11 Family-Friendly Panlasang Pinoy Chicken Spreads

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Busy weeknights call for meals that bring everyone together. These 11 family-friendly Panlasang Pinoy chicken spreads deliver bold Filipino flavors with simple ingredients—perfect for home cooks craving comfort and convenience. From classic adobo to creamy chicken afritada, each recipe is a surefire hit. Let’s dive in!

Chicken Adobo

Get ready to tango with the tangiest, most tender chicken you'll ever meet. Chicken Adobo is the Philippines' national treasure, and once you taste this savory-vinegar braise, you'll understand the hype. No passport required, just a hungry stomach and a sense of adventure.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

2 lbs bone-in, skin-on chicken thighs (or drumsticks for extra juiciness)
1/2 cup soy sauce (low-sodium works, but don't skimp on saltiness)
1/2 cup cane vinegar or rice vinegar (unseasoned – adjust tanginess to taste)
6 garlic cloves, smashed (more if you're a garlic fiend)
1 tsp whole black peppercorns (freshly cracked for more punch)
3 bay leaves (dried or fresh, they're the secret aromatic backbone)
1 cup water (or chicken broth for deeper flavor)
2 tbsp vegetable oil (or any neutral oil like canola)

Instructions

In a large bowl, combine chicken, soy sauce, garlic, and peppercorns. Marinate for 10 minutes at room temperature.
Heat oil in a heavy-bottomed pot over medium-high heat. Sear chicken skin-side down until golden brown, about 4 minutes per side. Work in batches if needed.
Pour in the reserved marinade, then add vinegar – do not stir (stirring now can make the vinegar taste harsh). Add bay leaves and water.
Bring liquid to a rolling boil, then reduce heat to low. Cover and simmer for 30 minutes, flipping chicken once halfway.
Uncover and increase heat to medium. Let sauce reduce for 5–7 minutes until slightly thickened and chicken is glazed. Taste and adjust with a pinch of salt or extra vinegar if desired.
Transfer chicken to a serving platter and spoon sauce over the top. Discard bay leaves before serving.

Serve this saucy showstopper over a mountain of steamed rice – the rice soaks up every drop of that garlicky, tangy magic. The skin stays crisp-ish, the meat falls off the bone, and you'll be scraping the pot for more. Seriously, this is weeknight royalty.

Chicken Inasal

Ready to fire up the grill for a chicken that’s more exciting than your Monday morning coffee? Chicken Inasal is the Filipino barbecue that brings smoky, tangy, and slightly sweet vibes to your backyard—no passport required.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

1/4 cup annatto oil (or mix 2 tbsp annatto seeds with 1/4 cup vegetable oil, heated until seeds release color)
1/2 cup calamansi juice (or mix of 1/4 cup lemon juice and 1/4 cup lime juice)
4 stalks lemongrass, white parts only, minced
1 head garlic, minced
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp ground black pepper
1/2 tsp salt
4 lbs chicken thighs (or legs, bone-in, skin-on)

Instructions

In a medium bowl, combine 1/4 cup annatto oil, 1/2 cup calamansi juice, minced lemongrass, minced garlic, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp black pepper, and 1/2 tsp salt. Whisk until sugar dissolves completely.
Place 4 lbs chicken thighs in a large resealable bag or baking dish. Pour the marinade over the chicken, turning to coat each piece. Seal or cover and refrigerate for at least 2 hours, or overnight for deeper flavor—patience is a virtue!
Preheat your grill to medium-high heat (375-400°F). For charcoal grills, wait until coals are covered with white ash. Meanwhile, remove chicken from fridge and let sit at room temperature for 15 minutes.
Remove chicken from marinade, letting excess drip off. Reserve the remaining marinade for basting. (Pro tip: bring it to a boil first if you want to use it as a sauce later.)
Place chicken skin-side down on the grill. Cook for 5-7 minutes until the skin is charred and crisp. Don't peek too early—you want those grill marks!
Flip the chicken and baste the cooked side with reserved marinade. Continue grilling, turning and basting every 5 minutes, until the internal temperature reaches 165°F in the thickest part (about 20-25 minutes total).
Transfer chicken to a cutting board and let rest for 5 minutes. This locks in the juices so every bite is succulent.

Zest up your plate with a squeeze of fresh calamansi and a side of garlic fried rice. The juicy, smoky meat will have you reaching for seconds—and a napkin.

