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Filipino Chicken Adobo (Adobong Manok)

Being married to a Filipino, learning to cook the national dish of the Philippines was pretty much a given. It took experimenting with several different versions to find one that was similar to my husband's mom's recipe, and now this is in regular rotation at our house.
Cuisine Filipino
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 1 tbsp olive oil
  • 1 whole chicken, cut into pieces, skin-on
  • 1/4 cup palm vinegar (Datu Puti or Marca Pina brand)
  • 2 tablespoons garlic, crushed
  • 1 bay leaf, crushed
  • 3 tablespoons Filipino soy sauce (Datu Puti or Silver Swan brand)
  • 1/2-1 teaspoon whole peppercorns


  • Heat oil in a large skillet. Fry chicken pieces until golden brown on all sides. Drain any excess oil from pan.
  • Add vinegar, soy sauce, garlic, bay leaf, salt, and pepper to the pan. Bring to a boil, then simmer, covered, up to one hour, until chicken is cooked through and fall-off-the-bone tender.
  • Serve over cooked jasmine rice. Serve with fresh tomatoes and atsarra, if desired.


Atsarra is a papaya relish often served alongside Filipino dishes. It is available jarred from Asian stores. Tropics is the most easily-sourced brand.