When it comes to comfort food, Filipino chicken recipes hold a special place in my heart. Each dish is filled with flavors that remind me of home. From the savory tang of Chicken Adobo to the comforting notes of Chicken Tinola, there’s a meal for every occasion. If you’re ready to explore these delicious recipes, you might find your new favorite dinner. Let’s get started with these mouthwatering options!
Chicken Adobo
Chicken Adobo is a traditional Filipino dish that showcases the rich flavors and culinary heritage of the Philippines. It’s often considered the unofficial national dish due to its widespread popularity and versatility. The dish is characterized by its savory and slightly tangy sauce, which is a result of marinating the chicken in a blend of soy sauce, vinegar, garlic, bay leaves, and black pepper. This simple yet flavorful dish can be served over steamed rice, making it a comforting meal that’s loved by many.
Cooking Chicken Adobo isn’t only easy but also allows for a great deal of customization. Some variations include the addition of coconut milk for creaminess, potatoes for heartiness, or even hard-boiled eggs. Regardless of the variations, the essence of Chicken Adobo remains the same: a harmonious balance of savory, sour, and slightly sweet flavors. This recipe is perfect for serving 4-6 people, making it an ideal choice for family meals or gatherings.
Ingredients:
- 2 to 3 lbs chicken (cut into serving pieces)
- 1 cup soy sauce
- 1 cup vinegar (white or cane vinegar)
- 1 head garlic (minced)
- 2-3 bay leaves
- 1 teaspoon black pepper (whole or crushed)
- 1 tablespoon vegetable oil
- 1 cup water
- 1 medium onion (sliced, optional)
- 2-3 tablespoons brown sugar (optional for sweetness)
- Salt to taste
- Pepper to taste
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken pieces, soy sauce, minced garlic, bay leaves, and black pepper. Mix well and let it marinate for at least 30 minutes, or preferably for a few hours or overnight in the refrigerator. This step infuses the chicken with flavor and helps tenderize the meat.
- Sauté the Onions: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the sliced onions and sauté until they become translucent and fragrant. This will add an extra layer of flavor to the dish.
- Brown the Chicken: Remove the chicken from the marinade (reserving the marinade) and add it to the pot. Cook until the chicken is browned on all sides. This step enhances the flavor and adds a nice color to the dish.
- Add Marinade and Water: Pour in the reserved marinade and water into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes. This slow cooking allows the flavors to meld together and the chicken to become tender.
- Adjust Seasoning: After simmering, taste the sauce. If desired, stir in brown sugar to balance the acidity of the vinegar, and season with salt and pepper to taste. If you prefer a thicker sauce, remove the lid and let it simmer uncovered for an additional 10 minutes.
- Serve: Once the chicken is tender and the sauce has reached your desired consistency, remove the pot from the heat. Serve the Chicken Adobo hot over steamed rice, garnished with freshly chopped green onions if desired.
Extra Tips:
For an authentic taste, consider using cane vinegar, which is commonly used in Filipino cuisine. You can also experiment with different meats such as pork or a combination of chicken and pork for added richness. If you like a stronger garlic flavor, feel free to increase the amount of minced garlic.
Chicken Tinola
Chicken Tinola is a traditional Filipino soup that isn’t only comforting but also packed with flavor. This dish features tender chicken pieces simmered in a flavorful broth infused with ginger, garlic, and onions. The addition of green papaya or chayote and leafy vegetables like spinach or chili leaves gives this dish a nutritious boost, making it a popular choice for family meals.
Often enjoyed during rainy days or when someone is feeling under the weather, Chicken Tinola embodies the warmth and hospitality of Filipino culture.
Cooking Chicken Tinola is relatively simple, making it an accessible dish for both novice and experienced cooks. The key to a delicious tinola lies in the broth, which should be rich and well-seasoned. As you cook the chicken, the flavors meld beautifully, resulting in a hearty soup that can be enjoyed on its own or served with a side of rice.
This recipe will guide you through the steps to create your very own Chicken Tinola, perfect for serving 4-6 people.
Ingredients
- 1.5 kg chicken, cut into serving pieces
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 5 cloves garlic, minced
- 2 inches ginger, sliced into thin strips
- 6 cups water
- 1 medium green papaya or 2 chayotes, peeled and sliced into wedges
- 1-2 cups spinach or chili leaves
- 2-3 tablespoons fish sauce (patis)
- Salt and pepper to taste
- 1-2 green chili peppers (optional)
Cooking Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Once hot, add the sliced onion and sauté until translucent. Then, add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Brown the Chicken: Add the chicken pieces to the pot, stirring to coat them with the sautéed aromatics. Cook for about 5-7 minutes, allowing the chicken to brown slightly on all sides.
- Add Water and Season: Pour in the 6 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, and add the fish sauce. Allow the broth to simmer for about 30 minutes, skimming off any scum that rises to the surface.
- Incorporate Vegetables: After 30 minutes, add the green papaya or chayote to the pot. Continue to simmer for an additional 10-15 minutes, or until the vegetables are tender.
