Top 15 Philippine Chicken Dishes

Pinikpikan is a traditional chicken dish from the Cordillera region of the Philippines. It is a unique and flavorful dish that involves a distinct method of preparation. The name "pinikpikan" comes from the word "pikpik" which means to hit or beat. This refers to the traditional process of preparing the chicken. To make pinikpikan, a live chicken is selected and is beaten with a stick to tenderize the meat. This practice is believed to enhance the flavor and texture of the dish. After the chicken is prepared, it is then seasoned with salt and cooked in a pot with water and various herbs and spices. The resulting dish is a rich and savory chicken stew with a distinct smoky flavor. It is often served with rice and accompanied by local vegetables like sayote (chayote) and green beans. 

Tinola is a popular chicken dish in the Philippines known for its comforting and flavorful qualities. It is a clear soup made with ginger, garlic, onions, and various vegetables like green papaya or chayote, malunggay leaves, and sometimes, green chili pepper. The star of the dish is the chicken, usually cut into pieces with bones intact to add depth of flavor to the broth. The process of cooking Tinola involves sautéing the aromatics in oil until fragrant, before adding the chicken and allowing it to brown slightly. Water is then added to create the soup base, along with fish sauce for saltiness. The vegetables are added next, allowing them to cook until tender, while the malunggay leaves are added at the last minute to retain their vibrant green color and nutrients. Tinola is often enjoyed with steamed rice and is commonly served during rainy days or as a comforting meal for the family. 

Chicken Inasal is a popular Filipino dish that originated in the province of Bacolod in the Philippines. It is a delicious grilled chicken dish marinated in a unique blend of spices and ingredients, giving it a distinct smoky and tangy flavor. The chicken is usually marinated in a mixture of vinegar, calamansi juice, garlic, ginger, lemongrass, and annatto oil, which gives it a vibrant orange color. The marinated chicken is then grilled over hot coals, basted with the marinade to keep it moist and flavorful. The grilling process creates a charred and slightly crispy skin, while the meat remains juicy and tender. It is traditionally served with a side of garlic rice, achara (pickled papaya), and a dipping sauce made from vinegar, soy sauce, and chili. 

Arroz Caldo is a popular Filipino chicken dish known for its comforting and hearty flavors. This dish is a traditional rice porridge that is commonly eaten as a breakfast or a meal during colder seasons. The dish consists of chicken pieces, usually bone-in for added flavor, cooked with fragrant garlic, ginger, and onions. The chicken is simmered in a flavorful broth until tender and then combined with glutinous rice. As the rice cooks, it absorbs the rich flavors of the broth, creating a thick and creamy consistency. Arroz caldo is often garnished with toppings such as crispy fried garlic, chopped spring onions, and a squeeze of calamansi or lemon juice. These additions add depth and brightness to the dish, balancing out the richness of the chicken and rice. 

Lechon Manok is a popular Filipino chicken dish that is known for its succulent and flavorful taste. The dish involves roasting a whole chicken over an open fire until it is beautifully golden and crispy on the outside, while still juicy and tender on the inside. The chicken is marinated in a mixture of spices and seasonings, such as garlic, soy sauce, lemon juice, and various herbs, which infuse it with a delightful aroma and taste. What sets Lechon Manok apart from other chicken dishes is the unique cooking method and the attention to detail in the preparation. The chicken is carefully basted with its own juices during the cooking process to enhance its flavor and keep it moist. The result is a mouth-watering dish that is both visually appealing and incredibly delicious. Lechon Manok is commonly served with a side of soy sauce and vinegar dip, which adds a tangy and savory element to the already flavorful chicken.

Binakol is a traditional Filipino chicken dish that originated in the Western Visayas region of the Philippines. It is a flavorful and hearty soup made with native chicken, coconut water, and an assortment of vegetables. The name "binakol" is derived from the Visayan term "bakol," which means to cook in bamboo tubes. To prepare binakol, a whole native chicken is first marinated in spices such as ginger, lemongrass, and garlic. It is then simmered in coconut water, which gives the dish its distinct flavor and aroma. The tender chicken is complemented by the sweetness of the coconut water, creating a delightful blend of flavors.

Pininyahang Manok is a delightful Filipino chicken dish that showcases the perfect combination of sweet and savory flavors. This mouthwatering dish features tender chicken pieces cooked in a creamy pineapple sauce, making it a popular choice among locals and visitors alike. To prepare Pininyahang Manok, bone-in chicken pieces are first marinated in a mixture of soy sauce, garlic, and calamansi juice, which infuses the meat with a tangy and savory flavor. The chicken is then sautéed with onions and garlic until golden brown, before being simmered in a rich and creamy sauce made from coconut milk and pineapple juice. The star ingredient, pineapple chunks, adds a refreshing and slightly sweet taste to the dish, balancing out the creaminess of the sauce. The combination of the tender chicken and the tropical flavors of the pineapple creates a delightful contrast.

