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Jill Ann Corpuz

2nd year

To be honest, I may have embellished a wee bit. Blinded by the excitement of discovering Chicken Adobo, how unbelievably easy it is for a dish that yields such incredible flavour,

Check out how sticky the sauce is! It truly tastes as incredible as it looks. And it’s SO EASY with just a HANDFUL of

ingredients!

cacording to several experts in Asian food history, Filipinos were cooking adobo before Spanish colonization. Cooking with vinegar preserves meat, and is one of the earliest food preservation practices. This is also true of pork adobo, which is another popular variation of the dish.

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Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. It tastes just right and the cooking time is around 30 minutes. The best way to eat chicken adobo is to have it with warm white rice. The combo is simply known as Chicken Adobo and Rice. Pouring some of the adobo sauce over rice before eating is a good idea because it makes it more flavorful.

Chicken Adobo Origin

The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking meat or seafood with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food. Another popular variation is pork adobo using pork belly,

How to Cook Chicken Adobo

Cooking Chicken Adobo is quick and simple. This recipe suggests marinating the chicken to make it more flavorful. It is the best way to go if you want to experience authentic Filipino chicken adobo. If you are in a hurry, feel free to skip this step, but make sure to simmer the chicken longer than 30 minutes to better extract the flavors from it.

Start by marinating the chicken in soy sauce and garlic. The garlic needs to be crushed for best results. This process takes 1 hour to 12 hours depending on how flavorful you want the dish to be. Sometimes marinating for an hour is not enough. I think that 3 hours is optimal. The chicken absorbs most of the flavors from the soy sauce and garlic during this step. It is noticeable when you taste the dish after cooking. Note that it is also possible to include the vinegar in this step.

The next step is to separate the chicken from the marinade. Make sure to set the marinade aside because it will be used later on. Pan-fry the chicken pieces for 1 to 1 ½ minutes per side. This will partially cook the outer part. It also makes the skin tough enough to withstand stewing later. This means that it will remain intact, which is nice for presentation.

Pour marinade into the pot and add water. Let boil. The bay leaves and whole peppercorn can now be added. The process takes 20 to 25 minutes depending on the quality of the chicken. However, feel free to cook longer in low heat for a super tender chicken adobo.

Add the vinegar. This can also be added as a part of the marinade. Let it cook for 10 minutes and then add sugar and salt. I only add salt if needed. It is important to taste your dish before adding seasonings.

Filipino chicken adobo can be served with or without sauce. If you like it very tasty then continue to cook on an uncovered cooking pot until the liquid completely evaporates.

Cooking Tips and Alternative Ingredients

Marinating the chicken adds flavor to it. It can be a time consuming process depending on how you view the situation. Since I cook this often for my family, I usually prepare the chicken ahead of time. I marinate 3 batches of chicken pieces the night before I cook the first batch. Keep the remaining marinated chicken in the freezer for later use.

Use any chicken part when cooking Filipino chicken adobo. The common parts that I use are thigh, drumstick, and breast.

Dark Soy Sauce is common when for adobo. However, you may use any kind of soy sauce that you prefer. Using light soy sauce is not bad. Coconut aminos will also work.

White vinegar is commonly used. Cane vinegar and apple cider vinegar works too.

Garlic helps make adobo delicious. Use as many garlic as you prefer.

Onions can also be used for chicken adobo. If this is the case, it will need to be sautéed after pan frying the chicken.

Try this Filipino Chicken Adobo Recipe and let me know what you think.

Chicken Adobo

Watch How to Cook Chicken Adobo

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Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. It tastes just right and the cooking time is around 30 minutes.

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Acuña Alexandra G.

Adobong baboy, or Filipino pork adobo, is a classic and beloved dish often considered the unofficial national food of the Philippines. It is a savory, tangy stew of tender pork, typically pork belly or shoulder, braised in a rich sauce that balances salty, sour, and sometimes sweet flavors.

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Lumpia version gathering is every Filipino home made it was brought to the Philippine immigrant adapted with becoming both and holiday due it's beautiful fresh taste beautiful presentation in the kitchen it was Philippines by Chinese fresh and lumpia lumpia sauce your lumpiang ubod is a version of lumpiang sariwa usually this lunch know for regional dishes with Pampanga

Joshua Luat

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To be honest, one of the Dish I didn't like to eat before was because for me it was fatty, another thing I wondered why the bangoong had to be separated if it could be included in the cooking. Until my father said that it was delicious and different from naturally cooked dishes. Until I was curious about its taste and I tried it at first I didn't like it and the taste was a bit weird but as time went on and I really got to know the true taste of kare kare, I really like it because the combination of flavors is unique and delicious. especially if the meat is very tender.

