Entrée: Philippines – Adobong Manok (Filipino Braised Chicken in Soy-Vinegar Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 55 min

Ingredients

1.8 lb / 800–900 g bone-in, skin-on chicken thighs (about 6–8 pieces) or a mix of thighs and drumsticks
1 / 3 cup (80 ml) soy sauce (use low-sodium if preferred)
1 / 3 cup (80 ml) cane vinegar or white/distilled vinegar
4 garlic cloves, smashed (or 8–10 whole smashed cloves for a stronger garlic flavor)
1 / 4 cup (60 ml) water or low-sodium chicken broth (plus more if needed)
2 bay leaves
1 tsp whole black peppercorns, lightly crushed (or 1 / 2 tsp ground black pepper)
1 tbsp brown sugar or palm sugar (optional)
2 tbsp neutral oil (vegetable, canola, or peanut) for browning
Salt to taste
Optional: 2 hard-boiled eggs, peeled (adobo eggs)
Optional garnish: chopped scallions or cilantro, toasted garlic, freshly cracked black pepper
To serve: steamed white rice or garlic rice

Instructions

Make the marinade: In a bowl combine soy sauce, vinegar, smashed garlic, lightly crushed peppercorns, bay leaves and sugar (if using). Add the chicken, turning to coat. Marinate 30 minutes at room temperature or up to overnight in the refrigerator. (If short on time, marinate 15–30 minutes.)
Prepare the chicken: Remove chicken from the marinade and reserve the liquid. Pat chicken dry with paper towels (this helps achieve a good sear).
Brown the chicken: Heat oil in a large skillet or Dutch oven over medium‑high heat. Working in batches if necessary, place chicken skin‑side down and brown until golden, 3–4 minutes. Flip and brown the other side 2–3 minutes. Transfer browned pieces to a plate.
Sauté the garlic: Lower heat to medium. If needed add a little more oil, then sauté any remaining smashed garlic from the marinade briefly until fragrant and lightly golden (about 30–45 seconds). Do not burn the garlic.
Build the braising liquid: Pour the reserved marinade into the pan and scrape up the browned bits (deglaze). Add the water or broth. If you skipped marinating, combine soy, vinegar, garlic, pepper, bay leaves and water now. When adding vinegar, allow it to come to a simmer without aggressive stirring for a minute so it mellows slightly.
Return the chicken to the pan: Place chicken skin‑side up in the sauce. Bring to a gentle boil, then reduce heat to low‑medium to maintain a gentle simmer. Cover and simmer 15 minutes.
Finish cooking and reduce the sauce: After 15 minutes, uncover and continue to simmer 10–20 minutes until chicken is cooked through (internal temp 165°F / 74°C) and the sauce has reduced. Spoon sauce over the chicken occasionally. If you prefer crispier skin, remove the lid earlier and let the sauce reduce while the chicken sears in the rendered fat, or transfer chicken to a baking sheet and broil 2–4 minutes to crisp the skin.
Optional eggs: If using hard‑boiled eggs, add them to the pan in the last 8–10 minutes so they absorb the sauce.
Adjust seasoning: Taste the sauce and adjust with a pinch of salt, a little sugar, or a splash of water if it’s too intense. Reduce further if you want a thicker, more concentrated glaze.
Serve: Spoon steamed rice onto plates, top with chicken and plenty of sauce. Garnish with chopped scallions or fried garlic and freshly cracked black pepper. Leftovers taste excellent and the flavor deepens after a day in the fridge.