Content

• Ingredients
• To step
• Method 1 of 2: Cooking on the stove
• Method 2 of 2: Marinate the chicken
• Tips

Adobong manok, or Chicken Abodo, is a dish from the Filipino cuisine. This delicious and aromatic dish from the Philippines has been made for generations. It can be served on top of rice, with potatoes, or without anything on the side.

Ingredients

• 1 whole chicken, cut into fist-sized pieces
• 1/4 cup soy sauce
• 1 cup of vinegar
• 1 teaspoon of sugar
• A pinch of salt and pepper
• 3 bay leaves
• 1 cup of water
• 1 medium size onion, chopped
• 4 garlic cloves, squeezed or cut
• Oil for frying
• Salt and pepper to taste

To step

Method 1 of 2: Cooking on the stove

1. Fry the garlic and onion in oil on a medium flame. First add the garlic and fry until light brown color. Then add the sliced ​​onions and fry until translucent.
   • Be careful not to burn the garlic and onion. Use a wooden spoon or spatula to mix the ingredients.
2. Add the chicken and stir. You don't have to use a whole chicken. You can also use only those parts of the chicken that you like best instead.
3. Add the soy sauce, vinegar, pepper, salt, sugar, water and bay leaves. Stir and toss everything together.
4. Bring the chicken to a boil. As soon as it starts to boil, turn the heat down.
   • Add more water to the mixture if you think the dish will be too dry otherwise.
5. Simmer the chicken for 20 to 30 minutes. Cover the skillet and simmer the chicken until the meat is tender and almost falling apart.
   • Spoon the sauce over the chicken after 15 minutes have passed. Let it simmer the rest of the time.
   • If you like dry chicken you should let it simmer a little longer.
6. Serve and enjoy. You can serve the adobon manok on top of rice, with potatoes or with bread. And pair it with a refreshing glass of cold soda or fresh fruit juice.

Method 2 of 2: Marinate the chicken

1. Place the chicken in a bowl, container or pan. You are going to place the bowl, container, or pan in the refrigerator, so make sure that whatever you put the chicken in is both large enough to hold all of the chicken and small enough to fit in your refrigerator.
   • For convenience, put the chicken in a pan. You can then use the pan for cooking later.
2. Add the soy sauce, vinegar, sugar, garlic, onion, pepper, salt and sage leaves to the pan. Then put a lid on the pan and shake the chicken until everything is completely covered with sauce.
3. Cover the dish and place in the refrigerator. Let it marinate overnight for best results.
   • If you want to make and eat the adobo on the same day, you can marinate your chicken for 2 to 3 hours instead. However, you will always get the best results and the most flavor if you let the chicken marinate overnight.
4. Cook the marinated chicken on the stove. Transfer the chicken to a pan, or put the chicken on the stove if already in a suitable pan and cook over medium flame. Add water.
5. Bring the chicken to a boil. As soon as everything starts to boil, lower the heat under the pan.
   • Add more water to the mixture if you think the dish will be too dry otherwise.
6. Simmer the chicken for 20 to 30 minutes. Cover the skillet and simmer the chicken until the meat is tender and almost falling apart.
   • Spoon the sauce over the chicken after 15 minutes. Simmer the rest of the time.
   • If you like dry chicken you should let it simmer a little longer.
7. Serve and enjoy. You can serve the adobon manok on top of rice, with potatoes or with bread. And pair it with a refreshing glass of cold soda or fresh fruit juice.

Tips

• Add other spices to the abodo to create variations on the flavor.