Adobong Manok with Seasonal Green Papaya and Eggplant
A comforting Filipino braised chicken dish featuring tender chicken thighs slow-cooked in a savory vinegar-soy sauce with garlic and bay leaves. Paired with seasonal green papaya and eggplant, lightly stir-fried to complement the rich adobo flavors, making it an ideal weeknight meal highlighting classic Filipino braising techniques and fresh, seasonal vegetables.
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Overview
Adobong Manok is a classic Filipino dish known for its balance of tangy, savory, and garlicky flavors. This recipe slow-cooks chicken thighs in a rich vinegar and soy sauce base infused with garlic and bay leaves, resulting in tender, flavorful meat. To brighten and complement the dish, seasonal green papaya and eggplant are stir-fried lightly, adding freshness and texture. This meal is perfect for an easy weeknight dinner and a wonderful way to experience traditional Filipino braising methods and seasonal produce.
Why you’ll love it
- Flavorful and comforting: The slow braising melds tangy vinegar, salty soy sauce, and aromatic garlic for a rich taste.
- Seasonal vegetables: Fresh green papaya and eggplant add a delightful crispness and balance the richness.
- Simple and approachable: Minimal ingredients, straightforward steps, and forgiving technique ideal for home cooks.
- Versatile: Serve with steamed rice for a complete meal that highlights Filipino culinary heritage.
Ingredient notes
- Chicken thighs: Bone-in, skin-on preferred for best flavor and tenderness.
- Green papaya: Use unripe green papaya for texture and mild sweetness; peel and slice thinly.
- Eggplant: Choose fresh, firm eggplant; Japanese or Chinese eggplant varieties work well.
- Vinegar: Cane vinegar or white vinegar common in Filipino cooking; do not substitute with balsamic.
- Soy sauce: Use Filipino soy sauce if possible; light or regular low-sodium soy sauce works.
- Garlic and bay leaves: Essential aromatics for authentic adobo flavor.
Serving & storage
- Serve hot over steamed jasmine or long-grain white rice to soak up the savory sauce.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- Reheat gently on stovetop or microwave until hot throughout, ensuring food safety by reheating to 74°C (165°F).
- Vegetables are best eaten fresh but can be stored separately and lightly reheated.
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Chef tips
- Use bone-in chicken thighs for best flavor and tenderness.
- Do not stir the vinegar and soy sauce mixture when first boiling to maintain the characteristic tangy flavor.
- Adjust vinegar quantity according to your taste for acidity.
- Simmer gently to prevent the toughening of chicken and to develop deep flavors.
- Green papaya must be unripe; ripe papaya will be too sweet and soft.
- If using skin-on chicken, crisp the skin well for added texture and flavor.
- Leftover adobo often tastes better the next day as flavors deepen.
Ingredients
- 800 g (1.75 lbs)bone-in, skin-on chicken thighs
- 1 medium (about 400 g)green papaya, peeled and sliced thinly
- 1 medium (about 200 g)eggplant, sliced into 1 cm rounds or strips
- 120 ml (1/2 cup)cane vinegar or white vinegar
- 120 ml (1/2 cup)soy sauce
- 6 clovesgarlic, peeled and crushed
- 3bay leaves
- 1 tspblack peppercorns
- 2 tbspvegetable oil
- to tastesalt and black pepper
- 2 tbspwater (optional, for adjusting sauce)
- steamed ricefor serving
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- frying pan or wok
- knife
- cutting board
- measuring cups and spoons
- stirring spoon
- tongs or spatula
Nutrition per serving
- Calories420
- Protein35 g
- Carbs15 g
- Fat22 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper on both sides.Step 2
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the crushed garlic and sauté until fragrant and golden, about 2 minutes.Step 3
Add the chicken thighs skin-side down and brown for 5–7 minutes until the skin is golden and crisp. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.Step 4
In the same pot, carefully pour in the vinegar and soy sauce. Do NOT stir; let it come to a gentle boil, about 2 minutes.Step 5
Return the browned chicken to the pot. Add bay leaves, black peppercorns, and water if needed to just about cover the chicken. Bring to a boil then reduce heat to low.Step 6
Cover the pot with a lid slightly ajar, and simmer gently for 35 minutes or until chicken is tender and cooked through, turning the chicken once halfway through cooking for even braising.Step 7
While the chicken simmers, heat the remaining 1 tablespoon vegetable oil in a frying pan or wok over medium-high heat.Step 8
Add the eggplant slices and stir-fry for 3–4 minutes until slightly softened. Add the green papaya and stir-fry for another 3 minutes until just tender. Season lightly with salt and pepper. Remove from heat.Step 9
Once chicken is tender, remove from heat. Discard bay leaves. Adjust sauce seasoning with salt or a pinch of sugar if desired.Step 10
Serve the braised chicken with the seasonal green papaya and eggplant stir-fry on the side, accompanied by steamed rice.
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