Chicken Adobo with Tamarind is a unique twist on our classic adobo. Braised in soy sauce, tamarind, and aromatics, it's a hearty and delicious dish perfect with steamed rice.
One great thing I love about food blogging is discovering and trying new dishes. I grew up with the conventional chicken adobo braised in soy sauce, vinegar, and garlic, but since I started this blog, I've also learned to make different versions, such as adobong manok sa patis and chicken adobo with liver spread.
Who knew there were many fantastic ways to enjoy this classic Filipino stew?
And then I came across this adobong manok sa sampalok in one of the cookbooks I bought in the Philippines, and I was like, Must.Try.This.
Guys, it didn't disappoint. The unique twist of replacing vinegar with tamarind as the souring agent provided a refreshing change of flavor that takes the everyday adobo into one of the best you'll ever have!
If you want more delicious ways to cook this Filipino favorite dish, adobong dilaw, adobong pula, and adobong puti are a must on your dinner list!
How to extract tamarind pulp
I used tamarind powder to make the dish, as finding fresh green tamarind fruit here in my neck of the woods is like finding gold. If you have access to fresh fruit, follow the easy steps below.
- Combine one cup of water in a saucepan over medium heat and about 8 to 10 tamarind pods. Simmer until softened, and the skins begin to burst.
- Repeatedly press with a large spoon to extract the pulp and drain using a fine-mesh sieve. Discard seeds and skins.
- Use the tamarind pulp in the recipe instead of the tamarind powder and one cup of water.
Cooking tips
- I used wings in the recipe but any bone-in chicken parts would do. Cut into uniform size to ensure even cooking.
- Use 1 cup of extracted tamarind pulp in place of the powder, if the fresh fruit is available.
- Garnish the dish with chopped green onions and toasted garlic for color and extra texture.
How to serve and store
- This adobong manok with sampalok is delicious as a main dish for lunch or dinner with steamed rice. I enjoy the dish with pickled fruits and veggies such as atchara or burong mangga as condiments on the side to cut through the richness.
- Adobo is a great make-ahead meal as it freezes and reheats well. To store leftovers, allow them to cool completely and transfer them to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a wide pan and heat, stirring regularly, to an internal temperature of 165 F.
More chicken recipes
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 5 cloves garlic, peeled and minced
- 3 pounds chicken wings, cut into cut into drummettes and wingettes
- 1 packet (1.4 ounces) tamarind powder
- 1 cup water
- ยผ cup soy sauce
- salt and pepper to taste
Instructions
- In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add tamarind powder and stir until chicken wings are fully coated.
- Add water and soy sauce. Bring to a boil.
- Lower heat, cover, and continue to cook until chicken is tender and sauce is reduced.ย
- Season with salt and pepper to taste.
- Transfer to a serving platter and garnish with chopped green onions and toasted garlic if desired. Serve hot.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Florence B Correos says
Can I use sinigang mix
Lalaine Manalo says
Yes, you can ๐
Brian Hall says
Great recipes with Avocado and Tamarind. Two of my favorite flavors
Tammy says
Can you use tamarind concentrate (the one that's in a jar instead)? And if so, how much would you recommend? I happen to have some tamarind concentrate in my pantry from pad thai, so it'll be great to be able to use it.
Lalaine Manalo says
I haven't tried it, but I'm sure it would work ๐
BK says
Hi, are you related to this website?
I just stumbled upon it while browsing online for Filipino recipes and I thought this recipe looked familiar to yours.
Lalaine Manalo says
Hi, BK,
I removed the link to that site you attached to that site but I did check it out. No, it's not mine. Unfortunately, there are a lot of sites that scrap the content of other bloggers ๐
Harvey says
Thanks for this recipe! I recently made your Pork Hamonado with tamarind paste (from fresh tamarinds), and the in-laws seemed to like it.
If using fresh tamarinds for this recipe, would you recipe sweet or sour ones?
Lalaine Manalo says
Hi Harvey,
Glad to hear from you again ๐ For this chicken adobo, use the sour/unripe ones because the tamarind is going to replace the vinegar ๐
Liza Reyes says
Just made this with turkey wings. I have wet tamarind pulp from Thailand I found in a Chinese supermarket. Yes, omg! This doesn't disappoint, indeed. Thank you for sharing. Next time, I'll try your adobong dilaw.
Lalaine Manalo says
Hi Liza! Glad it turned out great even with Turkey wings! Let us know how the Adobong Dilaw went.
Suzanne says
Wishing you the best in your future endeavors, Lalaine! Looking forward to reading you new collaboration blog!
Lalaine says
Thank you so much, Suzanne!
shobee says
Lalaine, this Chicken Adobo looks so good, and there is a tamarind in it too, never had it before. Love this recipe.
That is a good looking Mamon too. Looks fluffy.
Lalaine Manalo says
Thank you Shobee! ๐
Evilyn says
Thanks lalaine it makes difference with Sampalok adobo
Lalaine Manalo says
Thanks Evilyn. Hope you liked it.
Nestor says
I love that Adobo twist with tamarind. Yea instead of vinegar, tamarind is more nutritious.
Lalaine Manalo says
Hi Nestor! It definitely is. Have you had the chance to try it? ๐