Entrée: Philippines – Adobong Manok (Chicken Adobo)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr 20 min

Ingredients

2 lb / 900 g bone-in chicken thighs and drumsticks (skin on or off as preferred)
2 tbsp (30 ml) neutral oil (vegetable or peanut)
6 garlic cloves, smashed
1 medium onion, thinly sliced (optional)
3 tbsp (45 ml) light soy sauce
3 tbsp (45 ml) fish sauce (or 2 tbsp / 30 ml fish sauce + 1 tbsp / 15 ml soy sauce to taste)
1 / 3 cup (80 ml) white vinegar or palm/rice vinegar
1 cup (240 ml) water or low-sodium chicken stock
2 tbsp (25 g) palm sugar or light brown sugar (adjust to taste)
2 stalks lemongrass, bruised and tied in a knot (optional but Cambodian-style)
3 kaffir lime leaves, torn (optional)
1-inch piece galangal or ginger, sliced (optional)
1 tsp whole black peppercorns
2 bay leaves
1–2 bird’s eye chilies or 1 dried chili (optional for heat)
1 / 2 cup (120 ml) coconut milk (optional — for a richer Cambodian touch)
Chopped cilantro or sliced scallions for garnish
Steamed jasmine rice, for serving

Instructions

Prep: Pat the chicken pieces dry. If using lemongrass, smash and knot the stalks; tear kaffir lime leaves; slice galangal/ginger and onion if using.
Marinate (quick): In a bowl combine chicken, soy sauce, fish sauce and half the smashed garlic. Mix and let sit 15–30 minutes (or up to 2 hours in the fridge) to absorb flavor.
Brown the chicken: Heat oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade). Brown chicken skin-side down until golden, 4–6 minutes per side. Work in batches if needed. Transfer browned chicken to a plate.
Sauté aromatics: Reduce heat to medium. Add remaining garlic (and sliced onion if using) to the pan and sauté until fragrant and translucent, about 1–2 minutes. Add sliced galangal/ginger and briefly fry to release aroma.
Deglaze and combine: Pour reserved marinade, vinegar, and water or stock into the pan. Stir to deglaze, scraping up browned bits. Stir in palm sugar, whole peppercorns, bay leaves, lemongrass and kaffir lime leaves. Return the browned chicken to the pan, skin side up. Add chilies if using.
Simmer gently: Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 20–30 minutes, or until the chicken is cooked through and tender. Turn chicken occasionally to coat in sauce.
Optional coconut finish: If using coconut milk, stir it in during the last 5–8 minutes of cooking and simmer uncovered until the sauce slightly thickens. Taste and adjust balance of salty, sour and sweet — add a splash more vinegar for brightness, soy/fish sauce for salt, or sugar for sweetness.
Reduce sauce (optional): For a thicker glaze, remove the chicken and increase heat to medium-high to reduce the sauce until syrupy, then return chicken to coat.
Finish and serve: Discard lemongrass stalks, bay leaves and large pieces of galangal. Garnish with chopped cilantro or scallions. Serve hot with steamed jasmine rice.
Notes: Adjust vinegar and sugar to preference — Cambodian versions often balance fish sauce and palm sugar with aromatics like lemongrass and kaffir lime. You can use boneless chicken, but reduce simmer time to avoid drying.