filipino recipes

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Instant Pot Chicken Adobo

chicken legs, thighs and drumsticks separated

salt and black pepper

vegetable oil

soy sauce

sugar

white distilled vinegar

garlic,

bay leaves

yellow onion, sliced

scallions, sliced

rice,

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. 

Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.

After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves. 

Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

Amazing!!!  Quick and easy.  This was my first "real" Instant Pot recipe.  And it won't be my last!  

mine came out of the pot looking a little raggity but once i tasted it I could not stop shoving that delicious chicken in my face.

This is one of our very favorite recipes. This week we had a whole chicken on hand so we cut it up and used it for this recipe. It was about 6 lbs so I guessed about 17 minutes at high pressure would do it and accidentally left it to naturally release for 7 minutes. Every part was delicious but next time I might try 15 minutes and pay closer attention and quick release. But even though it was cooked to death the breasts were still moist! I tried tripling the sauce like someone else did and I couldn’t get it thick enough for my liking, so I don’t plan to do that again. 

This was superb.  I used a whole cut up chicken as I prefer white meat over dark, and both white and dark pieces were as tender as can be.  



So good that I'm going to tell my family that they're fending for themselves tonight. I mean, I love my family and all, but this chicken is too delicious to share. 

Loved it!!  I will cut the sugar down to only a tablespoon or two next time, it was a bit sweet and I prefer to use as little sugar as possible anyway.  I also used coconut aminos instead of soy.  I had 3 thighs and 8 drumsticks, but kept the liquid the same, there was plenty.  Served over Jasmine rice. Truly awesome recipe!

This was amazing. I was afraid there wasn’t enough liquid, but it cooked up perfectly. The only change I made was using gluten free soy sauce. Best chicken I’ve had in a long time. My 12 year old went back for seconds! 

One of my favorite go to recipes for a quick dinner. We put it over rice and my whole family loves it! It’s become a regularly requested dish

Sweet floral bananas stand in for tomatoes in this spicy condiment that is unique to the Philippines, where a tomato shortage and concurrent banana surplus during World War II led to the invention of ketchup made with the tropical fruit. Use the ketchup like you would a chutney: as a dip for vegetables, as a spread on sandwiches, or as a sauce for grilled or roast chicken or pork.

Filipino-Style Banana Ketchup

onion

ginger

turmeric

allspice

jalapeno, stemmed, seeded and minced

tomato paste

very ripe bananas, mashed until smooth (about 2 cups)

white wine vinegar

brown sugar

dark rum (optional)

Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

Cool idea!  Turned out really tasty and my new  go-to for .ripe. bananas.  Thank you for sharing.

https://www.foodnetwork.com/videos/filipino-style-banana-ketchup-5366718

Bananas stand in for tomatoes in this spicy Filipino condiment.

Achara – also known as atchara or atsara – is a traditional condiment of pickled green papaya, carrots and peppers in Filipino cuisine. Crunchy green papaya, combined with the sweet-sour tang of the gingered pickle juice, makes for an incredibly refreshing accent to so many dishes. Achara is often served with barbecued meats, or with fish. I find it works so well as a relish on sandwiches, burgers and hot dogs, too.

Achara: Filipino Green Papaya Relish

rice vinegar

salt

garlic (thinly sliced)

ginger (peeled & julienned)

black pepper (to taste)

green papaya (firm, seeds removed, grated (see notes))

carrots

jicama

red pepper (julienned)

red onion (thinly sliced)

fresno chili (thinly sliced (optional, for heat))

In a non-reactive saucepan, combine vinegar, sugar, 3/4 tablespoon salt, garlic and ginger over high heat, and bring to a boil, stirring to dissolve the sugar and the salt. Reduce heat to medium low and allow to simmer for about 15 minutes. Add the pepper. Cool, cover and refrigerate overnight.

Toss the vegetables with the remaining 2 tablespoons of salt. Cover and refrigerate overnight.

Place papaya mixture in a cheesecloth-lined colander and rinse well under water. Bring up ends of cheesecloth and squeeze excess liquid. Place papaya mixture into a bowl and pour just enough pickling mixture to cover. Keep in an airtight container in the refrigerator for up to six months.

This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.

Filipino Chicken Adobo

chicken thighs

white vinegar

garlic, crushed

black peppercorns

Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. 

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

Loved it. Added a little fish sauce the marinade and it came out delicious. I also used the Asian white vinegar suggested. Yum

Opps I made a mistake I meant  to put 5 stars sorry its very delicious thank you  have a wonderful day ❤ 

Learned this in the Navy stationed in Hawaii, If you boil it then you lose some of the flavor..just let it simmer. I add onions and sometimes use a rotisserie chicken to save time.

This is the classic adobo! Love the comments as it is true there are variants and many families have their “secret ingredient” or special twist on the basics. I love adding coconut milk as one version.