Chicken Tinola

Hey there, soup lovers! If you haven't met Chicken Tinola, you're in for a warm hug in a bowl. This Filipino classic is like a cozy blanket for your taste buds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1 tbsp vegetable oil (or any neutral oil)
1 onion, sliced
4 cloves garlic, minced
2-inch piece ginger, julienned (peel first!)
1.5 lbs chicken thighs, bone-in, skin removed (or drumsticks)
2 tbsp fish sauce (adjust to taste)
4 cups chicken broth (or water)
2 cups green papaya, peeled and cubed (or chayote; if green papaya unavailable, use chayote)
1 cup malunggay leaves (or spinach as substitute)
Salt and pepper to taste

Instructions

Heat oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes.
Add garlic and ginger; cook for 1 minute until fragrant. (Tip: use a sharp knife for thin ginger strips.)
Add chicken pieces; cook until lightly browned on all sides, about 5 minutes.
Pour in fish sauce; stir and let it sizzle for 30 seconds to deepen flavor.
Add chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
Add green papaya; cook for another 10 minutes until papaya is soft but not mushy. (Tip: if using chayote, it may cook faster.)
Stir in malunggay leaves; cook just until wilted, about 2 minutes. Season with salt and pepper if needed. (Tip: don't overcook—leaves lose color and nutrients.)
Serve hot with steamed rice.

Honestly, this Chicken Tinola is comfort in its purest form. The ginger warms you from the inside out, and the papaya soaks up all that savory broth. Serve it piping hot with a squeeze of calamansi or lemon for a bright finish.

Chicken Caldereta

Pardon my boldness, but this Chicken Caldereta is the stew your soul has been craving—rich, savory, and unapologetically indulgent. With tender chicken swimming in a tomato-based sauce, studded with bell peppers and potatoes, and kissed by the secret weapon: liver spread. It's the Filipino comfort food that'll have you licking the bowl.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

2 lbs chicken thighs (bone-in, skin-on for extra flavor)
2 tbsp cooking oil (canola or vegetable)
1 large onion, chopped
4 cloves garlic, minced
2 cups tomato sauce
3 tbsp liver spread (or liver pâté; adjust to taste)
2 medium potatoes, peeled and cubed (about 1½ cups)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 cups water or chicken broth
1 bay leaf (optional but recommended)
1 tsp salt (plus more to taste)
½ tsp black pepper (freshly ground)

Instructions

Season chicken thighs with salt and pepper. Set aside for 10 minutes while you prep veggies.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear chicken in batches, skin-side down first, until golden brown (about 4 minutes per side). Don't crowd the pot—this builds deep flavor.
Remove chicken and set aside. In the same pot, sauté onion for 2 minutes until translucent, scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
Pour in tomato sauce and bring to a simmer. Stir in liver spread until fully dissolved—this thickens the sauce and adds an umami punch.
Return chicken to the pot, add water or broth, bay leaf, and bring to a boil. Lower heat to medium-low, cover, and simmer for 25 minutes.
Add potatoes and bell peppers, stir gently. Cover and continue simmering for another 15-20 minutes, until potatoes are fork-tender and chicken is falling off the bone.
Taste and adjust salt and pepper if needed. Remove bay leaf. The sauce should be thick enough to coat a spoon—if too thin, simmer uncovered for 5 extra minutes.
Serve hot over steamed rice or with crusty bread for sopping up every drop.

Go ahead, grab a crusty baguette or a mound of rice—this caldereta is a party on a plate. The creamy, savory sauce clings to every morsel, with sweet bell peppers and tender potatoes adding texture. Leftovers? They're even better the next day, if they last that long.

Chicken Afritada

Dive into a bowl of pure comfort with this Chicken Afritada, a Filipino classic that's like a warm hug in a pot. It's the kind of dish that makes you want to lick the plate clean—no judgment here!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

2 lbs chicken thighs (bone-in, skin-on for max flavor)
2 tbsp cooking oil (or any neutral oil)
1 medium onion, sliced
4 cloves garlic, minced
1 (15 oz) can tomato sauce
1 cup water (or chicken broth for extra oomph)
2 bay leaves
1 tsp fish sauce (or salt, adjust to taste)
1/2 tsp sugar (balance the acidity)
2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and quartered
1 red bell pepper, sliced into strips
Salt and black pepper to taste

Instructions

Season chicken thighs generously with salt and black pepper—don't be shy, it's the foundation of flavor.
Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken in batches until golden all over, about 4 minutes per side. (Tip: Don't overcrowd the pot or you'll steam instead of sear!)
Remove chicken and set aside. In the same pot, sauté onion and garlic until softened and fragrant, about 2 minutes.
Pour in tomato sauce and water (or broth), scraping up any browned bits from the bottom. Add bay leaves, fish sauce, and sugar. Bring to a boil.
Return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes—this is where the magic happens (and your kitchen starts smelling like heaven).
Add carrots and potatoes, submerging them in the sauce. Cover and simmer for another 15 minutes, or until potatoes are fork-tender. (Tip: Cut potatoes into uniform sizes for even cooking.)
Stir in bell pepper strips and cook uncovered for 3–5 minutes until slightly softened but still vibrant. Taste and adjust seasoning with more salt or sugar if needed.
Optional: For thicker gravy, mash a few potato chunks against the pot and stir—instant body without cornstarch!

