You know that moment when you’re craving adobo but realize you’re out of soy sauce? That’s exactly how this recipe was born – a happy kitchen accident that turned into something amazing!
This Adobong Manok sa Patis swaps out the usual soy sauce for fish sauce. It’s got that classic adobo tang we all love, but with an extra punch of umami that’ll have you reaching for seconds (maybe thirds, no judgment here).
It’s actually simpler than traditional adobo but packs so much flavor, you might find yourself “accidentally” running out of soy sauce more often. Perfect for busy weeknights or when you want to impress your tita with something a little different – and hey, nobody needs to know how easy it was to make.
Why You’ll Love This Recipe
- Ready in under an hour with minimal prep work
- One-pot cooking means easy cleanup
- Creates its own rich sauce perfect for rice
- More umami depth than traditional soy sauce-based adobo
- Naturally gluten-free and dairy-free
- Gets even better the next day
Adobong Manok sa Patis (Filipino Chicken Adobo with Fish Sauce)
Equipment
- Large heavy-bottomed pot or Dutch oven (for even heat distribution and preventing burning)
- Sharp knife (para sa maayos na pagkahiwa ng manok / for proper chicken cutting)
- Cutting board (Sangkalan)
- Measuring cups and spoons (Panukat)
- Tongs (for easy turning of chicken pieces)
- Wooden spoon (hindi nakakapandikdik ng manok / won't tear the chicken meat)
Ingredients
- 1 whole chicken 3-4 pounds, cut into serving pieces (1 buong manok)
- 1 whole head garlic minced (isang buong buo ng bawang, dinurog)
- 1 large onion chopped (isang malaking sibuyas, hiniwa)
- ¼ cup fish sauce patis
- ½ cup white vinegar suka
- 1 cup water tubig
- 2 bay leaves dahon ng laurel
- ½ teaspoon whole black peppercorns crushed (pamintang buo, dinurog)
- 1 tablespoon cooking oil
- Salt to taste asin
Instructions
- Heat oil in a heavy-bottomed pot or Dutch oven (kaldero) over medium heat (katamtamang apoy). Once hot, sauté chopped onions and minced garlic (igisa ang sibuyas at bawang) until the onions become translucent and the garlic releases its aroma, about 3-4 minutes.
- Add the chicken pieces to the pot and sear them until lightly browned on all sides (igisa ang manok hanggang mangitim-gitim ang balat), which takes about 5-7 minutes. Make sure to turn them occasionally for even browning.
- Pour in the fish sauce (patis) and allow it to come to a boil for 2 minutes, stirring occasionally to coat the chicken pieces. This step helps mellow out the fishy taste (pagpapakunat ng patis).
- Add the vinegar (suka) and let it come to a boil. Do not stir (huwag hahaluin) once you add the vinegar – this is very important to prevent the sauce from becoming bitter (para hindi pumait). Let it boil uncovered for 3-5 minutes.
- Pour in the water, then add the bay leaves (dahon ng laurel) and crushed peppercorns (dinurog na paminta). Reduce the heat to low (hinaan ang apoy), cover the pot, and let it simmer for 20-25 minutes, or until the chicken becomes fork-tender (hanggang lumambot ang manok) and the sauce has reduced to your desired consistency.
- Taste and adjust the seasoning with salt if needed (timplahan ng asin kung kinakailangan). Let the dish rest for 5-10 minutes before serving (panatilihing nakahain) to allow the flavors to settle and develop. The sauce should be a perfect balance of sour and savory, ideal for spooning over hot steamed rice (mainit na kanin).
Tips from Lola’s Kitchen
- Always use native vinegar (sukang paombong or sukang iloko) for authentic taste
- Let the dish rest for 30 minutes before serving to allow flavors to develop
- Cook extra sauce for “papaitan” (sauce for future meals)
- The best adobo has a balance of sour, salty, and garlicky flavors
Traditional Serving Suggestions
- Hot steamed rice (kanin)
- Atchara (pickled green papaya)
- Mashed eggplant (ensaladang talong)
- Fresh tomato slices
- Best enjoyed as “ulam” for lunch or dinner
Troubleshooting
- Too salty? Add a quartered potato to absorb excess salt
- Too sour? Add a pinch of sugar or more water
- Sauce too thin? Simmer uncovered until reduced
- Chicken not tender? Continue simmering with additional water if needed
Ingredient Alternatives
- Chicken: Can use pork belly or combination
- Fish sauce: Use light soy sauce (reducing amount by half)
- White vinegar: Apple cider vinegar or cane vinegar
- Fresh garlic: Garlic powder (2 tablespoons)
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months
- Reheating:
- Stovetop: Medium heat until internal temp reaches 165°F (74°C)
- Microwave: 2-3 minute intervals, stirring between
Variations
- Adobong Puti (no soy sauce or fish sauce)
- Adobong Tuyo (dry version)
- Adobong Masabaw (saucy version)
- Spicy version: Add bird’s eye chilies (siling labuyo)
FAQs
Q: Why shouldn’t I stir after adding vinegar? A: This prevents the vinegar from becoming bitter and allows it to mellow naturally. Q: Can I marinate the chicken? A: Yes, you can marinate for 1-4 hours, but it’s not traditional or necessary. Q: Why is my sauce not darkening? A: This version uses fish sauce instead of soy sauce, so it will be lighter in color.
Nutrition
The Story Behind Adobong Manok sa Patis
Growing up in Filipino kitchens, adobo has always been more than just a dish, it’s a testament to our ancestors’ ingenuity in preserving food through vinegar and salt. While the classic soy sauce version reigns supreme in most households, this Adobong Manok sa Patis tells a fascinating story of coastal Filipino cooking, where fish sauce has been a staple long before soy sauce made its way to our shores.
In the coastal regions of the Philippines, particularly in fish sauce-producing provinces like Pangasinan and Navotas, patis has been the preferred seasoning for generations. This version of adobo showcases how our fishing communities have adapted the national dish to incorporate their local pantry staples, creating a variant that’s lighter in color but deeper in umami complexity.
What makes this recipe particularly special is its connection to pre-colonial Filipino cuisine. Before Chinese traders introduced soy sauce to our islands, our ancestors were already creating savory dishes using patis, a fermented fish sauce that shares similarities with the ancient Roman garum. This preparation method isn’t just cooking – it’s a living piece of our culinary heritage.
The beauty of Adobong Manok sa Patis lies in its simplicity. Like many great Filipino recipes, it was born from practicality – using what’s abundant and available. The combination of patis and sukâ (vinegar) creates a preservation method that not only keeps the meat fresh longer but also develops deeper, more complex flavors as it sits, making it a favorite for busy families who appreciate make-ahead meals.
Today, this variation of adobo represents both innovation and tradition. It’s a reminder that Filipino cuisine isn’t static but constantly evolving, with each region and generation adding their own twist to beloved classics. Whether you’re a seasoned cook or just starting to explore Filipino cooking, this patis-based adobo offers a delicious glimpse into the rich tapestry of our culinary heritage.
