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

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


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


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

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

  1. Wow, I’m gonna try this. Thank you so much for your teachings. I love them and enjoy them.

  2. Ok my friend adobo and its marinate is very exotic.. if u know ican cook adobo chicken just fort meal neglegting the meat,it is a filipino fud made for rice. I never know how many or even millions adobo mix in phil is Lol not to disrespect i can make a best of fried rice on chicken ado itself w/o chicken serving u itself. Bro Chicken adodo could not b teach by u itself bcause it is filipino himself to judge u that u have by taste, we have a million types of filipino adobo

  3. why do you put the vinegar after marinating and is it ok to let it marinate the chicken with the soy sauce?

  4. Everything looks so delicious an now I know how to make this fabulous dish. Would like to see many more of your great dishes .

  5. not that im a better cook, but i highly suggest when you finished the 40 mins of cooking adobo, let it simmer without cover for 15 mins atleast before serving it and it also bring out the natural oil of the adobo chicken and for the sauce to be dark and oily apperance. That is so good with rice. That will give you a ton of flavors extracted from it. It's gonna be oily but it is a good oil from the chicken with marinated ingredients. And last it's not Lumpia for me without carrots 😀

  6. Love me some Jet, but representation matters. There are so many Filipino chefs to have done this segment. Again… this has nothing to do with Jet. Foodnetwork… consider inviting guests to shows that represent the country that’s being highlighted.

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