A spoonful of this saucy Afritada is pure bliss—tender chicken, soft veggies, and a sweet-tangy tomato broth that begs for rice. Serve it over a mountain of steamed jasmine rice and feel your worries melt away.

Chicken Menudo

Oh, you thought menudo was just a soup? Think again – this Filipino chicken version is a saucy, savory-sweet dream with hotdog, raisins, and liver spread crashing the party. It's comfort food with a tangy twist that'll make your spoon do a happy dance.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Protein & Aromatics

2 lbs chicken thighs, bone-in (skin on for extra flavor)
1 tbsp soy sauce (for marinating)
1 tsp salt
1/2 tsp ground black pepper
2 tbsp cooking oil (neutral like canola)

Vegetables & Fruits

1 medium onion, chopped
4 cloves garlic, minced
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1 red bell pepper, seeded and cubed
1/2 cup raisins

Sauce & Seasonings

1 (8 oz) can tomato sauce
1 cup water
1 bay leaf
3 pieces hotdog (beef or pork), sliced diagonally
3 tbsp liver spread (or chicken liver pâté)
1 tbsp brown sugar (adjust to taste)

Instructions

In a bowl, season chicken with soy sauce, salt, and pepper. Let it sit for 10 minutes while you prep the veggies.
Heat oil in a large pot over medium-high heat. Sauté garlic and onion until fragrant and softened, about 2 minutes.
Add chicken pieces and brown on all sides, about 5 minutes. Tip: Don't overcrowd the pot – work in batches if needed for even browning.
Pour in tomato sauce and water, drop in the bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until chicken is tender. Tip: Simmer gently to keep the sauce from reducing too quickly.
Toss in potatoes and carrots, then continue simmering for 10 minutes until fork-tender.
Stir in hotdog slices and raisins, cooking for another 5 minutes. The raisins will plump up nicely.
Scoop in liver spread and mix until fully dissolved into the sauce. Tip: Spread dissolves best when stirred in at the end – it keeps the texture silky.
Season with brown sugar, and adjust salt and pepper if needed. Serve hot over steamed rice.

Every spoonful is a riot of flavors – savory, sweet, and tangy, with raisins popping like little surprises. Serve it over steamed rice for a weeknight win, or let it steal the show at your next potluck.

Ginataang Manok

Who knew a chicken stew could be this creamy, spicy, and utterly addictive? Welcome to Ginataang Manok—where coconut milk meets chili and ginger in a flavor hug that'll knock your socks off.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Ginataang Manok

1 lb chicken thighs, bone-in and skin-on (bone-in adds more flavor)
1 can (13.5 oz) full-fat coconut milk (don't go light—creaminess is key)
1 thumb-sized fresh ginger, sliced into coins (be generous)
4 cloves garlic, minced
1 medium onion, sliced
1 cup green beans, trimmed and cut into 2-inch pieces (yard-long beans work too)
2-3 long green chili peppers, sliced (adjust heat to your fearless liking)
2 tbsp fish sauce (the salty umami bomb)
1/2 tsp ground black pepper
1 tbsp vegetable oil (or any neutral oil)
1/2 tsp salt (optional, for final tweaking)

Instructions

Heat vegetable oil in a large pot over medium-high heat until shimmering.
Add sliced onion and cook, stirring occasionally, until translucent, about 3 minutes.
Add minced garlic and ginger coins; sauté until fragrant, about 1 minute. (Tip: keep an eye on the garlic—it burns fast and turns bitter.)
Add chicken pieces, skin-side down, and sear until golden brown, about 4-5 minutes per side. Don't crowd the pot; work in batches if needed.
Pour in fish sauce and stir to coat the chicken. (Tip: fish sauce smells strong at first but mellows into savory magic.)
Add coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and cook for 25 minutes. (Tip: don't let it boil vigorously or the coconut milk may curdle.)
Add green beans and chili slices; stir. Continue cooking uncovered for 10 minutes, until beans are tender and the sauce has thickened slightly.
Season with ground black pepper. Taste and add the optional salt if needed (start with 1/4 teaspoon). Serve immediately.

