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.
- 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
- 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.
- 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.
- 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.