Category Archives: CHICKEN RECIPES

Spicy Chicken Adobo

Like Pork Adobo, Chicken Adobo is one of the many traditional and so popular Filipino dishes. Most if not all Filipino consider this dish number one dish because of its popularity, ease in preparation and the mouth watering flavor each bite brings.
Adobo is not only limited to pork and chicken, but the recipe can  also be prepared with seafoods such fish, sea shells and squid as well as vegetables like eggplant, long beans, water spinach, bok choy and many others. Adobo is one of the easiest and simplest recipes to prep, yet one of the yummiest one could ever taste.
Also, you’ll be amazed of how many different variations are there in cooking this dish. Although, a traditional adobo is not spicy, but what I’ve made today was a bit mouth-burning. We like spicy, so a tad of fire in the mouth is okay. How about you?

2 pounds chicken (legs & thighs)
1 head garlic, peeled & crushed
1 large red onion, chopped
⅓ cup olive oil
¼ cup low-sodium soy sauce
¼ cup white vinegar
1 tablespoon sugar
1 teaspoon peppercorn
1 tablespoon red crushed pepper
2 bay leaves
½ cup water
Red bell pepper, chopped, optional
Salt and ground black pepper
1. Cut the chicken into serving size. Clean well and remove all hair (they disgust me to the point that I don’t wanna eat it if I know there’s a hair on it). Cut a hole or two on each chicken, and pat dry using a paper towel (I do this to make sure that the chicken will absorb the marinade well. This method also makes the flavor taste so much better).
2. Combine chicken, garlic, onion, olive oil, soy sauce, vinegar, sugar, peppercorn, red crushed pepper and bay leaves in a large and deep bowl to coat. Cover the chicken and marinate for 30 minutes.
3. Heat large pan over medium heat. Add chicken, cover and then fry until golden brown, about 5 to 10 minutes.
4. Pour in the marinade, add water, bell pepper (if using), salt and black pepper, and simmer until the chicken is tender and the sauce is slightly caramelized, about 30 to 45 minutes. Transfer to a serving plate. Serve hot over steamed and/or fried rice.

Chicken Tenders with Honey Mustard Dipping Sauce

Prep: 20 mins | Cook: 15 mins | Yield: 4-6 servings


Chicken Tenders:

  • 2 lbs. boneless chicken tenders
  • 3 extra-large eggs
  • 1 cup all-purpose flour
  • 2 cups panko bread crumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Vegetable oil for frying

Honey Mustard Sauce

  • ½ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon mayonnaise
  • 1 tablespoons lemon juice
  • 1 tablespoon sriracha sauce
  • black pepper to taste


Pour the oil into a dutch oven, halfway full and preheat to 350º F. Cut the chicken into long strips, rinse and pat dry and set aside.

Beat the eggs in a small bowl. Put the flour in a separate medium bowl. In another bowl, mix together the panko, garlic powder, chili powder, cayenne pepper, dried oregano, black pepper and salt. Dip the chicken strips into the flour, the beaten eggs and then dredge them into the seasoned panko bread crumbs. Fry in the hot oil for 2 to 4 minutes, or until golden brown, and remove to a paper towel lined sheet tray. Repeat the process until finished. Serve hot with honey mustard sauce.

To make the Honey Mustard Sauce: Mix all the ingredients in a small bowl and season with pepper.

Note: I’ve also fried some Tilapia fillets using the same breading and just like the chicken, they were crunchy and yummy!