chicken recipe filipino food
The Best chicken recipe filipino food
I’ve been making this Filipino chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, flavorful, and always a hit with my family—especially my kids, who ask for seconds every time. What I love most about it is how versatile it is. You can serve it for a weeknight dinner when you’re short on time, or dress it up a little for a weekend gathering with friends. The ingredients are easy to find, and the prep is minimal, which is a huge plus when you’re juggling work, school runs, and everything in between.
The best part? It’s actually pretty healthy. The chicken is lean protein, and the dish is packed with garlic, ginger, and other fresh ingredients that add flavor without a ton of extra calories. Plus, it’s a one-pan meal, so cleanup is a breeze. My kids love the slightly sweet and savory taste, and I love that it’s a balanced meal that keeps everyone full and happy. Whether you’re new to Filipino cooking or just looking for a reliable recipe to add to your rotation, this one is a winner. It’s become a staple in our house, and I’m pretty sure it’ll be in yours too.
Chicken Adobo (Filipino-Style)
A classic Filipino dish featuring tender chicken simmered in a tangy and savory sauce of soy sauce, vinegar, and garlic. This comforting meal is a staple in Filipino households and pairs perfectly with steamed rice.
🥘Ingredients
- 1.5 lbs (700g) chicken thighs and drumsticks, cut into serving pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic, minced (about 8-10 cloves)
- 1 medium onion, sliced
- 1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
- 3-5 dried bay leaves
- 1 cup water or chicken broth
- 2 tbsp cooking oil
- 1 tbsp sugar (optional, for balance)
- Steamed white rice
- Chopped green onions or cilantro (optional, for garnish)
👨🍳Directions
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1 In a large pot or deep skillet, heat the cooking oil over medium heat. Sauté the garlic and onion until fragrant and the onion turns translucent, about 2-3 minutes.
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2 Add the chicken pieces to the pot and cook for 5 minutes, turning occasionally, until lightly browned.
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3 Pour in the soy sauce, vinegar, water or broth, peppercorns, bay leaves, and sugar (if using). Stir well to combine and bring to a gentle boil.
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4 Reduce the heat to low, cover the pot, and let the chicken simmer for 30-35 minutes, stirring occasionally. Avoid stirring too much to prevent the chicken from breaking apart.
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5 Uncover the pot and increase the heat to medium. Let the sauce reduce for 5-10 minutes until it thickens slightly and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
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6 Taste the sauce and adjust the seasoning if needed. Remove the bay leaves and peppercorns before serving.
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7 Serve the chicken adobo hot over steamed rice, drizzled with the reduced sauce. Garnish with chopped green onions or cilantro if desired.
🔧Equipment
- Large pot or deep skillet with lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Adobo (Filipino-Style) Works
This Filipino chicken recipe is one of those dishes that always delivers—simple enough for a weeknight dinner but special enough to impress at family gatherings. The flavors are rich and comforting, and it’s easy to scale up for a crowd, making it a reliable go-to for any occasion. Plus, it’s a meal that brings everyone together, which is exactly what good food should do.
❓ Frequently Asked Questions About Chicken Adobo (Filipino-Style)
1. What is the most popular Filipino chicken dish?
The most popular Filipino chicken dish is Adobo, a savory and tangy stew made with chicken marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. It’s a staple in Filipino households and is often served with steamed rice.
2. How do I make Filipino Chicken Adobo less sour?
If your Chicken Adobo is too sour, you can balance the flavor by: – Reducing the vinegar slightly (use a 1:1 ratio of soy sauce to vinegar). – Adding a little sugar or honey to counteract the acidity. – Simmering it longer to mellow out the tanginess.
3. What’s the difference between Chicken Inasal and Chicken Adobo?
Chicken Inasal is a grilled chicken dish from the Visayas region, marinated in a mixture of calamansi (Filipino lime), vinegar, garlic, ginger, and annatto (achuete) for a distinct red-orange color. Chicken Adobo, on the other hand, is a braised or stewed dish with a soy-vinegar base and is not grilled.
4. Can I use chicken breast instead of thighs for Filipino chicken recipes?
Yes, but chicken thighs are preferred in most Filipino dishes because they stay juicier and more flavorful after cooking. If using chicken breast, avoid overcooking it to prevent dryness—marinate it well and cook it just until tender.
5. What sides go well with Filipino chicken dishes?
Common sides include: – Steamed white rice (a must for soaking up sauces). – Atchara (pickled papaya) for a sweet-tangy contrast. – Lumpia (Filipino spring rolls) as an appetizer. – Ginamos (fermented fish paste) or bagoong (shrimp paste) for extra umami.
