Prepare to be blown away by the Philippines’ most famous dish, Filipino Chicken Adobo. This mouthwatering dish will quickly become one of your favorite Asian chicken dishes. The best part? Most likely, you already have everything you need in your kitchen.

This masterpiece is easy to make, and the result is nothing short of spectacular: juicy, tender chicken covered in a sweet and savory glaze with a touch of heat from peppercorns.

Now, let’s talk about chicken thighs, which are the main attraction. You don’t want to switch these for chicken breasts, trust me! The rich, juicy flavor that makes this dish a real winner comes from the thighs.

Filipino Chicken Adobo Taste

Filipino Chicken Adobo will take you on a trip through the world of food, where flavors come together in perfect harmony. The taste experience starts with the glaze, which is a wonderful mix of savory and sweet flavors with a tangy undertone and the deep flavor of soy.

With each bite, you can taste the many different layers of flavor. The garlic and onion create a rich, savory base, while the bay leaves add an earthy flavor. The peppercorns add a very light heat that tickles the taste buds without being too much.

The chicken is so tender because it was simmered in the delicious sauce for 25 minutes. This extended cooking time lets the flavors come together perfectly and turns the chicken thighs into a delightful, tender treat.

The result is a taste that feels like it has been slowly cooked for hours until it is just right, making every bite a moment to enjoy.

Ingredients & Substitutes

Discover the enchantment of Filipino Chicken Adobo through the flawless symphony of its key ingredients:

Chicken thighs: Boneless, skinless chicken thighs are needed because their higher fat content turns the sauce into a magical glaze. Using chicken breast won’t do.

Soy sauce: Use all-purpose or light soy sauce to add that signature depth of flavor. Dark soy sauce should be avoided because it has a completely different flavor.

White vinegar: The best choice is regular white vinegar. But you can substitute other clear vinegar like rice wine, apple cider, or sherry vinegar.

Onion and garlic: Onion and garlic are aromatic ingredients that make a strong, savory base that adds to the overall flavor complexity.

Peppercorns: Peppercorns add a subtle hint of heat, or you can use coarsely cracked pepper for a similar effect. I strongly advise you to use Peppercorns. 

Sugar: Brown sugar is best because of its rich, caramel-like flavors, but white sugar will do in a pinch.

Bay leaves: Whether they are fresh or dried, these leaves add an earthy taste to the dish. If you don’t have any, don’t worry, your adobo will still be delicious.

Green onion (optional): Green onion is a garnish that can be added for a touch of freshness and to make the dish look nicer.

How to Make Filipino Chicken Adobo

Step 1: Mix the chicken and the ingredients for the marinade in a bowl. Let the chicken marinate for at least 20-25 minutes or overnight for a better flavor.

Step 2: Heat 1 tbsp of oil over high heat in a skillet. Take the chicken out of the marinade and put it in the pan. Save the marinade for later. Sear each side for about a minute or until they are nicely browned on both sides. The chicken shouldn’t be fully cooked yet.

Set the partially cooked chicken aside while you prepare the next step.

Step 3: Heat the rest of the oil in the same pan and cook the garlic and onion for about 1 1/2 minutes, or until the garlic and onion start releasing aroma.

Step 4: Add the reserved marinade, water, sugar, and black pepper to the skillet. Bring the mixture to a simmer, then lower the heat to medium-high and let it simmer for 5 minutes.

Step 5: Put the smooth side of the chicken back into the pan. Let it simmer uncovered for 20 to 25 minutes, turning the chicken halfway through. The sauce will get thick and jam-like as it cooks down.

If the sauce needs to get thicker, take the chicken out and let it cook without it. This way, it will thicken up faster. Once the glaze is the right thickness, put the chicken back in the pan and coat it with the tasty glaze.

Step 6: Serve your Filipino chicken adobo: glazed chicken on a bed of warm rice, ready to be savored and enjoyed.

Tips for the Best Filipino Chicken Adobo

Marinate longer: If you want the chicken to have deeper, more intense flavors, marinate it overnight instead of just for 20 minutes. This lets the flavors fully soak into the chicken, making the dish more delicious.

