How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network

Chicken Adobo is a little sweet, a little savory and sooo succulent 🤤 Jet Tila shares his take served with a side of Lumpia! #ReadyJetCook

Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.

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Chicken Adobo
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr 40 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

4 chicken leg quarters (about 2 pounds)
1/2 cup plus 2 tablespoons low-sodium Japanese soy sauce
6 cloves garlic, smashed
2 tablespoons neutral oil, such as peanut, canola or grapeseed
3 bay leaves, preferably fresh
1 tablespoon black peppercorns, coarsely cracked, plus more for serving
1 cup chicken stock
1 tablespoon granulated sugar
3 ounces cane vinegar, or 1 1/2 ounces distilled white vinegar
2 teaspoons cornstarch mixed with cool water to make a slurry, optional
Steamed rice, for serving

Directions

Trim the excess skin and large lumps of fat from the chicken.

Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.

Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.

When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.

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How to Make Chicken Adobo and Lumpia Shanghai with Jet Tila | Ready Jet Cook | Food Network

[applez]

Adobo has a lot of versions depending on what region you are in the Philippines. In our region, Mindanao, we just braise the meat until the liquid reduce on its own until the oils from the meat renders, no cornstarch needed. I love that our Adobo is now given a highlight in popular cooking shows like this 👌👌👌

[MagusFyre]

Lumpia is one of those Filipino dishes that requires to be prepared in EXTREME masses in parties... Like a million of what he made would probably be good for a party of 3.

[sandrataylor]

When my son-in-law was in the Military, a fellow soldier befriended him. This man's wife was from the Philippines, and she taught my daughter how to make Lumpia. She used mild taco sauce as the dip. We love it!

[geraldineheimy]

I’m a filipina I moved here in the US 32 years ago, we used to have a neighbor who wanna play scrabble with me as long as I’ll cook lumpia and adobo. You did a good job cooking our dishes.

[alcav]

When I was in the Navy, my roommate, who was Philippiano, invited me to a cookout and party thrown by the Philippianos on base. I was the only white guy that was invited. I had an absolute blast! Some of the warmest and welcoming people I had ever been around.
The best part was the food, which was amazing. I’ll never forget the lumpia. It was fantastic

[BillPlain]

I love that it is quite clear that Mr. Tila is a real chef. His techniques, his knife skills, his methodologies of keeping things tidy, etc. He is everything you want in a cooking show for those of us that love cooking interesting things at home.

[gwyn]

My sister and I have a Filipino sister-in-law. Before my sister passed away, she and I would get together and make authentic lumpia that would take *all* *day* ! 💙

[shanicewilliams]

So thankful for all the natives chiming in on the different variations. I used to eat this from Guerilla Street Food but the one near my house closed so I’m trying it from scratch this time…the first time I made it, we used an adobo seasoning pack from an international grocery store and imo it wasn’t even close😂 I’m black so this not my area of expertise, wish me well😁

[silverdawn]

adobo is incredibly freezer-friendly. my mom would make a HUGE batch and freeze them into portions. i've eaten 2 year old pork adobo and I swear it was the tastiest she ever made only because she forgot about it in the back of the freezer.

on the other hand, adobo doesn't need a fridge or a freezer. when my mom was growing up in the province no one had a fridge much less a freezer. my grandmother would make a big pot of adobo and leave it on the stove. if you got hungry just scoop some rice and adobo and you're good to go. every day, she'd heat up the adobo to a gentle simmer for 5-10 mins and the soy sauce and vinegar basically keeps it preserved without need for refrigeration. it's supposed to be able to stay out at least a week but my uncle was a bottomless pit so they'd be lucky if it lasted 3 days.

[techie]

Thank you for featuring our native dishes. I am a Filipina and married to a Caucasian and every time we have family gatherings on my husband’s side, everybody goes crazy with my lumpia.
My recipe version of both adobo and lumpia are different though.

[maryj]

Be friend with filipino, they will bring you to lots of party, they love to eat and they will ask you to bring home some food.

[cappuccinojoe]

I've watched Jet in various TV appearances off and on over the last 15 years or so and NEVER knew about his Filipino connection. I would have followed him more if I knew sooner. PLEASE JET and Food Network: showcase and celebrate Filipino food MORE as it should be.

[yaj]

I knew it, Jet has the Filipino culture "seared" onto his soul! Good job with the Adobo and Lumpia!

[reinyday]

What we normally do here for adobo is just boil the meat in soy sauce, vinegar, bit of water with garlic, black pepper and bay leaf. Once it is cooked, you can eat it as is or fry the meat and put it back to its sauce. But this looks awesome as well.😍💜

[brianmccloud]

One of the best cooking presentations I've seen on YouTube, Jet is straight forward, expressive yet succinct Bravo

[blt]

Thank You my Asian Brother for your teachings. , I just lost my Mexican “NaNa” 97 1/2 years young. You made me weep listening to how you learned to cook. Like my “NaNa “ she knew her kitchen food teachings would live on Thru me. She made Chicano Chicken like your “Tias” Adobo…sorry to sound sappie but it’s the truth. She reminded us that her and my Grandpa came to United States working on the Railroad, Southern Pacific, to live a better life. “ Ehoe, your generation is forgetting their Cordiseon, (heart), be a proud “American “ first, don’t dwell on our countries growing pains. Live for who we are. The Greatest Country in the World. Viva NaNa we won’t forget you…. Now Eat…….

[sandralouth]

As many adobo recipes as there are home cooks. My favorite adobo sauce includes coconut milk, soy, vinegar, garlic, bay leaves, black pepper and chicken and that's it.
We had an account from the Philippines where I used t work, every once in a while Tom would bring in a huge tray of lumpia with dipping sauce. That was my introduction to Filipino food. I am eternally grateful Tom...thank you.

[jeffward]

I love the professionalism, excitement, and diversity of this channel! Ready Jet may be my favorite. Keep up the good work all of you. Thanks

[jennyd]

I'm Filipino and I love Jet's version. Yummy!!!

[shaunah.creations]

I have a friend who’s Filipino and I absolutely love eating lumpia at every party I go to lol.