Adobong Manok: Authentic Filipino Chicken Adobo
Savory Braised Chicken in Vinegar

Chicken Adobo is widely regarded as the unofficial national dish you will encounter anywhere during a trip to the Philippines. The pairing of soy sauce, cane vinegar, bay leaves, and garlic preserved the meat before refrigeration existed. It is the premier choice when exploring traditional Filipino recipes at home.

Ingredients

For 2 servings · Prep 15 min · Cooking 30 min

• 500 gchicken thighs (bone-in, skin-on, chopped into bite-sized pieces)
• 6 clovesgarlic (crushed and roughly chopped)
• 60 mllight soy sauce (preferably Filipino brand like Silver Swan, available in Asian supermarkets)
• 60 mlcane vinegar (Sukang Maasim like Datu Puti, from Asian grocery stores; or mild cider vinegar)
• 120 mlwater
• 2 piecesbay leaves (dried)
• 1 tspwhole black peppercorns
• 1 tbspvegetable oil
• 1 tspbrown sugar (optional, to balance acidity)

Method

1. Heat 1 tbsp of vegetable oil in a deep skillet or wok over medium-high heat. Sear the chicken pieces until the skin turns golden brown.
   5–6 mins
2. Lower heat to medium. Move the chicken to the side and sauté the chopped garlic in the remaining pan oil until fragrant, taking care not to burn it.
   1–2 mins
3. Add soy sauce, water, dried bay leaves, and whole black peppercorns into the pan. Stir briefly and bring the liquid to a boil over high heat.
   2 mins
4. Pour the vinegar evenly across the pan. Important: do not stir right away to allow harsh acidity to cook off. Lower the heat to medium-low, cover with a lid, and simmer.
   15 mins
5. Remove the lid and stir in the brown sugar. Simmer uncovered over medium heat until the sauce reduces, thickens, and creates a rich glaze over the chicken.
   6–8 mins

Tip

Adobo tastes even better the next day after the flavors have fully melded into the meat, perfect for meal prep or a beach day trip on El Nido.

Ordering it on holiday

At local roadside eateries (karinderias) across Manila or street stalls around Cebu, simply point to the adobo pot behind the glass counter; a serving with rice usually costs around 70 to 100 PHP.

Serve this dish over hot steamed jasmine rice or garlic fried rice (sinangag). Discover more Southeast Asian dishes in our all recipes overview.