27 Best Filipino Chicken Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Macaroni Sopas

Filipino Chicken Macaroni Sopas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘6’, ‘6 people’]

This is a recipe for Filipino Chicken Macaroni Sopas

Ingredients

• 1 lb. chicken (skin removed)
• 2 ounces ham (chopped)
• 1/2 lb elbow macaroni
• 4 stalks celery (minced)
• 1 medium yellow onion (minced)
• 1 large carrot (diced)
• 1 ½ cups chopped cabbage (optional)
• 4 cups chicken broth
• 6 cups water
• 1 1/2 cup fresh milk (or 14 oz. can evaporated milk)
• 3 tablespoons butter
• Salt and pepper to taste

Instructions

1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We’ll use this later.
4. Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
5. Meanwhile, heat a clean large cooking pot.
6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
10. Pour-in the milk. Stir and let boil.
11. Add salt and pepper to adjust the taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

2. Chicken Giniling

Chicken Giniling Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

A Filipino ground chicken dish called Chicken Giniling which is mixed with raisins, potatoes, carrots, chickpeas, tomato paste and soy sauce,

Ingredients

• 500 gram of ground chicken
• 1 medium red onion (chopped)
• 3 cloves of garlic (chopped)
• 1/2 cup of raisins
• 1/2 cup of chopped carrots
• 1 cup of chopped potatoes
• 3/4 cup of chickpeas
• 2 teaspoon of tomato paste
• 3 tablespoon of oyster sauce
• 2 tablespoon of soy sauce
• Salt and Black Pepper for Taste

Instructions

1. Add vegetable oil to the pan. Once it becomes hot, add chopped garlic. Stir for less than 30 seconds
2. Add chopped onion. Stir for 1 minute
3. Add ground chicken. Mix to stir and then let it cook for3 to 5 minutes
4. Add chopped potatoes and carrots. Stir to mix. Let it cook for 5 minutes.
5. Pour soy sauce and oyster sauce. Mix gently
6. Add chickpeas and raisins. Stir again
7. Add tomato paste. Mix to combine and let it cook for a few minutes before turning off the heat.
8. Serve it with rice.

3. Arroz Caldo

Arroz Caldo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• chicken thighs, bone-in, skin-on (1 lb / 450 g), cut into chunks
• jasmine rice (1 cup / 185 g), rinsed
• chicken broth (6 cups / 1.4 L)
• onion, finely chopped (1 medium)
• garlic cloves, minced (2)
• fresh ginger, minced (1 tablespoon)
• fish sauce (1 tablespoon)
• soy sauce (optional, 1 teaspoon)
• vegetable oil (1 tablespoon)
• salt (to taste)
• white pepper (to taste)
• green onions, sliced (2)
• boiled eggs, halved (optional, 2)

Instructions

1. 1. In a pot, heat oil and sauté onion, garlic, and ginger until fragrant.
2. 2. Add chicken pieces and brown on all sides.
3. 3. Pour in broth, bring to a simmer, add rice and fish sauce (and soy sauce if using).
4. 4. Simmer gently, stirring occasionally, until rice is soft and porridge-like (about 25–30 minutes).
5. 5. Season to taste with salt and white pepper; ladle into bowls and garnish with green onions and optional boiled egg.

4. Chicken Afritada

Chicken Afritada Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• chicken thighs, bone-in, skin-on (1.5 lb / 700 g)
• potatoes, peeled and cubed (2 medium)
• carrots, sliced (2 medium)
• onion, chopped (1 medium)
• garlic cloves, minced (3)
• tomato sauce (1 1/2 cups)
• water or chicken broth (2 cups)
• bell pepper, sliced (1 large)
• green peas (1/2 cup)
• olive oil (1 tablespoon)
• bay leaf (1)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1. In a pot, heat oil and sauté onion and garlic until translucent.
2. 2. Add chicken pieces; brown on all sides.
3. 3. Stir in tomato sauce and bay leaf; simmer for 2 minutes.
4. 4. Add potatoes, carrots, and broth; bring to a simmer and cover; cook 15 minutes.
5. 5. Add bell pepper and peas; simmer 5–8 minutes until vegetables are tender; season to taste.
6. 6. Serve with rice.

5. Ginataang Manok

Ginataang Manok is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• chicken thighs, bone-in, skin-on (1 lb / 450 g)
• coconut milk (2 cups)
• coconut cream (optional, 1 cup)
• onions, sliced (1 medium)
• garlic cloves, minced (2)
• ginger, sliced (1 teaspoon)
• fish sauce (1 teaspoon)
• green chili or jalapeño, sliced (optional, 1)
• water (1/2 cup)
• spinach or malunggay leaves (2 cups)
• oil (1 teaspoon)
• salt and pepper (to taste)

Instructions

1. 1. In a pan, heat oil and sauté onion, garlic, and ginger until translucent.
2. 2. Add chicken and brown on all sides.
3. 3. Pour in coconut milk and water; simmer 10 minutes.
4. 4. Add pepper, fish sauce, and greens; simmer until chicken is cooked and greens wilt.
5. 5. If using, stir in coconut cream at the end; adjust salt and pepper and serve.

