Let me share my favorite kitchen experiment that turned into a family hit. You know how we Filipinos love our adobo and humba, right? Well, one day I only had chicken in the freezer but was craving the sweet-savory taste of humba. Instead of running to the store, I thought, “Why not combine these two?” The result? This super sarap Chicken Adobo ala Humba that my family now requests every week.
What makes this recipe special is how simple it is – just regular ingredients from your kitchen but with a twist. The chicken gets tender in the classic adobo sauce, but the star anise and fresh pineapple give it that humba magic.
Don’t worry if you’re a beginner cook, this recipe is as easy as cooking regular adobo. But trust me, the flavor will make everyone think you spent hours in the kitchen. Try it once, and I bet it’ll become your new favorite way to cook chicken!
Why You’ll Love This Recipe
- Perfect balance of savory and sweet flavors
- Healthier twist on traditional pork Humba
- Uses fresh ingredients for better taste
- One-pan cooking for easy cleanup
- Budget-friendly family meal
- Great for meal prep and leftovers
Chicken Adobo ala Humba Recipe
Equipment
- Large heavy-bottom pan or kawali (Filipino wok) For even heat distribution and proper browning
- Sharp knife (kutsilyo) For cutting chicken and vegetables
- Cutting board (Sangkalan) For preparation
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon or spatula For sautéing without scratching the pan
- Tongs For handling the chicken pieces
Ingredients
- ½ kg chicken breast fillet or any chicken parts
- ⅓ cup soy sauce toyo
- ¼ cup white vinegar suka
- 2 small potatoes patatas, sliced
- 6-8 cloves of garlic bawang, chopped
- 1 cup fresh pineapple chunks pinya
- 1 small star anise sangke
- 1 bay leaf dahon ng laurel or dried oregano
- 1 tbsp sugar asukal
- ¼ teaspoon ground pepper paminta
- ½ cup water tubig
- 1 tbsp Chinese rice wine optional
- Cooking oil for browning mantika
Instructions
- First, heat oil in a large pan over medium-high heat. Once hot, add the chicken pieces and brown them on all sides until golden, about 3-4 minutes per side. If using Chinese rice wine, drizzle it over the chicken and let it absorb.
- Add the chopped garlic to the pan with the chicken and cook until it becomes golden and fragrant, about 1 minute. Put in the sliced potatoes and cook them with the chicken and garlic for another 2-3 minutes.
- Pour in the soy sauce and vinegar, but don’t stir yet – this is important. Let the vinegar evaporate a bit, which takes about 2 minutes. This prevents the sauce from becoming bitter.
- Add the star anise and bay leaf (or dried herbs), then pour in the water. Lower the heat, cover the pan, and let everything simmer gently for 15-20 minutes. The chicken and potatoes should become tender during this time.
- Once the chicken is fully cooked, stir in the sugar, and add salt and pepper to taste. The chicken is done when it’s no longer pink inside and the potatoes are tender when pierced with a fork.
- Finally, add the fresh pineapple chunks to the pan. Cover and let it simmer for just 1-2 minutes more – you want the pineapple to warm through but still stay fresh and bright.
- Turn off the heat and let the dish rest for 5 minutes before serving. This resting time lets the flavors settle and the sauce thicken slightly. Serve hot over steaming white rice.
Tips from Lola’s Kitchen
- Marinate chicken for 30 minutes before cooking for extra flavor
- Don’t rush the browning process – it builds essential flavor
- Let the vinegar evaporate before stirring to avoid a bitter taste
- Fresh pineapple contains enzymes that help tenderize the meat
- For thicker sauce, simmer uncovered during the final 5 minutes
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Garnish with green onions (sibuyas na mura)
- Pair with pickled papaya (atchara)
- Best enjoyed family-style in the center of the table
- Traditional accompaniment: sautéed water spinach (kangkong)
Troubleshooting
- Sauce too thin? Simmer uncovered for 5-10 minutes
- Chicken too tough? Cook longer on lower heat
- Too salty? Add a quartered potato to absorb excess salt
- Too sour? Add a bit more sugar to balance
- Sauce too sweet? Add a splash of vinegar
Ingredient Alternatives
- Chicken: Use thighs or wings for more flavor
- Pineapple: Canned pineapple chunks (drain well)
- Soy sauce: Light soy sauce or coconut aminos
- Star anise: Chinese five-spice powder (¼ tsp)
- Bay leaf: Dried oregano or thyme
- Rice wine: Dry sherry or skip entirely
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Can be frozen for up to 2 months
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
- Best reheated gently to prevent tough chicken
Variations
- Spicy Version
- Add 2-3 chopped bird’s eye chilies (siling labuyo)
- Include 1 tsp chili garlic sauce
- Extra Savory
- Add 1 tbsp oyster sauce
- Include dried shiitake mushrooms
- Vegetable-Rich
- Add bell peppers
- Include baby corn and carrots
FAQs
Q: Can I make this in advance? A: Yes! Flavors actually improve overnight. Q: Why can’t I stir right after adding vinegar? A: This prevents the vinegar from becoming bitter and allows proper evaporation. Q: How do I know when the chicken is done? A: Internal temperature should reach 165°F (74°C), or cut into the thickest part – meat should be white throughout. Q: Can I use bone-in chicken? A: Yes, adjust cooking time to 25-30 minutes. Q: Is this recipe spicy? A: No, but you can add chilies for heat.
Nutrition
The Story Behind Chicken Adobo ala Humba
As a home cook who loves experimenting in the kitchen, I discovered this recipe during one of those “what’s in the pantry?” moments that every Filipino can relate to. You see, traditional humba from Visayas is usually made with pork belly and black beans, slow-cooked until the meat falls apart. Meanwhile, chicken adobo is that everyday dish we all grew up with – the unofficial national dish of the Philippines that every region has its own version of.
One busy weekend, I was craving the sweet-savory taste of my mother-in-law’s Cebuano humba but only had chicken in the freezer. Instead of running to the market, I thought about how both dishes share similar base flavors – soy sauce, vinegar, and garlic. That’s when it hit me: why not combine these two beloved dishes? The star anise and pineapple from humba could add an exciting twist to classic adobo.
What started as a simple kitchen experiment turned into a family favorite. The fresh pineapple adds a natural sweetness that reminds me of humba’s traditional touch of sweetness, while the star anise brings that distinct Asian flair that makes everyone ask, “What’s that interesting flavor?” Unlike traditional humba that needs hours of cooking, this chicken version is ready in just 45 minutes – perfect for busy parents who want to serve something special on weeknights.
This recipe has become my potluck party secret weapon. Every time I bring it to family gatherings or town fiestas, people are surprised to learn it’s not traditional humba or adobo. It’s become such a hit that my aunt in Cebu now makes it for their Sunday family lunches, proving that sometimes the best recipes come from happy accidents in the kitchen.
By combining two beloved Filipino dishes, this recipe shows how our cuisine continues to evolve while keeping its soul. It’s a testament to how Filipino home cooks can be creative with traditional recipes, making them work for modern lifestyles without losing that comforting taste of home.
