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Filipino Chicken Adobo With Potatoes

This Filipino Chicken Adobo With Potatoes is a comforting and flavorful dish made with tender chicken, hearty potatoes, and a savory adobo sauce, perfect for family dinners and meal prep.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Filipino
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (3 to 4 lb), cut into serving pieces Choose fresh chicken for better flavor.
  • 1 medium onion, thinly sliced Yellow onion can be used for a sweeter flavor.
  • 1 head garlic, peeled and minced
  • 2 pieces bay leaves
  • 1/4 cup soy sauce Coconut aminos can be used for a lighter salt level.
  • 1/2 teaspoon whole peppercorns
  • 1/4 cup canola oil
  • 2 large potatoes, peeled and sliced into rounds Potato chunks can be used for a rustic look.
  • 1/2 cup white vinegar Apple cider vinegar can be used as a substitute.
  • 1 cup water Chicken broth can be used for more flavor.
  • to taste Salt and ground black pepper
  • for serving Steamed white rice Great for soaking up the gravy.

Method
 

Marination
  1. In a large bowl, combine chicken, soy sauce, onion, garlic, peppercorns, and bay leaves. Rub the seasonings into the meat and refrigerate for about 30 minutes.
Preparation
  1. Drain the chicken well, saving the marinade liquid along with onion, garlic, and bay leaves.
  2. Heat oil in a skillet over medium heat. Fry potato rounds until lightly browned and halfway tender. Remove and drain on paper towels.
  3. Brown the chicken in the same skillet with the reserved onion, garlic, and bay leaves, turning until golden.
Cooking
  1. Pour in the vinegar and boil uncovered for 2 to 4 minutes without stirring.
  2. Add the reserved marinade and water, bring back to a boil for 2 to 3 minutes.
  3. Lower heat, cover, and simmer for 20 to 30 minutes until the chicken reaches 165°F and is tender.
  4. Return potatoes to the pan and cook until soft, allowing the sauce to thicken into a glossy gravy. Season with salt and pepper to taste, then serve hot over rice.

Notes

For best results, allow chicken to marinate longer than 30 minutes. Store in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on low heat.