Serious Eats: Recipes

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.

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