lemon chicken adobo

My Nanay oftentimes uses calamansi for her adobo. She has problems smelling the vinegar that gives her upset stomach. Although many times she cooks paksiw bangus, she made sure she cooks the vinegar well.

So now, since calamansi is a bit expensive here in Saudi Arabia (commonly available in pinoy stores) I’ll be using lemon instead.

I guess still many of us prefer vinegar over adobo, but I hope anyone if you who would like to try this recipe, I hope you’ll like the taste as much as I do. The lemon obviously brings a fruity adobo taste.


  • 1 kg chicken (cut into serving portions)
  • ¼ kg chicken liver
  • 1 cloves of garlic
  • 1 small onion
  • 3 pcs medium lemon (juice)
  • ½  cup soy sauce
  • 1 tbsp brown sugar
  • peppercorns
  • bayleaf
  • olive oil for sautéing


  1. Combine chicken, chicken liver, onions, lemon juice, soy sauce, brown sugar, pepper corns and bayleaf in a pot and let simmer until cook for 10 to 15 minutes.
  2. Let stand for 30 minutes.
  3. Sauté the garlic with olive oil on a pan until lightly brown.
  4. Add the chicken pieces and let brown with the garlic.

    chicken adobo - browning

  5. Add the broth and continue to simmer until reduced.

    chicken adobo - broth added

  6. Serve with rice.

You can keep portions in the fridge and just reheat prior to serving.