Adobong Manok with Banana Catsup is a Filipino chicken adobo that swaps traditional brown sugar for banana catsup, creating a sweeter, kid-friendly version of the classic. The tangy-sweet sauce clings to tender chicken pieces for a comforting one-pot meal.
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Combine chicken with soy sauce, vinegar, banana catsup, and sugar (Set A ingredients).
Add black peppercorns, garlic, and laurel leaves (Set B ingredients).
Cook the adobo using your preferred method until chicken is tender and sauce has reduced.
Serve hot with steamed rice.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water to restore sauce consistency.
Banana catsup is sweeter and less acidic than tomato ketchup. Regular ketchup will work but will taste tangier and less fruity; use slightly less and add a pinch of sugar to balance.
The chicken is done when it shreds easily with a fork and the sauce has reduced and clings to the meat. Cooking time depends on your method (stovetop, pressure cooker, or oven), but aim for the meat to pull apart without resistance.
Yes. After combining all ingredients, pressure cook for 15–20 minutes on high pressure until chicken is tender, then simmer uncovered to reduce the sauce to your desired thickness.
Yes, the banana catsup makes it sweeter and less sour than traditional adobo, which appeals to younger palates. Adjust spice level by reducing black peppercorns if needed.
Yes, scale all ingredients proportionally. Cooking time may increase slightly depending on your method; check for doneness by piercing the thickest piece of chicken.
