18 Delicious Filipino Chicken Recipes Spicy

Spice up your dinner routine with these 18 Delicious Filipino Chicken Recipes Spicy that promise to bring a burst of flavor to your table! Perfect for home cooks in North America looking to explore the vibrant tastes of Filipino cuisine, these dishes range from quick weeknight meals to comforting weekend feasts. Get ready to tantalize your taste buds and keep scrolling to discover your next favorite recipe!

Chicken Adobo

Chicken Adobo is a Filipino classic that’s effortlessly flavorful, with a perfect balance of tangy, sweet, and savory notes. It’s a one-pot wonder that’s sure to become a weeknight favorite.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup water
• 1 head garlic, minced
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar
• 1 tbsp vegetable oil

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same pot, add minced garlic and sauté for 1 minute until fragrant.
3. Return chicken to the pot. Add 1/2 cup soy sauce, 1/2 cup white vinegar, 1 cup water, 2 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, turning chicken halfway through.
5. Uncover and simmer for another 10 minutes to reduce the sauce slightly. The chicken should be tender and the sauce thick enough to coat the back of a spoon.

What sets this Chicken Adobo apart is the caramelized edges of the chicken after simmering in the tangy sauce, creating layers of flavor in every bite.

Tip: For an extra depth of flavor, let the adobo sit overnight in the fridge—the flavors meld beautifully, making it even more delicious the next day.

Chicken Tinola

Warm up your kitchen with this comforting Chicken Tinola, a Filipino classic that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned
• 1 lb chicken thighs, bone-in and skin-on
• 4 cups water
• 2 tbsp fish sauce
• 1 chayote squash, peeled and sliced into wedges
• 1 bunch spinach leaves, washed
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add the chicken thighs to the pot, browning them on all sides for about 5 minutes.
3. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. Stir in the fish sauce, salt, and black pepper. Add the chayote squash and continue to simmer for another 10 minutes, or until the squash is tender.
5. Finally, add the spinach leaves, cooking just until wilted, about 1 minute.

The ginger and fish sauce in this Chicken Tinola create a broth that’s deeply aromatic with a subtle kick, perfect for soothing the soul on a chilly evening.

Tip: For an extra layer of flavor, try using chicken wings instead of thighs—they add a richer taste to the broth.

Chicken Inasal

Bring the vibrant flavors of the Philippines to your kitchen with this easy Chicken Inasal recipe, a grilled chicken dish marinated in a tangy, garlicky, and slightly sweet sauce.

Ingredients

• 1/2 cup coconut vinegar
• 1/4 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice as a substitute)
• 1/4 cup brown sugar
• 1 head garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pounds chicken legs and thighs
• 1/4 cup annatto oil (for basting)

Instructions

1. In a large bowl, whisk together 1/2 cup coconut vinegar, 1/4 cup soy sauce, 1/4 cup calamansi juice, 1/4 cup brown sugar, minced garlic, grated ginger, 1 teaspoon salt, and 1 teaspoon ground black pepper until the sugar is dissolved.
2. Add the chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off.
4. Grill the chicken for about 6-8 minutes per side, basting frequently with 1/4 cup annatto oil, until the skin is charred and the meat is cooked through.

The magic of Chicken Inasal lies in its bold marinade, which tenderizes the chicken while infusing it with a perfect balance of tangy, sweet, and savory flavors. The annatto oil not only adds a beautiful golden color but also a subtle earthy taste.

Tip: For an authentic touch, serve with a side of garlic rice and a dipping sauce made from the remaining marinade, boiled until reduced and thickened.

Chicken Curry Filipino Style

Bring the vibrant flavors of the Philippines to your kitchen with this comforting Chicken Curry Filipino Style, a dish that’s as colorful as it is flavorful.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 potatoes, cubed
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 2 cups coconut milk
• 1 tbsp fish sauce
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté 3 cloves minced garlic and 1 chopped onion until soft, about 3 minutes.
3. Add the potatoes, carrot, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Return the chicken to the pot. Pour in 2 cups coconut milk, 1 tbsp fish sauce, 2 tbsp curry powder, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water. Stir well to combine.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve hot over steamed rice, and enjoy the rich, creamy sauce that’s perfectly spiced with curry.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Chicken Afritada

Chicken Afritada is a comforting Filipino stew that’s bursting with vibrant colors and flavors, perfect for a cozy family dinner.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/4 cup vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 potatoes, cubed
• 1 carrot, sliced
• 1 cup tomato sauce
• 1 cup water
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 bay leaf

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown chicken thighs on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes.
3. Add red and green bell peppers, potatoes, and carrot. Cook for 5 minutes, stirring occasionally.
4. Return chicken to the pot. Add tomato sauce, water, soy sauce, fish sauce, sugar, black pepper, and bay leaf. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until chicken is cooked through and vegetables are tender.
6. Remove bay leaf before serving. Serve hot over steamed rice.

