Chicken Adobo ala Humba Recipe
Chicken Adobo ala Humba is a Filipino fusion dish that transforms the traditional pork-based Humba into a lighter chicken version while incorporating the signature elements of classic adobo. The dish features tender chicken simmered in a complex sauce of soy sauce, vinegar, and star anise, brightened with fresh pineapple chunks and complemented by tender potatoes. Unlike traditional Humba, it omits black beans but maintains the delicate balance of savory, tangy, and sweet flavors characteristic of Filipino cuisine, creating a dish that's both familiar and innovative.
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 tablespoon sugar asukal
- ¼ teaspoon ground pepper paminta
- ½ cup water tubig
- 1 tablespoon 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
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 28gFat: 12gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 53mgSodium: 890mgPotassium: 338mgFiber: 2gSugar: 2gVitamin A: 26IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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