6. Slow Cooker Chicken Adobo

Slow Cooker Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT250M · Total: PT250M · Yield: [‘8’, ‘8 servings’]

A classic Filipino Chicken Adobo recipe made easy with the help of your slow cooker.

Ingredients

• 1 tablespoon olive oil
• 8 bone-in skin-on chicken thighs ( and/or drumsticks)
• 1 head garlic
• 2 whole jalapeño ( or serrano chilis)
• 1 cup diced onion
• 4 bay leaves
• salt and black pepper
• ¾ cup apple cider vinegar
• ½ cup less sodium soy sauce
• ¼ cup brown sugar

Instructions

1. Heat the olive oil in large skillet over medium heat.
2. Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides, approximately 10-15 minutes. Transfer to the slow cooker.
3. Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Transfer the garlic to the slow cooker.
4. Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.
5. In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.
6. Cover the slow cooker and cook for 4 hours on high or 6-7 hours on low.
7. Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.

7. Chicken Tocino

Chicken Tocino Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘3’]

Chicken Tocino is a sweet and savory Filipino breakfast dish that is best serve with garlic rice and egg.

Ingredients

• 2 Chicken Breast (Sliced at 3 inches long)
• 2 1/2 tablespoon of brown sugar
• 1/2 cup of pineapple juice
• 2 teaspoon of garlic powder
• 3 tablespoon of ketchup
• 1/2 teaspoon of Spanish paprika
• 1 tablespoon of oyster sauce
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoon of vegetable oil (For Pan-frying the chicken)

Instructions

1. Marinating the Chicken
2. In a plastic food container, combine the chicken breast, pineapple juice, brown sugar, oyster sauce, ketchup, and the rest of the ingredients.
3. Gently mix them using a spoon or your hand before keeping them in the fridge for at least 24 hours. (You can skip that part if you prefer to cook on the same day).
4. Cooking the Chicken
5. Prepare an empty cooking pan.
6. Pour the marinated sauce along with the chicken breast. The sauce will be used to boil the meat.
7. Once the sauce is fully evaporated, add two tablespoons of vegetable oil.
8. In low heat, pan-fry on each side till it turns brown and caramelized.
9. Add a pinch of paprika or a tablespoon of ketchup, and give a quick stir for just 5 seconds before turning off the heat.
10. Serve with garlic rice / white rice and egg when serving.

8. Pininyahang Manok

Pininyahang Manok is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 people’]

Ingredients

• 2 lbs chicken (cut into serving pieces)
• 12 ounces pineapple chunks (canned)
• 2 pieces tomato (chopped)
• 1 cup bell pepper (cut into thick strips)
• 1 piece carrot (wedged)
• 2 1/2 tablespoon fish sauce (patis)
• 1/2 cup fresh milk
• 2 tablespoon garlic (minced)
• 1 piece onion (sliced)
• 2 tablespoon cooking oil

Instructions

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

9. Coconut Chicken Curry

FILIPINO COCONUT CHICKEN CURRY is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’]

Gluten-free, paleo-friendly, healthy and, delicious is this Filipino-style coconut chicken curry flavored with fresh ginger and other spices. We added some sweet potatoes and bell peppers for extra nutrition and yum!

Ingredients

• 2 tbsp Coconut Oil
• 6 cloves Garlic, (peeled and crushed)
• 1 medium Onion, (chopped)
• 2 inch-long fresh Ginger root, (peeled and sliced)
• 2 tbsp Red Curry powder
• 1 tsp ground Turmeric
• 1 Sweet Potato (or Yam), (peeled and chopped into cubes)
• 3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, (chopped or cubed)
• 1 can Coconut Milk
• ½ can water ((use the 14 oz coconut can and fill it halfway wirh water to measure))
• 2 tbsp paleo-friendly Fish Sauce
• 1 large red Bell pepper, ( chopped)
• 1 tbsp brown Sugar (or Honey for paleo), (adjust to taste)
• Salt and Pepper, (to taste)
• chopped Cilantro for garnish, ((optional))

Instructions

1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).
2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!

10. Skinless Chicken Longganisa

Chicken Longganisa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘5’]

Chicken Longganisa is a skinless Filipino sausage which is mixed with minced chicken, garlic, soy sauce, brown sugar and carrot.