Sear with care: Make sure to sear the chicken over high heat to give it a rich, golden crust. This step makes the texture and taste of the finished dish better.

Be patient: Be patient and let the sauce simmer and thicken to your liking. This process concentrates the flavors and makes the dish’s signature glaze, which is a jam-like sauce.

Adjust heat: As needed, adjust the heat. While the sauce is simmering, keep an eye on the heat and adjust it as needed to keep a gentle simmer. This will help the sauce thicken, and the chicken stays soft.

Fresh garnish: Don’t forget the green onion garnish, which is optional but adds a bit of freshness and color to the dish and makes it look and taste better.

More Delicious Filipino Recipes

Filipino Chicken Tocino Recipe

Filipino Beef Caldereta Recipe

Buko Pandan Recipe (Filipino Coconut Dessert)

Kare-Kare Recipe (Filipino Oxtail Stew)

Ensaymada Recipe (Filipino Buns)

Homemade Sisig Recipe (Filipino Pork Belly)

Homemade Beef Tapa

Filipino Maja Blanca Recipe

Filipino Chicken Adobo Recipe

Filipino Chicken Adobo, a tasty dish from the Philippines, will take you on a mouthwatering journey. This famous dish has tender chicken covered in a luscious, savory-sweet glaze, making it a one-of-a-kind culinary experience. With simple ingredients and easy-to-follow steps, you can make this delicious Asian dish in no time.

Ingredients

For the Marinade:

• 3 garlic cloves, minced
• 1/3 cup soy sauce
• 1/3 cup + 2 tbsp white vinegar
• 4 fresh bay leaves or 3 dried

For Cooking:

• 1.5 lb. chicken thigh fillets, boneless and skinless
• 2 Tbsp of vegetable oil, separated
• 3 garlic cloves, minced
• 1 brown onion, diced
• 1 1/2 cups of water
• 2 Tbsp of brown sugar
• 1 Tbsp of whole black pepper
• For serving: 2 Tbsp of green onions (optional)

Instructions

• Combine the chicken thighs and the ingredients for the marinade in a bowl. Let the chicken marinate for at least 20 minutes or overnight for a richer flavor.
• In a skillet, heat 1 tbsp of oil over high heat. Take the chicken out of the marinade and put it in the pan. Save the marinade for later. Sear each side for about a minute or until they are nicely browned on both sides. The chicken shouldn’t be cooked yet.
• Set your partially cooked chicken thighs aside as you prepare for the next step.
• In the same pan, heat the rest of the oil and cook the garlic and onion for about 1 1/2 minutes or until the garlic and onion release an aroma.
• Add the reserved marinade, sugar, water, and black pepper to the pan. Bring the mixture to a boil, then turn the heat down to medium-high and let it simmer for 5 minutes.
• Put the chicken back in the pan with the smooth side facing down. Let it simmer without a lid for 20 to 25 minutes, turning the chicken halfway through. The sauce will thicken until it jam-like texture.
• If the sauce needs to get thicker, take the chicken out and let the sauce cook on its own for a while. This way, it will thicken more quickly. Once the glaze is the right thickness, put the chicken back in the pan and coat it with it.
• Serve your tasty chicken adobo: glazed chicken on a warm rice pillow, ready to be savored and enjoyed.

Fancy this delightful Filipino Chicken Adobo recipe? Give your Pinterest friends a treat to spread the joy! Pin the picture below to your board because good food, laughter, and Adobo are meant to be shared.

Imagine taking a stroll through the lovely streets of an Italian village while inhaling the smell of freshly brewed espresso and warm cookies. Yes, we’re referring to the authentic Italian Pizzelle recipe, a sweet treat that has won people’s hearts and taste buds worldwide.

In this easy-to-follow guide, we’ll talk about the history of waffle cookies, what they are made of, and the simple steps to make them. Get ready to roll up your sleeves, heat up your pizzelle iron, and let’s dive into the lovely world of Italian pizzelle!