Every spoonful of this Ginataang Manok is a creamy, spicy adventure. Serve it over steaming jasmine rice to soak up all that glorious sauce, and brace yourself for a round of 'more please!'

Chicken Mechado

Let's face it: chicken dinners can be a snooze-fest, but this Filipino-inspired Chicken Mechado wakes up your taste buds with its bold, tangy tomato-soy sauce. Braised with potatoes and bell peppers, it's a hearty one-pot wonder that's anything but bland. Get ready to fall in love with braised chicken all over again.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Marinade

2 lbs chicken thighs (bone-in, skin-on for flavor, or boneless for convenience)
1/4 cup soy sauce (low-sodium to control saltiness)
1/4 cup calamansi juice or lemon juice (fresh-squeezed for best tang)
4 cloves garlic, minced (don't skimp—it's the backbone)

For the Braise

2 tbsp cooking oil (canola or vegetable)
1 large onion, sliced (yellow or red—both work)
1 cup tomato sauce (or crushed tomatoes for chunkier texture)
1 cup chicken broth (low-sodium; water works but broth adds depth)
2 bay leaves (dried is fine, fresh if you have them)
1 tsp sugar (to balance the acidity)
2 medium potatoes, peeled and cubed (Yukon Gold hold shape best)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
Salt and freshly ground black pepper to taste

Instructions

In a large bowl, combine chicken thighs with soy sauce, calamansi (or lemon) juice, and minced garlic. Toss to coat, then cover and marinate in the fridge for at least 30 minutes (or up to 2 hours for deeper flavor). Tip: massage the marinade into the chicken for even coverage.
Heat cooking oil in a heavy pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside. Tip: don't rush this step—browning builds the savory base.
In the same pot, reduce heat to medium and sauté sliced onion until softened and translucent, about 2 minutes, scraping up any browned bits from the bottom.
Add tomato sauce, chicken broth, bay leaves, and sugar. Stir to combine, then return the browned chicken (and any accumulated juices) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: taste the broth and adjust seasoning if needed—it should be tangy-savory with a hint of sweetness.
Add cubed potatoes to the pot, stirring gently to submerge them. Cover and simmer for another 10 minutes, or until potatoes are just tender when pierced with a fork.
Add sliced red and green bell peppers, stirring in. Cook uncovered for 5 more minutes, allowing the sauce to thicken slightly and the peppers to soften but still retain a bit of crunch. Tip: don't overcook the peppers—they add fresh color and texture.
Season with salt and pepper to taste. Remove bay leaves before serving. If the sauce is too thin, simmer a few more minutes uncovered; if too thick, add a splash of broth or water.

Pair this hearty stew with steaming white rice and you've got a meal that'll have everyone asking for seconds. The tangy tomato-soy broth clings to every forkful of chicken and tender potato, while the bell peppers add a pop of freshness. Trust me, this one's a keeper—perfect for weeknights when you want something comforting without the fuss.

Chicken Barbecue

Who knew that a humble bottle of banana ketchup could become the secret weapon in your grilling arsenal? This Chicken Barbecue – marinated in a sweet-smoky blend of banana ketchup, soy sauce, and calamansi – will have you questioning every other chicken skewer you’ve ever eaten.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

1/2 cup banana ketchup (or sub sweet chili sauce for a different kick)
1/4 cup soy sauce (low-sodium works great)
3 tablespoons calamansi juice (or lime juice in a pinch)
2 tablespoons brown sugar (adjust to taste for sweetness)
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil (or any neutral oil)
1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
12-16 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

In a medium bowl, whisk together banana ketchup, soy sauce, calamansi juice, brown sugar, garlic, ginger, and oil until smooth.
Add chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours (overnight for deeper flavor – patience is key).
While chicken marinates, soak wooden skewers in water for 30 minutes to prevent them from turning into torches on the grill.
Preheat grill to medium-high heat (about 400°F). Thread 4-5 chicken pieces onto each skewer, leaving a little space between pieces for even cooking.
Grill skewers, turning every 3-4 minutes, until nicely charred and chicken reaches an internal temperature of 165°F (about 10-12 minutes total). Tip: Reserve a bit of unused marinade for basting during the last 2 minutes for extra gloss.
Let skewers rest for 2 minutes before serving. The juices will redistribute, keeping the meat tender.