Ingredients

• 500 gram of ground chicken
• 1/2 cup of minced carrot
• 7 cloves of garlic
• 2 tablespoons of brown sugar
• 2 tablespoon of soy sauce
• 2 teaspoon of vinegar
• 1/2 teaspoon of paprika
• Salt and Black Pepper
• 1 tablespoon of corn starch (Optional)
• Vegetable Oil for Frying

Instructions

1. Mixing the Sausage
2. In a large plate bowl, combine the minced meat, carrot, garlic, soy sauce, sugar, salt, black pepper, vinegar, paprika, and corn starch (optional)
3. Use the spoon to mix them gently. Set aside to prepare to assemble each of the sausages.
4. Shaping the Sausage
5. Take 1 to 1 1/2 tablespoons of minced chicken mixture and put it into the center of the plastic wrap or wax paper
6. Fold them starting from the bottom to top into a roll shape. Make sure you press them together tightly using your finger. Repeat the rest of the longganisa.
7. Store into the fridge for several hours to help bind them together
8. Pan frying the Sausage
9. Remove the sausage from the fridge
10. Add vegetable oil into the pan.
11. Once hot, remove the sausage from the plastic wrap and put it into the pan
12. Let it fry till it turns brown and cooked. Flip to the opposite side and repeat the process.
13. Once done, transfer all into the plate with paper towel to drain the excess oil
14. Serve it with garlic or white rice and egg.

11. Chicken Tinola

Chicken Tinola Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• chicken pieces, bone-in, skin-on (1.5 lb / 700 g)
• water (6 cups)
• ginger, julienned (2–3 inches)
• onion, sliced (1 medium)
• green papaya or chayote, sliced (2 cups)
• spinach or malunggay leaves (2 cups)
• fish sauce (1–2 teaspoons)
• oil (1 teaspoon)
• salt and pepper (to taste)

Instructions

1. 1. In a pot, heat oil and sauté onion and ginger until fragrant.
2. 2. Add chicken and sauté until lightly browned.
3. 3. Add water and bring to a boil; skim foam as needed.
4. 4. Add papaya or chayote; simmer until chicken is tender (about 20 minutes).
5. 5. Add greens; simmer 1–2 minutes; season with fish sauce, salt, and pepper.
6. 6. Serve hot with rice.

12. Chicken Sisig

Chicken Sisig is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

A popular Filipino dish from Pampanga which is mixed with chopped chicken liver and meat, and seasoned with calamansi, soy sauce, and mayonnaise.

Ingredients

• 500 gram of boneless chicken breast
• 4 pieces of chicken liver
• 3 pieces of green chilies pepper (diagonal sliced)
• 4 tablespoon of mayonnaise
• 1 large onion (chopped)
• 3 cloves of garlic
• 2 tablespoon of soy sauce
• 2 tablespoon of oyster sauce
• 3 tablespoon of calamansi or lemon juice
• 1 egg
• 1 teaspoon of unsalted butter
• 1/4 cup of Canola Vegetable oil (for frying and Sautee)
• Salt and black pepper for taste

Instructions Pan-Fry the Meat

1. Add 1/4 cup of vegetable oil to the pan. Once it turns hot, add the boneless chicken breast. Pan-fry for a few minutes till it turns brown.
2. Flip to the opposite side and repeat the process. Transfer on the plate. Set aside
3. Once done with chicken breast, add the chicken liver. Pan-fry on both sides till it turns brown. Do the same like what you did for the chicken breast
4. Chopped both chicken liver and breast into smaller pieces. Put it into the plate and set it aside.

Mixing the Meat

1. Add two tablespoons of vegetable oil to the pan in medium heat. Once hot, add chopped garlic and onion. Stir for a few minutes till it turns translucent
2. Add the chopped chicken liver & breast. Mix to stir.
3. Add the sliced green chilies and continue stirring to mix..
4. Add the calamansi juice, soy sauce, oyster sauce, and mayonnaise, Mix gently.
5. Add salt and black pepper for taste if needed. Turn off the heat and set it aside.

Serving in a sizzling plate

1. By using the sizzling or caster iron plate, transfer into the fire.
2. Add butter and wait till it fully melts. The butter will help prevent the meat from sticking to the plate
3. Transfer all the sisig into the sizzling plate. Gently mix and spread thoroughly.
4. Make a small space into the center of the sisig, crack and put the egg into that center.
5. Let the sizzling plate will let the egg cook itself. Serve with rice.

13. Crispy Fried Chicken

Filipino Crispy Fried Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘4’, ‘4 chicken thighs’]

Tasty and delicious. This Filipino crispy fried chicken is one of our family favorites. Fish sauce adds flavor to this awesome dish.

