the main ingredient. Nevertheless, Adobong Baboy and Adobong Manok are both most wanted food in Filipino homes. They are being offered in nearly all eateries, canteens, local restaurants. And if you are planning of a packed lunch or dinner, Adobong Manok and Adobong Baboy are the most suggested since they do not spoil easily because of the soy sauce and vinegar in it.

ADOBONG MANOK (CHICKEN ADOBO)

2 tbsp. cooking oil
1 kilo chicken, cut into desired pieces
1 cup vinegar
1 small onion, peeled and chopped
1 small head garlic, peeled and pounded
2 tsp. soy sauce
4 pcs. bay leaves (laurel leaves)
1 tsp. salt
1 tsp. brown sugar
¼ cup water
whole black peppers
ground black pepper
½ cup potatoes, peeled and sliced (optional)

Clean chicken with running water and cut into desired sizes. Drain.

In a wok or saucepan, marinate sliced chicken in soy sauce, onion, garlic, vinegar, bay leaves, salt, ground and whole black peppers and sugar for half an hour.

After marinating the chicken, cover and place saucepan on a medium heat and let it simmer for 10 minutes.

Add potatoes and water and continue to simmer with frequent stirring until chicken is tender and liquid somewhat evaporated.

Add cooking oil and sugar. Cook until sauce thickens.

Remove from fire and serve Adobong Manok (Chicken Adobo) immediately with rice.