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My favourite dish is Chicken Curry because of creamy and juicy chicken that’s make more and

more special and delicious—and also I love the the toasted potato and carrots that made

differents—and unique, like me,have differences own uniqueness. Also i loved the ingredients of

species that put in Chicken Curry dish, that makes — The taste is delicious, and special. I thinks

that because my favourite dishes in chicken curry, is the creaminess and mixed taste of

aroma—Especially is the coconut milk is fresh.

Jehoiakim S. Sabio

BSHM 2nd year.

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I love Bicol Express because it is a very delicious dish that gives a lot of spiciness and saltiness at the same time. The combination of the tender pork, creamy coconut milk, and spicy chili peppers creates a flavor that is very enjoyable to eat. When I eat Bicol Express, I feel happy and satisfied because it tastes so good with rice. The spiciness of the dish adds a thrilling kick, while the saltiness brings out the richness of the flavors. Overall, I think Bicol Express is a perfect match for a delicious serving of rice, and I always enjoy eating it.

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Sinigang na Baboy, a quintessential Filipino dish, is a delightful symphony of flavors that tantalizes the taste buds with its signature sour broth. This sourness, derived from ingredients like tamarind, guava, or kamias, perfectly complements the rich, savory pork. The addition of various vegetables such as kangkong, string beans, radish, tomatoes, and eggplant not only adds texture and visual appeal but also contributes to the dish's nutritional value. Believed to have originated in the Philippines long before Spanish colonization, Sinigang reflects the ingenuity of Filipino cuisine in utilizing indigenous souring agents to create a unique and comforting culinary experience.

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Lechon is my favorite food because it is incredibly delicious. It has a crispy skin that I always look forward to eating. The meat is soft, juicy, and full of rich flavor. Every time I see lechon, I get excited to eat. Its aroma alone can make my mouth water. I love how the smoky scent makes the dish even better. Lechon is special because we often have it during celebrations. It reminds me of happy moments with my family. I enjoy eating lechon during birthdays and fiestas. It adds joy to every occasion. Lechon is the first food I choose whenever it is served. I like that it tastes amazing even without sauce. It also tastes great with vinegar. The crunch of the skin is very satisfying. Every bite of lechon makes me smile. I think lechon is unique compared to other dishes. The golden brown color of the skin looks very appetizing. The meat is seasoned perfectly from the outside to the inside. I appreciate how much effort it takes to cook a whole lechon. Watching people enjoy it makes me feel happy. Lechon brings everyone together at the table. It always makes the meal feel special. Even the leftovers taste good the next day. I love eating lechon paksiw from the remaining meat. Lechon is truly a Filipino favorite. It reminds me of our culture and traditions. Sharing lechon with family creates great memories. It is a dish that never disappoints me. Eating lechon always makes celebrations feel complete. That is why lechon will always be my favorite food.

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Lechon

isa popular and iconic Filipino dish of a whole roasted pig, celebrated for itsextremely crispy, golden-brown skin and tender, juicy meat. It is a centerpiece of major festivities and special occasions such as weddings, birthdays, and community fiestas.

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Lechon

isa popular and iconic Filipino dish of a whole roasted pig, celebrated for itsextremely crispy, golden-brown skinand tender, juicy meat. It is a centerpiece of major festivities and special occasions such as weddings, birthdays, and community fiestas.

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Inihaw na Bangus or grilled milkfish is a perfect dish to make during warm weather. I like it best when grilled over charcoal because it gives the fish a nice smoky flavor. This recipe will give you a simple yet delicious dish that is quick and easy to make. There are several ways to prepare grilled milkfish. The recipe below suggests to use large milkfish. It should be cleaned thoroughly. This means that the guts and gills are removed and the fish washed and patted dry using a paper towel. I think that Inihaw na Bangus gets tastier when there are stuffings involved. We will also need chopped ingredients such as tomato, onion, ginger, and lemon to stuff inside the fish before grilling it. Note that the scales of the fish need to be intact. The scales prevent the fish from sticking on the grates of the grill when we grill it directly over charcoal. You can also remove the scales of the fish provided that you wrap it in aluminum foil before grilling, or use a grilling basket.

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Sisig is a popular Filipino dish made from chopped parts of a pig's head and ears, along with chicken liver, onions, and chili peppers. It is seasoned with calamansi juice, giving it a tangy and savory flavor, and is typically served on a sizzling hot plate, often topped with a raw egg and sometimes mayonnaise. It is considered a staple in Kapampangan cuisine and is a popular "pulutan" or beer match.

Pork (usually from the face, ears, and belly), chicken liver, onions, and chili peppers.

A mix of calamansi juice, salt, pepper, and sometimes soy sauce or vinegar creates a balance of savory and tangy flavors.

The meat is typically boiled and grilled, then chopped and combined with other ingredients.

It is traditionally served sizzling hot on a plate, often with a raw egg cracked on top to cook in the heat.

