Chicken Adobo with potatoes is a savory Filipino recipe that is mixed with soy sauce, vinegar, brown sugar, and garlic. It is considered an unofficial national dish of the Philippines which is best served with white rice.
Filipino foods are mostly sweet and savory, which is different compared to other Southeast Asian cuisines. As a half Filipino, I have tried and eaten many delicious local foods made by my mother and relatives.
While living here, I have learned that their cuisines have a Chinese and Spanish influence. One of the famous Pinoy recipes that interested me is Chicken Adobo, which is a popular recipe to serve during fiesta, birthdays, or family gatherings.
What is Filipino Adobo?
Adobo is a Spanish word "adobar" meaning "marinade" which makes sense since we marinate our meat. Among the Filipinos, adobo is a cooking process that involves marinating and stewing the meat in vinegar, soy sauce, and garlic till the meat becomes soft and tender.
The taste of this dish involves mild saltiness from the soy sauce & sourness from vinegar. Furthermore, it has a bit of sweetness taste from the brown sugar. Unlike other Filipino food recipes, this adobo has less sauce which blends well with white rice.
There are different varieties of Adobo, which include squid, seafood, or pork. Also, some like to add vegetables to their dish which is not traditional. But, in this recipe, I made my version of Chicken Adobo with Potatoes, which is my mother's special recipe.
To make this Chicken Adobo, I use these ingredients that are commonly used in the Philippines.
MEAT: I am using Chicken Thigh as my protein. I prefer to use meat with bones since it gives better flavor of the adobo sauce.
VEGETABLES: Although not traditional, I am using potatoes as an add-on for my recipe.
CONDIMENT: Soy sauce and vinegar is two of the most important ingredient for this dish. Without them, you can't make this recipe
OTHER INGREDIENTS: I use tons of garlic, and bay leaf, brown sugar & vegetable oil. Garlic is a very important ingredient since it gives a savory flavor.
What to do before cooking this dish?
Before you start making this recipe, it is important to marinate the chicken first. I combine the bay leaves, minced garlic, crushed peppercorn, soy sauce, vinegar and meat in a large bowl, and keep it in a fridge.
Although not recommended, I suggest you leave it marinated for 6 hours since it will help absorb the flavor of your chicken. But, if you are in a hurry, 1 hour is more than enough to make your delicious chicken adobo.
Step by Step Instruction
After you marinated the chicken overnight or hours ahead, cooking chicken adobo with potatoes recipe is simple and straight-forward.
Firstly, I add vegetable oil to a large pan. And once it becomes hot, I added the marinated chicken thigh to the pan. I didn't dispose of the marinated sauce since I will be using it later.
Cooked the chicken until it turns brown on both sides. Remove the chicken thigh & transfer it to the plate. In a different large cooking pot, I add vegetable oil again and pour the marinated sauce including the bay leaves and garlic. Stir to combine.
Add the browned chicken into the pot and pour water. Once it started to boil, lower the heat and let it simmer for 20 minutes. During simmering, I add brown sugar and stirred to mix
After that, I added the chopped potatoes and continue simmering for 10 more minutes or until the potato is soft. Lastly, I added the green chilies and let them continue cooking for 3-5 minutes before turning off the heat.
Serve it with white rice and your done.
Recipe Frequently Asked Question's (FAQs)
In addition to potatoes, you can add carrot, broccoli, and onion. Not only do they blend well, but they make this dish nutritious.
In Filipino cultures, we serve different foods at one table along with rice. Of course, chicken adobo is served well with white rice or fried rice. And in addition to that, I prefer to serve with vegetable side dishes like Vegetable Lumpia or Filipino Chop Suey.
This recipe can last in the refrigerator for up to 1 week. While in the freezer, it can last up to 3 months.
It is common in Filipino tradition that they use chicken or pork. However, I don't eat pork, and you can switch with other meats like Boneless fish or beef.
I have other great Filipinos recipes that are delicious:
- 5 pieces chicken thigh
- 1/2 cup of soy sauce
- 1/4 cup of vinegar
- 1/2 cup of water
- 1 tablespoon of brown sugar
- 2 teaspoon of crushed peppercorn
- 2 small potatoes
- 4 pieces of bay leaf
- 7 cloves of garlic
- 2 pieces green chilies (optional)
- 3 tablespoon Vegetable oil
- Add three tablespoon of vegetable oil in the pan. Once hot, add the chicken thigh.
- On each side, cook for 5 minutes or until it turns browns.
- Remove the chicken and transfer into the plate. Set aside
- In different cooking pot, transfer the remaining vegetable oil from the pan.
- Pour the marinated sauce mixture that is used to marinate the chicken.
- Add 1/2 cup of water and then the browned chicken in the pot.
- Once it started to boil, lower the heat to simmer for 20 to 25 minutes
- Add the chopped potatoes in the pot. Continue simmering for 5 to 10 minutes.
- Add the green chilies (optional if you don't like spicy), and cook it for additional 3 minutes before turning off the heat.
- Serve with white rice or any rice, and vegetable side dishes.
- Before starting to cook, marinate the chicken by mixing the soy sauce, bay leaves, garlic, peppercorn and vinegar in a large bowl for an hour. For better flavor, leave it for 6 hours.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 410Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 166mgSodium 990mgCarbohydrates 20gFiber 3gSugar 4gProtein 35g