Ingredients

• 4 pieces chicken thighs (skin and bone-in)
• 1 egg
• ½ teaspoon fish sauce
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon paprika ((optional))
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon baking powder
• Oil for deep frying

Instructions

1. Beat the egg and the fish sauce together lightly in a bowl.
2. Marinate the chicken with the egg mixture for 30 minutes to 2 hours.
3. In a separate bowl, combine the flour, cornstarch, salt, ground black pepper, garlic powder, and baking powder.
4. Heat oil for frying.
5. Dip the marinated chicken one at a time into the flour mixture. Shake the chicken slightly to remove excess flour.
6. Place the chicken in the heated oil and fry the chicken until golden brown.
7. Serve and enjoy with your favorite dipping sauce.

14. Chicken Caldereta

Chicken Caldereta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• chicken thighs, bone-in, skin-on (1.5 lb / 700 g)
• potatoes, cubed (2 medium)
• carrots, sliced (2 medium)
• onion, chopped (1 medium)
• garlic cloves, minced (3)
• tomato sauce (1 1/2 cups)
• bell pepper, sliced (1 large)
• olives, sliced (optional, 1/4 cup)
• cheese (queso de bola or mozzarella), shredded (1/2 cup)
• vegetable oil (1 tablespoon)
• water or chicken broth (1 cup)
• salt and pepper (to taste)

Instructions

1. 1. Sauté onion and garlic in oil until translucent.
2. 2. Add chicken and brown on all sides.
3. 3. Stir in tomato sauce and broth; simmer 15 minutes.
4. 4. Add potatoes, carrots, and bell pepper; simmer until vegetables are tender (about 15 minutes).
5. 5. Stir in olives and cheese; cook until cheese melts; adjust seasoning.
6. 6. Serve hot with rice.

15. Slow Cooker Chicken Adobo

Slow Cooker Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘6’]

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!

Ingredients

• 3 pounds chicken pieces, ((like thighs and drumsticks))
• 2 tbsp cooking oil of choice
• ½ cup white vinegar, ((preferably the Cane Vinegar from the Philippines))
• ⅓ cup soy sauce
• 1 whole garlic, (cloves separated, crushed, left unpeeled or peeled)
• 2 tsp whole black peppercorns, ( (or freshly ground pepper – to taste))
• 3 pieces dried bay leaves
• 1 tbsp sugar or to taste, ((for those who prefer a slightly sweeter Adobo but leave out if doing low-carb))

Instructions

1. Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
2. Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
3. For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.

16. Chicken Pastel

Chicken Pastel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT70M · Total: PT90M · Yield: [‘6’, ‘6 Servings’]

Chicken Pastel or Pastel de Pollo with creamy chicken stew and flaky pie crust is the ultimate comfort food! Hearty and tasty, this Filipino-style chicken pot pie is sure to be a family favorite.

Ingredients

• 2 pounds boneless, skinless chicken breast or thigh meat (cut into 1/2-inch cubes)
• juice of 1 lemon
• 2 tablespoons soy sauce
• 1 tablespoon oil
• 5 ounces (2 pieces) Chorizo de bilbao ( cut into 1/2-inch cubes)
• 2 tablespoons butter
• 1 onion (peeled and chopped)
• 2 clove garlic (peeled and minced)
• 2 tablespoons flour
• 2 cups water
• salt and pepper to taste
• 1 large carrot ( peeled and cut into 1/2-inch cubes)
• 1 cup frozen green peas (thawed)
• 1 can (7 ounces) button mushrooms (drained and sliced thinly)
• 1 can (5 ounces) Vienna sausages (drained and sliced thinly)
• 1/2 cup evaporated milk
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 ounces butter (very cold)
• 1 tablespoon vinegar
• 1 egg
• 4 tablespoons ice water
• 1 egg
• 1 tablespoon water

Instructions

1. In a bowl, combine chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.
2. In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. 
3. Add chicken and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and set aside.
4. Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and cook until limp. 
5. Add flour and cook, stirring regularly, until lightly browned, bubbly and begins to smell “nutty’.
6. Add water and reserved marinade, and whisk vigorously to prevent lumps. Bring to a boil until smooth and slightly thickened.
7. Return chicken and chorizo to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.
8. Add carrots and cook for about 3 to 5 minutes or until tender. 
9. Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Continue to cook for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
10. Preheat oven to 400 F.
11. Transfer filling onto an oven-safe baking dish. Gently top filling with the crust and seal edges with a fork, trimming edges if necessary. Cut about a 1-inch vent on the crust.
12. In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.
13. Bake the pie for about 20 to 30 minutes, or until filling is bubbly and crust is golden. Remove from heat.
14. Allow to stand for about 10 to 15 minutes and cut into serving portions.

For the Crust

1. In a bowl, whisk together flour, sugar, and salt.
2. Add butter to the flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with your hands. Work together until it resembles coarse cornmeal, with pea-like, butter-speckled pieces.
3. Add the egg and vinegar.
4. Slowly drizzle in water and, with your hands, mix the dough until just combined.
5. Gather the dough into a ball, wrap it with plastic film, and refrigerate for about 2 hours.
6. Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into 1/4-inch thickness.