Ginataang Manok is a delicious and popular Filipino chicken dish that features tender chicken pieces cooked in a rich and creamy coconut milk sauce. This dish is known for its unique combination of flavors, combining the creaminess of coconut milk with the savory taste of chicken. To prepare Ginataang Manok, chicken pieces are first sautéed in garlic and onions until they are golden brown. Then, coconut milk is added along with various spices such as ginger, turmeric, and chili peppers, which give the dish its distinct taste. The chicken is then simmered in the sauce until it becomes tender and absorbs the flavors. Ginataang Manok is often served with steamed rice, allowing the fragrant and creamy sauce to be soaked up by the grains. The dish is also commonly garnished with green onions and chili peppers, adding a pop of color and additional flavor. 

Sinampalukan is a traditional Filipino chicken dish known for its distinct sour and tangy flavor. It is a dish that perfectly combines the richness of chicken and the sourness of tamarind. The name itself is derived from the Tagalog word "sampalok," which means tamarind. To make Sinampalukan, chicken pieces are first sautéed in garlic and onions until they become golden brown. Tamarind pulp or tamarind mix is then added along with water, creating a flavorful broth. The chicken is simmered until tender, allowing it to absorb the tangy flavors of the tamarind. What sets Sinampalukan apart from other chicken dishes is its sourness, which gives it a refreshing and savory taste. The tamarind lends a distinct sour note that balances well with the natural richness of the chicken. Some versions of Sinampalukan also include vegetables like tomatoes, ginger, and green chili to add more depth to the dish. 

Piaparan is a popular chicken dish in the Philippines, specifically in the Maranao region of Mindanao. This flavorful and aromatic dish is known for its rich and spicy taste. To prepare this dish, chicken is usually cut into serving pieces and then cooked in a mixture of spices and herbs, including turmeric, ginger, garlic, onion, and chili peppers. These ingredients give the dish its distinct yellow color and intense flavor. One of the key components of Piaparan dish is coconut milk, which adds creaminess and sweetness to the dish. The chicken is simmered in the coconut milk mixture until it becomes tender and infused with the flavors of the spices. 

Piyanggang Manok, a Filipino dish, features chicken braised in a flavorful mix of turmeric, onions, lemongrass, ginger, siling haba chilis, garlic, coconut milk, and ground burnt coconut. Originating from the Tausug people of Sulu and Mindanao, the dish is known for its distinctive black hue. Optionally, the chicken can be grilled prior to marinating.

Inubaran is a Filipino chicken stew featuring chicken cooked with diced banana pith, coconut milk (gata), or coconut cream (kakang gata), lemongrass, and an array of spices. The dish incorporates a traditional souring agent, known as aeabihig, sourced from either batuan fruits (Garcinia morella) or libas leaves (Spondias pinnata). The name Inubaran signifies the inclusion of ubad, or banana pith, in the preparation.

Talunan Dish is a flavorful and popular chicken dish in the Philippines. It is known for its tender and succulent meat cooked in a rich and savory sauce. The dish gets its name from the Tagalog word "talunan," which means defeated or vanquished, as it is traditionally made from the leftover chicken after cockfighting matches. To prepare Talunan Dish, the chicken is first marinated in a mixture of soy sauce, vinegar, garlic, and various spices. It is then braised in the marinade along with onions, tomatoes, and bay leaves until the meat becomes tender and infused with the flavors of the sauce. The resulting dish is a delightful combination of tangy, salty, and slightly sweet flavors. Talunan Dish is typically served with steamed rice and is often enjoyed as a main course during family gatherings and special occasions. Its unique taste and cultural significance make it a beloved dish among Filipinos, showcasing the resourcefulness and creativity of Philippine cuisine. Whether you're a fan of chicken or looking to explore authentic Filipino flavors, Talunan Dish is a must-try dish that will surely satisfy your taste buds.

Kadyos, Manok, Kag Ubad is a Filipino chicken stew originating from the Hiligaynon culture in the Western Visayas islands. The name translates to "pigeon peas, chicken, and banana pith," highlighting the key components. The dish is distinctively purple, owing to the inclusion of pigeon peas, and features additional ingredients like onions, lemongrass, thinly-sliced ginger, siling haba pepper, and salt and pepper.

Afritadang Manok is a Filipino dish where chicken is simmered in tomato sauce with carrots, potatoes, and red and green bell peppers. Often served over white rice, it is a popular Filipino meal. The term "afritada" is rooted in the Spanish word "fritada" ("fried"), alluding to the initial step of pan-frying the meat before simmering it in the tomato sauce.