This is the way I remember my Filipino Mother and Grandmother making chicken Adobo! I was just a child when I would watch my mother making this fish.. however for the life I’d me I couldn’t remember what all she had put into the adobo and how long to cook for. This recipe is exactly what I’ve been looking for! Thank you for keeping the “original” Filipino- style Chicken Adobo 

So simple, yet so delicious. Everyone loves it, even the kiddos!

Juicy hens are cooked in a fragrant vinegar-soy sauce laced with sugar, peppercorns and bay leaves until fall-off-the-bone tender in this mouthwatering dish made complete with jasmine rice.

Adobo-Style Cornish Hens

jasmine rice

Cornish game hens (1 1/2

salt and pepper

canola oil

onion,

low-sodium soy sauce

scallions,

Cook the rice as the label directs. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper. Heat the canola oil in a large Dutch oven or pot over high heat. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside.

Pour off all but about 2 tablespoons oil from the pot. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves. Bring to a boil. Lay the scallions on top of the hens; cover and cook until the scallions are tender and the hens are cooked through, about 10 minutes.

Uncover the pot and add the vinegar (do not stir). Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice.

This recipe is the perfect example of simple and delicious! My partner and I use Food Network Magazine to plan our meals for the week. Cornish hens, while very novel, are a good way to mix up the meat/protein for our meals. The sauce was really flavorful and compliments the jasmine rice perfectly. At first, my partner was sure this would be our one and only time having cornish hens for dinner, but after cooking and eating this wonderful meal, he is ready to put it in the regular rotation (and even called it a great meal for a dinner party)!

Turon (banana lumpia) are sweet and crunchy fried snacks filled with jackfruit and saba bananas and popular in the Philippines. Growing up, my grandfather made them with plantains which are more readily available in the US. The key to delicious turon is to use very ripe plantains that are mostly black and semi-soft. Turon are delicious served piping hot right out of the fryer but if you’re looking to take them up a notch, top the turon with a scoop of coconut or ube ice cream, like my grandfather did.

Turon

lumpia wrappers or spring roll shells

plantains

jar jackfruit in syrup

Extra-virgin olive oil,

Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.

Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.  

Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.  

To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup. 

Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot. 

In my humble opinion, Filipino chefs are masters of making and using vinegars. Adobo is a luscious chicken stew that is savory, sweet and rich. The use of cane vinegar to balance out the other flavors is a masterclass in acid use. You can also substitute pork shoulder in this recipe.

Chicken Adobo

chicken leg quarters (about 2 pounds)

neutral oil, such as peanut, canola or grapeseed

bay leaves, preferably fresh

black peppercorns,

chicken stock

cornstarch

Trim the excess skin and large lumps of fat from the chicken.

Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.

Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.

When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.

Fantastic and was so flavorful. Used dried bay leaves and white vinegar.

Delish! Put the Chicken under the broiler for a few to crisp up the skin but otherwise perfect!

Follow recipe step by step, even left chicken marinating overnight but I didn’t think it was outstanding. Would not do it again 

I love adobo chicken, and have a favorite recipe, but decided to try this one because - Jet Tila - and this is much better than mine, less sharp vinegar taste and the family loves it. I use bone in chicken thighs because we aren't fans of the drumsticks. Highly recommend everyone try this, yummy!

Very easy to make, and delicious! I have a bunch of cheaper chicken legs, and I assume they are GMO or Godzilla Modified Organisms because the are HUGE! Normally this type of chicken is stringy, fibrous, and flavorless, but using it in this recipe it was moist, tender, and delicioso! I followed the directions to the letter...except I didn’t have any chicken stock so I used water and my slurry didn’t really thicken like normal, but that’s my fault, not the recipe. My son’s, my son’s friend, and my roommate loved it! Served it over white rice, added the broth to it, and pulled the chicken into pieces. Highly recommend this recipe. Thank you

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/8/86/866/8668/8668247

Using cane vinegar to balance out the rich flavors, Jet Tila creates a luscious chicken stew with a side of addictive Filipino egg rolls.

Chicken Adobo with Lumpia

A simple appetizer made with shrimp and deep-fried until crispy.

Okoy Recipe

all-purpose flour

Salt

peppercorns

water

mung bean sprouts (togue)

shrimp (hibe)

cooking oil (for frying)

In a bowl, combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork until ingredients form a smooth batter.

Add shrimps and bean sprouts and mix thoroughly.

In a deep frying pan, heat cooking oil.
 

Using a ladle, slowly drizzle the mixture onto the pan until it forms a round disk. Cook each side for 3 to 5 minutes or until golden brown and crispy. Repeat process until you finish cooking the shrimp batter.&nbsp;

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If you want some exotic new flavors, you can&#x27;t go wrong with these great Filipino Recipes, they&#x27;re all so delicious! We especially love this chicken caldereta:

The 30 BEST Filipino Foods

Tbsp cooking oil

coconut milk

tomato sauce tomatoes

green peas

green bell pepper

red bell pepper

yellow bell pepper

baby carrots

potatoes,

lemon, juiced

Tbsp chopped garlic

chicken bouillon

Tbsp white vinegar

chili peppers

star anis

Pepper

Cilantro

Marinate chicken at least 30 minutes with salt,...

