This Filipino Chicken Adobo with Potatoes recipe is simple yet tastes amazing!
For those who prefer a more traditional version of Chicken Adobo, you can simply skip the potatoes and proceed with the remaining steps as is.
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Chicken adobo is one of those dishes that gets better with time—the flavors really deepen by the next day. It’s a lifesaver on busy days when all I want is a delicious chicken dish without spending hours in the kitchen.
The essence of adobo lies in simmering the meat in a flavorful blend of soy sauce, vinegar, and brown sugar. Sometimes, I skip the sugar altogether, but you can easily adjust the amounts of these ingredients to suit your taste.
Serve with rice. It pairs perfectly with the dish, enhancing the overall meal experience.
Ingredients you’ll need
Chicken: I prefer bone-in, skin-on chicken for this recipe. It adds so much flavor, making the dish richer and more satisfying.
Potato: Waxy potatoes are the best, as they hold their shape well and absorb the sauce, adding heartiness to the dish.
Oil: Choose a neutral oil like sunflower, vegetable, or canola—perfect for letting other flavors shine.
Onion and Garlic: Essential aromatics that form the base of the flavor.
Soy Sauce: Light or regular soy sauce both work well.
Oyster Sauce: Use sparingly, as it tends to be salty.
Vinegar: I used rice vinegar, but cane vinegar and white vinegar are popular options.
Brown Sugar: To balance the overall taste with a hint of sweetness.
Bay Leaves: Add an earthy aroma to the dish.
Black Pepper: Adds a bit of heat and complexity to the sauce. Both whole peppercorns and crushed pepper work well for added flavor.
Salt: add to taste.
Chicken Stock or Water: Chicken stock deepens the flavor, but water works just fine if you don’t have stock on hand.
Green Onion: Chopped green onions add a fresh, slightly peppery bite as a garnish, brightening the dish.
Can I use chicken breast for adobo?
Yes, you can definitely use chicken breast. Just keep in mind that chicken breasts cook faster, so you'll need to watch them closely to avoid drying out.
Instructions Step By Step:
- Heat 2 tablespoons of oil in a pan. Add diced potatoes and sauté over medium-high heat until golden marks appear on the surface. Once done, remove the potatoes from the pan and set them aside.
- In the same oil, add the chicken pieces and sear for about 1-2 minutes over medium-high heat until they are lightly golden on the bottom. Flip the chicken, season with salt and crushed pepper, and sear for 2 more minutes. Then, remove from the pan and set aside.
- In the same oil (adding a bit more if necessary), sauté the chopped onions for 1-2 minutes or until they become lightly golden. Stir in the minced garlic and continue cooking until the raw aroma disappears.
- Return the seared chicken pieces to the pan. Add soy sauce, vinegar, and oyster sauce. Stir well and sauté for a couple of seconds, letting the sauces coat the chicken.
- Pour in the chicken stock or water, then add the bay leaves and whole peppercorns. Stir in the sautéed potatoes and brown sugar. Bring the sauce to a boil, cover with a lid, reduce the heat, and simmer for 10-15 minutes or until the chicken is soft and tender.
- Remove the lid and let the sauce reduce a bit to intensify the flavor.
- Garnish with chopped green onions, and your adobo chicken with potatoes is ready to serve.
VIDEO: Watch How I Did It
Helpful Tips
Shear the chicken: Don't skip searing the chicken before simmering! It locks in flavor and adds a nice texture. I use medium-high heat and give the chicken a good sear on all sides.
Perfect potatoes: I like to cut them into halves and fry them separately until they are lightly golden on the outside. This prevents them from getting too mushy in the sauce later, and they add a lovely contrast in texture.
Use oyster sauce sparingly: A little goes a long way when it comes to oyster sauce. Use it sparingly because it can easily overpower a dish with its saltiness. You want it to enhance the flavors, not dominate them, so just a small amount will give you that savory depth without overwhelming everything else.
Add Enough Liquid to Cover the Chicken: Make sure to add just enough chicken stock or water to cover the chicken. This way, it cooks evenly and stays tender, absorbing all the flavors.
Add salt carefully: The sauces already contain salt. So, it’s best to start with a small amount, taste as you go, and adjust to find the perfect balance. You can always add more, but you can't remove it once it's added!
Don’t hurry the simmering process: This is where the magic happens. Let the chicken slowly absorb all those rich flavors from the sauce. The longer it simmers, the more tender and flavorful the dish becomes. Trust me, it’s worth the patience!
You may like these:
- Easy Creamy Garlic Chicken Breast Recipe
- Easy Black Pepper Chicken
- Spicy Sweet Honey Sriracha Chicken
- Dry Chicken Roast
- Chicken Fry
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Chicken Adobo with Potatoes
Ingredients
- 1 lb 500 grams chicken, bone-in and skin-on
- 3 small potatoes cut into halves
- 2 tablespoons oil
- salt
- ¼ teaspoon freshly crushed pepper
- ½ medium onion finely chopped
- 3-4 garlic cloves minced
- ¼ cup regular soy sauce
- ¼ cup rice vinegar or cane vinegar
- ½ teaspoon oyster sauce
- 1 tablespoon brown sugar
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 1 cup chicken stock or water
- chopped green onion for garnish
Instructions
- Heat 2 tablespoons of oil in a pan. Add diced potatoes and sauté over medium-high heat until golden marks appear on the surface. Once done, remove the potatoes from the pan and set them aside.
- In the same oil, add the chicken pieces and sear for about 1-2 minutes over medium-high heat until they are lightly golden on the bottom. Flip the chicken, season with salt and crushed pepper, and sear for 2 more minutes. Then, remove from the pan and set aside.
- In the same oil (adding a bit more if necessary), sauté the chopped onions for 1-2 minutes or until they become lightly golden. Stir in the minced garlic and continue cooking until the raw aroma disappears.
- Return the seared chicken pieces to the pan. Add soy sauce, vinegar, and oyster sauce. Stir well and sauté for a couple of seconds, letting the sauces coat the chicken.
- Pour in the chicken stock or water, then add the bay leaves and whole peppercorns. Stir in the sautéed potatoes and brown sugar. Bring the sauce to a boil, cover with a lid, reduce the heat, and simmer for 10-15 minutes or until the chicken is soft and tender.
- Remove the lid and let the sauce reduce a bit to intensify the flavor.
- Garnish with chopped green onions, and your adobo chicken with potatoes is ready to serve.
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