The magic of Chicken Afritada lies in its rich, savory sauce that beautifully coats the tender chicken and veggies, making every bite a delight.

Tip: For an extra layer of flavor, try adding a splash of lemon juice or a pinch of chili flakes before serving.

Chicken Mechado

Chicken Mechado is a comforting Filipino stew that’s bursting with rich flavors, perfect for a cozy family dinner.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 2 bay leaves
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 2 large potatoes, quartered
• 1 large carrot, sliced into chunks
• 1 red bell pepper, sliced

Instructions

1. Heat vegetable oil in a large pot over medium heat. Brown chicken thighs on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes.
3. Return chicken to the pot. Add tomato sauce, water, soy sauce, lemon juice, bay leaves, sugar, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
4. Add potatoes and carrot. Cover and simmer for another 15 minutes, or until vegetables are tender.
5. Stir in red bell pepper and cook for 5 more minutes.

The tangy lemon and soy sauce blend creates a uniquely vibrant flavor that makes this dish stand out. Serve it over steamed rice for a hearty meal.

Tip: For an extra depth of flavor, let the stew sit for a few hours before serving—it tastes even better the next day!

Chicken Pastel

Chicken Pastel is a comforting, creamy dish that brings a touch of elegance to your weeknight dinner table without any fuss.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the unsalted butter over medium heat.
2. Whisk in the all-purpose flour, salt, black pepper, and garlic powder to create a roux. Cook for 1 minute until golden.
3. Gradually add the heavy cream and chicken broth, whisking constantly until the mixture thickens, about 3 minutes.
4. Stir in the shredded chicken, frozen peas, and diced carrots. Cook for another 2 minutes until everything is well combined and heated through.
5. Transfer the mixture to a baking dish. Cover with the puff pastry sheet, trimming any excess. Brush the top with the beaten egg.
6. Bake at 400°F for 25 minutes until the pastry is puffed and golden brown.

The magic of Chicken Pastel lies in its creamy filling encased in a flaky, buttery crust—a delightful contrast that’s sure to impress.

Tip: For an extra golden finish, brush the pastry with egg wash a second time halfway through baking.

Chicken Sopas

Warm up your kitchen with this comforting Chicken Sopas, a creamy and hearty soup that’s perfect for cozy family dinners.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups chicken broth
• 2 cups elbow macaroni
• 1 cup milk
• 1 cup shredded carrots
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
2. Add the chicken pieces to the pot, cooking until no longer pink, about 5 minutes.
3. Pour in 6 cups chicken broth and bring to a boil. Stir in 2 cups elbow macaroni and 1 cup shredded carrots, reducing heat to a simmer. Cook for 10 minutes, or until pasta is tender.
4. Lower the heat and stir in 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for another 2 minutes to blend the flavors.
5. Remove from heat and sprinkle with 1/4 cup chopped fresh parsley before serving.

The magic of this Chicken Sopas lies in its creamy texture and the tender bite of the pasta, making it a comforting bowl that’s both nourishing and satisfying.

Tip: For an extra creamy version, substitute half of the milk with heavy cream.

Chicken Embutido

Bring a taste of the Philippines to your kitchen with this savory and slightly sweet Chicken Embutido, a steamed meatloaf that’s perfect for gatherings or a hearty family dinner.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped red bell pepper
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 hard-boiled eggs, sliced (for filling)
• 2 tbsp sweet pickle relish

Instructions

1. In a large bowl, soak the breadcrumbs in milk for 5 minutes until soft.
2. Add the ground chicken, egg, carrots, red bell pepper, soy sauce, brown sugar, garlic powder, salt, and black pepper to the bowl. Mix until well combined.
3. Lay out a piece of aluminum foil and spread half of the chicken mixture into a rectangle. Place sliced hard-boiled eggs and sweet pickle relish down the center, then top with the remaining chicken mixture, sealing the edges.
4. Roll the foil tightly to form a log, twisting the ends to secure. Repeat with remaining mixture if making more than one.
5. Steam the embutido logs for 40 minutes over boiling water. Let cool slightly before unwrapping and slicing.

The combination of sweet pickle relish and hard-boiled eggs in the center gives this Chicken Embutido a delightful surprise in every slice.

Tip: For a festive touch, you can add a few drops of red food coloring to the mixture before steaming for a pink hue.