The dish is known for being savory, spicy, and tangy, with a mix of crispy and tender textures.Sisig originates from the Pampanga region in Luzon, the largest island of the Philippines.

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Ginisang Talbos with Generous Amount of Onion

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Ginisang Talbos with Generous Amount of Onion

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Ginisang talbos is one of my favorite Filipino dish aside from Sinigang. So basically, you'll just sauté garlic and onion, then add the talbos and wait for it to cook. That's it. It tastes so good and a great thing is that, it is a healthy dish as well. It is probably one of the simplest and easiest dish to cook but I love it so much, I could eat it for a whole straight week! I prefer it with lots of onion, red onion, preferably. My mother is the one who introduced it to me and the first time I've tasted it, I knew it would be my favorite. Talbos ng kamote, being one of my favorite vegetable, is also the a reason why I love this specific dish. Live, laugh, love, talbos!

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Kilawing isda is one of my favorite dishes! It's a popular Filipino dish made with raw fish marinated in a mixture of vinegar, calamansi juice, onions, ginger, and chili peppers. The combination of flavors and textures is simply irresistible.What I love about kilawing isda is its simplicity. The freshness of the raw fish is enhanced by the tangy and slightly spicy marinade, making it a refreshing and light dish perfect for any time of day. The acidity of the vinegar and calamansi juice "cooks" the fish, giving it a unique flavor and texture.Kilawing isda is also a versatile dish that can be paired with steamed rice,thats why i really love it.

Overall, kilawing isda is a dish that I thoroughly enjoy, and its unique flavors and textures make it a standout in Filipino cuisine.

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Bistek is my favorite Filipino ulam because the combination of soy sauce, calamansi, and onions creates a uniquely delicious flavor profile that I crave. It's a comforting dish that reminds me of home-cooked meals and family gatherings, where the tender beef slices, marinated to perfection, melt in my mouth with every bite. This versatile dish pairs perfectly with steamed rice, making for a satisfying meal, and the simplicity of the ingredients allows the natural flavors of the beef to shine through. It's a dish that my Lola used to make, bringing back cherished memories of my childhood, and the savory and tangy sauce is incredibly addictive, making it hard to stop eating. Bistek is also a quick and easy dish to prepare, perfect for busy weeknights when I need a delicious meal fast, the aroma of it cooking in the kitchen is enough to make my mouth water in anticipation. Representing the heart and soul of Filipino cuisine, it's simple yet flavorful, with a balance of salty, sour, and sweet flavors that is a testament to the ingenuity of Filipino cooking.

VERA, JANELA JOY C.

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What is your favorite Filipino dish?

May Favorite Dish is.

Dinakdakan is one of my favorite Filipino dishes! It's an appetizer or a main dish, especially popular in the northern regions of the Philippines. Dinakdakan is incredibly flavorful, with a delightful mix of creamy, savory, and slightly spicy tastes. The dish is made from grilled and chopped parts of a pig's head—such as the ears, cheeks, and snout—which gives it a unique, rich flavor. These are mixed with onions, ginger, and chili peppers, then dressed with a creamy mayonnaise or pig's brain emulsion, adding a luscious texture and depth to the taste. Every bite is an explosion of flavors that dance on your tongue, making it an unforgettable culinary experience.

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My favorite Filipino dish is chicken adobo because it's a favorite of my family. I love it because my dad always cooks it for dinner. My dad cooks Visayan-style, so I can say that chicken adobo is my favorite because my dad cooks it deliciously. The chicken adobo is mixed with soy sauce and vinegar. Sometimes, to prevent it from being too salty or sour, my dad adds sugar to make it sweeter and more delicious. In the chicken adobo he cooks, I notice he uses only a little vinegar and adds quite a lot of soy sauce. Its common ingredients are chicken, vinegar, soy sauce, garlic, bay leaves, and peppercorns.

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Kare-kare is one of  my favorite dish because its rich and savory flavors, unique ingredients, and cultural significance

It's a beloved Filipino stew known for its thick peanut sauce, tender meat, and vibrant vegetables.

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Dinuguan is one of my favorite dish and has a special part in our family because it's one of our lolo's special delicacy that one of my uncle and mama inherited and every Sunday my lolo cooks it as one he's way of gratitude after working hard for whole weekend in our farm.

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Adobo is one of my favorite Filipino dish food a popular dish made of meat usually chicken or pork i love this food,because of the taste and the smell and also the sarsa.Every bite of the chicken and pork its so yummy and saucy

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Adobo is one of my favorite Filipino dish food a popular dish made of meat usually chicken or pork i love this food,because of the taste and the smell and also the sarsa.Every bite of the chicken and pork its so yummy and saucy.

