Chicken Adobo
Chicken Adobo made extra special with pan-fried potatoes. Hearty and delicious with a garlicky savory sauce, this classic Filipino stew is perfect with steamed rice.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (3 to 4 pounds) whole chicken, cut into serving parts
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 2 bay leaves
- 1/4 cup soy sauce
- 1/2 teaspoon peppercorns
- 1/4 cup canola oil
- 2 large potatoes, peeled and sliced into rounds
- 1/2 cup vinegar
- 1 cup water
- salt and pepper to taste
Instructions
- 1
In a large bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid and aromatics.
- 2
In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
- 3
Add chicken including onions, garlic, and bay leaves. Cook, turning occasionally, until lightly browned.
- 4
Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 2 to 4 minutes.
- 5
Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes.
- 6
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- 7
Add potatoes and cook until tender and sauce is reduced.
- 8
Season with salt and pepper to taste. Serve hot.