- Add Greens: Stir in the spinach or chili leaves, along with the green chili peppers if using. Cook for another 2-3 minutes until the greens are wilted.
- Season and Serve: Taste the broth and adjust the seasoning with salt and pepper as needed. Once everything is cooked through, remove from heat and serve hot with steamed rice.
Extra Tips
For the best flavor, allow the Chicken Tinola to simmer slowly, as this will enhance the depth of the broth.
You can also customize the dish by adding other vegetables like bok choy or sweet potatoes. If you prefer a spicier kick, feel free to add more green chili peppers.
Finally, serving the tinola with a squeeze of fresh lime or calamansi can elevate the dish, adding a revitalizing zest that complements the savory broth. Enjoy your homemade Chicken Tinola!
Chicken Inasal
Chicken Inasal is a traditional Filipino grilled chicken dish that originates from the province of Negros. This flavorful and aromatic recipe is marinated in a mix of vinegar, calamansi juice, garlic, ginger, and a blend of spices, giving it a unique taste that sets it apart from other grilled chicken dishes. The marinade not only tenderizes the chicken but also infuses it with a zesty flavor that’s perfectly complemented by the smoky char from grilling.
Served with steamed rice and a side of spicy vinegar dipping sauce, Chicken Inasal is a delightful meal that will transport your taste buds to the streets of the Philippines.
The preparation of Chicken Inasal is relatively simple, making it a perfect dish for gatherings and family meals. The key to achieving that authentic taste lies in the marinade, which should be allowed to soak into the chicken for several hours, ideally overnight. This dish isn’t just about flavor; it’s also about the experience of cooking and sharing a meal with loved ones.
So fire up that grill and get ready for a feast!
Ingredients (serving size: 4-6 people):
- 2 to 3 pounds of chicken (thighs, drumsticks, or whole chicken)
- 1 cup cane vinegar
- 1/2 cup calamansi juice (or lemon juice)
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup brown sugar
- 2 tablespoons annatto oil (for basting)
- Bamboo skewers (for grilling, optional)
- Fresh calamansi or lemon wedges (for serving)
Cooking Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the cane vinegar, calamansi juice, soy sauce, minced garlic, minced ginger, black pepper, salt, and brown sugar. Whisk the ingredients together until the sugar is dissolved and the marinade is well combined. This mixture will serve as the flavorful bath for your chicken.
2. Marinate the Chicken:
Clean and pat dry the chicken pieces before placing them in the marinade. Verify that the chicken is fully submerged in the marinade. You can use a zip-top bag or a shallow dish for marinating. Seal it or cover it, then refrigerate for at least 3 hours, preferably overnight. This allows the flavors to penetrate the meat deeply.
3. Preheat the Grill:
About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using charcoal, verify the coals are evenly distributed and glowing. For a gas grill, make sure it’s heated evenly to ensure consistent cooking.
4. Skewer the Chicken (optional):
If desired, thread the marinated chicken onto bamboo skewers. This makes it easier to handle on the grill. If using whole chicken pieces, you can grill them directly without skewering.
5. Grill the Chicken:
Place the marinated chicken on the preheated grill. Grill each side for about 5-7 minutes or until the chicken is cooked through and has nice grill marks. Baste the chicken with annatto oil during the last few minutes of cooking to add color and moisture.
6. Check for Doneness:
To verify the chicken is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken to check that the juices run clear.
7. Serve the Chicken:
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. This helps the juices redistribute throughout the meat. Serve with steamed rice and a side of spicy vinegar dipping sauce.
Extra Tips:
When preparing Chicken Inasal, feel free to experiment with the marinade by adding your favorite herbs or spices, such as lemongrass or chili peppers for extra heat. If you don’t have annatto oil, you can substitute it with regular cooking oil, though the color and flavor may differ slightly.
Pairing the dish with a side of traditional atchara (pickled papaya) can also enhance the flavor and provide a revitalizing contrast to the savory chicken. Enjoy your cooking experience and the delicious taste of this Filipino favorite!
Chicken Curry
Filipino Chicken Curry is a delightful dish that brings together the vibrant flavors of coconut milk, spices, and tender chicken. This version of curry is distinctively Filipino due to its unique combination of ingredients, including the use of vegetables like potatoes and carrots that add both texture and sweetness to the dish. The creamy coconut milk base melds beautifully with the spices, creating a comforting meal that’s perfect for family gatherings or special occasions.
To prepare this dish, you’ll want to guarantee that you have all your ingredients prepped and ready to go. The beauty of Filipino Chicken Curry lies not only in its rich flavors but also in the ease of preparation. Whether you’re a seasoned cook or a beginner, this recipe allows you to create a delicious home-cooked meal that’s sure to impress your family and friends.
Ingredients (Serves 4-6):
- 1 kg chicken, cut into serving pieces
- 2 cups coconut milk
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 2 medium potatoes, peeled and diced
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 cup green peas
- Salt and pepper to taste
- 1-2 cups water (as needed)
- 2-3 bay leaves
- Optional: chopped cilantro for garnish
Cooking Instructions:
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This step builds the foundation of flavor for your curry.