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My Favy Filipino dish since day one is MENUDO 💗 because it embodies comfort and tradition in every bite. The combination of tender pork, diced potatoes, carrots, and hotdog in a flavorful tomato-based sauce creates a hearty and satisfying meal. It’s the kind of dish that brings families together, whether for regular meals or special occasions. & this is one of my comfort food <8

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My Favy Filipino dish since day one is MENUDO 💗 because it embodies comfort and tradition in every bite. The combination of tender pork, diced potatoes, carrots, and hotdog in a flavorful tomato-based sauce creates a hearty and satisfying meal. It’s the kind of dish that brings families together, whether for regular meals or special occasions. & this is one of my comfort food <8

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Pork Sinigang is a classic Filipino dish that's both comforting and delicious. It's a sour soup made with pork and a variety of vegetables. The tangy flavor primarily comes from tamarind, although other souring agents like calamansi, green mango, or tomatoes can also be used.

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One of my favorites is Pancit Palabok because it's a delicious blend of flavors and textures. The rice noodles are topped with a savory shrimp and pork sauce, which gives it a unique taste. The addition of hard-boiled eggs and crispy chicharrón adds richness and crunch. It's a celebratory dish that reminds me of family gatherings and special occasions in Filipino culture.

Cuaresma, Nico B.

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Kare-kare, a braised oxtail and vegetable stew in peanut sauce, is a celebration dish for special occasions, in part because of the time and effort it takes. The best kare-kare tastes like umami-town luxury, with melty oxtail meat, snappy long beans, and velvety peanut sauce.

I'm not a vegetable person, I never really ate them, but since I tasted this one, it became my favorite because of its unique flavor, it's different from the vegetables I've tasted. When I eat it, I feel like I'm in heaven because it's so delicious. Especially when my mom cooks it, but since she's gone, I can't eat kare-kare, my favorite, because it's hard to find the same taste that a mother cooks. So every time I see it, it's special to me because it tastes different when my mom cooks it. And I'm happy when I get to eat it. Aside from making me happy, it also reduces and eliminates my stress from things.

-Geleen Remollino

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Pinangat is originated at Bicol region and I love it's mouth watering aroma. It is also spicy that added flavor to the dish.This one is made of fish or shrimp wrapped in gabi or yam leves and cooked in, of course, coconut milk.

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Laing is originated in Bicol region .

The spice and coconut flavored of this dish make's me feel comfort and homie.

Laing is a Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili peppers, and various aromatics, including onions, garlic, ginger, and lemongrass (tanglad).

Although said to have originated from Bicol, the original dish is primarily similar in ingredients but different in cooking preparation from the version the rest of the country is familiar with. Authentic Bicolano laing, commonly known in the region as pinangat na gabi, does not use shredded taro leaves; instead, whole leaves are wrapped around the pre-cooked meat or seafood mixture to form pouches and then steamed in coconut milk until fork-tender.

Franchezka Elaine Endaya •

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Sisig is my no.1 favorite dish it's a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.

Andrial T.Adante

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My Favorite filipino food is Pork Adobo. Pork Adobo is so juicy and I love the smell. The taste of the Pork Adobo is Combination of some sweet and salty. Pork Adobo is Delicious. -Vincent Peña

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The garlic butter shrimp is tasty, and delicious.

The combination of flavors from the shrimp and garlic and butter is crazy delicious. This is my favorite of all. I love shrimp

-Kyla Marie C. Sarte

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There are many traditional dishes here in the Philippines, and sinigang is one of those dishes. And this is the one that stands out for me.

Sinigang is a stew known for its sour taste caused by tamarind seasoning powder. Its main ingredient is meat, and a lot of vegetables like eggplant, kangkong or water spinach, radish, sitaw or string beans and okra

I've always love it ever since I was a kid. My Mom always cooked Sinigang, until now. When I was a kid, I remember, I used to drink the soup or the broth of Sinigang after eating. My Mom is fine with it as long as I eat rice.

Kimberly_mahipus

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Bicol express, because of the taste of coconut milk is so much delicious and also every meat that creamy. Bicol Express is good for me because of its taste and it has some spiciness. Ever since I was a kid, this has been one of my favorite meals that my mom cooks.

- Peña, Gelli Anne Denesse R.

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This dish is very tasty the meat is tender and the broth is flavorful, with hints of ginger and chicken broth.

Ronkian eramis

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I love the taste of this recipe especially when my mom cooks it, The smell and flavor of this is very perfect especially the bitter gourd leaves or eggplant added in this recipe is a masterpiece.

Remigio II A. Manangan

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Sinigang na Hipon is a type of Filipino sour soup,  I like the sour taste of sinigang and Shrimp or hipon is also my favorite too so this is my favorite.

-Jo Carlo L. Guevara

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My favorite is pork humba. I love the soft meat of pork legs and the taste is slightly sweet and salty. Cinnamon stick and star anise gives the aromatic flavor and smell.