Arroz caldo is like the ultimate Filipino comfort food hug in a bowl. It’s a warm, soothing rice porridge simmered with chicken and ginger, often garnished with a crispy fried garlic topping, a sprinkle of green onions, and a squeeze of lemon or calamansi for a little brightness. It's the kind of dish that feels like home no matter where you are. Perfect for rainy days or when you're craving a bit of cozy, hearty goodness!

Arroz Caldo

Braised Chicken in a Soy and Vinegar Sauce

Filipino chicken adobo is a flavorful classic where chicken is slowly cooked in a tangy mix of soy sauce, vinegar, garlic, and bay leaves. The result is tender, savory chicken with a rich, glossy sauce that’s both tangy and deeply satisfying. Served over rice, this dish is all about hearty, comforting flavors that make it a favorite at any meal.

Although the word adobo is Spanish in itself the ingredients and methods of cooking existed far before the Spanish arrived in the Philippines. To preserve food for longer periods of time, Filipino natives used vinegar and salt as a method of preservation. The salt was eventually replaced with soy sauce after it was introduced by Chinese traders. When the Spanish came to the islands they observed the method of cooking and called it adobo, and since then the name just stuck.

Some different variations besides this recipe include ones with potatoes, eggs, no soy sauce, adding coconut milk, or adding turmeric. You can make adobo with other types of protein. Chicken and pork are the most 

common, however, seafood, such as squid is frequently made.

I cherish this recipe because it is inspired by those who have passed on, incorporating their traditional cooking techniques. Personally, I am fond of the adobo sauce and always enjoy savoring the last bit of the flavorful broth. I tend to increase the amount of marinade used for an extra touch. If you prefer a drier adobo, you can opt to add only half of the marinade back in after frying the chicken. My friend, Allison would fry the chicken with garlic after simmering it in the sauce. She would then reintroduce the sauce, creating a delicious adobo that I adore.

Chicken Adobo

Chicken afritada with coconut milk is a comforting Filipino dish that’s sure to hit the spot! Tender chicken, potatoes, carrots, and bell peppers come together in a rich tomato sauce, but the real magic happens when coconut milk is added. It gives the dish a creamy, slightly sweet twist that takes it to the next level. If you love afritada and coconut milk then you're going to love this version! 

Chicken Afritada with Coconut Milk

Chicken Sotanghon is one of the Filipino takes on chicken noodle soup. The noodles used are delicate, glass-like vermicelli made from mung beans, also known as bean thread noodles. I love to top my sotanghon with a boiled egg, crispy fried garlic, and fresh green onions. It’s a warm, comforting dish that’s both satisfying and nourishing—perfect for any day.

Chicken Sotanghon

Tinola is a traditional chicken soup that dates back to pre-colonial times, made with simple ingredients like chicken, ginger, green papaya (or chayote), and malunggay (moringa leaves). Its origins lie in early Filipino cooking methods that relied on fresh, local ingredients with regional variations. Some examples are in the Visayas, they sometimes add lemongrass and in the coastal regions of Mindanao, they use fish instead of chicken. Tinola is a beloved, nourishing dish, often served to comfort the sick or as part of everyday family meals. It’s one of my favorite go-to soups and my favorite veggie combo is with chili leaves and papaya.

Note: Common vegetable combos include papaya OR chayote paired with either spinach, malungay (moringa) leaves, or chili leaves. 

Chicken Tinola

I know I say that I’m a purist when it comes to adobo but my second favorite adobo is adobo sa gata or adobo with coconut milk. I love how the coconut milk balances out the flavors of the soy sauce and vinegar and gives it this smooth and creamy taste. My mouth watered as I typed this 😂 The crispy chicken skin gives a nice texture and crunch and of course it’s not adobo unless it’s served with white rice. kain na tayo!

Crispy Chicken with Adobo Sa Gata

Here is my mom’s pork and chicken adobo recipe, which I've interpreted based on her methods. She never measures her ingredients because it takes too long, but I believe that with practice, you can develop a feel for the right proportions and adjust as you go. I hope you use this recipe as a guide and taste along the way to suit your preferences—that’s the beauty of cooking.

I also find it wonderful to learn shared recipes. Whether it's a family recipe, a friend's, or one discovered online, each has its own story. You can also add potatoes and/or eggs to this dish (I didn’t have any on hand). My husband’s family includes potatoes in their adobo, and the first thing he said was, “No potatoes? Adobo is supposed to have potatoes!” I laughed because, as I mentioned, that’s the beauty of cooking—everyone has their own unique approach.

I think this mixed adobo of pork belly and chicken is the best of both worlds. Hope you like it!

Mom's Pork and Chicken Adobo

Pancit Bihon is a beloved Filipino noodle dish often featured at birthday celebrations, rooted in the tradition of eating noodles for long life. The term “bihon” refers to the rice flour and cornstarch noodles used in this dish, known for their quick cooking time and excellent flavor absorption. This makes them perfect for a savory and satisfying meal.

I made this Pancit Bihon to celebrate my mom’s birthday, and it was such a hit that there were no leftovers the next day! Feel free to personalize the dish with your favorite proteins and vegetables. I especially like adding Chinese sausage and shiitake mushrooms, but fish or shrimp balls are also great options. For a vegetarian version, simply omit the meat and seafood and substitute mushroom sauce for the oyster sauce.

I’m excited to explore and share even more pancit variations in the future—stay tuned for more tasty recipes!

Pancit Bihon

I love wings just as much as the next person. The versatility is insane with so many types of dry rubs and sauces to coat them in! These Sinigang Air Fried Wings use the sinigang calamansi mix flavor packet, then is air fried because… any way to be a little healthy counts! These wings are bursting with flavor — and best part about it is that there is no marinade time! Pop it right into the air fryer. Feel free to give the dry mix a taste and adjust any of the ingredients to your own flavor palate. I was also told that baking powder & cornstarch makes air fryer wings super crispy so I’m going to have to try them next time! Regardless these were so super sarap (aka delicious). How do you make your wings in the air fryer? Comment your method below, we’re all about learning here. Kain na tayo!

Sinigang Air Fried Wings

Sinigang roast chicken is a dish I stumbled across while perusing the 

I actually gifted this cookbook to so many people last Christmas. I resonate a lot with the authors in this book. As a second-generation Filipino American (first generation born in America) and knowing no other home but here, food has been a way to remember my childhood and explore my roots and culture. This book has wonderful stories and is so thoughtfully curated!

When I first flipped through the book I was so ecstatic to see this sinigang roast chicken. I instantly knew that I had to try it! Here is my adaptation of the Sinigang Roast Chicken Recipe from the 

Sinigang Roast Chicken

The reason Krizkitch was started was bc I wanted to learn and document food from my family, so it could be passed down generation after generation, what I like to call, a food heirloom.

When my Tita Irene left this earth 2 years ago, my family and I stumbled upon her many notebooks. She was someone who wrote down everything. And in between pages of quotes, phone numbers, and appointments, were pages of scribbled-down recipes. She wrote down these recipes not only so she wouldn’t forget, but unknowingly, now we wouldn’t, too.

. In a sense, these recipes are like seeds of knowledge, being passed down. Teaching us techniques, preparation, cultivation, and also taste. It talked about how this practice of treating food as a literal heirloom has disappeared in many parts of the world.

And although Tita Irene isn’t physically with us anymore, there are things she has left us with that will live on forever, just like in this food heirloom of edible memories.

Manok (Chicken)