17. Chicken Adobo

Filipino Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT45M · Total: PT80M · Yield: [‘8’]

Chicken braised in pungent vinegar and soy sauce with an addition of garlic and ginger.

Ingredients

• 8 chicken pieces (legs and thighs)
• 125ml / / 1/2-3/4 cup soy sauce (Bragg or Kikkoman brand for gluten-free version)
• 125ml / / 1/2-3/4 cup rice vinegar (adjust it to your taste)
• 2 tbsp vegetable oil
• 2 inch long piece of ginger (grated)
• 5 cloves garlic (crushed)
• 2-3 bay leaves
• 1/2 tsp fresh ground black pepper
• 1-2 carrot (medium, cut in large chunks)
• 3 potato (medium, cut in large chunks)
• 125ml / 1/2 cup water
• 1 tbsp corn starch
• 1 tbsp water
• 1 spring onion (optional)
• 1 lime

Instructions

1. In a large bowl combine soy sauce, rice vinegar, 1 tbsp of oil, 4 garlic cloves crushed, half of grated ginger, black pepper, add chicken pieces and let them marinade for 30 minutes in the fridge.
2. In a wok or a deep pan brown chicken pieces for 3 minutes on each side, might need to do that in batches not to overcrowd chicken, otherwise they will steam instead of brown. Do not discard the marinade. Chicken will not be cooked all the way through, remove it from the pan to a plate and set aside.
3. To the same pan add 1 tbsp of vegetable oil, sliced garlic and the remaining ginger, stir fry for 1 minute, do not let them brown. Add the chicken, marinade, water, bay leaves, potatoes and carrots, (the sauce will not cover the chicken entirely), turn the heat up and bring the sauce to a boil, then reduce the heat to low and let it simmer for 45 minutes until carrots and potatoes are easily pierced with a fork and the chicken is cooked all the way through.
4. In a small bowl mix cornstarch with water, making sure there are no clumps and add to the sauce, mix through and let it simmer for a couple more minutes, which will allow the sauce to thicken. Spoon the sauce over the chicken, it should be thick enough to coat the pieces. If the sauce is not thick enough, cook it a bit longer until desired consistency. Sprinkle with sliced spring onion.
5. Serve with plain rice and lime wedges.

18. Arroz Caldo

Arroz Caldo (Filipino Chicken and Rice Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This is my quick and easy, fast and speedy way of making Arroz Caldo. I can get it done in just about half an hour, perfect for weeknight dinners. When I have extra time, I also have a weekend version, which I originally published several years ago here.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 1 1/2-inch piece ginger (peeled and sliced in thick chunks)
• 2 lbs chicken tenderloin (or a combination of boneless, skinless thighs and breast, cut into bite-size pieces)
• 1-2 tablespoons fish sauce (patis, to taste. If you don’t have this handy, just use salt, to taste)
• freshly ground black pepper (to taste)
• 8 cups chicken broth
• 1 cup sushi rice (or jasmine rice)
• 2 to 3 teaspoons lemon juice (fresh, from about half a lemon)
• 4 scallions (finely sliced)
• 1 half lemon (sliced into wedges, for garnish)

Instructions Stovetop Method

1. In a large stock pot, heat the olive oil over medium heat. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5-7 minutes.
2. Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
3. Stir in the chicken broth and rice. Bring to a boil, then lower heat to simmer.
4. Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently.
5. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
6. Stir in lemon juice and adjust seasoning with salt and pepper as necessary.
7. Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.

Pressure Cooker Method

1. Preheat the insert of the pressure cooker (e.g. Instant Pot) on the sauté function. Add the oil and heat until warm. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5 minutes.
2. Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
3. Stir in 5 cups of chicken broth and rice.
4. Lock in the pressure cooker lid. Pressure cook on high for about 20 minutes.
5. Depressurize the Instant Pot/pressure cooker, and place on simmer mode. Stir in remaining broth. While the soup continues to simmer, shred the chicken, then return to the pot.
6. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
7. Stir in lemon juice, and adjust seasoning with additional salt and pepper, if necessary.
8. Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.

19. Tinolang Manok

Tinolang Manok is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘4’, ‘4 Servings’]

Chicken tinola is a healthy, tasty, and comforting soup that’s perfect for cold weather. It’s delicious on its own or with steamed rice.

Ingredients

• 1 tablespoon canola oil
• 1 small onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 2 thumb-sized fresh ginger
• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 2 tablespoons fish sauce
• 5 cups water
• 1 small green papaya, pared, seeded and cut into 2-inch wedges
• 1 bunch fresh spinach leaves, stems trimmed
• salt and pepper to taste

Instructions

1. In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
3. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
4. Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
5. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
6. Season with salt and pepper to taste.
7. Add spinach and push down into broth. Cook until just wilted. Serve hot.

