Filipino Chicken Adobo in Calamansi

Chicken Adobo is one of the dishes I’ve been cooking for a very long time. I think all Filipino food bloggers should have a recipe of Chicken Adobo since it is like our “national dish”. 😀 Since I started blogging, I wanted to share a Filipino Chicken Adobo recipe, but I really can’t get the right measurements. Every Chicken Adobo dish I cooked, they tasted different from each other, and I don’t know why.

As time goes by, Filipinos learned to bring the Filipino Chicken Adobo to a higher level by adding coconut milk or cooking cream. There is also a recent version of Chicken Adobo with ketchup which one of my good friends from Instagram (@themommyiscooking) has shared. I tried the ketchup thing and I loved it. I will talk more about it in a different post. 😉

Filipino Chicken Adobo is a dish that is made with chicken, soy sauce, vinegar, garlic, black pepper and salt. The chicken is usually marinated with the rest of the ingredients but can be skipped when you don’t want to do it. For other variations, bay leaves and sugar can be added. It is cooked by simmering the chicken in the marinade until the liquid is reduced.

Now, let me talk about my newest version of Filipino Chicken Adobo…

I was feeling adventurous, so I tried stepping up a bit by omitting the vinegar and used calamansi instead. I also added honey and oyster sauce. I got the oyster sauce idea from my younger sister. 🙂  I marinated the chicken with soy sauce, calamansi, oyster sauce, garlic and freshly ground pepper. I did this overnight. The next day, I enjoyed the BEST-est Filipino Chicken Adobo I have ever made.

The dish turned out so tasty. It is the tastiest Filipino Chicken Adobo I could ever cook for my family (sorry, Mom 😀 )!

I am taking this delicious Filipino dish at Angie’s Fiesta Friday #247. Thanks to our co-hosts this week, Antonia @ Zoale.com and Laurena @ Life Diet Health.

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Filipino Chicken Adobo with Calamansi

This is a very delicious twist of Filipino Chicken Adobo – that citrusy taste you will get from the calamansi is just so amazing it will make you ask for more!

Cuisine Filipino

Prep Time 5 minutes

Cook Time 30 minutes

Marinate Time 8 hours

Total Time 35 minutes

Servings 3

Author Jhuls @ The Not So Creative Cook

Ingredients

• 500 g chicken pieces I used chicken thighs & drumsticks, washed
• 60 ml (1/4) cup soy sauce
• 8 pcs calamansi juiced & seeds discarded (see notes)
• 30 ml (2 tbsp) oyster sauce
• 125 ml (1/2) cup water see notes
• 1/2 tsp freshly ground pepper see notes
• 15 ml (1 tsbp) honey
• 4 cloves garlic minced
• 2 tbsp grated ginger
• 1-2 red long chilis see notes
• 2 tbsp cooking oil

Instructions

1. In a bowl, add chicken, soy sauce, oyster sauce, calamansi juice, black pepper and half of the minced garlic. Mix everything. Cover the bowl with cling wrap and keep in the fridge to marinate overnight.

2. The next day: using a strainer, drain excess liquid from the chicken. Save the marinade. 

3. When ready to cook: In a skillet over medium-high heat, add cooking oil. When oil is hot enough, add in chicken pieces and cook until both sides are browned. Remove from the skillet and transfer to a plate. Set aside.
4. In the same skillet with the heat lowered down, add garlic and ginger. Cook until fragrant. Add back the chicken pieces along with the marinade, water and chili. Cover the skillet and simmer for 30 – 45 minutes or until the liquid is reduced.

5. Add honey and more freshly ground black pepper (if you wish).

6. Serve with white rice and with more calamansi. 😉

Recipe Notes

• I used 8 calamansi and added more after doing a taste test and then squeezed more over my rice and chicken.
• I like the peppery taste when it comes to chicken adobo, so I used more than ½ tsp.
• You can add more water if you like, but keep in mind that you have to adjust the measurements.
• I put a whole red long chili without cutting it. You can do whatever you desire. 😉
• If you can’t find calamansi, you can use lemon – about 2-3 tbsp.

Updated, April 28, 2019

Your dish may come out saucy or not so much. It depends on the parts of the chicken you use. Chicken thighs and legs (along with the neck and back) produce more juices. 

Before you go…

Do you want another calamansi inspiration? Here’s Calamansi Crinkles Cookies for your afternoon tea. 😉

Thanks for spending your precious time with me!

I am also sharing this at

Happiness is Homemade | What’s for Dinner? | Melt in your Mouth Monday | Mix it up Monday | Dishing It & Digging It | Cooking and Crafting with J & J | What’d You Do This Weekend? | Lou Lou Girls Fabulous Party | Totally Terrific Tuesday | The Sits Girls DIY Craft and Recipe Link Up | Cook Blog Share | Delicious Dishes Recipes | Tickle My Tastebuds Tuesday | Party in your PJs | Full Plate Thursday | Cook Once Eat Twice |

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