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Adobo and Brie Lumpia


  • ½ kilo chicken pieces

  • ¼ cup red wine vinegar

  • ¼ cup red wine

  • ¼ cup soy sauce

  • 3 cups water

  • 2 heads garlic, peeled

  • 1 bunch tarragon

  • 2 bay leaves

  • peppercorns, crushed

  • brown sugar, to taste

  • lumpia wrapper (small size)

  • brie cheese

  • honey


  1. Put all ingredients, except for the brie, honey, and, of course, the lumpia wrapper, in a big cooking pot. Do not stir.

  2. Bring to a boil and then lower to a simmer.

  3. Simmer for 4 hours on low heat or until the chicken meat is falling off the bone. Shred chicken.

  4. At this point, you can store chicken in the fridge overnight if you’re using it the next day or you can go straight to the next step.

  5. Add shredded chicken to lumpia wrapper and add a sliver of brie. Wrap as you would a regular cheese stick and set aside. Repeat until you finish all the chicken and brie.

  6. Deep fry until wrapper is golden brown and brie is melted.

  7. Serve with honey and adobo sauce as dipping sauces.

Source: Kusina 101

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