I have to admit, I am not an organized shopper. Heck, I am not an organized anything. I’ll go in to a store and come out with a thousand things other than what I came in for. This adobong manok sa patis was a 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 bottles of fish sauce. I have to say, my adobong manok sa patis turned out better than I expected and it is now my preferred way to cook chicken adobo even with soy sauce in the pantry.

images (97)

Adobong Manok sa Patis
Prep time
Cook time
Total time
Yield: 4 Servings
    • 1 tablespoon oil
    • 1 small onion, peeled and chopped
    • 1 head garlic, peeled and minced
    • 3 pounds whole chicken, cut-up to serving pieces
    • ¼ cup fish sauce
    • ½ cup vinegar
    • 2 bay leaves
    • 4 to 5 peppercorns, crushed
    • 1 cup water
    • salt to taste
Powered by Chicory
  1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add chicken and cook, stirring occasionally, for about 8 to 10 minutes or until lightly browned and juices run clear.
  2. Add fish sauce and bring to a boil, stirring once or twice to coat chicken pieces. Add vinegar and bring to a boil, uncovered and without stirring, for an about 3 to 5 minutes.
  3. Add water, bay leaves and peppercorns. Lower heat, cover and cook for about 20 to 30 minutes or until chicken pieces are fork-tender and sauce is reduced. Season with salt to taste.

Write your comments here!