Adobong Manok sa Patis (Filipino Chicken Adobo with Fish Sauce)
Adobong Manok sa Patis is a vibrant Filipino dish where chicken is braised in a savory blend of fish sauce and vinegar, creating a delicately balanced sauce infused with garlic, onions, bay leaves, and crushed peppercorns. This coastal variation of the traditional adobo replaces soy sauce with fish sauce (patis), resulting in a lighter-colored but deeply flavorful preparation that showcases the rich umami notes and natural salinity of fermented fish sauce while maintaining the signature tangy-savory profile that makes Filipino adobo a beloved comfort food.
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
- Begin by heating your pot over medium heat and adding oil. Once hot, toss in your chopped onions and minced garlic. Cook them until the onions turn clear and soft - this takes about 3-4 minutes.
- Now add your chicken pieces to the pot. Let them cook and brown on each side for about 5-7 minutes, turning them occasionally. You want them to get a nice light golden color.
- Pour in the fish sauce and let it bubble for 2 minutes, occasionally moving the chicken around to coat it well. This step is important as it helps reduce the strong fish sauce smell.
- Add the vinegar and - this is important - don't stir it! Let it boil without touching it for 3-5 minutes. This prevents the vinegar from becoming bitter.
- Pour in the water, add your bay leaves and crushed peppercorns. Turn the heat to low, cover the pot, and let everything simmer gently for 20-25 minutes. You'll know it's ready when the chicken is tender enough to easily cut with a fork.
- Give it a taste and add a little salt if needed. Let it rest for 5-10 minutes before serving - this helps all the flavors come together beautifully. Your adobo should have a perfect balance of sour and savory flavors, making it ideal for spooning over a plate of hot rice.
- Remember: the sauce will continue to develop flavor as it sits, so it's even better the next day!
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
Nutrition
Calories: 453kcalCarbohydrates: 6gProtein: 36gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 143mgSodium: 1275mgPotassium: 410mgFiber: 1gSugar: 1gVitamin A: 274IUVitamin C: 3mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!