Popular chicken recipes from the Philippines that showcase the rich and diverse flavors of Filipino cuisine:
1. Chicken Adobo

Description: A quintessential Filipino dish made with chicken marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns, then simmered until tender.

Ingredients:

  • Chicken pieces (thighs and drumsticks)
  • Soy sauce
  • Vinegar
  • Garlic
  • Bay leaves
  • Black peppercorns
  • Optional: potatoes or hard-boiled eggs
Cooking Method:

Step 1: Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.

Step 2: Remove chicken from the marinade and pat dry. Reserve the marinade.

Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.

Step 4: Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.

Step 5: Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

2. Tinola

Description: A comforting chicken soup with green papaya (or chayote), ginger, and malunggay (moringa leaves).

Ingredients:

  • Chicken pieces (preferably with bones)
  • Green papaya or chayote
  • Ginger
  • Onion
  • Fish sauce
  • Malunggay leaves (or spinach)
  • Water
Cooking Method:

Step 1: In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.

Step 2: Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.

Step 3: Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.

Step 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.

Step 5: Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.

Step 6: Season with salt and pepper to taste.

Step 7: Add spinach and push down into broth. Cook until just wilted. Serve hot.

3. Chicken Inasal

Description: A grilled chicken dish from Bacolod, marinated in a mixture of calamansi, vinegar, garlic, lemongrass, and annatto oil.

Ingredients:

  • Chicken quarters or halves
  • Calamansi or lemon juice
  • Vinegar
  • Garlic
  • Lemongrass
  • Annatto oil (for color)
  • Salt and pepper
Cooking Method:

Step 1: Depending on the size, cut the whole chicken in quarters (two breasts and two leg quarters). For easier handling, skewer the chicken pieces with a bamboo stick.
Step 2: Use a non-reactive bowl or resealable bags to marinate the chicken.
Step 3: Marinate for at least two hours up or overnight for the best results. Do not keep the chicken in the marinade for more than 8 hours lest the vinegar and citrus juice acids denature the proteins and turn the meat mushy.
Step 4: For food safety, divide the atsuete oil and use half for basting and the other half for serving.
Step 5: To check for doneness, insert a thermometer in the thickest part of the chicken without touching the bone. 165 F is the safe internal temperature for both dark and white meat.

4. Chicken Afritada

Description: A tomato-based chicken stew with potatoes, carrots, and bell peppers.

Ingredients:

  • Chicken pieces
  • Tomato sauce
  • Potatoes
  • Carrots
  • Bell peppers
  • Garlic and onion
  • Fish sauce or soy sauce
Cooking Method:

Step 1: Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.

Step 2: Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.

Step 3: Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

5. Pininyahang Manok

Description: A creamy chicken dish with pineapple chunks and bell peppers in a rich, slightly sweet sauce.

Ingredients:

  • Chicken pieces
  • Pineapple chunks (canned or fresh)
  • Bell peppers
  • Carrots
  • Coconut milk or evaporated milk
  • Garlic and onion
Cooking Method:

Step 1: Saute bell peppers in a pan until lightly browned. Remove and keep warm.
Step 2: Add onions and garlic and cook until softened.
Step 3: Add chicken and cook until lightly browned and juices run clear.
Step 4: Add pineapple juice and simmer until the chicken is tender.
Step 5: Add pineapples, table cream, and season with salt and pepper to taste.
Step 6: Add bell peppers. Simmer until sauce is slightly thickened and reduced to desired consistency.

6. Chicken Curry

Description: A Filipino-style curry made with chicken, potatoes, carrots, and bell peppers, simmered in coconut milk with curry powder.

Ingredients:

  • Chicken pieces
  • Potatoes
  • Carrots
  • Bell peppers
  • Coconut milk
  • Curry powder
  • Garlic and onion
Cooking Method:

Step 1: Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when added to the stew. I also like to briefly saute the bell peppers as it draws out their natural sweetness.
Step 2: This recipe calls for bone-in chicken parts for a more robust flavor, but boneless, skinless breast or thigh meat works, too.
Step 3: For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
Step 4: Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
Step 5: Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.

7. Chicken Sotanghon Soup

Description: A noodle soup made with sotanghon (glass noodles), chicken, mushrooms, and sometimes vegetables like carrots and cabbage.

Ingredients:

  • Chicken breast or thighs
  • Sotanghon noodles (glass noodles)
  • Mushrooms
  • Carrots
  • Cabbage
  • Garlic and onion
  • Chicken broth
  • Fish sauce
Cooking Method:

Step 1: Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
Step 2: Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
Step 3: Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
Step 4: Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.

8. Chicken Arroz Caldo

Description: A Filipino rice porridge with chicken and ginger, often served with a hard-boiled egg and garnished with green onions and fried garlic.

Ingredients:

  • Chicken pieces (usually thighs or drumsticks)
  • Rice (preferably glutinous rice)
  • Ginger
  • Garlic
  • Onion
  • Chicken broth
  • Fish sauce
  • Optional: hard-boiled eggs, green onions, fried garlic
Cooking Method:

Step 1: Cook the onion, garlic, and ginger until fragrant.
Step 2: Add the chicken and stir in the fish sauce.
Step 3: Pour in the broth and sweet rice, then bring the mixture to a boil.
Step 4: Season and continue cooking until the chicken is fully cooked.

These recipes represent the diversity of Filipino cuisine, blending native flavors with influences from Spanish, Chinese, and other cultures. Enjoy exploring these delicious chicken dishes!