Our step-by-step Italian Pizzelle recipe will not only help you make this traditional treat, but it will also let you in on the passion and centuries-old tradition that has been conveyed through Italian kitchens.

So, whether you’ve been baking for a long time or have never made pizzelle, come along with us on this tasty journey and learn how to make the best Italian pizzelles from scratch. Andiamo!

What are Italian Pizzelle? 

Pizzelle are wonderful, wafer-thin Italian cookies that have captivated dessert lovers for centuries. With a special pizzelle iron, the plates blend flour, eggs, butter, anise, and vanilla to create these crisp, waffle-inspired confections.

Italian Pizzelle History

The world’s oldest known cookie (according to Biscuit People), the pizzelle, has a fascinating history that starts in the heart of Italy. In the region of Abruzzo (east of Rome) centuries ago, the village of Cocullo held the “Festival of the Snakes,” which was also called the “Feast Day of San Domenico.” This one-of-a-kind party marked the day when the villagers beat a snake problem that had been plaguing their town.

As part of the celebrations, the villagers ate sweet bread pancakes, which are now known as pizzelle. During the procession, the saint’s statue would be carried through the town while the delicious pizzelles were the main attraction.

Even now, the humble pizzelle is an integral part of Italy’s rich culinary history, and it continues to please folks worldwide, just like the Sicilian Cassata cake that dates from the 10th century,  Italian sponge cake or this Maritozzi sweet bun. 

Ingredients you’ll need

All-purpose flour: All-purpose flour gives the cookies their structure and foundation, making sure they stay crisp and light.

Eggs: Eggs bind the ingredients together and help make the pizzelles’ rich, soft crumb.

Sugar: Sugar sweetens the pizzelle and caramelizes as they cook, giving them a beautiful golden color and a touch of crispness.

Butter: Butter adds to the flavor and richness of the cookies and gives them a soft, delicate mouthfeel.

Vanilla extract: Vanilla extract adds a subtle, sweet smell and taste that goes well with the other flavors in the pizzelles.

Anise extract (or anise oil): Anise gives pizzelle their unique, slightly licorice-like flavor that sets them apart from other waffle cookies.

Each of these ingredients works well together to make the famous Italian pizzelle, a delicious dessert that continues to delight taste buds and celebrate Italy’s rich culinary history.

The Pizzelle Iron (Pizzelle maker)

The Pizzelle Iron: The pizzelle iron, which looks like a small waffle iron but has shallower grooves, is an important part of making these delicious Italian cookies. These irons are very cheap, especially if you buy them well before Christmas. They also last a very long time. In fact, many people have had their pizzelle irons for more than ten years, and they still work great.

This versatile tool can be used to make tasty pizzelles, but it can also be used to make homemade ice cream cones and cannoli shells, giving you even more delicious dessert options and making the most of its use in your kitchen.

Pizzelle Variations

This classic pizzelle cookie recipe calls for anise extract, which gives the cookies their traditional anise flavor. But if you don’t have anise on hand or want to try different flavors, we’ve put together a list of delicious alternatives so you can make pizzelles that suit your tastes. The following ingredients can be used in the same amounts as the anise extract:

• Lemon pizzelle: Use lemon extract for a zesty, citrusy twist.
• Vanilla pizzelle: Swap in vanilla extract for a softly sweet aroma and taste.
• Almond pizzelle: Replace with almond extract for a wonderful nutty flavor.
• Chocolate pizzelle: Add chocolate flavor or chocolate extract for a rich, indulgent touch.

How to Serve Pizzelle Cookies

With just a little bit of powdered sugar on them, pizzelle cookies are tasty on their own. But there are many different ways to enjoy these tasty treats. Here are some suggestions:

Rolled: Pizzelles that have just been cooked are soft and can be rolled into shapes like cannoli shells.

S’mores Twist: For a fun twist on the classic campfire treats, combine pizzelle, marshmallows, and chocolate.

Ice Cream Cone: If you want to serve ice cream in a unique and tasty way, try rolling pizzelle into the shape of a cone.