- Cook the Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Stir occasionally to guarantee even cooking. This helps to seal in the juices of the chicken and enhances the overall flavor of the dish.
- Add Spices: Sprinkle the curry powder over the chicken and mix well to coat the pieces evenly. Cook for another 2 minutes to allow the spices to bloom and release their aromatic qualities.
- Combine with Coconut Milk: Pour in the coconut milk and add 1-2 cups of water as needed to achieve your desired consistency. Stir well to combine all the ingredients. The coconut milk adds creaminess and richness to the curry.
- Incorporate Vegetables: Add the diced potatoes, sliced carrots, and bay leaves to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes and carrots are tender.
- Finish with Peas and Bell Pepper: Once the vegetables are tender, add the green peas and sliced red bell pepper to the pot. Simmer for an additional 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
- Serve: Remove from heat and discard the bay leaves. Serve the chicken curry hot, garnished with chopped cilantro if desired. This dish pairs wonderfully with steamed rice, perfect for soaking up the rich sauce.
Extra Tips:
When cooking Filipino Chicken Curry, feel free to experiment with additional vegetables or even different protein sources such as pork or tofu for a vegetarian option. If you prefer a spicier dish, you can add chili peppers during the cooking process.
For an extra layer of flavor, let the curry sit for a few hours or even overnight before serving, as this allows the spices to deepen and develop further. Enjoy this flavorful dish with a side of steamed rice or crusty bread to soak up the delicious curry sauce!
Chicken Afritada
Chicken Afritada is a classic Filipino dish that showcases the delightful flavors of chicken simmered in a rich tomato sauce, along with an array of colorful vegetables. This comforting dish is often served during family gatherings and special occasions, making it a staple in many Filipino homes. The combination of tender chicken, hearty potatoes, and vibrant bell peppers creates a deliciously satisfying meal that pairs perfectly with steamed rice.
Preparing Chicken Afritada isn’t only a culinary delight but also a wonderful way to bring family and friends together. The recipe is relatively simple and can be adjusted regarding spice and ingredients, depending on personal preferences. Whether you’re cooking for a special occasion or a casual family dinner, Chicken Afritada is sure to please everyone’s palate.
Ingredients (serving size: 4-6 people):
- 1 kg chicken, cut into serving pieces
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup tomato sauce
- 1 cup water
- 2 medium potatoes, peeled and diced
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 bay leaf
- Salt and pepper to taste
Cooking Instructions:
- Sauté Aromatics: In a large pot or deep skillet, heat the cooking oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes. This step is vital for building the foundational flavors of your dish.
- Brown the Chicken: Add the chicken pieces to the pot and cook them, turning occasionally, until they’re lightly browned on all sides, about 5-7 minutes. Browning the chicken helps to develop a deeper flavor and adds richness to the dish.
- Add Tomatoes and Tomato Sauce: Stir in the chopped tomatoes and cook for another 3-4 minutes until the tomatoes start to soften. Then, pour in the tomato sauce and mix well. This forms the base of your afritada sauce, which will infuse the chicken with flavor.
- Simmer with Water and Seasonings: Pour in the water, soy sauce, and add the bay leaf. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This simmering phase allows the chicken to cook through and absorb all the flavors.
- Add Vegetables: After 15 minutes, add the diced potatoes and sliced carrots to the pot. Stir to combine, then cover and continue to simmer for another 10 minutes or until the vegetables are tender.
- Finish with Bell Peppers: Ultimately, add the sliced red and green bell peppers to the pot. Season with salt and pepper to taste. Cook for an additional 5 minutes until the bell peppers are slightly softened but still vibrant in color. This step adds a fresh crunch and sweetness to the dish.
- Serve: Once everything is cooked and the flavors are melded together, remove the bay leaf. Serve the Chicken Afritada hot over steamed rice, allowing everyone to savor the delightful flavors of this Filipino classic.
Extra Tips:
For an extra depth of flavor, consider marinating the chicken in a mixture of soy sauce and garlic for about 30 minutes before cooking. You can also customize the vegetables according to what you have on hand; green peas, corn, or even pineapple can be great additions.
Finally, if you prefer a thicker sauce, let the stew simmer uncovered for a few minutes to reduce and thicken the sauce before serving. Enjoy your cooking!
Chicken Paprikas
Chicken Paprikas is a delightful dish that hails from Hungarian cuisine, yet it has found a warm welcome in various cultures, including Filipino adaptations. The dish is characterized by its creamy paprika sauce, which envelops tender chicken pieces, creating a comforting and flavorful meal that’s perfect for family gatherings or special occasions.
Served traditionally with dumplings or rice, Chicken Paprikas showcases the vibrant flavors of paprika, combining them with the natural richness of chicken for a truly satisfying dish.
The secret to a successful Chicken Paprikas lies in the quality of the ingredients and the cooking technique. Slow cooking allows the spices to meld beautifully, resulting in a rich and aromatic sauce that complements the chicken perfectly.
With each bite, you’ll experience a unique blend of flavors that pays homage to its roots while incorporating a touch of Filipino flair. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress.
