All Recipes Chicken





Serves: 4 to 6

My favourite Filipino dish. Chicken adobo or popularly known as Adobong Manok. It’s a simple chicken dish that goes so well with rice. With a few ingredients, this comes together in an hour! I love most the leftovers as they become even more flavorful and tender. And the sour, sweet, and salty sauce is the ultimate game changer!


½ c reduced-sodium soy sauce

1 tbsp palm sugar (or light brown sugar)

10 cloves garlic, smashed

¼ tsp black peppercorns

2 tbsp canola oil

6 bone-in, skin-on chicken thighs (about 2½ -3 lbs)

4 skin-on chicken drumsticks (about 1½ lbs)

5 bay leaves

¾ c distilled white vinegar or cane vinegar

1 green onion, thinly sliced


Step 1: Place the soy sauce, sugar, garlic, and peppercorns in a large bowl. Whisk to combine. Add the chicken and toss to coat. Marinate for at least 30 minutes or overnight.

Step 2: Heat oil in a 7-quart Dutch oven over medium heat. Once the oil is hot, add the chicken thighs side down along with the drumsticks. Sear for about 5 minutes or until golden brown. Turn the chicken over, pour in the marinade, add the bay leaves, and simmer for about 15 minutes.

Step 3: Into the pot, add the vinegar. Adjust the heat to medium-low. Cover the pot and continue to cook for another 20 to 25 minutes until the chicken is cooked through.

Step 4: Take the chicken out of the pot and set aside.

Step 5: Cook the sauce further (about 10 minutes more) until it turned syrupy and the liquid has reduced.

Step 6: Add the chicken back to the pot and garnish with green onions.

Step 7: When done, serve over rice. Enjoy!