Ice Cream Topping:  As a topping for ice cream, crumble pizzelle on top to add texture and flavor.

Sandwich: Spread Nutella, peanut butter, or caramel on pizzelle to make a sandwich (similar to a stroopwafel). To keep them from getting soggy, add them just before serving.

Fruit-filled: To make a light and refreshing pizzelle dessert, add a dollop of whipped cream and your favorite fresh fruit.

Layered Pizzelle Cake: To make an elegant, layered dessert, stack pizzelles with layers of sweetened mascarpone or cream cheese frosting in between.

Chocolate-Dipped: For a chocolatey touch, dip half of the pizzelles in melted chocolate and let them cool on parchment paper.

Pizzelle Tiramisu: Use pizzelles as a clever alternative for ladyfingers in a traditional tiramisu recipe.

Mini Pizzelle Cups: While the pizzelles are still flexible, press them into a mini muffin tin to make small cups that can be filled with mousse, custard, or fruit for a bite-sized dessert.

Italian Pizzelle Recipe

Hello, fellow cookie lover! With our delicious Pizzelle recipe, you’ll be whisked away on a delightful trip to Italy. Imagine thin, crispy waffle cookies with adorable patterns that melt in your mouth when you take a bite.

Ingredients

• 4 eggs
• ¾ cup of sugar
• 2 cups of all-purpose flour
• 2 tsp of baking powder
• 2 tsp of vanilla extract
• 2-3 drops of anise
• 8 Tbsp of melted unsalted butter
• ¼ tsp of kosher salt
• Powdered sugar for dusting

Instructions

• Start by whisking together the eggs, vanilla, sugar, and anise in a medium-sized bowl.
• Next, mix the flour, salt, and baking powder until the batter is smooth and lump-free.
• Mix the melted butter into the mixture to make a smooth, cohesive batter.
• Preheat your pizzelle iron maker according to the manufacturer’s instructions, as each model may differ slightly.
• Once the pizzelle maker is hot, put a large tablespoon of the thick dough into each section. Close and cook for about 35–45 seconds or until they turn a light golden color. If the color looks too light, just shut the iron and cook for a few more seconds.
• Carefully take the cooked pizzelles out of the iron. At this point, they will be soft and pliable. Place them on a cooling rack, where they will crisp up beautifully. Keep doing this until all of the dough has been used up.
• Once all of your pizzelles are done and have cooled, sprinkle a little powdered sugar on each one and enjoy!

Hey, if you liked these crispy Italian pizzelle cookies, let’s share the happiness! Pin the picture of the recipe below to your Pinterest board and share it with your foodie friends.

Listen up, dessert fans! Summer will be here sooner than you think, and we have a treat that will blow your mind and make your taste buds dance with delight. It’s Buko Pandan, the best cold dessert in the Philippines. This delicious dessert is a mix of jelly cubes, young, tender coconut, and sweetened cream flavored with the aroma of pandan leaves.

Buko Pandan is usually saved for special events like weddings and fiestas, but who needs a reason to enjoy this delicious treat? You can make it any time you want a sweet, creamy dessert that makes you feel like you’re in a tropical paradise.

And don’t forget about the add-ins! Every spoonful has a variety of textures and tastes, from soft jelly to chewy Nata de Coco and sweet coconut meat. Trust us, Buko Pandan is the best dessert that will take your taste receptors on a wild ride to flavor town.

What is Buko Pandan?

Buko Pandan is a famous Filipino dessert that is usually made with Pandan-flavored jelly (screwpine) and shredded Buko (coconut) meat. Even though there are different versions of the recipe, traditional versions use condensed milk instead of coconut milk to give the dish a creamy and sweet taste. You can use coconut milk for dairy-free Buko Pandan. 

Traditionally, Pandan leaves are used to make Buko Pandan, but they can be hard to find outside of the Philippines. But don’t let that stop you from enjoying this delicious dessert! Pandan extract is often used as a substitute, and it does a great job of giving the dish a bright green color and an amazing flavor.