Ingredients (Serves 4-6):
- 1 kg chicken pieces (thighs or drumsticks)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Sear the Chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and sear them on all sides until golden brown, about 5-7 minutes. This step locks in the juices and gives the chicken a beautiful color.
- Sauté the Aromatics: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This forms the flavorful base of the sauce.
- Add the Paprika: Sprinkle in the sweet paprika and smoked paprika (if using), stirring well to coat the onions and garlic. Cook for another minute to toast the spices slightly, enhancing their flavor.
- Deglaze with Chicken Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This adds depth to the sauce and incorporates all the flavors. Bring the mixture to a gentle simmer.
- Return the Chicken: Place the seared chicken back into the skillet, ensuring it’s covered with the sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.
- Prepare the Creamy Sauce: In a small bowl, mix the sour cream and flour until smooth. Once the chicken is cooked, remove it from the skillet and stir the sour cream mixture into the sauce. Cook on low heat for an additional 5 minutes, allowing the sauce to thicken and become creamy.
- Serve and Garnish: Return the chicken to the skillet, coating it in the creamy sauce. Serve hot, garnished with chopped parsley for a fresh touch. Pair it with rice or dumplings for a complete meal.
Extra Tips:
When cooking Chicken Paprikas, it’s important to use good quality paprika, as it greatly affects the flavor of the dish.
Experiment with different types of paprika, such as sweet, smoked, or even hot, to find the perfect balance that suits your taste. Additionally, for an extra depth of flavor, consider marinating the chicken in the spices and sour cream mixture for a few hours or overnight before cooking. This will enhance the overall taste and tenderness of the chicken.
Chicken Caldereta
Chicken Caldereta is a classic Filipino dish that boasts rich flavors and a hearty texture. This savory stew is typically made with chicken cooked in a tomato-based sauce, infused with a delightful mix of spices and vegetables.
Whether served during special occasions or enjoyed as a comforting family meal, Chicken Caldereta has become a beloved staple in Filipino cuisine. The dish is known for its vibrant colors and enticing aroma, making it a feast for both the eyes and the palate.
To prepare Chicken Caldereta, you’ll need a variety of ingredients that come together to create its signature taste. The inclusion of liver spread adds a distinct richness, while the bell peppers and olives contribute a delightful crunch and briny flavor.
This recipe is perfect for serving 4-6 people, making it an ideal choice for gatherings or family dinners. Let’s plunge into the recipe and learn how to prepare this delicious dish.
Ingredients:
- 2 lbs chicken, cut into serving pieces
- 2 tablespoons cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup beef or chicken broth
- 1 cup potato, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup green olives, pitted
- 1/4 cup liver spread
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Salt and pepper, to taste
- 1 bay leaf
- 1/2 teaspoon ground black pepper
Cooking Instructions:
- Heat the Oil: In a large pot or deep skillet, heat the cooking oil over medium heat. This will provide a base for sautéing the aromatics and sealing in the flavors of the chicken.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes. This step helps to build the flavor profile of the dish.
- Brown the Chicken: Add the chicken pieces to the pot, stirring to coat them in the oil and aromatics. Cook until the chicken is lightly browned on all sides, approximately 5-7 minutes. Browning the chicken enhances its flavor and adds depth to the stew.
- Add Tomato Sauce and Broth: Pour in the tomato sauce and broth, mixing well to combine. This creates the base of the sauce that will cook with the chicken. Bring the mixture to a boil.
- Incorporate Vegetables: Once boiling, add the cubed potatoes, sliced carrots, red and green bell peppers, and bay leaf. Stir to combine all ingredients. The vegetables will add texture and nutrition to the dish.
- Add Liver Spread and Season: Stir in the liver spread, soy sauce, sugar, and ground black pepper. Season with salt and adjust according to your taste preferences. The liver spread adds a creamy richness that’s characteristic of Caldereta.
- Simmer the Stew: Reduce the heat to low and cover the pot. Let the mixture simmer for about 30-40 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally to prevent sticking and to guarantee even cooking.
- Finish with Olives: In the last few minutes of cooking, add the green olives and stir to combine. Allow the olives to heat through. They provide a nice tang that balances the richness of the sauce.
- Serve: Once everything is cooked to your liking, remove the bay leaf and serve the Chicken Caldereta hot with steamed rice. The rice will absorb the flavorful sauce, making every bite delightful.
Extra Tips: To elevate your Chicken Caldereta, consider marinating the chicken in soy sauce and garlic for a few hours before cooking. This will infuse the meat with additional flavor.
You can also adjust the level of spice by adding chopped chili peppers if you enjoy heat. For a thicker sauce, let the stew simmer uncovered for a few minutes at the end of cooking to reduce the liquid. Enjoy this delicious dish with a side of crusty bread or over rice for a complete meal!
Chicken Lollipop
Chicken Lollipop is a popular Filipino dish that features chicken wings shaped into a lollipop form, making it a fun and appealing appetizer or snack. These delightful bites are marinated in a blend of savory and spicy flavors, then deep-fried to a crispy perfection.
Whether served at a party, as finger food during gatherings, or simply enjoyed at home, Chicken Lollipops are sure to be a hit with family and friends.
