Filipino Chicken Adobo with Kecap Manis

Succulent chicken pieces bathed in a flavorful, garlicky sauce made of soy sauce, vinegar, and garlic, creating a mouthwatering Filipino dish bursting with rich umami flavors.

5 from 1 vote

Filipino Chicken Adobo with Kecap Manis

Chicken marinated in soy sauce and vinegar, then simmered with kecap manis and oyster sauce for a richer sauce than a basic adobo. Filipinos often add sugar for balance, kecap manis does that job here with more depth.

Prep Time10

Cook Time25

Marinate30

Total Time1 5

Course: dinner, Main Course

Cuisine: Asian, filipino

Servings: people

Calories: 465kcal

Author: Rose Sioson

Equipment

1 MIxing Bowl
1 medium pot or dutch oven

Ingredients

2 pounds boneless chicken thighs
8 cloves garlic, crushed
½ cup dark soy sauce
¼ cup kecap manis or sweet soy sauce
3 tablespoon oyster sauce
1 cup cane vinegar
1 teaspoon black peppercorns
6 pieces bay leaves
2 tablespoon cooking oil
½ cup water
1 tablespoon brown sugar optional

Instructions

In a bowl, combine chicken, soy sauce, sweet soy sauce, oyster sauce, and garlic.
2 pounds boneless chicken thighs , 8 cloves garlic, crushed, ½ cup dark soy sauce, ¼ cup kecap manis or sweet soy sauce, 3 tablespoon oyster sauce
Let it marinate for at least 30 minutes. For better flavor absorption, marinate for a few hours or overnight in the refrigerator.
Heat oil in a wide pan over medium heat.
2 tablespoon cooking oil
Add the chicken.
2 pounds boneless chicken thighs
Remove any excess liquid from the pan and set it aside. Allow the chicken to brown slightly on all sides.
Pour in the mixture.
Add water, peppercorn, vinegar, sugar and bay leaves then bring to a boil.
1 cup cane vinegar, 1 teaspoon black peppercorns, 6 pieces bay leaves, ½ cup water, 1 tablespoon brown sugar
Reduce heat to low, cover, and let it simmer for about 20 minutes or until the chicken is tender.
Season with salt to achieve the desired balance of flavors.
Once the chicken is cooked and the sauce has thickened, remove from heat.
Serve Chicken Adobo hot over steamed rice.

Notes

You can use any part of the chicken for this dish. The cooking time may vary depending on your choice.
Taste it first before adding salt. We used various soy sauce on this dish and it may already be salty enough.
For a slightly caramelized finish, you can uncover the pan and increase the heat to medium-high during the last few minutes of cooking.
Garnish with chopped green onions or fresh cilantro for a burst of freshness.

Nutrition