Dinner Tonight: Adobong Na Manok
I don't normally search for Filipino recipes, but came across this one on Chow for adobong na manok. As the recipe points out, "adobo" is not specific to Mexico. In this case, "adobong" refers to the Filipino style of cooking in vinegar. I would advise making leftovers because this dish is even better the next day. I slowly rewarmed the chicken in a dutch oven, where it crisped up and got the sauce extra sticky. I couldn't believe this was the same dish.
The original recipe recommended chicken legs, but said a whole chicken could be substituted. The only hazards of the whole chicken approach is an occasional free floating piece of bone. I only picked out two, but it was enough to slow down the eating process.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
Adobong Na Manok
- serves 4 -
Adapted from Chow
Ingredients
1 tablespoon canola oil
1 head of garlic, cloves crushed and skin removed
2 ounces fresh ginger, thinly sliced
1 chicken
1/2 cup rice vinegar
1/4 cup soy suace
1 tablespoon black peppercorns
2 fresh bay leaves
Procedure
1. Cut up the chicken, separating the chicken into legs, thighs, and breasts. Cut each of these pieces in half, using a heavy knife.
2. Pour the oil into a large dutch oven or heavy pot. Turn the heat to medium-high. Toss in the garlic and ginger and cook for 5 minutes, stirring occasionally. Add the chicken, vinegar, soy sauce, peppercorns, bay leaves, and 1/4 cup water. Bring to a simmer, then cover and reduce the heat to medium-low. Cook for 20 minutes.
3. Remove the chicken pieces. Turn the heat to medium high and reduce the sauce for a few minutes. Toss the chicken back in, and stir until coated.
4. Serve with rice and season with salt to taste.
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18 Comments:
Adobo is a gateway dish...it was one of the first Filipino foods I had, and ever since then there's been no looking back! Hope you enjoyed the adobo and try more Filipino recipes. I'm making this excellent one for Arroz Caldo tonight :)
Joshua Bousel at 4:56PM on 11/05/08
Thanks, I love me some chicken adodo :)
myko913 at 5:00PM on 11/05/08
Actually adobo is the style, and adobong is tagalong and means "adobo made of" and mangnok means chicken, so you can leave out Na, :) Just use "adobong manok "
Tahitinova at 5:29PM on 11/05/08
Oh, and you can leave out the ginger, and just use white vinegar if you don't have other stuff. It's another popular traditional way to make it
Tahitinova at 5:30PM on 11/05/08
I hate that I can't edit! *mangnok = manok
Tahitinova at 5:31PM on 11/05/08
oh adobo deliciousness..!!
i'm hungry...
saltgirl01 at 6:12PM on 11/05/08
I love it when my mother-in-law sends me home with chicken adobo. I tried making it once and it was a little too strong, but she made a point to help me correct my mistake.
feep at 7:46PM on 11/05/08
Yup, you can leave out the ginger. Filipino adobo is yummy! There are many many versions of this dish -- you may also try it with pork or a combo of pork and chicken :)
Bettydee at 7:58PM on 11/05/08
leave out the ginger! throw in a hot pepper for good measure. . .and @Bettydee, love the pork and chicken combo. i eat my adobo with a chopped tomato and onion salad, rice (sauce poured on top), and some mongo.
lifesagasp at 9:57PM on 11/05/08
btw, everyone likes their own personal recipe best. and it's considered REALLY BAD TASTE to suggest that your mom cooks adobo better than my mom.
lifesagasp at 10:00PM on 11/05/08
I grew up on adobong manok made with soy sauce, vinegar, garlic, peppercorns, and bay leaves. My mom would let the chicken (and/or pork) marinate overnight. And yes, after it is cooked, the taste only gets better the longer it sits in the marinade.
I recently tried a recipe for adobong manok sa gata - adobo chicken with coconut milk. I've never had any family member make it so I wasn't exactly sure what to expect. It was delicious as well. You basically make your standard adobo marinade but add coconut milk to it. I don't like mine too "coconutty" so I add 1/2-3/4 cup coconut milk to a recipe that calls for 1/4 cup soy sauce and 1/2 cup vinegar.
Esmeralda at 5:16AM on 11/06/08
esmerelda, isn't it awesome with coconut milk? i usually add it a little later during the cooking process so that the flavor of the soy and vinegar has time to get into the chicken. i would say i put in the coconut milk somewhere between the last 15-20 minutes of cooking. then again, i cook my adobo on low so that the meat is just about ready to peel itself off the bones.
lifesagasp at 1:01PM on 11/06/08
I don't care how good it tastes - it looks disgusting. You eat with your eyes, rememember? Maybe there's a better representation? Too bad a great SOUNDING recipe is marred by a bad photo.
kwhit at 5:11PM on 11/06/08
IMO when I look at that photo I see chicken in a golden sauce that looks so tender it fell off the bone. But then again, there are only a few neutral colors in it so it's hard to tell what is what ;)
Tahitinova at 8:11PM on 11/06/08
i love this. we make it at home.. the color is a bit lighter on this one that what i usually have. but everyone has their own way of cooking this.
filipino cooking doesnt look that great mostly. but the taste is great. thats a thing that has been a problem way back when.
cookieprincess at 12:49AM on 11/07/08
i made it last night, and it was good, but i am eager to eat the leftoevers tonight. i ended up doubling the liquid because there just didn't seem to be enough. i also used drumsticks and thighs instead of a whole chicken, since i can't get them cut up at my lame grocery store, and i couldn't face doing it myself last night. i forgot bay leaves, and added some mushrooms and green onions (at the end) for good measure. it was good, and i would definitely make it again.
carriebwc at 9:46AM on 11/07/08
cookieprincess is absolutely right. filipino cooking will never be revered for its aesthetic appeal. but in terms of flavor, wow.
lifesagasp at 11:09PM on 11/07/08
1) It should either be "Adobong Manok" or "Adobo na Manok".
2) Ginger in adobo is not totally unheard of but is a definite no-no IMO.
3) Give me lots and lots of garlic in my adobo.
4) If you liked adobong manok/chicken adobo you should try adobong baboy/pork adobo.
5) Adobo tastes best a day or two after...we always cook at least a kilo of chicken/pork to make sure there are leftovers. :)
ryushin at 8:33AM on 11/10/08