filipino adobo

Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.

Chicken Adobo

chicken

bay leaves

soy sauce

white vinegar

garlic (crushed)

water

cooking oil

sugar

salt (optional)

whole peppercorn

Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better

Heat a cooking pot. Pour cooking oil.

When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

Pour-in the remaining marinade, including garlic. Add water. Bring to a boil

Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender

Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!

Savory and tangy with a hint of sweet, Chicken Adobo is quick and easy to make, and bursting with flavor! Perfect for weeknight dinners.

chicken thighs

white vinegar (see notes)

garlic

black peppercorns

maple syrup or use brown sugar or coconut sugar

Fresno chili pepper

green onions, sliced for garnish

In a shallow bowl mix together vinegar, soy sauce, garlic, bay leaves, peppercorns and maple syrup. Add chicken and let marinate for 1-3 hours.

Drain the chicken, reserving the marinade. Heat up a pan with just enough oil to coat the bottom., brown the chicken in the hot pan about 3 minutes per side. 

Add the reserve marinade back into the pan. If using a chili pepper add that in. Simmer the chicken in marinade uncovered until it almost completely reduces, about 15-20 minutes, more if needed. The chicken will be dark and glazed.

Insanely delicious Filipino Chicken Adobo cooked with lemon lime soda.

Killer Chicken Adobo

Knorr Chicken cube

lemon lime soda

Combine chicken, soy sauce, and 1 cup lemon lime soda. Mix. Marinate for at least 30 minutes.

Heat oil in a pan. Pan-fry marinated chicken for 1 minute per side. Remove from the pan. Set aside.

Using the remaining oil, sauté garlic until it browns. Put the pan-fried chicken back into the pan. Add remaining marinade, lemon lime soda, whole peppercorn, and dried bay leaves. Let boil.

Pour-in vinegar. Let the mixture boil. Stir.

Add Knorr Chicken Cube. Cover and reduce heat between low to medium. Cook for 20 minutes.

Remove the cover of the pan. Adjust heat to medium. Continue cooking while stirring every few minutes until the sauce evaporates.

Transfer to a serving plate. Serve. Share and enjoy!

This Filipino Adobong Giniling recipe uses extra firm tofu or tokwa that I air-fry until golden to create a ‘meatier’ texture before cooking with the aromatics and seasonings. This is best enjoyed with rice.Adobo is one of the most popular Filipino dishes so I decided to use the classic adobo flavors for a minced tofu or ‘Giniling’ recipe. Giniling directly translates to ground - so it can be anything from ground pork, chicken, or beef. Giniling is also one of those dishes I grew up enjoying - we usually used minced pork that we stir-fry with diced carrot and potatoes and season with soy sauce.

Minced Tofu Adobo (Adobong Giniling)

17.5 oz extra firm tofu (or tokwa)

tbsp neutral cooking oil

red onion (, diced)

garlic (,

potato

salt (to taste (for potatoes))

brown sugar

soy sauce (adjust to taste)

tbsp white vinegar

tsp dark soy sauce

black pepper

rice

Remove the tofu from the water and drain from any excess water.

Crumble or mash the tofu using your hands.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

Heat a pan or wok over medium heat. Add the oil.

Once hot, sauté the onion and garlic until aromatic, around 1 minute.

Add the potatoes and add a pinch of salt.

Leave to cook over medium high heat for 1-2 minutes or until half cooked.

Add the sugar, soy sauce, vinegar, dark soy sauce (if using), bay leaves, crushed black pepper, and water.

Leave the sauce to come to a boil.

Add the air-fried/pan-fried crumbled tofu. Mix well into the sauce and cook for 2-3 minutes until the liquid is absorbed.

Taste the tofu and feel free to season with more soy sauce or sugar, to taste.

Serve hot with steamed rice. Enjoy!

COOKING

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Chicken Adobo

Chicken Adobo

Killer Chicken Adobo

Minced Tofu Adobo (Adobong Giniling...

Top 4 filipino adobo recipes from across the web

The most viewed filipino adobo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Adobo

Chicken Adobo

Killer Chicken Adobo

Minced Tofu Adobo (Adobong Giniling...

The most viewed filipino adobo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine