Adobong Manok sa Patis

Method7 steps · about 50 min

1. 1

   Step 1: In a pot over medium heat, heat oil (1 tablespoon). Add onions (1) and garlic (1 head) and cook until softened.

   Uses 1 tablespoon canola oil · 1 onion, peeled and chopped · 1 head garlic, peeled and minced

2. 2

   Step 2: Add chicken (1) and cook, stirring occasionally, until lightly browned and juices run clear.

   Uses Softened onion and garlic in oil · 1 whole chicken (3–4 lb), cut into serving pieces

3. 3

   Step 3: Add fish sauce (1/4 cup) and bring to a boil for about 1 to 2 minutes, stirring occasionally to coat the chicken.

   Uses Lightly browned chicken and aromatics · 1/4 cup fish sauce

4. 4

   Step 4: Add vinegar (1/2 cup) and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.

   Uses Chicken coated with fish sauce · 1/2 cup vinegar

5. 5

   Step 5: Add water (1 cup), bay leaves (2), and peppercorns (1/2 teaspoon).

   Uses Chicken and vinegar in the pot · 1 cup water · 2 bay leaves · 1/2 teaspoon peppercorns, crushed

6. 6

   Step 6: Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is fork-tender and sauce is reduced.

   Simmer chicken · 25 minUses Chicken with seasoned braising liquid

7. 7

   Step 7: Season with salt to taste. Serve hot.

   Uses Tender cooked chicken adobo · Salt, only as needed after tasting