Chicken Adobo Flakes: The Versatile Filipino Topping

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Chicken adobo is a beloved Filipino dish known for its savory, tangy, and garlicky goodness. But what if you could enjoy that same deliciousness in a crispy, versatile form? Enter chicken adobo flakes, a delightful creation that takes shredded adobo chicken and transforms it into a flavorful topping, ingredient, or snack.

This article will be your one-stop shop for everything chicken adobo flakes. We’ll delve into the ingredients you’ll need, guide you through the simple steps to make them yourself, and even explore the nutritional profile. So, buckle up and get ready to unlock a world of flavor with chicken adobo flakes!

Crispy Adobo Flakes
Crispy Adobo Flakes


The Chicken:

  • 1 pound boneless, skinless chicken breasts or thighs (or leftover cooked adobo chicken)
  • The Adobo Base:
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 5 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon ground black pepper
  • 1 tablespoon brown sugar (optional, for a touch of sweetness)
  • For Frying:
  • 1/2 cup to 1 cup cooking oil (vegetable, canola, or peanut oil)

  • Directions:

    1. Marinate the Chicken: In a large bowl, combine the soy sauce, vinegar, water, garlic, onion, bay leaf, whole black peppercorns, and ground black pepper. Add the chicken pieces and toss well to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

    2. Simmer the Chicken: Transfer the marinated chicken and its juices to a pot. Bring to a boil over medium heat. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and set it aside to cool slightly. Tip: If using leftover cooked adobo chicken, skip this step and proceed to shredding.

    3. Shred the Chicken: Once the chicken is cool enough to handle, use two forks to shred it into thin flakes. Discard the bay leaf and peppercorns.

    4. Fry the Flakes (Optional): Heat the oil in a large frying pan over medium heat. Once hot, carefully add the shredded chicken in batches to avoid overcrowding the pan. Fry for 2-3 minutes per batch, stirring occasionally, until the chicken flakes become golden brown and crispy. Drain on paper towels to remove excess oil.

    Tip: If you prefer softer flakes, simply skip the frying step and use the shredded chicken directly.

    5. Enjoy! Chicken adobo flakes are incredibly versatile. Sprinkle them on top of rice bowls, salads, soups, or even use them as a flavorful topping for tacos or nachos. You can also store them in an airtight container at room temperature for up to a week.

    Nutrition Facts:

    Since the exact nutritional content can vary depending on the ingredients used, this is a general estimate per serving (1/4 cup):

    Calories: 250-300

  • Fat: 15-20g
  • Saturated Fat: 5-7g
  • Protein: 20-25g
  • Carbs: 5-10g
  • Sodium: 800-1000mg (depending on the soy sauce)

  • Note: Chicken adobo flakes are a good source of protein but can be high in sodium due to the soy sauce. Be mindful of portion sizes and consider using low-sodium soy sauce if needed.


    Chicken adobo flakes offer a delightful way to experience the classic Filipino flavors of adobo in a convenient and versatile form. With their savory, tangy, and slightly sweet taste, they add a burst of flavor to any dish. Whether you enjoy them crispy or soft, homemade or store-bought, chicken adobo flakes are sure to become a staple in your pantry. So go ahead, give them a try and unlock a world of delicious possibilities!

    Frequently Asked Questions (FAQs)

    1. Can I use leftover cooked adobo chicken to make these flakes?

    Absolutely! Leftover adobo chicken is a perfect way to save time and avoid cooking the chicken from scratch. Simply shred the cooked chicken and follow the frying steps (optional) if desired.

    2. How long do chicken adobo flakes last?