You know how it goes – when you grow up Filipino, adobo isn’t just food, it’s part of who you are. I’ve lost count of how many times I’ve made our family’s classic adobo recipe, all garlicky and swimming in that perfect soy sauce-vinegar combo.
But one day, while rummaging through my Lola’s old recipes, I thought, “Why not shake things up a bit?” That’s when I stumbled onto this tamarind twist. Instead of the usual vinegar, I swapped in sampalok, and it was a total game-changer!
The sauce came out rich and complex, with this amazing tang. Honestly, I love it even more than the original (sorry, Lola!). If you’re an adobo lover like me who’s ready to try something new but still craves that comforting adobo vibe, this recipe is absolutely for you.
Why You’ll Love This Recipe
- Perfect Balance: The tamarind provides a naturally complex sourness (asim) that’s more rounded than vinegar
- One-Pan Wonder: Everything cooks in a single pan, minimizing cleanup
- Make-Ahead Friendly: Tastes even better the next day as flavors develop
- Budget-Friendly: Uses affordable chicken parts and pantry staples
- Freezer-Friendly: Perfect for meal prep and batch cooking
Tamarind Chicken Adobo (Adobong Manok sa Sampalok)
Equipment
- Large heavy-bottomed pan or kawali (Filipino wok) For even heat distribution and proper browning
- Sharp knife and cutting board For preparing ingredients
- Measuring cups and spoons For precise measurements
- Wooden spoon or spatula For stirring without scratching the pan
- Fine-mesh strainer For extracting fresh tamarind pulp if using
- Instant-read thermometer For checking meat doneness
Ingredients
For the Main Dish:
- 3 pounds chicken wings cut into drummettes and wingettes (pwedeng palitan ng ibang parte ng manok)
- 1 large onion thinly sliced (sibuyas)
- 6 cloves garlic minced (bawang)
- 1.4 ounces tamarind powder or 1 cup fresh tamarind pulp
- ¼ cup soy sauce toyo
- 1 cup water tubig
- 1 tablespoon cooking oil mantika
- Salt asin at paminta to taste
For Garnish:
- Green onions dahon ng sibuyas, chopped
- Crispy fried garlic pritong bawang
Instructions
- Begin by patting the chicken wings dry with paper towels and gathering all your ingredients. Set your stove to medium heat and warm the oil in a large, heavy-bottomed pan. Once the oil is hot, add your thinly sliced onions and cook them until they become soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
- Now add your chicken wings to the pan and increase the heat to medium-high. Cook the wings for about 8-10 minutes, turning them occasionally until they’re nicely browned on all sides. You’ll know they’re properly browned when the skin turns a beautiful golden color.
- Once your chicken is browned, sprinkle the tamarind powder over the wings and stir well to coat each piece evenly. Pour in the water and soy sauce, then give everything a good stir. When the liquid starts to bubble, lower the heat to medium-low, cover the pan, and let everything simmer gently.
- Let the chicken cook for about 25-30 minutes, stirring occasionally. During this time, the sauce will gradually thicken and the chicken will become tender. You can tell the chicken is done when you can easily pierce it with a fork and the internal temperature reaches 165°F.
- When the sauce has thickened to your liking and the chicken is cooked through, taste and add salt and pepper as needed. If you find it too sour, you can add a small pinch of brown sugar to balance the flavors.
- Turn off the heat and let the adobo rest for 5 minutes. This short rest allows the chicken to soak up more flavor. Transfer everything to a serving bowl, scatter chopped green onions and crispy garlic on top if you like, and serve hot with steaming rice. The sauce should be perfect for drizzling over your rice.
- Remember, like any good adobo, this tastes even better the next day after the flavors have had time to develop further. Any leftovers can be kept in the refrigerator and reheated gently on the stovetop.
Tips from Lola’s Kitchen
- Marinate chicken overnight in soy sauce for deeper flavor
- Don’t rush the browning process – it builds essential flavor
- Let dish rest 10 minutes before serving to allow flavors to settle
- Save burned bits (tutong) – they’re flavorful when mixed with rice
Traditional Serving Suggestions
- Hot steamed rice (kanin)
- Green papaya relish (atchara)
- Mango chutney (burong mangga)
- Fresh tomato and onion ensalada
- Banana heart (puso ng saging) side dish
Troubleshooting
- Too Sour: Add a pinch of brown sugar
- Too Salty: Add quartered potatoes to absorb excess salt
- Too Thin: Simmer uncovered to reduce sauce
- Too Thick: Add water gradually while stirring
Ingredient Alternatives
- Chicken: Use pork belly, beef chunks, or firm tofu
- Tamarind Powder: Fresh tamarind pulp, kamias, or vinegar
- Soy Sauce: Coconut aminos or liquid aminos
- Fresh Garlic: Garlic powder (1 tsp = 2 fresh cloves)
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (exclude garnishes)
- Reheating:
- Stovetop: Medium heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
- Heat to internal temperature of 165°F/74°C
Variations
- Spicy Version
- Add bird’s eye chilies (siling labuyo)
- Include whole black peppercorns
- Coconut Version
- Add 1 cup coconut milk
- Reduce water accordingly
- Vegetable-Rich
- Add carrots, potatoes, bell peppers
- Include baby bok choy at the end
Frequently Asked Questions
Q: Can I use bone-in chicken thighs? A: Yes, adjust cooking time to 35-40 minutes. Q: Why isn’t my sauce thickening? A: Simmer uncovered longer or add cornstarch slurry. Q: Can I make this in advance? A: Yes, flavors improve overnight in the refrigerator. Q: Is this freezer-friendly? A: Yes, freeze up to 3 months in airtight container.
Nutrition
The Story Behind Tamarind Chicken Adobo
Growing up in a Filipino household, adobo was more than just our national dish – it was a testament to our resourcefulness and creativity in the kitchen. While the classic adobo, with its vinegar-soy sauce base, has been gracing Filipino tables for centuries, this tamarind version tells a fascinating story of regional innovation and family traditions passed down through generations.
In the southern regions of the Philippines, particularly in areas where tamarind trees flourish abundantly, creative home cooks began experimenting with sampalok (tamarind) as a souring agent. This wasn’t just about using what was locally available; it was about discovering new depths of flavor that could transform an already beloved dish into something extraordinarily special.
My first encounter with Adobong Manok sa Sampalok came through my grandmother’s weathered cookbook, its pages stained with sauce splatters and handwritten notes in the margins. The recipe stood out because it challenged everything I knew about traditional adobo. Instead of the sharp, clean acidity of vinegar, tamarind offered a more complex sourness – one that brought subtle sweet notes and a fruity undertone that perfectly complemented the rich umami of soy sauce.
What makes this version truly special is how the tamarind works its magic during the cooking process. As the chicken slowly simmers, the tamarind’s tartness mellows and melds with the other ingredients, creating a sauce that’s simultaneously bright and deep, tangy and savory. The result is a dish that honors our adobo heritage while bringing something new to the table – quite literally!
Today, this tamarind chicken adobo has found its place in modern Filipino cuisine, beloved by both traditionalists and food innovators alike. It’s a perfect example of how our cuisine continues to evolve while staying true to its roots, proving that sometimes the most delicious discoveries come from daring to think differently about the dishes we know by heart.
Whether you’re a Filipino food enthusiast looking to expand your adobo repertoire or someone just discovering the wonders of our cuisine, this tamarind version offers a delicious glimpse into the ever-evolving story of Filipino cooking. After all, every great dish has a story, and this one speaks of heritage, innovation, and the joy of discovering new flavors in familiar places.