This dish showcases the creative flair of Filipino cuisine, combining traditional techniques with unique presentation. The marinated chicken isn’t only delicious but also visually striking, making it a great addition to any meal.
Pair it with your favorite dipping sauce for an extra kick, and you have a dish that will leave everyone asking for seconds.
Ingredients (Serves 4-6):
- 1 kg chicken wings
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon chili powder (optional for spice)
- Oil for deep frying
Cooking Instructions:
- Prepare the Chicken Wings: Start by trimming the chicken wings. Use a sharp knife to cut the meat away from the bone at the thinner end of the wing. Push the meat down towards the thicker end to create a lollipop shape. Repeat this for all wings.
- Marinate the Chicken: In a large bowl, combine soy sauce, oyster sauce, garlic powder, onion powder, paprika, black pepper, salt, and chili powder. Mix well and add the chicken lollipops. Coat the wings evenly and let them marinate for at least 30 minutes, or preferably for a few hours in the refrigerator for enhanced flavor.
- Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, add the breadcrumbs. This setup will help in coating the chicken lollipops evenly.
- Bread the Chicken: Remove each marinated chicken lollipop from the marinade, allowing excess to drip off. Dredge it in the flour, making sure to coat it well. Then dip it into the beaten eggs, and finally, roll it in the breadcrumbs until fully coated. Repeat for all wings.
- Heat the Oil: In a deep pan or fryer, heat oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into it; if it sizzles and turns golden brown, the oil is hot enough.
- Fry the Chicken Lollipops: Carefully place the breaded chicken lollipops in the hot oil, ensuring not to overcrowd the pan. Fry them for about 8-10 minutes or until they’re golden brown and cooked through, turning occasionally for even cooking.
- Drain and Serve: Once cooked, remove the chicken lollipops from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them hot with your favorite dipping sauce, such as sweet chili sauce or garlic mayo.
Extra Tips:
For a healthier version, consider baking the Chicken Lollipops instead of frying. Preheat your oven to 200°C (400°F) and place the breaded lollipops on a baking tray lined with parchment paper. Lightly spray or brush them with oil and bake for about 25-30 minutes, or until golden and crispy.
Additionally, feel free to experiment with the seasoning in the marinade to suit your taste preferences, adding herbs or other spices as desired.
Chicken Barbecue
Filipino Chicken Barbecue is a beloved dish that showcases the rich flavors and vibrant culinary traditions of the Philippines. This dish isn’t just about the tender, juicy chicken; it’s the marinade that makes it truly special. The combination of soy sauce, vinegar, garlic, and spices creates a savory and slightly tangy flavor profile that infuses the chicken with mouthwatering taste.
Traditionally cooked over charcoal, this barbecue dish is perfect for gatherings, family celebrations, or simply enjoying a delicious meal at home.
The beauty of Filipino Chicken Barbecue lies in its versatility. You can adjust the marinade ingredients to suit your personal taste or make it spicier by adding chili. This dish is often served with a side of steamed rice and a vinegar dipping sauce, making it a complete and satisfying meal. With its aromatic flavors and tender texture, Filipino Chicken Barbecue is sure to impress your family and friends.
Ingredients (Serves 4-6):
- 2 pounds chicken thighs (bone-in and skin-on)
- 1/2 cup soy sauce
- 1/4 cup vinegar (preferably cane vinegar)
- 1/4 cup brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon onion, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground paprika (optional)
- 2 tablespoons vegetable oil (for basting)
- Bamboo skewers (if grilling)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the soy sauce, vinegar, brown sugar, minced garlic, minced onion, black pepper, salt, and paprika if using. Whisk the mixture until the sugar dissolves and all ingredients are well combined.
- Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- Soak Skewers (if using): If you plan to grill the chicken on skewers, soak bamboo skewers in water for about 30 minutes to prevent burning during grilling.
- Prepare the Grill: Preheat your grill to medium-high heat. If using charcoal, allow the coals to burn until they’re covered in ash. If using a gas grill, ensure it’s evenly heated.
- Skewer the Chicken (optional): If using skewers, thread the marinated chicken thighs onto the skewers, leaving some space between each piece for even cooking.
- Grill the Chicken: Place the chicken on the grill, skin side down. Grill for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. Baste with vegetable oil during grilling to keep the chicken moist.
- Check for Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C). If you don’t have a thermometer, make sure that the juices run clear when pierced.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot with steamed rice and a side of vinegar dipping sauce.
Extra Tips: To enhance the flavor of your Chicken Barbecue, consider adding a bit of calamansi juice (or lemon juice) to the marinade for a zesty twist. Additionally, if you like a smokier flavor, you can add some wood chips to your grill while cooking.
Always remember to keep an eye on the grilling time to prevent burning, as cooking times may vary depending on the thickness of the chicken pieces. Enjoy your authentic Filipino Chicken Barbecue!
Chicken Empanada
Chicken Empanada is a beloved Filipino snack that showcases a flaky, buttery crust filled with a savory mixture of chicken, vegetables, and spices. This delightful pastry is often enjoyed during special occasions or as a comforting treat any time of the day. The empanada’s golden-brown exterior encases tender chicken and aromatic seasonings, making it an irresistible option for gatherings or family meals.