20. Chopsuey

How to Cook Chopsuey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘6’]

A classic and hugely popular Filipino recipe, Chopsuey is a stir-fry dish made of mixed vegetables in a thickened and perfectly seasoned white or light brown sauce with meat like pork, chicken and shrimp added to make it substantial. Serve with rice for a tasty, wholesome and complete meal!

Ingredients

• ½ cup water
• 4 tbsp cornstarch
• 1 tbsp fish sauce or soy sauce
• ½ tsp sugar
• 4 cloves garlic
• 1 onion
• 1 pound chicken breast, (sliced thinly)
• 1 cup carrots, (sliced thinly )
• 1 cup broccoli
• 1 cup cauliflower
• 1 cup young corn, (sliced diagonally)
• 2 cups water or chicken broth
• 2 tbsp oyster sauce, (or to taste)
• 2 cups cabbage, (chopped)
• 1 red bell pepper, (chopped)
• salt and pepper, (to taste)
• A few drops toasted sesame oil,

Instructions

1. In a small bowl combine the cold water and cornstarch. Season with fish sauce or soy sauce and sugar. Set aside.
2. Heat oil to medium in a large wok or deep skillet. Sauté the garlic briefly just until its aromatic and has turned light brown in color. Add onion and continue to stir-fry for another minute. Add the chicken and cook until the chicken turns white.
3. Add the carrots, broccoli, cauliflower, and young corn. Stir-fry for 1-2 minutes. Add the water or chicken broth. Give it a quick stir. Season with oyster sauce. Cover the wok or skillet and allow to simmer for 3-4 minutes or just until the vegetables are crisp-tender (not mushy).  Uncover and dd the cabbage and bell pepper and cook just until the cabbage wilts.
4. Add the seasoned cornstarch to the mix. Cook just until the sauce thickens to your liking. Season with a little salt and pepper, to taste. Turn-off heat and drizzle with a few drops of sesame oil. Serve immediately with rice.

21. Sweet and Sour Chicken

Sweet and Sour Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M

This favourite Filipino dish has the right balance of sweetness and tanginess that coats every single crispy chicken morsel perfectly. A must-try recipe!

Ingredients

• ⅓ cup brown sugar (firmly packed)
• ⅓ cup ketchup
• ⅓ cup pineapple juice (from the canned pineapple chunks* or water)
• ¼ cup vinegar
• 1 Tablespoon soy sauce
• ½ teaspoon grated ginger
• ½ teaspoon garlic powder
• A pinch of ground black pepper
• 2 lbs boneless skinless chicken thighs (cut into 1 inch cubes/squares)
• 1 large egg (beaten)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup cornstarch
• ½ cup all purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 red or green bell pepper (cut into 1 inch squares)
• 1 medium onion (cut into 1 inch squares)
• 1 carrot (sliced into 1 cm disks)
• 1 cup canned pineapple chunks (drained and liquid reserved for the sauce*)
• 1 ½ tablespoons cornstarch mixed with 1 ½ tablespoons water (to thicken sauce)
• Canola oil (for frying)

Instructions

1. Mix all the ingredients for Mixture A in a medium bowl and set aside. Taste and adjust seasoning, if necessary.
2. In a large bowl, add all the ingredients in Mixture B. Mix well and set aside.
3. Combine all the ingredients for the breading mix (Mixture C) and blend well. You can either use a big bowl, a clean paper bag or a large ziploc bag.
4. Heat a large frying pan and add oil, about 1 to 1 ½ inches deep. Transfer the chicken pieces to the breading mix and coat each piece completely. Shake off excess flour and transfer to a large tray (like a cookie sheet). Fry the chicken pieces (in batches) until golden brown and crisp, about 4 minutes. Make sure the meat doesn’t touch each other to maintain the oil temperature and not make the chicken oily after frying. Place fried chicken pieces on a cooling rack on top of a cookie sheet or a colander to let the excess oil drip.
5. Heat another large pan or a wok (medium heat) and add 1 tablespoon of oil. Add the carrots, onion, bell peppers and stir fry for a minute. Next add the pineapple chunks, sweet and sour sauce (Mixture A) and the cornstarch mixture to thicken sauce. Stir to combine and cook for 2 minutes on medium-low heat.
6. Add the fried chicken pieces and toss for a minute or two, using 2 wooden spoons until all the meat is evenly coated with the sauce. Serve immediately.

22. Chicken Afritada

Chicken Afritada (Chicken Braised in Tomato Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT40M · Total: PT85M · Yield: [‘6’, ‘6 servings’]

Chicken Afritada is a popular chicken Filipino dish that is cooked in tomato sauce with carrots, potatoes and bell peppers as the main vegetables.

