Monday, 15 October 2012

Native Chicken Adobong Ilocano

We just got back from the hospital.  I consulted a doctor because of my asthma.  He prescribed prednisone for me to take for 4 days and Budesonide (asmavent) for the nebulizer.  We also visited my niece as she was brought to the nearby hospital last night due to high fever and I believe she had hematuria.  She was admitted to hospital the same night and an IV was put into her :-(  Her blood tests showed that her white blood cells are high maybe due to an infection.  We are just waiting for the result of her urinalysis. 

So I cooked chicken adobo and brought some to the hospital for her lunch.  It's her favorite and my two nephews too.  And speaking of adobo, my brother-in-law, my niece's father, cooked adobo last week out of the two kawitans that was killed by our alpha rooster.  See the story in our previous post on Native Chicken Tinola .  What's new about this adobo?

I know that most Filipinos are familiar with adobo or chicken adobo on that matter.  Some if not most may even have their own recipe of a delicious adobo, but I believe, not everyone had tasted adobo using a native chicken :-) and not everyone knows how to cook adobo using a native chicken.   Native chicken, unlike it's regular counterpart that we often buy from wet markets or supermarket, have this strong gamey flavor that when it is not cooked right, your adobo will end up a taste bud killer because of its awfully horrendous flavor.  If your familiar of the taste of goat's meat or mutton then you know what I mean.

He cooked the two kawitans (roosters) as adobo  in order to shun spoilage. My idea actually as I was planning to do the cooking.  You see, we cannot finish eating all three kawitans in a day or two. And, who wants to be eating chicken for two straight days?  So there, adobo is the best way to preserve the chicken as the vinegar used in the adobo usually helps preserve the meat. Stocking it inside the refrigerator would even prolong its shelflife :-)

With the way that my brother-in-law cooked it, it helps remove most of the unwanted gamey taste of the chicken but to a point that the the native chicken's mild gamey flavor was still salient and that it melded very well with the rest of the ingredients resulting to a very flavourful adobo that even the kids liked. 

And you know, what's more delicious than this adobo recipe?  It's when you keep reheating and reheating and reheating the dish letting the chicken's meat fell-off the bones and fry in oil.  Ooops, yes, I often add oil when I reheat it.  I like it fried :-)

Check our collections of adobo recipes here.



Native chicken, cut into serving portions - 1kg
Garlic, crushed - 1 head
Ginger, diced and crushed - 1 thumbsize
Red Onions, diced - 3 small
Soy Sauce - 16 tbsp
Cane vinegar or basi - 16 tbsp (10 tbsp for the basi)
Brown Sugar - 1 tsp
Peppercorns - 
Magi Magic sarap
Bay Leaf
Water - enough to cover the chicken

Cooking Procedure:

1. In a non-stick pot or any pot you want to use, damp the cut chicken pieces, garlic, onions,  pepper corns, and ginger and let it simmer in its own liquid until no blood oozes from the meat and its oil comes out.  Stir occasionally 

This is done in order to remove any unwanted gamey flavor of the meat.

2. Pour water enough to cover 2/3 of the chicken meat.  Add
magi magic sarap, bay leaves,, soy sauce and cane vinegar.  Do not stir.  

3. Bring to a boil under medium-low fire and cook until the meat is tender - estimated time is 1 1/2 hours or more. Add more water as needed.  1/2 cup at a time so that the dish will not turn out watery
3. Continue to simmer until all the liquids have evaporated totally and the chicken fries in its own fat.

 © Fresha-licious (15October2012)


  1. Nothing beats native chicken in taste! I wish there would be more native chickens available in our local market.

  2. Thanks for your recipe. its success and so delicious! thanks a lot!