Whether you’re cooking for a festive celebration or just a weekend snack, Chicken Empanada is sure to please everyone at the table. Making Chicken Empanada involves a few steps, including preparing the filling, making the dough, and assembling the pastries. While it may take a bit of time to prepare, the end result is well worth the effort.
With its delightful crunch and savory filling, Chicken Empanada isn’t just food; it’s a culinary experience that brings people together. So roll up your sleeves and get ready to create this delicious Filipino dish!
Ingredients (Serves 4-6):
- For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
- For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 egg (for egg wash)
Cooking Instructions:
1. Prepare the Filling:
In a large skillet, heat the cooking oil over medium heat. Sauté the onions and garlic until they’re fragrant and the onions are translucent. Add the diced potatoes and carrots, cooking until they’re slightly tender. Stir in the shredded chicken and green peas, followed by the soy sauce, salt, and pepper. Cook for an additional 5-7 minutes, until everything is well combined. Remove from heat and let the filling cool.
2. Make the Dough:
In a mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter into the flour mixture and use a pastry cutter or your fingers to mix until it resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Knead the dough on a lightly floured surface for about 2-3 minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Roll Out the Dough:
Once the dough has chilled, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball out into a circle about 1/8 inch thick. Make sure to keep the remaining dough covered to prevent it from drying out.
4. Assemble the Empanadas:
Place about 1-2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch or simply pinch them with your fingers.
5. Prepare for Baking:
Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Beat the egg in a small bowl and brush the egg wash over the empanadas to give them a golden color when baked.
6. Bake:
Bake the empanadas in the preheated oven for about 25-30 minutes or until they’re golden brown. Make sure to keep an eye on them to prevent burning.
7. Serve:
Once baked, remove the empanadas from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.
Extra Tips:
When making Chicken Empanada, feel free to customize the filling according to your taste preferences. You can add bell peppers, corn, or even hard-boiled eggs for added flavor and texture.
If you want to make the process easier, consider using store-bought pastry dough instead of making your own. Also, these empanadas freeze well; just make sure to freeze them before baking. When ready to eat, simply bake them from frozen, adding a few extra minutes to the baking time. Enjoy your homemade Chicken Empanada!
Chicken Longganisa
Chicken Longganisa is a delightful Filipino sausage that offers a sweet and savory flavor profile, making it a popular choice for breakfast or any meal of the day. Traditionally made with pork, this version substitutes chicken to create a leaner yet equally delicious option. The combination of spices, garlic, and sugar creates a mouthwatering blend that pairs beautifully with rice or can be served in a sandwich or alongside eggs.
Making Chicken Longganisa at home allows you to control the ingredients and customize the flavor to your liking. This dish isn’t only easy to prepare but also provides a great opportunity to introduce a taste of Filipino cuisine to your family and friends. With its rich flavors and satisfying texture, Chicken Longganisa is sure to become a favorite in your household.
Ingredients (Serves 4-6)
- 1 kg ground chicken
- 1/2 cup minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cooking oil (for frying)
Cooking Instructions
- Prepare the Marinade: In a large bowl, combine the minced garlic, soy sauce, brown sugar, vinegar, ground black pepper, salt, paprika, ground cinnamon, and ground nutmeg. Stir the mixture well until the sugar is dissolved and all ingredients are thoroughly combined.
- Mix the Chicken: Add the ground chicken to the marinade and mix using your hands or a spatula until the chicken is well-coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
- Form the Sausages: After marinating, take a portion of the mixture (about 2-3 tablespoons) and shape it into a sausage link. You can also make patties if preferred. Repeat this until all the mixture is formed into sausages.
- Cook the Longganisa: Heat the cooking oil in a large skillet over medium heat. Once hot, add the chicken longganisa in a single layer, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they’re golden brown and cooked through. If you prefer a bit of caramelization, you can add a little water to the pan and cover it for a few minutes to steam the sausages, then let the water evaporate before frying them again.
- Serve: Once cooked, transfer the chicken longganisa to a serving plate. They can be served hot with steamed rice and a side of eggs, or alongside a fresh salad for a lighter meal.
Extra Tips
For an added depth of flavor, consider adding a tablespoon of Worcestershire sauce to the marinade. If you prefer a spicier kick, you can include chopped chili peppers or a dash of hot sauce in the mixture.
Leftover Chicken Longganisa can be stored in the refrigerator for up to 3 days or frozen for later use. Enjoy experimenting with the spices to find your perfect blend!
Chicken Sotanghon Soup
Chicken Sotanghon Soup is a beloved Filipino comfort dish that warms both the body and soul. This flavorful soup features glass noodles, tender chicken, and a medley of vegetables, all simmered to create a hearty and nourishing meal. Perfect for chilly evenings or when you’re feeling under the weather, Chicken Sotanghon Soup isn’t only delicious but also easy to prepare.
