Lutong Pinoy Recipes

Filipino Chicken Adobo is a dish that is a staple in almost every Filipino household. It is the most versatile Filipino dish available because it can be cooked with about any kind of meat or vegetable product. It is known that the Philippines have several islands and regions and about every region has its own version of the traditional dish, Adobo. The two most essential ingredients of the Filipino adobo are the soy sauce and vinegar. It is the base that makes adobo the way it is.

Filipino Chicken Adobo is a dish that is a staple in almost every Filipino household. It is the most versatile Filipino dish available because it can be cooked with about any kind of meat or vegetable product. It is known that the Philippines have several islands and regions and about every region has its own version of the traditional dish, Adobo. The two most essential ingredients of the Filipino adobo are the soy sauce and vinegar. It is the base that makes adobo the way it is.

1. Classic Chicken Adobo

One of the most classic way to make adobo is using chicken. It is one of the easiest livestock product to get from the market, therefore, it is the main meat ingredient used in most versions of adobo. A Filipino chicken adobo recipe can be cooked with boneless chicken or chicken fillet. Besides the main vinegar and soy sauce, the classic way of cooking Filipino Chicken Adobo is using vinegar, garlic peppercorn and dried bay leaves to season the dish.

2. Chicken Adobo sa Gata

There are certain parts of the Philippines where “gata” or coconut milk is a staple in their dishes. The Bicol region in the Philippines, in particular, is very fond of “gata” or coconut milk. They also like to include “sili” or chili in their recipes. Usually, Adobo sa gata is cooked with Chicken adobo because the coconut milk tastes better with chicken.

3. Chicken Adobo with Atay

This version of the adobo includes ‘atay’, or liver. A lot of Filipinos like this version of the Chicken adobo because of the distinct taste and heavy taste of the liver. It adds well to the savory sauce of the adobo. Chicken liver is also healthy as it is known to be high in protein and Vitamin A, which is good for the eyes.

4. Chicken Adobo with Patatas

‘Patatas” or potato is another ingredient that can be added to adobo. It is a generic ingredient that is easy to add on to the dish and makes it taste more even. Potatoes can bring a lighter taste to the dish as it absorbs some of the extra sauce.

5. Spicy Chicken Adobo

This dish is for the chili-lovers. It is a spicy alternative to the classic Filipino Chicken Adobo.

6. Chicken Adobo with Egg

Adding eggs to adobo gives it more nutrients and proteins and also provides more structure for the dish. The eggs are usually hard-boiled when added to adobo.

7. Chicken Sprite Adobo

Yes, the dish includes Sprite, the fizzy light soft drinks available in supermarkets. If this doesn’t prove how versatile the adobo dish can be, then I’m not sure what will. This variation of preparing the adobo recipe is done by those that wants a little more of a sweet taste in their Chicken adobo. Sprite is added when the dish is being simmered with bay leaves and other condiments to taste.

8. Fried Chicken Adobo

The chicken in the adobo dish is fried once it has already absorbed the adobo taste while simmering. A dry alternative to the adobo dish, it is also a way to re-cook leftover chicken adobo – multi-purpose and delicious.

9. Chicken Adobo Flakes

This variation of Chicken adobo is simply when the chicken is shredded into pieces and fried before being incorporated in the adobo stew. This makes it a drier version of the dish and is perfect for breakfast with sunny side up eggs.

10. Adobong Puti

“Adobong puti” is translated as “White adobo”, this is because soy sauce is not incorporated in the dish. Long ago, indigenous Filipinos did not have soy sauce. Soy sauce was an import of Chinese traders, but Filipinos were already making “adobo” even before this time. This dish is actually considered as the most original way of making adobo, with salt.

11. Adobong Dilaw

“Adobong dilaw” is translated to “yellow adobo”. The additional ingredient added to this dish that made it a unique version is turmeric. It is the reason for its yellow color. This adobo recipe originated from Cavite, a province in the Philippines where turmeric root crops grow in abundance. To make this version of adobo, turmeric is substituted for soy sauce, which gives it a lighter and more peppery kind of taste.

12. Chicken Adobo with Malunggay

“Malunggay” is moringa leaves and an ingredient that can also be added to adobo. This ingredient is well-liked by Filipinos because of its nutritional benefits. Some say it is good for breastfeeding mothers. Others say it is good for the eyes. It is definitely a good antioxidant and can help balance out the healthiness of the dish.

13. Chicken Adobo Rice

Resourceful Filipinos love mixing up dishes and cooking too much. It is a mixture of rice and the classic Filipino chicken adobo – a perfect dish to make with leftovers. A very simple dish to prepare, it can be paired with fried egg and can be eaten the morning after a big family celebration when you’ve got leftovers to spare. It is important to note that including the sauce of the adobo while mixing these up will give the rice a sticky texture. So it’s better to mix it with rice and put the sauce aside if you want the normal fried rice consistency.

14. Chicken Feet Adobo

A somewhat exotic dish to the western world, this might not be to everyone’s taste. Chicken feet are a common ingredient in Asian countries but it takes one to develop an acquired taste for it. It is a tasty meat alternative for the adobo dish.

15. Adobong Isaw ng Manok

“Adobong isaw ng manok” is made with chicken intestines. Chicken intestines are usually grilled and are a popular street food in the Philippines. It is thoroughly cleaned, and the meat is tenderized by boiling it in water. It is an interesting combination with the adobo dish and it fits well with because of its savory taste.

16. Adobong Illongo

Another popular way of cooking adobo in the Visayan region is by combining it with “achuete” or annatto oil. This is influenced by the Spanish way of cooking and still has stuck with a few Filipino households.

17. Adobo sa Buko

A bit similar to the adobo with gata, Adobo with “buko” or coconut, is another version of adobo mixed with coconut. Instead of the coconut milk, it uses the pure coconut water and meat inside the coconut. It brings out a very earthy taste that is a bit sweet and a light flavour.

18. Adobong Paksiw

This is a combination of two traditional methods of cooking in the Philippines. “Paksiw” is another type of Filipino dish that is mainly cooked with vinegar. Adobong paksiw is by adding more vinegar, some sugar, and lechon sauce to the original adobo dish.

19. Chicken Adobo with Tofu

Another ingredient that can add filling in an adobo dish is tofu. It has a light taste and also absorbs the sauce of the adobo, making it a good substitute if you don’t want to eat too much meat.

20. Lumpiang Adobo

This is a Filipino chicken adobo recipe, usually from leftovers, mixed with vegetables and wrapped together in lumpia wrapper. It is then fried until golden brown, similar to spring rolls.