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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.