In addition to its comforting properties, this dish is often served during special occasions and family gatherings, making it a staple in Filipino households. The combination of chicken, aromatic herbs, and the unique texture of sotanghon noodles creates a delightful experience that everyone will enjoy.
Let’s explore the ingredients and cooking process to bring this classic dish to your table.
Ingredients (Serves 4-6)
- 1 lb chicken (preferably bone-in, skinless parts, such as thighs or breast)
- 5 cups chicken broth (homemade or store-bought)
- 1 cup sotanghon noodles (glass noodles)
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1 cup cabbage, chopped
- 1/2 cup celery, sliced
- 2-3 green onions, chopped (for garnish)
- 1-2 teaspoons fish sauce (optional, for added flavor)
- Salt and pepper to taste
- Lemon or calamansi (for serving)
Cooking Instructions
- Prepare the Chicken: Start by rinsing the chicken under cold water. In a pot, add the chicken and cover it with the chicken broth. Bring it to a boil, then reduce the heat to a simmer. Cook for approximately 20-30 minutes or until the chicken is cooked through and tender.
- Once done, remove the chicken from the pot and let it cool slightly.
- Shred the Chicken: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones. Set aside the shredded chicken for later use.
- Sauté Aromatics: In the same pot used for the chicken, heat the cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Then, add the minced garlic and continue to sauté for another minute until fragrant.
- Add Vegetables: Stir in the julienned carrots, chopped cabbage, and sliced celery. Cook for about 3-5 minutes until the vegetables are slightly tender but still crisp.
- Combine Ingredients: Return the shredded chicken to the pot. Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the sotanghon noodles and cook for about 5-7 minutes, or until the noodles are soft and translucent.
- Season the Soup: Add fish sauce if using, and season with salt and pepper to taste. Stir well to combine all the flavors.
- Let the soup simmer for an additional 2-3 minutes.
- Serve: Ladle the Chicken Sotanghon Soup into bowls and garnish with chopped green onions. Serve hot with lemon or calamansi on the side for a zesty finish.
Extra Tips
To enhance the flavors of your Chicken Sotanghon Soup, consider adding other vegetables such as mushrooms or bell peppers for added nutrients and texture.
If you prefer a richer broth, you can simmer the chicken with bones for a longer time before shredding. Additionally, allowing the soup to rest for a few minutes before serving can help the flavors meld beautifully.
Enjoy this comforting dish with a side of rice or crusty bread for a complete meal!
Lechon Manok
Lechon Manok, a beloved Filipino dish, is a whole roasted chicken that’s marinated with a blend of spices, resulting in a succulent and flavorful meal. Traditionally, it’s cooked over an open flame, but for convenience, you can use an oven or a rotisserie. The dish is often served during special occasions and gatherings, making it a staple in Filipino cuisine. Its crispy, golden skin and tender meat make it irresistible, and it pairs well with a variety of dipping sauces and side dishes.
The key to a perfect Lechon Manok is the marinade. The combination of soy sauce, calamansi juice, garlic, and spices infuses the chicken with bold flavors. Allowing the chicken to marinate for several hours, or even overnight, enhances the taste and tenderness of the meat. Whether you’re cooking for a family dinner or celebrating a holiday, this dish will surely impress your guests and leave them craving for more.
Ingredients (serving size: 4-6 people):
- 1 whole chicken (about 3-4 lbs)
- 1/4 cup soy sauce
- 1/4 cup calamansi juice (or lemon juice)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 2-3 bay leaves
- 1/2 cup water (for basting)
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine soy sauce, calamansi juice, olive oil, minced garlic, black pepper, salt, paprika, cumin, and onion powder. Whisk the mixture until well blended. This marinade will provide the chicken with its signature flavor.
- Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring that it’s well coated. Add the bay leaves inside the cavity of the chicken for added flavor. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for the best taste.
- Preheat the Oven: When you’re ready to cook, preheat your oven to 375°F (190°C). If using a rotisserie, prepare it according to the manufacturer’s instructions.
- Prepare the Chicken for Roasting: Remove the chicken from the marinade and let it sit at room temperature for about 30 minutes. This helps the chicken cook evenly. Reserve the marinade for basting.
- Roast the Chicken: Place the chicken on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade every 20 minutes to keep it moist and flavorful.
- Crisp the Skin: For an extra crispy skin, increase the oven temperature to 400°F (200°C) for the final 10-15 minutes of cooking. Keep an eye on it to avoid burning.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Serve with your choice of dipping sauces and side dishes.
Extra Tips:
For a more authentic flavor, consider adding lemongrass or ginger to the marinade. You can also stuff the cavity of the chicken with onion and additional herbs to enhance the aroma during roasting. If you have a rotisserie, it adds an extra layer of flavor and crispiness to the skin.
Finally, serve Lechon Manok with a side of steamed rice and a spicy vinegar dipping sauce for an authentic Filipino experience.
Chicken Bicol Express
Chicken Bicol Express is a delightful Filipino dish that showcases the rich and vibrant flavors of Bicolano cuisine. This dish is characterized by its creamy coconut milk base, infused with the heat of chili peppers and the savory taste of chicken. Originating from the Bicol region of the Philippines, Chicken Bicol Express is a perfect representation of the region’s love for spicy and coconut-based dishes.
