10 Different Kinds Of Adobong Manok You Can Make

Make it better with your choice of additional ingredients.

Updated on December 4, 2023 by Camille Georgia Uy.

Soy saucevinegargarlic, black peppercorns, bay leaves, and chicken. These six main ingredients transform into a dish so powerfully flavorful, it’s the most common way to cook the Filipino adobo.

Even with just these six ingredients, the amounts of each of these instantly make it different from one household to another. Jack up the vinegar for a more tangy and sour version or lessen the vinegar to let the umami-packed savoriness of the soy sauce shine. Simmer it with enough water to cover the meat or braise in it as little liquid as possible for drier version. You can even cook it halfway in between a version with so much water it’s almost a soup or fried until crisp to one that’s halfway between the two versions, a version that allows what little flavorful sauce is left to coat each succulent chicken piece.

There is a formula to make a great tasting adobo but since every Filipino household cook has an opinion on how they make their kind of adobo recipe, the formula is really just a guide on how much to add before you can tweak it with more of one ingredient and less of another.  

Make These Different Kinds of Filipino Chicken Adobo or Adobong Manok Recipes:

1 Classic Chicken and Pork Adobo Recipe

classic chicken and pork adobo in a white bowl

The five ingredients in this dish shine in this classic rendition of what a Filipino adobo should be. This chicken and pork adobo recipe is a combo to help you satisfy both kinds of meat eater.


2 Classic Chicken Adobo Recipe

chicken adobo in a rectangular plate
Photo by Majoy Siason

If you either don’t have pork or are not a fan of the red meat, this chicken adobo recipe lets the chicken be the star of the meal. No surprise ingredients, just all super flavorful.


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3 Rosemary and Balsamic Chicken Adobo Recipe

balsamic adobo in a white plate

Taking the gourmet route to the adobo can be as fancy as using some herbs, spices, and sauces that are similar but not that too exotic to our palates. In this rosemary and balsamic adobo recipe, the rosemary is a fantastic herb that complements the bay leaf you normally add to your adobo while the balsamic vinegar adds a sweetness along with its tang that is lacking in the sometimes harsh flavor of our local coconut vinegar.



4 Yellow Chicken Adobo Recipe

yellow chicken adobo in a turquoise bowl
Photo by Miguel Nacianceno

Also known as the adobong dilaw because of one of the main ingredient, this classic yellow chicken adobo dish from the south is common in those areas where fresh turmeric or luyang dilaw are plentiful. This brilliantly golden spice is responsible for giving what could normally be an adobo sa gata recipe its sunny yellow hue.

5 Adobo sa Atsuete Recipe

garlic pork and chicken adobo
Photo by Patrick Martires

Another adobo that takes its common name from the color of the dish, this adobo sa atsuete is also known as the red adobo because of the use of the atsuete or annatto seeds that dye the sauce a warm brick red or orange-red color. The seeds do little other than color the dish, but even you have to admit it’s a sight more appetizing than the all brown hue adobo is normally associated with which might explain the creation of this particular adobo recipe.


6 Adobong Manok sa Gata Recipe

adobo sa gata in a white bowl
Photo by Riell Santos

Soy sauce, vinegar, and coconut milk are all Asian ingredients that are common in the Filipino kitchen. These three marry to make this creamy  yet still powerfully adobo-flavored adobo sa gata recipe that many of us like to do when we’re tired of the same old flavors and want a not too big a change in our favorite adobo recipe.

7 Adobong Manok sa Gata at Piña Recipe

adobong manok sa gata at pina
Photo by Bianca Laxamana

If you love the adobong manok sa gata recipe, then you’ll love this adobong manok sa gata at piña recipe tweak that takes that twist even further. This doesn’t just give you the creaminess from the gata but also adds some tangy sweetness from the piña or pineapples as well.


8 Inigang Adobong Manok at Baboy Recipe

Inigang adobng manok at baboy

This inigang adobong manok at baboy recipe with both chicken and pork is the less saucy version of the classic adobo recipe. Essentially a dry adobo, the meat is tenderized and simmered in the sauce before being taken out and fried which helps lock in soy sauce and vinegar flavors you love. If you like your adobo on the dry side, this is the adobong manok version to try.

9 Adobong Atay ng Manok Recipe

adobong atay na manok
Photo by Patrick Martires

Not all adobo are made with the meaty chunks of the chicken. Making this adobong atay recipe is a great way to make the atay at puso or the liver and heart of the chicken more delicious! Anyone who loves the creaminess of the chicken liver and meatiness of the chicken heart will adore this classic preparation.


10 Crispy Fried Chicken Adobo Recipe

crispy fried chicken adobo
Photo by Daks Angeles

Who doesn’t love crispy fried chicken? We sure do and this is one fried chicken recipe that pushes the flavors of the Filipino adobo straight into this Western culinary invention. While brining and marinating meats are not uncommon for fried chicken recipes, the chicken pieces of this crispy fried chicken adobo recipe are treated as if it’s going to be a classic chicken adobo recipe first in an adobo marinade before being tossed in seasoned flour and fried to crispy perfection. Every bite is into a crispy fried chicken piece bursts with adobo flavors from the marinated meat.

How many other ways can you think of to make your adobong manok recipe a more appetizing and delicious one? These recipes are just the beginning of recipe tweaks you can make to your chicken adobo recipe to make it that much more delicious and appetizing.   

Here Are More Lessons on Adobo:


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