Kakaibang Chicken Adobo

Adobo is practically synonymous with Filipino food for many people. It is a dish that proudly displays the flag of local cuisine, demonstrating how rich, well-seasoned, and delightful our foods are. Of course, its global popularity cannot be overlooked. Many people who are unfamiliar with Filipino cuisine are familiar with adobo.

As many cooks have confirmed, it is a unique dish in and of itself. But there’s no harm in experimenting with other ingredients that can complement this classic recipe. And when we do find something that works, we end up with something that could be noticeably better, or in Filipino, “kakaiba.”

Here’s my take on Filipino Chicken Adobo, with delicate, well-marinated chicken and a richer, even more enticing sauce. Before we get there, here’s a primer on the original dish.


The name of this meal frequently leads people to believe that it is of Spanish origin. While this is true of the dish’s famous title, almost everything else about it is Filipino. The name arose during Spanish colonization because the marinating procedure mirrored that of Spanish adobo meals. “Adobo” is thought to be derived from the term “adovar,” which means “marinating.”

This is also why there are Mexican recipes called “adobo,” which use a marinade but are not the same as Filipino Adobo. However, the origins of this Filipino cuisine stemmed from the need to preserve food well due to the country’s extreme heat. Local cooks began to use enormous amounts of vinegar for meat, and soy sauce became popular after Chinese traders brought it over.

The Makings Of A Kakaibang Filipino Chicken Adobo:For marinade: Yogurt

For this dish, you will need just 2 cups of plain yogurt. This will make your dish stand out and give the chicken a smooth texture that will be hard to resist.

Chicken Knorr Cube

Now, for this dish, we will use one whole cube, which we will cut in half. The first half will go into the sauce, and the second half will end up in our delicious stew. This item really helps your chicken taste better.

The rest of the Adobo is made with chicken.

You may already know that this item is very important to this dish, so it’s important to choose the right chicken. When I go to the market, I always try to look at the different kinds of meat more closely to make sure I get the best one for my dish. First on your list of things to look at is the color. It would be great to get chicken that is nice and pink and doesn’t have any gray spots or colors on it.

I would also say to choose the chicken that feels full when you touch it. Then you need to make sure you only get what you need, which is 2 lbs.


Lemon-lime soda

We’ll also add a little sweetness to our Adobo, so go ahead and make 1 12 cups of lemon-lime soda.

White vinegar

What is a great Adobo recipe without this popular classic? White vinegar is a great way to give your dish a sour taste and make it stand out more. Also, it is pretty healthy because it is known to help keep your cholesterol levels in check. For this dish, we’ll use 3 tablespoons of white vinegar.

Soy sauce

Soy sauce is a great way to spice up any food, and it’s another tasty ingredient. For our recipe, we will only need 1/4 cup of this.


Garlic is almost always used in Filipino food. But when you go shopping for them, you should choose ones that are hard to make sure they are not too dry and are still fresh. One more good sign is the color. Try to get white cloves instead of ones that are more yellow. For this dish, set aside 1 head.

Leaves of Bay

For this, you will need 3 bay leaves. With this well-liked ingredient, you can make a dish smell better and taste better.


Make sure you have 2 teaspoons of cracked peppercorn for this.


Now, we’ll only use 2 tablespoons of cornstarch. But you really can’t forget about this ingredient because it makes a deliciously thick pot that coats all of our other ingredients.

Green onions

Get ready 1 bunch for this dish. If you touch the bunches, you’ll be able to tell which ones are good to buy. You should choose the ones that are firm. Also choose the bunches whose leaves are brighter and have more color.


Most likely, you already have this in your kitchen. Just take 1 1/2 teaspoons for our Adobo.

Oil and water for cooking

Of course, we also need to remember the basics. We will need 1 cup of water and 1/4 cup of cooking oil.

How to make it:

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