It’s commonly served with steamed rice, making it a comforting meal that warms both the body and soul.
To make Chicken Bicol Express, the chicken is typically cooked in a mixture of coconut milk, shrimp paste, and a variety of spices. The addition of green and red chili peppers not only adds heat but also enhances the dish’s beautiful presentation. This recipe is perfect for gatherings or family dinners, as it serves 4-6 people and is sure to impress your guests with its unique flavors and aromas.
Ingredients (serves 4-6):
- 1 kg chicken (cut into serving pieces)
- 2 cups coconut milk
- 2 tablespoons shrimp paste (bagoong)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1 thumb-sized ginger (sliced)
- 2-3 green chili peppers (sliced)
- 2-3 red chili peppers (sliced)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 cup water (optional, for desired consistency)
Cooking Instructions:
- Sauté Aromatics: In a large skillet or pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced onion, and ginger. Sauté for about 2-3 minutes or until the onions become translucent and the garlic turns golden brown, releasing a fragrant aroma.
- Brown the Chicken: Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step enhances the flavor and texture of the chicken.
- Incorporate Shrimp Paste: Stir in the shrimp paste and mix well with the chicken and aromatics. Cook for another 2-3 minutes, allowing the shrimp paste to infuse its flavors into the chicken.
- Add Coconut Milk: Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the chicken to cook through and the flavors to meld together.
- Adjust Consistency: If you prefer a thinner sauce, you can add up to 1 cup of water gradually while stirring. Continue to simmer for an additional 5 minutes until the desired consistency is reached.
- Add Chilies: Add the sliced green and red chili peppers to the pot. Stir well and cook for another 5 minutes. This will guarantee that the chilies impart their heat into the dish without becoming overly soft.
- Season and Serve: Taste the Chicken Bicol Express and adjust the seasoning with salt and pepper as needed. Once everything is well combined and cooked, serve hot over steamed rice.
Extra Tips:
When making Chicken Bicol Express, feel free to adjust the level of spiciness to suit your taste by varying the amount of chili peppers used.
For a creamier texture, opt for thick coconut milk or add a splash of coconut cream towards the end of cooking. If you’re looking for a deeper flavor, marinate the chicken in shrimp paste and spices for an hour before cooking.
Enjoy this dish with a side of fresh vegetables or a simple salad to balance the richness of the coconut milk.
Chicken and Pineapple Stir-Fry
Chicken and Pineapple Stir-Fry is a delightful Filipino dish that combines the sweetness of pineapple with the savory flavors of chicken and vegetables. This dish isn’t only colorful and appetizing but also quick to prepare, making it a perfect option for a busy weeknight dinner.
The balance of sweet and savory flavors, along with the crunch of fresh vegetables, makes this dish a favorite among many Filipino families.
The beauty of Chicken and Pineapple Stir-Fry lies in its versatility. You can easily swap out vegetables or adjust the level of sweetness to match your preference. Serve it over steamed rice to soak up the delicious sauce, and you have a complete meal that’s both satisfying and nutritious.
It’s also a fantastic way to introduce tropical flavors to your dining table, allowing you to experience the essence of Filipino cuisine.
Ingredients (Serves 4-6):
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 cup snap peas or green beans
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Cooking Instructions:
- Prepare the Chicken: Start by cutting the chicken breast into bite-sized pieces. This will help them cook evenly and quickly. Season the pieces lightly with salt and pepper, and set them aside while you prepare the other ingredients.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear the chicken for 3-4 minutes until it’s browned and cooked through, stirring occasionally. This step guarantees that the chicken develops a nice flavor.
- Add Aromatics: Once the chicken is fully cooked, add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes until the onions become translucent and the garlic is fragrant. This will build the flavor foundation for the stir-fry.
- Incorporate Vegetables: Next, add the bell pepper and snap peas (or green beans) to the skillet. Stir-fry the vegetables for about 2-3 minutes until they’re tender-crisp. This keeps the vegetables vibrant and maintains their nutrients.
- Add Pineapple: Stir in the pineapple chunks and cook for another minute. The heat will warm the pineapple, releasing its juices, which will enhance the overall flavor of the dish.
- Create the Sauce: Pour in the soy sauce and oyster sauce, stirring everything together to combine. Allow the mixture to simmer for about 2 minutes. This will let the flavors meld together.
- Thicken the Sauce: Finally, add the cornstarch and water mixture to the pan. Stir constantly until the sauce thickens and becomes glossy. This step will give the dish the desired consistency and help it cling to the chicken and vegetables.
- Serve: Remove the stir-fry from heat, and serve it hot over steamed rice. Garnish with chopped green onions if desired for an extra pop of flavor and color.
Extra Tips:
For a more vibrant dish, feel free to add other vegetables such as carrots or broccoli, and adjust the sweetness by adding more or less pineapple according to your taste.
If you prefer a bit of heat, consider adding sliced chili peppers to the mix. This dish is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Reheat it gently to maintain the texture of the vegetables.