Chicken Relleno

Get ready to impress with this Chicken Relleno, a dish that’s as fun to make as it is to eat, blending juicy chicken with a savory stuffing that’ll have everyone asking for seconds.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced roasted red peppers
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
2. In a bowl, mix together 1 cup shredded Monterey Jack cheese, 1/2 cup diced roasted red peppers, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stuff each chicken breast with the cheese mixture, securing the opening with toothpicks if necessary.
4. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

The magic of this Chicken Relleno lies in the melty cheese and roasted peppers oozing out with every bite, creating a perfect balance of flavors and textures.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Chicken Asado

Chicken Asado is a comforting Filipino dish that’s perfect for a cozy family dinner, featuring tender chicken simmered in a savory-sweet sauce with potatoes and carrots.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup ketchup
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 1 bay leaf
• 1 tsp black peppercorns
• 1 cup water
• 1 tbsp brown sugar
• 2 medium potatoes, quartered
• 2 medium carrots, sliced into chunks
• 2 tbsp cooking oil

Instructions

1. In a large pan, heat 2 tbsp cooking oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pan, sauté 3 cloves minced garlic and 1 sliced onion until soft and fragrant, about 2 minutes.
3. Return the chicken to the pan. Add 1/4 cup soy sauce, 1/4 cup vinegar, 1/4 cup ketchup, 1 bay leaf, 1 tsp black peppercorns, and 1 cup water. Stir to combine.
4. Bring to a boil, then lower the heat to simmer. Cover and cook for 20 minutes.
5. Add 1 tbsp brown sugar, 2 quartered potatoes, and 2 sliced carrots. Stir gently to mix. Cover and simmer for another 15 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Remove the bay leaf before serving. The sauce should be thick and glossy, coating the chicken and vegetables beautifully.

This Chicken Asado stands out with its perfect balance of tangy and sweet, thanks to the vinegar and ketchup, creating a sauce that’s irresistible when spooned over steamed rice.

Tip: For an extra layer of flavor, let the dish sit for 10 minutes after cooking to allow the flavors to meld together even more.

Chicken Lumpia

These Chicken Lumpia are a crispy, flavorful twist on the classic Filipino spring roll, perfect for spicing up your appetizer game.

Ingredients

• 1 lb ground chicken
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package lumpia wrappers (about 25 pieces)
• 1 egg, beaten
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, combine ground chicken, shredded carrots, green onions, minced garlic, soy sauce, sugar, salt, and black pepper. Mix well.
2. Place a lumpia wrapper on a flat surface. Spoon about 1 tablespoon of the chicken mixture onto the wrapper, then fold the sides over the filling and roll tightly. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
3. Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

The secret to these lumpia’s irresistible crunch? Frying at just the right temperature to ensure they’re golden outside and juicy inside.

Tip: Serve with sweet chili sauce for a perfect balance of heat and sweetness.

Chicken Kare-Kare

Dive into the rich, peanut-buttery goodness of Chicken Kare-Kare, a Filipino classic that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/2 cup smooth peanut butter
• 1/4 cup annatto seeds soaked in 1/2 cup warm water
• 1 large eggplant, sliced into 1-inch rounds
• 1 bunch bok choy, trimmed and halved
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 4 cups chicken broth
• 2 tbsp cooking oil

Instructions

1. Heat oil in a large pot over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
2. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side.
3. Pour in the annatto seed water (straining out the seeds) and chicken broth. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Stir in peanut butter, fish sauce, and brown sugar until well combined. Add eggplant and simmer for another 10 minutes.
5. Add bok choy in the last 5 minutes of cooking, just until wilted.
6. Serve hot over steamed rice, and enjoy the unique blend of savory peanut sauce with tender chicken and crisp vegetables.

Tip: For an extra layer of flavor, toast the annatto seeds lightly before soaking to release their vibrant color and earthy aroma.

Chicken Sinigang

Chicken Sinigang is a comforting Filipino soup that’s tangy, savory, and packed with vegetables—perfect for those days when you need a little warmth in your bowl.

Ingredients

• 1 lb chicken thighs, bone-in
• 1 tbsp vegetable oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tomato, quartered
• 1 radish, sliced
• 1 bunch spinach
• 1 eggplant, sliced
• 1 packet (1.41 oz) sinigang mix
• 4 cups water
• 1 tbsp fish sauce
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant, about 2 minutes.
2. Add the chicken thighs to the pot, browning each side for about 5 minutes.
3. Pour in the water and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
4. Add the tomato, radish, and eggplant to the pot. Simmer for another 10 minutes until the vegetables are tender.
5. Stir in the sinigang mix and fish sauce. Add the spinach last, cooking just until wilted, about 1 minute. Season with salt to taste.

What sets this Chicken Sinigang apart is the perfect balance of tanginess from the sinigang mix and the depth of flavor from the slow-simmered chicken, making each spoonful a delightful experience.

Tip: For an extra tangy kick, squeeze in some calamansi or lime juice right before serving.

