Adobong Manok sa Patis is an adobo version seasoned with vinegar, fish sauce, and spices. It's simple to make yet full of flavor you'll love with steamed rice.
I am not a very organized shopper. I'll go into a store and come out with a thousand things other than what I came in for. I usually end up with a cartful of things I have a pantry full of and none of what I am missing.
This adobo sa patis recipe is the result of one occasion when I was intent on making adobo and had the chicken already cut up, only to find myself out of soy sauce but with two unopened bottles of fish sauce. Since I was set on enjoying the savory flavors of my favorite dish, I proceeded using patis instead.
I have to say, it turned out better than I expected and it is now my preferred way to cook chicken adobo even with soy sauce in the pantry. It's easy to make yet full of umami flavors you won't be able to get enough of!
- Cut the chicken into uniform size to ensure even cooking,
- Although you can combine everything together in a pot and simmer away, I like to first sear the chicken before adding the marinade as the browned bits add incredible flavor.
- Give the fish sauce a few minutes to boil before adding the vinegar to mellow the "fishy" taste.
- Allow the vinegar to boil, uncovered and without stirring, before adding the water to cook off the strong acidity.
How to serve
- Serve as a main dish with steamed rice and a side of atchara for a hearty and tasty lunch or dinner.
- Adobo is a great make-ahead meal. Stored in resealable bags or airtight containers, it will keep in the refrigerator for up to three days or in the freezer for up 2 months.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- 1 (3 to 4 pounds) whole chicken, cut-up to serving pieces
- ¼ cup fish sauce
- ½ cup vinegar
- 1 cup water
- 2 bay leaves
- ½ teaspoon peppercorns, crushed
- salt to taste
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add fish sauce and bring to a boil for about 1 to 2 minutes, stirring occasionally to coat the chicken.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add water, bay leaves, and peppercorns.
- Lower heat, cover and cook for about 20 to 25 minutes or until chicken is fork-tender and sauce is reduced. Season with salt to taste.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”