Marinate chicken at least 30 minutes with salt, pepper, bay leaves, soy sauce and lemon juice.

Heat oil in large pan. Sauté onions until...

Heat oil in large pan. Sauté onions until translucent.

Add garlic, cook until fragrant.

Add chicken and diced tomatoes, stir and cook...

Add chicken and diced tomatoes, stir and cook 3-4 minutes.

Add hot chili pepper, bay leaves, bouillon, star...

Add hot chili pepper, bay leaves, bouillon, star anise, vinegar, tomato sauce and 1.5 cups water. Stir, cover and simmer 10 minutes.

Add potatoes and carrots, cover and simmer 10...

Add potatoes and carrots, cover and simmer 10 minutes.

Add coconut milk, cover and simmer until chicken...

Add coconut milk, cover and simmer until chicken is fall-off-the-bone-tender, approximately 30 minutes.

Add bell peppers and peas, cook an additional...

Add bell peppers and peas, cook an additional 15 minutes.

Serve over rice. Enjoy!

Unlike many yellow rice recipes, this one — influenced by Spain’s colonization of the Philippines — is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.

Description: Food Network Kitchen's Filipino Yellow Rice with Shrimp and Chorizo.

Filipino Yellow Rice with Shrimp and Chorizo

chicken broth

saffron threads

Cubanelle peppers, seeded and chopped

serrano chile

cloves

olive oil

shrimp (16/20), peeled, deveined and tails removed

smoked paprika

dry white wine

capers

sherry vinegar

Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.

Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook’s Note).  

Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan. 

Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.  

Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt. 

Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble “dimples” begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process). 

Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.  

Sourdough Pandesal is a classic bread roll from the Philippines. It&#39;s soft and pillowy on the inside and crusty and covered in breadcrumbs on the outside. Pandesal is slightly sweet and is usually served at breakfast with both sweet and savory fillings.

Sourdough Pandesal

starter

bread flour

egg (large)

Kosher salt (Morton's)

breadcrumbs (finely ground)

Make the sponge: Mix the sponge ingredients in a large bowl. Cover the bowl in plastic wrap and set in a warm place overnight.

Make the dough: Add the all-purpose flour, bread flour, egg, salt and sugar until all of the flour is hydrated and no traces of egg remain. Once your mixture forms a cohesive dough, knead the vegetable oil into the dough one tablespoon (14 grams) at a time. Your dough will appear oily and gradually absorb the oil and become soft and supple as you continue to knead it. Cover the bowl with plastic wrap and let it rest for 1 hour.

Strengthen the dough: Coat a work surface with a thin layer of oil, knead the dough for 5 to 10 minutes or until the dough looks completely smooth. Round the dough into a tight ball and place it in a clean, lightly oiled bowl. Wrap the bowl in plastic wrap and set it in a warm place.

Proof the dough: Let the dough proof until it looks airy and has doubled in volume.

Shape: Place the bread crumbs on a plate. Flatten the dough into a large rectangle, about 9 by 13 inches (you don’t have to be exact). Shape the dough into a baton by folding the top corners of the dough towards the center, roll the top of the dough down. Fold the top corners towards the center once more and roll the top of the dough down tightly. Continue rolling the dough until it forms a cylinder or a baton that&#39;s about 18 inches long.

Divide the dough: Cut the dough into 12 equal portions using a bench scraper. Roll each portion of dough in the bread crumbs. Arrange the dough on a small baking sheet (9 by 13 inches) spaced about 1 inch apart, with the cut side up.

Second proof: Cover the baking sheet with a plastic wrap and set it in a warm place. Let the dough rise for 1 hour.

Preheat the oven to 350 F, continue proofing the dough for another 30 minutes to 1 hour. Remove plastic wrap and bake the dough for 20 to 30 minutes or until golden brown.

Top 13 filipino recipes recipes from across the web

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

Top Tags

Instant Pot Chicken Adobo

Filipino-Style Banana Ketchup

Achara: Filipino Green Papaya Relis...

Filipino Chicken Adobo

Adobo-Style Cornish Hens

Turon

Chicken Adobo

Okoy Recipe

The 30 BEST Filipino Foods

Filipino Yellow Rice with Shrimp an...

Sourdough Pandesal

Arroz a la Cubana (Filipino Vegan R...

Filipino Beef Short Ribs Adobo

Top 13 filipino recipes recipes from across the web

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

Top Tags

Instant Pot Chicken Adobo

Filipino-Style Banana Ketchup

Achara: Filipino Green Papaya Relis...

Filipino Chicken Adobo

Adobo-Style Cornish Hens

Turon

Chicken Adobo

Okoy Recipe

The 30 BEST Filipino Foods

Filipino Yellow Rice with Shrimp an...

Sourdough Pandesal

Arroz a la Cubana (Filipino Vegan R...

Filipino Beef Short Ribs Adobo

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