Ingredients

• 2 lbs chicken (mix of thighs and drumsticks)
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, (chopped)
• 1 medium onion, (chopped)
• 1 medium tomato, (diced)
• 2 tablespoons fish sauce
• Salt and pepper, (to taste)
• 1 cup tomato sauce
• 1 cup water
• 1 large potatoes, (cubed)
• 1 carrot, (cubed)
• 1 red bell pepper, (cubed)

Instructions

1. Marinate chicken pieces in soy sauce and lemon juice for half an hour. Drain chicken from the marinade.
2. In a heavy pan, heat oil over medium high heat. Sauté garlic, onions and tomatoes for 2 minutes or until onions are soft.
3. Add chicken pieces and saute for a few minutes until meat is nicely browned and no longer pink.
4. Add fish sauce and stir. Add tomato sauce and water and stir to combine. Let the mixture boil and then reduce heat. Cover and let simmer, stirring occasionally for 20 minutes.
5. Add carrots, red bell pepper and potatoes; cover and cook for 10 minutes or until potatoes are tender.
6. Season with salt and pepper, to taste.
7. Serve with steamed rice. Enjoy!

23. Easy Chicken Adobo

Easy Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 900 g bone-in, skin-on chicken thighs
• 60 ml soy sauce
• 60 ml white vinegar
• 4 garlic cloves, minced
• 120 ml water
• 1 bay leaf
• 8 whole peppercorns
• 1 tablespoon light brown sugar (optional)

Instructions

1. 1. In a large bowl, whisk soy sauce, vinegar, minced garlic, water, bay leaf, peppercorns, and brown sugar until well combined.
2. 2. Add the chicken thighs and turn to coat; let marinate 10–15 minutes if time allows.
3. 3. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken on both sides, about 3–4 minutes per side.
4. 4. Pour the marinade over the chicken, bring to a simmer, then reduce heat to low and cover; simmer 25–30 minutes until the chicken is cooked through and the sauce thickens.
5. 5. Remove from heat, discard bay leaf, and taste; adjust with a splash of soy or a pinch of salt if needed.
6. 6. Serve hot with steamed rice.

24. Instant Pot Chicken Adobo

Instant Pot Chicken Adobo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT31M · Yield: [‘4’, ‘4 servings’]

Chicken Adobo is Filipino comfort food, tender chicken thighs coated in a sweet and savory glaze with a kick of heat from black peppercorns. This Instant Pot Chicken Adobo recipe makes it quick and practically effortless.

Ingredients

• 1 ½ pounds bone-in chicken thighs
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons oil
• 1 onion (sliced)
• 5 garlic cloves (minced)
• ½ cup soy sauce (use light soy sauce or regular soy sauce)
• 1 teaspoon brown sugar
• 1/3 cup white vinegar
• 1 teaspoon ground cayenne
• ½ cup water
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 3 green onions (thinly sliced (optional))

Instructions

1. Season the chicken generously with salt and ground black pepper.
2. Set the Instant Pot to saute and let it het up for a few minutes. Add 1 tablespoon of the oil.
3. When the oil begins to shimmer, add the chicken thighs and cook until the chicken changes color to light brown.
4. Transfer the chicken to a plate.
5. Add the remaining oil to the pot, along with the onion and garlic. Sauté for 1 to 2 minutes, until the onion is soft.
6. Add the soy sauce, brown sugar, vinegar, cayenne, and water. Cook, stirring and scraping up any brown bits stuck to the bottom of the Instant Pot.
7. Return all the chicken to the pot in a single layer. Add the bay leaves and whole black peppercorns.
8. Close the lid and seal the pressure valve. Pressure cook for 10 minutes.
9. Once the cooking cycle ends, quick release the pressure.
10. Open the pot and press the cancel button.
11. Select the saute function again and let the chicken adobo simmer for 6 to 8 minutes, until the sauce thickens.
12. Serve the chicken adobo immediately over rice with some of the delicious adobo sauce spooned over the top, and garnished with sliced green onions, if using.

25. Inihaw Na Manok

Chicken Barbecue Filipino-style- Inihaw na Manok is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1440M · Cook: PT30M · Yield: [‘4’, ‘4 people’]

Inihaw na Manok (say ‘ee-nee-haw-nah-mah-nok’)  is Pilipino which translates to Chicken Barbecue. This barbecue dish is a well-loved grilled entrée and ranks as a top party favorite along with the Pork BBQ skewers I have featured on this blog. The secret is to marinate it the night before. The ingredients are fairly simple and are probably in your pantry already. Just mix it together, pour it on the chicken, keep it in a resealable plastic bag and refrigerate overnight. Once you start char-grilling these chicken pieces the aroma that is a medley of sweetness and savory seasonings float all over your backyard. Be prepared for neighbors to come knocking once they sniff the aroma. This is an AsianinAmericamag recipe. Serves 4.

