Mains · 35 min · 2 servings
Adobong manok.
Chicken adobo
Garlicky, vinegar-bright chicken. Keep the sauce with the chicken.
Log this recipe ↗
On your plate.
150kcal
23.4protein · g
1.5carbs · g
4.8fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Manok (chicken breast) · stewed260 g
- Toyo (soy sauce)24 g
- Suka (vinegar)30 g
- Bawang (garlic)12 g
- Coconut oil8 g
At the stove.
- Gently warm the garlic in coconut oil.
- Add the chicken, soy and vinegar; simmer until hot through.
- Divide the chicken and all of the sauce between two plates.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Manok (chicken breast) · stewedFDC 171478260 g × 151 / 100
= 392.6 kcal
= 392.6 kcal
Toyo (soy sauce)FDC 17427724 g × 53 / 100
= 12.7 kcal
= 12.7 kcal
Suka (vinegar)FDC 17223730 g × 18 / 100
= 5.4 kcal
= 5.4 kcal
Bawang (garlic)FDC 16923012 g × 149 / 100
= 17.9 kcal
= 17.9 kcal
Coconut oilFDC 1714128 g × 892 / 100
= 71.4 kcal
= 71.4 kcal
500 kcal ÷ 2 = 250 kcal / serving
.jpg){kind=link}