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Adobo Bisaya

Adobo Bisaya

Adobo Bisaya is a Cebuano-style adobo from the Visayas region of the Philippines. Unlike regular adobo, this version uses banana ketchup and sweet soy sauce (toyo), giving it a sweeter flavor profile and a distinctive reddish color. It is typically made with chicken and is a beloved comfort food in Cebuano households.

⏱ Prep: 30 min ⏱ Cook: 45 min

Ingredients

  • 1.5 kg Chicken pieces
  • 0.5 cup Banana ketchup
  • 0.25 cup Sweet soy sauce (toyo)
  • 2 tbsp Soy sauce
  • 3 tbsp White vinegar
  • 1 tbsp Brown sugar
  • 5 clove Garlic cloves, crushed
  • 3 piece Bay leaves
  • 1 tsp Whole black peppercorns
  • 3 tbsp Vegetable oil
  • 1 cup Water

Instructions

  1. In a bowl, combine banana ketchup, sweet soy sauce, regular soy sauce, vinegar, and brown sugar. Stir well until the sugar dissolves.

  2. Add the chicken pieces to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

  3. Heat vegetable oil in a large pot or deep pan over medium-high heat. Remove chicken from marinade (reserving the marinade) and brown the pieces on all sides, about 3-4 minutes per side. Set chicken aside on a plate.

  4. In the same pot, add the crushed garlic and sauté until fragrant and lightly golden, about 1 minute.

  5. Return the chicken pieces to the pot. Pour in the reserved marinade and add water, bay leaves, and whole black peppercorns.

  6. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.

  7. Remove the lid and increase heat to medium. Continue cooking, stirring occasionally, until the sauce reduces to a thick, glossy glaze that coats the chicken, about 10-15 minutes more.

  8. Taste and adjust seasoning if needed. Remove bay leaves. Serve hot with steamed rice.