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.
Table Of Contents
- Cooking tips
- How to serve and store
- More chicken adobo recipes
- Adobong Manok sa Patis
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 stuff 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 to use 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 and store
- 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 properly in resealable bags or airtight containers, it will keep in the refrigerator for up to 3 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. Or warm in the microwave at 2 to 3-minute intervals until completely heated through, stirring after each addition to distribute heat.