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.
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 things 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 using 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
- 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 in resealable bags or airtight containers, it will keep in the refrigerator for up to three 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.