Ellen’s Spicy Chicken Adobo

Actually this spicy chicken adobo recipe is inspired by a chicken adobo from Laguna which my wife tasted when she went to her cousins there. The version of chicken adobo from Laguna was very spicy but absolutely delicious! With a little experimentation my wife made her version less spicy and the taste was, I think is more tasty because we used Coconut brand soy sauce and we use the tastiest part of the chicken, which is the whole back part instead of legs, thigh or wings. Those are sold cheaper for making soup stock.

Spicy Chicken Adobo: A Taste of Laguna, A Dish Full of Memories

I still remember the first time I tasted this version of spicy chicken adobo. My wife Ellen had just come back from a quick visit to her cousins in Laguna. She was raving about this adobo they served—loaded with heat, swimming in a rich, dark sauce, and somehow still incredibly balanced. She kept saying, “Ang sarap, sobra! Pero ang anghang!” So of course, we had to try making it at home. And just like that, Ellen’s spicy chicken adobo was born.

A Family Recipe with a Fiery Twist

Now, you have to understand: in our house, adobo is sacred. Every branch of the family has their own version. My Uncle Rudy from Pampanga swears by pork adobo with pineapple. Tita Nene from Bicol uses coconut milk. But this one from Ellen’s side? Spicy, tomato-rich, and uses the whole chicken back—yup, that part usually sold as “soup pack” in the wet market. It turns out, those bony cuts are the most flavorful when simmered long and slow. The meat absorbs all the spices, and the bones give off a depth you just don’t get from fillets or thighs.

Why Spicy Chicken Adobo from Laguna Stands Out

What sets this dish apart is the layered heat and deep umami. In traditional adobo, you usually don’t see fresh tomatoes or crushed chilies. But here, the tomatoes add a slight tang and body to the sauce, while the chilies bring in that unmistakable kick. Ellen decided to tame the heat a bit from the original Laguna version—less chilies, but more balance. We also swapped in Coconut brand soy sauce. It has this round, slightly sweet taste that really ties everything together. Don’t skip this part if you can find that brand in your local grocery.

Cooking Techniques that Bring Out Flavor of Spicy Chicken Addobo

The first step is crucial: brown the garlic until it’s just the right amount of toasty. It adds a nutty layer that deepens the sauce. Then come the onions and chilies. We crush the chilies right in the pan while sautéing to release the oils and intensify the heat. Tomatoes go in last and need to be cooked until they practically melt—they’re the foundation of that rich, brick-red sauce.

Here’s where beginner cooks need to trust the process: don’t rush the simmering. After you’ve added the chicken and sauces, let it cook down until the meat is deep golden and the oil starts separating from the sauce. That’s when you know the flavors have fully developed. The chicken back pieces, full of bone and cartilage, break down a bit and infuse the sauce with even more richness.

The History Behind This Comfort Food

Adobo has always been the Philippines’ unofficial national dish. Every region has its spin, every family their secret. The word “adobo” comes from the Spanish word “adobar,” meaning to marinate. But long before colonization, early Filipinos were already preserving meat in vinegar and salt. Over time, we added soy sauce, sugar, bay leaves, peppercorns—and now, for this version, a good dose of chili and tomato.

Laguna’s version of this spicy chicken adobo brings in that earthy, spicy touch you often see in southern Luzon dishes. It’s hearty and bold, perfect for rainy days and long meals with family. For us, it has become the go-to recipe when we want something familiar but with a little kick.

A Comforting Dish That Keeps on Giving

We usually cook a big pot of Ellen’s spicy chicken adobo on weekends. The first day, it’s delicious with hot rice. But the second day? Even better. The flavors deepen overnight. Sometimes we fry the leftovers until the sauce caramelizes around the edges—heaven.

So if you’re looking to try a new version of this classic, give this spicy chicken adobo a shot. It’s got soul, it’s got heat, and it’s built from the bones of family stories. Just like every great Filipino dish should be.

Print Recipe

5 from 1 vote

How to Cook Ellen's Spicy Chicken Adobo

Actually this recipe is inspired by a chicken adobo from Laguna which my wife tasted when she went to her cousins there.

Prep Time10 minutes mins

Cook Time38 minutes mins

Total Time48 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken adobo, spicy chicken, spicy chicken adobo, tomatoes

Servings: 8 servings

Calories: 392kcal

Author: Manny

Ingredients

• 2 kilos back part of chicken you can use other parts like legs, thigh or wings
• 1/2 kilo chopped tomatoes
• 4 cloves minced garlic
• 1 piece chopped large red onion
• 4 pieces chili peppers or siling labuyo
• 1/2 cup soy sauce coconut brand is recommended
• 1/2 cup vinegar
• 4 Tbsp. brown sugar
• 3 pcs bay leaf
• 1 tsp seasoning granules magic sarap or namnam
• 1 tsp black pepper. ground
• 1/2 cup water optional

Instructions

How to cook Ellen's Spicy Chicken Adobo:

• Saute minced garlic in cooking oil until brown. Then add the onions and stir fry until soft. Add the chili peppers and also stir fry and crush it using the spatula during sauteing.
• The add the chopped tomatoes and saute for 3 minutes and the cover and simmer for 5 minutes until the tomatoes are soft.
• Then uncover and saute again and check if the tomatoes are very soft and add a little water if the tomatoes are too dry.
• Add the chopped chicken and stir constantly until the tomatoes are mixed with the chicken thoroughly. Then add the vinegar, soy sauce, bay leaf, sugar and seasoning granules.
• Cover and simmer for 30 minutes or more until the chicken is almost dark golden brown and the liquid has evaporated and only the oil is boiling with the chicken.

Video

Notes

Cooking Tips:

Use Bone-In Chicken Backs for Deeper Flavor

Chicken backs, often sold as soup packs, are underrated gems in Filipino cooking. They’re full of cartilage and bone marrow that slowly release richness into the sauce as the dish simmers. This creates a deeper, more savory adobo that's hard to achieve with just fillets or boneless cuts.

Crush the Chilies While Sautéing

Don’t just throw whole chilies into the pot—crush them while sautéing with onions and garlic. This releases their natural oils, giving your dish a more even, penetrating heat. It also helps blend the spice better into the adobo sauce without overwhelming the other flavors.

Cook Until the Oil Separates

Simmer the adobo long enough until the sauce reduces and the oil begins to separate from the mixture. That’s a sign that the flavors have fully developed and the chicken has absorbed the savory-sour goodness. Rushing this step can leave the sauce too watery and the flavor flat.