Adobo Manok

ADOBO Manok. is one of the most popular and most liked dish in the Philippines and throughout the states. I am not sure where it was originated, but I learned how to make it from my family. Adobo can be cooked several different ways depending on how your Mom, Grandma or Dad cooked it when you were growing up.  I grew up eating it ‘Capangpangang style’ , chicken, potatoes, onions, garlic and lots of vinegar. I cook this dish about once a month. The best part of this dish, is the potatoes for me, you’ll understand why when you make it.  Now every adobo turns out different, don’t expect to become a expert overnight.  I’ve been cooking it for over 10 years now and I’ve almost perfected it, the way I like it.

You can find most of your ingredients at the American store, but your best bet is the Filipino Grocery store.  Get a piece of paper or save this post on your iPhone.
Serving for 2 with leftover, if you need more – then double the ingredients


3 Leg Quarters ( Cut each quarter into 5 pieces ), keep the skin on.
1 Russet Potato
1 Large brown onion ( Cut in half, then slice about 3/4 inch thick)
5 Garlic cloves ( Smash, you can mortar so the flavor opens up )
10 Whole black peppercorn
2 Bay Leaves
1 Cup Dark soy sauce
1 Cup Apple Cider Vinegar
1/4 Cup Saracha Chili
Large cooking pot
Butcher knife – or a big knife to cut up the chicken


Wash the chicken very well and cut the quarters in 5 – Yes 5.  When you cut up the chicken into smaller pieces the flavor soaks into the chicken better – rather then having huge pieces – plus you eat less 🙂 Gotta keep your girlish figure!

Set your pieces of chicken in a deep bowl and set aside.  In a measuring cup pour 1 cup of the dark soy sauce and pour that into the chicken, do the same with the vinegar.  Then put in your crushed garlic cloves, whole peppers and bay leaf.  Get two large spoons and mix the chicken into the marinade, do that for about 2 minutes making sure it’s soaked up well.  Once your done with that get a large plastic bag or a cover and wrap it over the bowl, set it in the fridge for about 1 to 2 hours.
Get your potato and cut them into about 6 pieces or 8 and deep fry them till they are almost golden but not burnt.  Then set aside in a paper towel. 

Times Up:

Heat your pot till it gets very hot, you’ll want the chicken to sizzle when you put it into the pot to quickly brown it.  Depending on how large your pot is, your want to spread the chicken into the pan, so they can brown evenly.  Wait 4 minutes then turn the chicken.  After 8 minutes, pour that marinade into the pot and cover and keep the burner on medium for about 15 minutes.  Check on it every five minutes and swish the sauce around, don’t use a spoon, that will break the chicken.   Get two gloves and get the handles and turn the pot left to right, I hope that makes sense…
After 20 minutes you can see it’s almost done, its safe to taste it now, if you like it stronger, you can always add more soy or vinegar if you like. Don’t add salt, soy sauce has enough sodium.
After 25 minutes put in the raw onions and potatoes, and gently fold into the chicken and turn off the pot.  This dish is always better served the next day, because the flavors open up more when it’s settled.  Trust me, ask any Filipino and they know what I’m talking about. Let the pot sit on the stove off until your ready to go to bed and then put it into the fridge, do not transfer it into another container if possible, leave it in the pot.
Next Day.
When your ready to serve, heat the pot for about 10 minutes on high and you’ll see that the onions will caramelize in the sauce as well as the potatoes.  Serve this delicious dish with pipping white jasmine rice…
Happy Eating 🙂

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