With its glossy finish and irresistible char, this chicken barbecue is a party on a stick. Whether you're hosting a backyard bash or just craving something bold, these skewers deliver sweet, smoky, and tangy in every bite. Worthy of a second round? Absolutely.

Chicken Sotanghon

Zapping into your dinner rotation like a flavor grenade, this Chicken Sotanghon is the weeknight hero you didn’t know you needed. Glass noodles soak up a savory broth while chicken and shrimp bring the protein party—no sad salads here.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

8 oz (225g) dried sotanghon (glass noodles) – or bean thread noodles
1 lb boneless skinless chicken thighs, thinly sliced – breast works too but thighs stay juicier
1/2 lb raw shrimp, peeled and deveined – tail on for extra flair? your call
2 tbsp cooking oil – avocado or canola, something neutral
1 medium onion, sliced
4 cloves garlic, minced
1-inch ginger, julienned – adds zing
1 carrot, julienned
1 cup shredded cabbage
1 red bell pepper, thinly sliced
1/2 cup celery, sliced on the bias
4 cups chicken broth – low sodium to control salt
3 tbsp soy sauce
2 tbsp fish sauce – the umami bomb
1 tbsp calamansi juice or lemon juice – for brightness
Salt and pepper to taste
Green onions for garnish – because we eat with our eyes

Instructions

Soak the sotanghon in warm water for 10 minutes until softened, then drain and set aside. (Don’t oversoak—they’ll cook more later.)
Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until golden brown. Transfer to a plate.
In the same pan, add remaining 1 tbsp oil. Sauté onion, garlic, and ginger for 2 minutes until fragrant and onion is translucent.
Toss in carrot, cabbage, bell pepper, and celery. Stir-fry for 3 minutes until vegetables are crisp-tender. (Keep that crunch!)
Pour in chicken broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to meld flavors.
Add the soaked noodles and cooked chicken back to the pan. Toss gently with tongs for 2 minutes until noodles are coated and heated through. (Noodles will absorb some liquid—don’t let them get gummy.)
Push noodles to one side, add shrimp to the cleared space, and cook for 2 minutes until pink. Then mix everything together.
Drizzle calamansi juice, season with salt and pepper to taste. Garnish with green onions and serve immediately.

One forkful and you’ll get that perfect tangle of silky noodles, juicy protein, and crunchy veggies. Serve it with extra calamansi wedges on the side for a citrus punch that cuts through the savoriness. This is comfort food with a playful twist—and it’s on your table in under 30 minutes.

Chicken Lomi

Just when you thought soup couldn't get any more comforting, along comes Chicken Lomi—a thick, slurp-worthy noodle soup loaded with chicken, veggies, and egg ribbons, topped with crispy garlic.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

1 lb boneless skinless chicken thighs, cubed (thighs stay juicier)
8 cups low-sodium chicken broth
8 oz dried egg noodles (or fresh lomi noodles)
3 tbsp cornstarch mixed with 1/4 cup water (slurry for thickening)
2 tbsp soy sauce
1 tbsp fish sauce (optional, adds umami)
2 cups shredded cabbage
1 carrot, julienned
4 cloves garlic, thinly sliced (for crispy garlic)
2 tbsp vegetable oil (or any neutral oil)
2 large eggs, beaten
Salt and white pepper to taste
Green onions, chopped for garnish

Instructions

Heat oil in a pot over medium-high. Fry garlic until golden, about 1 minute, then remove and set aside. (Tip: watch closely to avoid burning.)
Brown chicken in the same pot for 5–7 minutes, stirring occasionally.
Add broth, soy sauce, and fish sauce (if using). Bring to a boil.
Add noodles and cook per package directions (about 4–5 minutes).
Stir cornstarch slurry, then slowly pour into soup while stirring. Simmer 2 minutes until thickened. (Tip: stir constantly to avoid lumps.)
Add cabbage and carrot; cook 2–3 minutes until tender-crisp.
While stirring gently, drizzle in beaten eggs. Cook 1 minute to form ribbons. (Tip: a gentle stir creates long ribbons.)
Season with salt and white pepper. Adjust to taste.
Serve topped with crispy garlic and green onions.

Pair this velvety noodle soup with extra crispy garlic for crunch. It's comfort in a bowl, perfect for a rainy day or when you need a hug.

Conclusion

Now you have a dozen delicious ways to bring the flavors of the Philippines to your family table. These chicken spreads are perfect for busy weeknights or special gatherings. Try one tonight, then let us know your favorite in the comments! Don’t forget to pin this roundup on Pinterest to save for later.

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