chicken recipe filipino recipe
The Best chicken recipe filipino recipe
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. The best part? It’s versatile enough for a weeknight dinner but special enough to serve when we have guests over. The marinade is packed with garlic, soy sauce, and a touch of citrus, giving the chicken a rich, savory taste that’s hard to resist. Plus, it’s baked or grilled, so it’s a lighter option compared to fried chicken, but still just as satisfying.
What I love most about this recipe is how easy it is to customize. Sometimes I add a little honey for sweetness, or a splash of vinegar for tang. It pairs perfectly with steamed rice and a side of veggies, making it a balanced meal that doesn’t take much effort. The ingredients are also budget-friendly, which is always a win in my book. And because it’s marinated ahead of time, most of the work is done before you even start cooking. It’s the kind of dish that makes weeknight dinners feel like a breeze while still tasting like you put in the effort.
Filipino Chicken Adobo
A classic Filipino dish featuring tender chicken simmered in a savory blend of soy sauce, vinegar, and garlic. This comforting recipe is easy to make and packed with bold flavors that pair perfectly with steamed rice.
🥘Ingredients
- 2 lbs (900g) 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)
- Steamed white rice
- Sliced green onions (optional, for garnish)
👨🍳Directions
-
1 In a large pot or deep skillet, heat the cooking oil over medium heat. Add the sliced onions and minced garlic, sautéing until fragrant and the onions are translucent (about 2-3 minutes).
-
2 Add the chicken pieces to the pot and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides.
-
3 Pour in the soy sauce, vinegar, water or chicken broth, sugar (if using), whole peppercorns, and bay leaves. Stir well to combine and bring the mixture to a gentle boil.
-
4 Reduce the heat to low, cover the pot, and let the chicken simmer for 30-35 minutes, stirring occasionally. Avoid stirring too frequently to allow the chicken to absorb the flavors.
-
5 Uncover the pot and increase the heat to medium-high. Let the sauce reduce for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the chicken.
-
6 Taste the sauce and adjust the seasoning if needed (e.g., add more soy sauce for saltiness or vinegar for tanginess). Discard the bay leaves before serving.
-
7 Serve the chicken adobo hot over steamed white rice, garnished with sliced green onions if desired.
🔧Equipment
- Large pot or deep skillet with lid
- Tongs or wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Adobo 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 comforting and familiar, making it a crowd-pleaser no matter the occasion. I love that it’s easy to scale up for a big group or keep small for a cozy meal, and it never fails to bring everyone to the table.
❓ Frequently Asked Questions About Filipino Chicken Adobo
1. What is the best cut of chicken to use for Filipino chicken recipes?
The best cuts depend on the dish. For adobo or afritada, bone-in thighs and drumsticks work well because they stay juicy. For fried chicken (piniritong manok), whole chicken legs or wings are popular. For chicken tinola, bone-in breast or thighs are ideal. If you prefer boneless meat, chicken breast is great for chicken curry or menudo, but it can dry out if overcooked.
2. How do I make Filipino chicken adobo less salty?
If your adobo turns out too salty, try these fixes: – Dilute with water or broth – Add a little at a time and simmer to balance flavors. – Add potatoes or tofu – They absorb excess salt while cooking. – Balance with sugar or vinegar – A pinch of brown sugar or extra vinegar can counteract saltiness. – Use low-sodium soy sauce – Swap regular soy sauce for a lighter version next time. – Serve with rice – Plain steamed rice helps neutralize the saltiness.
3. Can I use coconut milk in Filipino chicken recipes that don’t traditionally call for it?
Yes! While not traditional in all dishes, coconut milk adds richness and depth. It works especially well in: – Chicken curry (kare-kare style) – Blends with peanut sauce for a creamy twist. – Chicken afritada – Makes the sauce thicker and slightly sweet. – Chicken adobo – Creates a milder, creamier version (called adobong puti if using coconut milk instead of soy sauce). – Chicken tinola – Some modern versions use coconut milk for extra flavor.
Just adjust seasoning since coconut milk can mellow out saltiness.
4. Why does my Filipino fried chicken (piniritong manok) turn out dry?
Dry fried chicken is usually caused by: – Overcooking – Chicken continues cooking after frying, so remove it when just golden (internal temp should be 165°F/74°C). – Wrong cut – Breast dries out faster; thighs and drumsticks stay juicier. – Not marinating long enough – A good marinade (with calamansi, soy sauce, garlic, and spices) tenderizes the meat. Marinate for at least 2 hours (overnight is best). – High heat – Fry at medium heat (325–350°F/160–175°C) to cook through without burning the outside. – Not resting – Let it rest for 5–10 minutes after frying to redistribute juices.
5. What’s the secret to tender chicken in Filipino stews like kaldereta or menudo?
For fall-off-the-bone tenderness: – Use tougher cuts – Bone-in thighs or drumsticks hold up better than breast. – Brown the chicken first – Searing adds flavor and locks in juices. – Simmer low and slow – Avoid boiling; keep the heat at a gentle simmer to prevent toughness. – Add acidic ingredients – Vinegar, calamansi, or pineapple juice (in kaldereta) tenderizes the meat. – Don’t overcrowd the pot – Too much chicken steams instead of browns, leading to dryness. – Cook in batches – If making a large batch, brown the chicken in stages for even cooking.
