Chicken Pakam

Chicken Pakam is a Filipino dish from the Bulacan region made with chicken stewed in tomatoes, ginger, garlic and onions.

Pakam or Chicken Pakam is a dish from the province of Bulacan, on its most basic form it is cooked with chicken together with vinegar, tomatoes, ginger, garlic and onions. It is served as an ulam (viand) and sometimes as a pulutan. Depending on where you are in Bulacan other ingredients may be added such as chicken blood, radish and/or soy sauce. Cooking this dish is what makes it unique where it starts as a Puting Adobo then once chicken is lightly browned it is then it is cooked together with a sauté of garlic, onion, ginger and tomatoes. The end result is like a cross between adobo, tinola and sarciado which makes it a really tasty dish as the cooking process ensures that all of the flavours are imparted to the chicken meat.

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Chicken Pakam 1

Chicken Pakam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Pakam is a Filipino dish from the Bulacan region made with chicken stewed in tomatoes, ginger, garlic and onions.


  • 1 kg chicken thigh and legs
  • 1/4 cup cane vinegar
  • 2 pcs bay leaves
  • 1 tbsp roughly ground black pepper
  • 1 thumb sized ginger, cut into thin matchsticks
  • 4 large red tomatoes, chopped
  • fish sauce
  • 1 cup water
  • 6 cloves garlic, minced
  • 2 medium shallots, thinly sliced
  • chopped coriander, to garnish
  • oil


  1. In a wok combine together chicken, vinegar, bay leaves and ground black pepper. Place in high heat and bring to a boil, turning chicken once until and cook vinegar dries out.
  2. Before the vinegar totally dries out add oil then fry chicken until light brown on each side. Remove chicken from the wok then set it aside.
  3. Using the same wok, in medium heat, add oil if needed then add in garlic, onions and ginger. Sauté until very aromatic.
  4. Add the tomatoes and continue to sauté until onions are soft.
  5. Bring heat to high, pour water then let it boil.
  6. Add chicken back, cover the wok and continue to boil in medium heat for 10 to 15 minutes or until chicken is fully cooked and liquid has reduced to half its volume. It should not be soupy, but it should have enough sauce in it.
  7. Season with fish sauce, turn the heat off then serve garnished with coriander on top.


10 Responses

  1. It looks fingelicking delicious with bone in skin on thighs!

  2. I’m with Angie — bone-in chicken thighs are the best! And with all these other ingredients, you have a simple and full-flavored dish. I bet the fish sauce and vinegar give it a nice pungency.

  3. Rashmi says:

    Amazing recipe … thanks for sharing dear 🙂

  4. Such wonderful flavors in this dish, Raymund! Love the vinegar and fish sauce!

  5. I’m not familiar with Chicken Pakam, but this sounds delicious, Raymund! I love the way it’s cooked in plenty of vinegar. I bet that makes it extra tender!

  6. We have a recipe for chicken and vinegar peppers that my husband really likes so this will be an interesting one to try. I don’t think I’ll be able to find cane vinegar, do you think rice wine vinegar will be a good substitute?

  7. Jew says:

    Masarap po sya. 1st time ko itry. Salamat po… I need advice for browning the chicken, lagi pong nadikit yung balat sa pan at natatanggal kaya di presentable. Should i need a nonstick pot in cooking? I use the metal pot. Thanks po and more power!

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