10 recipes using chicken — Adobo, sinigang, lechon — bold, sour and deeply savoury island cooking.
These 10 filipino chicken recipes are ready in about 53 minutes on average, with 363–540 kcal per serving, and 90% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Filipino cuisine — Adobo, sinigang, lechon — bold, sour and deeply savoury island cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Filipino cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, steaming and marinating.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with garlic, soy sauce, fish sauce, whole black peppercorns, bay leaves and onion. The dishes here span filipino classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Tender chicken braised in a tangy, garlicky soy-vinegar sauce until the meat falls from the bone and the sauce reduces to a rich, glossy glaze — the unofficial national dish of the Philippines.
A Filipino adobo with coconut milk — chicken braised in vinegar, soy sauce, and garlic, then enriched at the end with creamy coconut milk for a richer, milder version.
A creamy, comforting Filipino noodle soup with egg, vegetables, and cornstarch thickening — street food and home comfort in one bowl.
Filipino stir-fried rice noodles with chicken, shrimp, and vegetables — birthday party essential.
Chicken braised in vinegar, soy sauce, garlic and bay leaf until deeply savory and tangy, the Philippines' most iconic dish.
A comforting Filipino rice porridge simmered with chicken and abundant ginger, topped with fried garlic and calamansi, perfect for cold days or when unwell.
Warming Filipino rice porridge simmered with ginger, chicken, and saffron-yellow annatto, topped with crispy garlic.
Golden, flaky Filipino empanadas filled with lemon-pepper spiced chicken and vegetables.
Filipino chicken marinated in calamansi, garlic, and black pepper, then roasted until charred and juicy.
A baked chicken casserole seasoned with garlic, soy sauce, vinegar and chile in the spirit of adobo.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 10 Filipino chicken recipes are ready in around 53 minutes from start to finish. The quickest, Lomi (Filipino Egg Noodle Soup), takes about 35 minutes, while the slower-cooked dishes run up to 70 minutes.
Across this collection they range from about 363 to 540 kcal per serving, averaging 438 kcal — Filipino Arroz Caldo (Chicken Ginger Rice Porridge) is the lightest option at 363 kcal.
Filipino Chicken Adobo is a great place to start — it's rated easy and comes together in about 60 minutes. 90% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with garlic, soy sauce, fish sauce, whole black peppercorns, bay leaves and onion. Filipino kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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