Ingredients

• 4 pounds chicken thighs (boneless, skinless (about 8 to 10 pieces) )
• 1/2 cup soy sauce
• 1/2 cup banana ketchup (or use tomato catsup)
• 1/8 cup chili sauce (bottled)
• 1/4 cup calamansi juice (fresh or frozen concentrate; or use lemon juice)
• 1/2 cup brown sugar
• 1 can (8 oz) Sprite or 7-Up soda
• 1 teaspoon finely minced fresh garlic
• 1/8 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 8 to 10 pieces bamboo skewers (pre-soaked in water for 30 minutes before adding meat)
• for serving: boiled white rice

Instructions Prepare the marinade:

1. In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.Pour the marinade over the chicken thighs. Pierce the chicken with a fork for the marinade to absorb.Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.*Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.

To cook Chicken Barbecue:

1. The next day, skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken thigh.
2. Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.Add the brown sugar to the basting liquid and blend well.*Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.
3. Spray or brush the grates of the grill with oil so meat does not stick. Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.Place the skewered chicken thighs on the grates. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.Serve warm with jasmine rice.

Cook’s comments:

1. Ingredients like banana ketchup and calamansi juice (frozen or fresh) can be purchased at Asian markets. If not available, substitute with tomato catsup and fresh lemon juice. Meyer lemons are the closest in taste to the Filipino calamansi.Boneless chicken thighs are best for this recipe and cook fast. If preferred, use boneless chicken breast. If using chicken breast, tenderize with a meat mallet before marinating.

26. Chicken Adobo

6 Quart Cosori Pressure Cooker Review & Giveaway is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 4

An easy weeknight meal: Chicken Adobo done in a pressure cooker/instant pot. Traditional Filipino comfort food.

Ingredients

• 4 chicken thighs
• sea salt or kosher salt
• freshly ground black pepper
• 2 T. canola oil
• 1/3 c. soy sauce
• 1/4 c. sugar
• 1/4 c. white vinegar
• 5 cloves garlic, smashed
• 2 bay leaves
• 1/4 t. red pepper flakes
• 1 large yellow onion, sliced
• 1 green onion, sliced
• Cooked jasmine rice

Instructions

1. Season the chicken thighs generously with salt and pepper. Press the “Sauté/Brown” function; then press Adjust to More/High, followed by the Start Button. Add the oil to to the pot.
2. Once the oil is shimmering, add the chicken, and sauté in two batches, approximately 7 minutes, or until golden. Remove browned chicken to a plate. Repeat with 2nd batch. (I found I could brown up to 3 thighs at a time in my pressure cooker, but not four. So, I just browned 2 in each batch.) Return all chicken to the multi-cooker, and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion, and red pepper flakes.
3. Secure the lid on the pressure cooker. Select the “Poultry” function button, followed by the “Start” button.
4. Once cooking is done, release the pressure immediately, and let it fully release before opening the container. Turn the cooker back to the “Sauté” setting. Let the sauce come to a boil, and reduce it until it is dark brown, and beautifully fragrant. This could take 15-20 minutes. Remove the bay leaves.
5. Place each chicken thigh atop a plated serving of jasmine rice. Ladle more of the sauce over top, and sprinkle with green onions.

27. Chicken Lumpia

Chicken Lumpia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘6’, ‘6 people’]

Delicious and easy-to-make ground chicken egg roll. Dip it in sweet and sour sauce or simply in ketchup.

Ingredients

• 30 pieces lumpia wrapper
• 2 cups cooking oil
• 1 ¼ lbs. ground chicken
• 2 sachet Knorr SavorRich Chicken Liquid Seasoning
• 1 piece onion (minced)
• ¾ cup carrot (minced)
• 1 piece egg
• ½ teaspoon ground black pepper

Instructions

1. Combine all the lumpia filling ingredient in a large bowl. Mix well.
2. Start to wrap the lumpia. Lay a piece of lumpia wrapper on a flat surface. Scoop 1 ½ tablespoons of ground chicken mixture and place it on the lower bottom part of the wrapper, 2 inches from the tip. Spread the mixture sideways 3 ½ to 4 inches in length. Initially fold the bottom part of the wrapper until the meat mixture is covered. Fold the sides of the wrapper inward to secure the mixture. Roll from bottom to top and secure by brushing a bit of water on the tip of the wrapper. Perform this step until all the meat mixture is consumed.
3. Heat oil in a pan to around 260F.
4. Deep fry a batch of chicken lumpia for 8 minutes. Note: cooking in low heat over a long period of time ensures that the meat gets cooked completely while the wrapper slowly browns.
5. Remove the fried chicken lumpia from the pan. Arrange over a wire rack or on a plate lined with paper towel. Let it cool down for 5 minutes.
6. Transfer to a serving plate. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.