- 1 whole chicken, cut up into pieces
- 2 tbsp cooking oil
- 1 tsp minced garlic
- 1 whole chopped onion
- 1 whole chopped tomato
- 2/3 cup of soy sauce
- 1/4 cup of vinegar
- 5 bay leaves
- Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce
- Heat up some cooking oil in a pan.
- Saute the garlic, onion, and tomato.
- Mix in the chicken.
- Let it simmer for around 15 minutes.
- Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
- Add some vinegar. Cover it and don’t stir. Let it boil.
- Once boiling, put some bay leaves and mix it.
- Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
- Serve with rice.
Chicken Adobo or Adobong Manok is undoubtedly the most popular dish in the Philippines. Everybody likes it and almost everybody knows how to cook it. And also, everybody has their own recipe of Adobo. Like me for example. I have seen some of my relatives cook adobo and without tomatoes. I have also seen one of my aunt put tomato sauce on her adobo. See, everybody has their own style. And this particular Pinoy recipe is “my style.” But I actually got it from my Aunt Ruth because that’s how she makes her adobo. She would put tomatoes and I find it a lot better compared to adobo without tomatoes.
But anyway, like what I have said, everybody has their own style and preference when it comes to cooking. You should go with what you are comfortable with. Like on this particular video recipe, at first, we mentioned that the optional ingredients are Mang Tomas All-Purpose Sauce and oyster sauce. While cooking the adobo, I was really hesitant on adding those two ingredients because I don’t know how it will turn out. It will probably turn out good, but the thing is, we made this particular video recipe for my brother-in-law who doesn’t even know what adobo tastes like. And besides, I don’t even know if there is an Asian store where he can buy Mang Tomas All-Purpose Sauce. So, we decided to not include those two optional ingredients and just go with what I know and what Nunnie likes.
It came out really good. I am glad that Nunnie likes it. And I like it too. The good thing about Chicken Adobo or even pork adobo, is that the longer you store it, the better it tastes. I don’t know, for me, this Filipino recipe just tastes better when you serve it the next day. Next time, I am going to try to make it with Mang Tomas All-Purpose Sauce and oyster sauce and I will let you know how it turns out.