Why You’ll Love This this Soul-Warming Filipino Chicken Stew
This Filipino chicken stew brings together the perfect balance of tangy vinegar and rich soy sauce, creating those deep, complex flavors that make your kitchen smell absolutely incredible.
The tender chicken practically falls off the bone after simmering away, while the vegetables soak up all that savory goodness—honestly, it’s the kind of comfort food that wraps you in a warm hug.
Plus, that quick broiler trick at the end gives you the best of both worlds: succulent, stewed meat with a gorgeous crispy-brown crust that adds just the right amount of texture.
Ingredients List
Getting this Filipino chicken stew on your table starts with gathering these simple, pantry-friendly ingredients that pack a serious flavor punch.
- 2 chicken legs (hindquarters)
- 1/2 cup soy sauce
- 3/4 cup vinegar
- 1 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons sweet soy sauce
- 1 large carrot
- 1 large celery rib
- 1/2 large onion
- 2 garlic cloves
- 1 pinch chili flakes
- 1/4 teaspoon cayenne
- 1/2 tablespoon green curry paste
What I love about this ingredient list is how it sneaks in plenty of nutrition without trying too hard—you’ve got your protein from the chicken, fiber and vitamins from those chunky vegetables, and all those aromatic spices actually bring anti-inflammatory benefits to the party.
The vinegar helps tenderize the meat while potentially supporting digestion, and using chicken legs instead of breasts means you’re getting more iron and B-vitamins.
Sure, there’s sodium from the soy sauce, but when you’re making this at home, you control exactly how much goes in, which beats any restaurant version hands down.
Step by Step Directions
This Filipino chicken stew combines tender marinated chicken with aromatic vegetables in a rich, savory broth that’s perfect over steamed rice.
- Marinate the chicken: In a saucepan, combine chicken pieces with soy sauce, vinegar, bay leaves, salt, and black pepper. Set aside in the refrigerator for at least 10 minutes to marinate.
- Prep the vegetables: Chop the carrot, celery, onion, and garlic cloves. Combine all chopped vegetables and set aside.
- Cook the chicken: Heat the saucepan with the marinated chicken, bringing it to a simmer. Cover and cook for 20 minutes. If serving with rice, start your rice cooker now.
- Add remaining ingredients: Add the chopped vegetables, sweet soy sauce, chili flakes, cayenne, and green curry paste to the saucepan. Simmer covered until vegetables reach your desired softness, then remove from heat.
- Broil the chicken: Turn on your broiler and remove the chicken pieces from the stew. Place them on a baking pan and broil for 3-5 minutes until a dark brown crust forms on top. Return the browned chicken to the stew.
- Serve: Place a scoop of rice in each bowl and top with the stew. For a richer broth, add coconut milk during step 4 if desired.
For an authentic sizzling presentation, serve your stew on a cast iron fajita grill to keep it hot and add restaurant-style appeal to your meal.
Substitutions and Variations
- Vegetable freestyle: Use whatever vegetables are about to go bad in your fridge. Potatoes, bell peppers, green beans, or even Brussels sprouts can jump right into this stew and make themselves at home.
- Coconut milk upgrade: Adding a can of coconut milk transforms this into something creamy and luxurious. It’s like giving your stew a spa day, honestly.
Additional Things to Serve With This Dish
This stew pairs beautifully with more than just rice, though honestly, rice is pretty perfect on its own.
- Garlic fried rice – Because if you’re going to do rice, why not make it extra garlicky and a little crispy around the edges.
- Warm crusty bread – Perfect for soaking up every last drop of that tangy, savory sauce that pools at the bottom of your bowl.
- Simple steamed vegetables – Broccoli or bok choy on the side adds some green to your plate, which makes you feel like a responsible adult.
- Pickled vegetables – A small dish of pickled radishes or cucumber cuts through the richness and gives your taste buds a little wake-up call.
- Coconut rice – Cook your rice with a splash of coconut milk for something that feels fancy but requires zero extra effort.
- Fresh herbs – A sprinkle of cilantro, green onions, or even mint on top makes everything look restaurant-worthy, even when you’re eating in your pajamas.
Cooking Tips & Tricks (Chef’s Notes)
A few tricks can turn this already solid dish into something that’ll have people asking for your secret.
- Don’t skip the marinating time – Even those 10 minutes make a difference, though if you remember to start this earlier in the day, your chicken will thank you with deeper flavor.
- Brown that chicken properly – The broiler step isn’t just for show; it adds a layer of smoky depth that regular simmering just can’t deliver, so don’t get lazy on me here.
- Taste as you go – The balance between soy sauce and vinegar is everything in this dish, and different brands can vary wildly in saltiness and acidity.
- Low and slow wins the race – Keep that simmer gentle; a rolling boil will turn your chicken tough and your vegetables to mush, which nobody wants.
- Save some sauce – This liquid gold is perfect for drizzling over rice or sopping up with bread, so resist the urge to reduce it too much.
- Coconut milk timing matters – If you’re adding it, stir it in during the last few minutes to prevent curdling, because nobody wants chunky coconut bits floating around.
- Let it rest – Give the stew five minutes off the heat before serving; flavors need a moment to settle in and get comfortable with each other.
Nutritional Facts
This hearty Filipino chicken stew delivers satisfying nutrition with a good balance of protein, vegetables, and bold flavors.
Per Serving (serves 2-3):
- Calories: 380-420 per serving
- Protein: 35-40g from chicken legs, providing essential amino acids for muscle maintenance
- Carbohydrates: 12-15g primarily from vegetables and sauces
- Fat: 18-22g, mostly from chicken skin and any added coconut milk
- Sodium: 1,200-1,500mg (high due to soy sauce – use low-sodium versions to reduce)
- Fiber: 3-4g from carrots, celery, and onions
- Vitamin A: High content from carrots supporting eye health
- Vitamin C: Moderate amount from vegetables and vinegar
- Iron: Good source from chicken, especially dark meat
- Potassium: 450-550mg from chicken and vegetables
- B Vitamins: Excellent source of B6 and B12 from chicken
- Antioxidants: Present in garlic, onions, and curry paste
- Probiotics: Small amount from fermented soy sauce and vinegar
*Note: Adding coconut milk increases calories by approximately 60-80 per serving and adds healthy medium-chain fatty acids.*
Fun “Did You Know?”
Did you know that this Filipino chicken stew shares DNA with adobo, the Philippines’ unofficial national dish? I find it fascinating how both recipes rely on that magical soy sauce and vinegar combination that’s been preserving meat in tropical climates for centuries.
The technique actually predates refrigeration – smart Filipino cooks uncovered this acidic marinade kept chicken safe while creating incredible flavor.
What’s really cool is how you can taste Spanish colonial influence mixed with indigenous cooking methods.
Every Filipino family has their own twist, just like this green curry paste addition that makes it uniquely modern.
