Easy Chicken Adobo is a straightforward adobong manok recipe wherein chicken pieces are cooked using the inadobo method without marinating the ingredients. This is my basic method in cooking adobo. It is what I always refer to when cooking this dish on a busy day.
Marinating the chicken in soy sauce, sometimes in both soy sauce and vinegar, makes the dish tastier. However, it takes time for the meat to absorb the seasoning. I like this recipe because it quick to prepare and easy to follow. The outcome is good all the time, even if I do not marinate the chicken.
I suggest that you follow this recipe exactly as it is written so that you will experience what I am talking about. Make sure to have enough rice for the entire family. You don’t want to start cooking another batch of rice while in the middle of your meal.
How to Cook Easy Chicken Adobo
There is no doubt that this dish is easy to cook. You will save time because there is no marinating required. This is all straightforward cooking that provides a good result.
Start by sauteeing garlic and onion. Do this by heating oil on a cooking pot. I add the garlic before the onion in order to brown it a bit. Browned garlic gives that nice roasted garlicky flavor to the dish. Onion is an optional ingredient. It is up to you if you want to add it. I personally think that adding onions make adobo tastier.
The chicken can be added once the onion softens and the garlic browns a bit. Saute the chicken until it turns light brown. The chicken will be partially cooked at this point. We will still need to cook it further and tenderize by boiling. Add water, soy sauce, and vinegar. Let the mixture boil. I also add a piece of Knorr Chicken Cube to give my easy chicken adobo that solid chicken flavor. This is also the part where I add whole peppercorns and dried bay leaves. You have the option to use crushed black pepper and fresh bay leaves. Now, cover the pot and continue cooking the chicken for 30 minutes or until tender. Make sure to turn it over at the middle of the process to cook both sides equally.
I like my chicken adobo a bit on the sweet side. This is the reason why brown sugar is included in this recipe. Add it once the chicken is tender. Season with salt.
Chicken adobo is best eaten with newly cooked white rice. I usually top it over the rice. I devour it while the steam still rises from the rice. Yummy!
There are more ways to enjoy your adobong manok. Adding boiled egg on the side makes my eating experience better. Do you do the same? What else do you pair with chicken adobo?
Try this Easy Chicken Adobo Recipe. Let me know what you think.
Easy Chicken Adobo
- 2 lbs. Chicken cut into serving pieces
- 1 piece Knorr Chicken Cube
- 1 head garlic crushed
- 1 piece onion chopped
- 6 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- ½ cup soy sauce
- 5 tablespoons white vinegar
- 1 ½ tablespoons dark brown sugar
- 2 cups water
- 3 tablespoons cooking oil
- Salt to taste
- Heat oil in a cooking pot. Saute garlic and onion until the garlic turns light brown and the onion softens.
- Add chicken pieces. Cook until the chicken turns light brown.
- Pour water, soy sauce, and vinegar. Let boil.
- Add Knorr Chicken Cube, whole peppercorn, and dried bay leaves. Stir. Cover the pot and cook in medium heat for 15 minutes.
- Turn the chicken pieces over. Cover and continue to cook for another 15 minutes.
- Add dark brown sugar and season with salt.
- Transfer to a serving bowl. Serve. Share and enjoy!