Chicken Adobo sa Calamansi

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Adobo is traditionally done by balancing quantities of vinegar and soy sauce to make a stew. The calamansi made the adobo taste fresher compared to one made with vinegar.

Chicken Adobo sa Calamansi Recipe


1 kilo chicken thighs and legs
1 bulb garlic minced
6 tablespoons squeezed calamansi
6 tablespoons Kikkoman soy sauce
1 sachet Ginisa Flavor mix or 1 tsp salt
black pepper ground
2 cups water
3 bay leaves
Toasted garlic (optional)

Cooking Instructions:

  1. In a wok, fry garlic in oil then put the chicken in to fry for a bit. (Don’t burn the garlic.)
  2. Pour in the calamansi and soy sauce, add the bay leaves, flavor mix or salt, and black pepper. Once it’s boiling, put the 2 cups of water. Don’t stir! Bring the heat down to medium, cover, then allow to boil for 30-45 minutes or until the chicken is done. Yes, we put in a lot of water because we like the adobo to have lots of sauce. Other adobo variations do not have sauce at all.
  3. On the serving plate, sprinkle some toasted garlic on top of the chicken. It’s tough making the perfect toasted garlic, so we just buy a bag of it from siomai sellers at the local market.
Chicken Adobo sa Calamansi by Gerry Alanguilan

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.

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