Buko Pandan is a delicious dessert that is perfect for any time of year, but especially during the hot summer months. So why not give this recipe a try and try this sweet and creamy Filipino treat?

Ingredients and Substitutes 

Here’s the list of ingredients and substitutes for this delicious Filipino dish:

Young coconut: Young coconut cut into thin strips is an important part of Buko Pandan because it gives the dessert a refreshing and slightly sweet taste. If you can’t find young coconut, you can use strips of coconut from a can or shredded coconut instead.

Condensed milk: Another key ingredient that gives Buko Pandan its sweet and creamy taste is condensed milk. If you want to avoid dairy, you can use condensed coconut milk instead of condensed milk.

Table cream: Table cream is used to make the dessert taste richer. If you don’t have table cream, you can substitute heavy cream or whipping cream. For the vegan version, you can use coconut cream. 

Powdered gelatin: The powdered gelatin is used to set the dessert. You can use agar-agar or carrageenan instead of powdered gelatin if you want a vegetarian or vegan option.

Water: Water is required to dissolve the gelatin and mix all of the ingredients together.

Pandan extract: Buko Pandan flavoring is made from pandan leaves, which give this Filipino recipe its unique taste and smell. Because it’s hard to find pandan leaves outside the Philippines, we are using Pandan extract for this recipe. 

Nata de Coco: Nata de Coco is a jelly made from coconut water that is chewy and see-through. It gives texture and flavor to the dessert. If you can’t find Nata de Coco, you can substitute a canned fruit cocktail or diced fresh fruit.

Macapuno strings: Macapuno strings are made out of a mutant coconut variety with soft, jelly-like meat. It changes the texture and taste of the dessert in a unique way. If you can’t find macapuno strings, you can substitute them with shredded coconut or toasted coconut flakes.

Buko Pandan Recipe

Buko Pandan is the perfect sweet, creamy, refreshing dessert for any occasion. This traditional Filipino dessert is a hit with both kids and adults. It is made with young coconut and pandan-flavored gelatin. So get ready to enjoy a tasty treat that will take your taste buds directly to the tropics.

Ingredients

• 1 1/2 cups of young coconut, cut into strips
• 1/4 cup of sugar
• 6 oz of condensed milk
• 9 oz of table cream
• 3 oz powdered gelatin
• 1 1/3 cups of water
• 2 tsp of Pandan extract
• 1 cup of nata de coco
• 1 cup of Macapuno strings

Instructions

• To make the Buko Pandan dessert, you will need a mold to set the jelly in. It could be anything that can hold the mixture and let it set, like a cake pan or individual cups.
• Mix the gelatin powder, pandan extract, sugar, and water in a medium-sized saucepan. Make sure you stir it well, so there are no lumps. The green color and unique taste of the dessert come from the pandan extract, which is the essence of pandan leaves.
• Stir the mixture often while heating it over medium heat until it boils. Let it boil for two minutes while you stir it constantly so that lumps don’t form.
• Turn off the heat and pour the mixture into the prepared mold. Let it cool down and set. The texture of the mixture should be firm once it has cooled. If you are short on time, you can put the mold in the refrigerator to speed up the cooling process. But let the temperature drop first before putting it in the fridge.
• While you wait for the jelly to set, prepare the other ingredients. In a different bowl, mix the condensed milk, table cream, and young coconut together until they are well blended. The young coconut gives the dessert a tropical touch, while the condensed milk and table cream gives it a creamy and sweet taste.
• Add in the macapuno and nata de coco strings. 
• Once the jelly has set, cut it into one-inch cubes and mix them with the condensed milk, cream, and young coconut mixture. Let the mixture chill in the fridge or freezer for a few hours to make it thicker.
• When you’re ready to serve, put the mixture on plates or in cups for each person. Add a scoop of ice cream to each serving for an extra treat. Enjoy!

Who says that you can’t have the cake and eat it too? Share the Buko Pandan recipe below on Pinterest to show the world how it’s done! We can make mouths water and taste buds sing joyfully if we work together. 🙂