Filipino Chicken Adobo

Preparation info
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    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Adobong manok is the Filipino name for this. The sauce should be quite thick, to concentrate the flavour; so the time taken in reducing it is well spent. The sauce is reddish-yellow, and was originally coloured by paprika and annato seeds, but I always replace annato with turmeric (the former is now thought to be potentially toxic while the latter is a potent natural antiseptic and has lots of other beneficial properties.)