Very Easy to Cook Adobong Manok with Kamatis (Pinoy Style) - The Public Servers

Chicken is a one step buy in our public market, stocks are out there and there's so much delicious recipes that you can do with this! Today, The Public Servers, is going to teach you how to cook your delicious 'Adobong Manok' with a simple twist from the original classic style recipe! 

Adobong Manok with Kamatis (tomatoes) Ingredients

(1) kilo chicken, (chopped)

1/2 of cup cooking oil

10 to 12 (black peppercorns)

2 of bay leaves

patis (fish sauce), to taste

4 cups of water

3/4 cups of cane vinegar

2 tablespoons sugar

1 teaspoon of kasubha (dried safflower)

7 to 8 pieces of ripe tomatoes, (quartered)

1/2 head of garlic, (crushed)


How to cook?

Wash chicken thoroughly. Pat dry.

1. Heat up oil in a pan at low heat. Add kasubha and let it steep in the oil for a minute. Increase the heat level to Medium and saute your tomatoes, garlic, peppercorns, and bay leaves for 5 minutes or until the tomatoes are softened. Use the back of your sandok or wooden spoon to crush the tomatoes.

2. Add the chicken pieces and lightly brown it for 5 minutes. Season with patis. Pour in water and cover. Simmer until the chicken is cooked through.

3. Remove the lid, and add the cane vinegar and sugar. Bring stew to a boil then simmer it. And let the acid from the vinegar evaporate from the simmering liquid before stirring.

4. Adjust seasoning if needed and continue to cook until the chicken renders out its natural fat and the adobo is almost dry.

5. This recipe is best with hot rice or sinangag rice! Enjoy!