Chicken Binakol

Chicken Binakol is a comforting Filipino soup that’s simmered with coconut water and young coconut meat, offering a subtly sweet and savory flavor that’s uniquely refreshing.

Ingredients

• 1 whole chicken, cut into serving pieces
• 4 cups coconut water
• 1 cup young coconut meat, sliced into strips
• 1 thumb-sized ginger, julienned
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups spinach leaves

Instructions

1. In a large pot, combine the chicken, coconut water, young coconut meat, and ginger. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low. Add the fish sauce, salt, and ground black pepper. Cover and simmer for 30 minutes, or until the chicken is tender.
3. Add the spinach leaves to the pot and cook for another 2 minutes, just until wilted.
4. Serve hot, enjoying the harmonious blend of tender chicken, sweet coconut, and aromatic ginger in every spoonful.

Tip: For an extra layer of flavor, try adding a splash of calamansi juice or lemon before serving to brighten up the dish.

Chicken Pork Adobo

Chicken Pork Adobo is a beloved Filipino dish that’s wonderfully savory, slightly tangy, and incredibly easy to make at home. It’s a perfect weeknight dinner that brings a taste of the Philippines to your table.

Ingredients

• 1 lb chicken thighs, bone-in
• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup water
• 5 garlic cloves, minced
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 2 tbsp cooking oil

Instructions

1. In a large pot, heat 2 tbsp cooking oil over medium heat. Add the chicken thighs and pork cubes, browning them on all sides, about 5 minutes per side.
2. Add 5 minced garlic cloves to the pot and sauté for 1 minute until fragrant.
3. Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water. Add 1 tsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally.
5. After 40 minutes, remove the lid and increase the heat to medium-high. Let the sauce reduce for about 10 minutes until it thickens slightly.
6. Serve hot over steamed rice, garnished with additional garlic if desired.

The magic of Chicken Pork Adobo lies in its balance of flavors—soy sauce for saltiness, vinegar for tang, and a hint of sweetness from brown sugar. It’s a dish that tastes even better the next day, making it perfect for meal prep.

Tip: For an extra layer of flavor, try marinating the chicken and pork in the soy sauce and vinegar mixture for at least 30 minutes before cooking.

Chicken Dinuguan

Dive into the rich, savory flavors of Chicken Dinuguan, a Filipino classic that’s surprisingly easy to whip up in your own kitchen. This version swaps the traditional pork for chicken, offering a lighter but equally delicious take.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 1 cup chicken blood (available at Asian markets)
• 1 cup vinegar
• 1 cup water
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cooking oil
• 2 pieces bay leaves

Instructions

1. Heat cooking oil in a large pot over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
2. Add chicken pieces and cook until lightly browned, about 5 minutes.
3. Pour in vinegar, water, and soy sauce. Add bay leaves, sugar, salt, and black pepper. Bring to a boil, then lower heat to simmer for 20 minutes.
4. Gently stir in chicken blood, ensuring it’s fully incorporated without curdling. Simmer for another 10 minutes until the sauce thickens.
5. Remove bay leaves before serving. Enjoy hot with steamed rice.

What sets this Chicken Dinuguan apart is its velvety sauce, achieved by carefully simmering the chicken blood with vinegar, creating a depth of flavor that’s both tangy and rich.

Tip: For an extra layer of flavor, add a splash of fish sauce when sautéing the garlic and onion.

Chicken Sisig

Bring the vibrant flavors of the Philippines to your kitchen with this sizzling Chicken Sisig, a dish that’s as fun to make as it is to eat.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1/4 cup soy sauce
• 2 tbsp calamansi juice (or lime juice as a substitute)
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized ginger, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 green chili, sliced
• 1 red chili, sliced
• 1/4 cup mayonnaise
• 1 egg (optional)

Instructions

1. Marinate the chicken thighs in soy sauce and calamansi juice for at least 30 minutes.
2. Heat vegetable oil in a pan over medium heat. Add the marinated chicken and cook until browned and fully cooked, about 5-7 minutes per side. Remove from pan and chop into small pieces.
3. In the same pan, sauté onion, garlic, and ginger until fragrant, about 2 minutes.
4. Return the chopped chicken to the pan. Add black pepper and salt, stirring to combine. Cook for another 2 minutes.
5. Add green and red chilies, stirring for 1 minute. Remove from heat and mix in mayonnaise until well incorporated.
6. For an extra touch, top with a raw egg yolk before serving, allowing the residual heat to slightly cook it.

This Chicken Sisig stands out with its creamy mayonnaise coating that balances the dish’s heat and acidity, making every bite a delightful contrast.

Tip: Serve immediately on a sizzling plate to keep the dish hot and enhance its flavors.

Conclusion

We hope this roundup of 18 deliciously spicy Filipino chicken recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love. Happy cooking!