Chicken Adobo with Potatoes is a comforting Filipino dish that combines tender chicken and savory potatoes braised in a mixture of soy sauce, vinegar, garlic, and spices.
Chicken Adobo With Potatoes – Tips and Tricks:
Marinate Longer for Deeper Flavor: While you can marinate the chicken for just 30 minutes, allowing it to marinate for a few hours or overnight will intensify the flavors of the adobo sauce.
Brown the Chicken Properly: Don’t skip the browning step. It creates a deeper flavor profile and helps lock in the juices.
Use the Right Potatoes: Choose waxy potatoes like Yukon Gold for their creamy texture when cooked. Avoid starchy potatoes like Russets, as they may fall apart during cooking.
Control the Tanginess: If you prefer a milder vinegar taste, you can reduce the amount of vinegar or balance it with a bit of sugar.
Add Extra Spice: For a spicier kick, you can add chopped chili peppers or a dash of chili flakes.
Variations:
Adobo with Hard-Boiled Eggs: Add hard-boiled eggs to the pot during the last 10 minutes of cooking. The eggs soak up the adobo sauce and make for a hearty addition to the dish.
Chicken Adobo with Sweet Potatoes: Swap out the regular potatoes for sweet potatoes for a slight sweetness that contrasts beautifully with the savory adobo sauce.
Coconut Milk Adobo: Add a can of coconut milk to the sauce for a creamy and rich variation. This will mellow out the tanginess of the vinegar and create a velvety sauce.
How to Serve Chicken Adobo with Potatoes
Chicken Adobo with Potatoes is a filling one-pot meal that can be served with a variety of sides. Serve it with steamed white rice or garlic rice to soak up the flavorful sauce. For a low-carb option, serve it with cauliflower rice or sautéed greens to keep the meal light yet satisfying.
This dish also pairs wonderfully with a side of pickled vegetables or a simple cucumber salad to balance the richness of the adobo sauce.
How to Store Chicken Adobo with Potatoes
Chicken Adobo with Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve as it sits, making it an excellent option for leftovers.
To reheat, simply warm it in a pot over medium heat, adding a little water or broth if necessary to loosen up the sauce. You can also reheat it in the microwave for convenience.
If you want to store it for longer, you can freeze Chicken Adobo with Potatoes for up to 3 months. To freeze, let it cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat as mentioned above.
Recipe FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken will give the dish a richer flavor. If using boneless chicken, reduce the cooking time to avoid overcooking.
2. Can I make Chicken Adobo with Potatoes ahead of time?
Absolutely! This dish actually gets better with time as the flavors continue to meld. You can make it a day or two ahead and simply reheat when ready to serve.
3. What is the best vinegar to use for Chicken Adobo?
Cane vinegar or white vinegar is commonly used for Filipino adobo. If you want a slightly sweeter tang, you can use apple cider vinegar.
4. Can I add vegetables to this dish?
Yes! You can add carrots, bell peppers, or peas to the dish for extra texture and flavor. Just add them during the last 10 minutes of cooking to prevent them from overcooking.
Chicken Adobo With Potatoes
Chicken Adobo with Potatoes is a comforting Filipino dish that combines tender chicken and savory potatoes braised in a mixture of soy sauce, vinegar, garlic, and spices.
Ingredients
- 3 lbs whole chicken, cut into medium size pieces
- 2 large potatoes, peeled and sliced
- Salt and pepper to taste
- 2 bay leaves
- 1 onion, sliced thinly
- 1 whole garlic, minced
- ¼ cup vegetable oil
- ¼ cup soy sauce (low sodium)
- ½ teaspoon peppercorns
- ½ cup vinegar
Instructions
- Take a mixing bowl, and add chicken, onions, garlic, soy sauce, bay leaves, and peppercorns. Combine well with the chicken and set aside for about 20-30 minutes.
- Take out the chicken from the sauce (drain) and save the sauce for later use.
- Heat a skillet over medium heat, add oil. Once hot, add sliced potatoes and cook until half-cooked and lightly browned. Set aside and drain on paper towels.
- In the skillet, add chicken, onions, garlic, and bay leaves. Cook until lightly browned, stirring occasionally.
- Add vinegar and bring to a boil, let it boil for 4-5 minutes.
- Add the chicken marinade sauce with 1 cup water. Boil for 2-3 minutes.
- Reduce the heat and simmer for 30 minutes or until the chicken is cooked through.
- Add potatoes and let it soak up the sauce and fully tender. Add salt and pepper as per taste.
- Serve immediately over a bed of steamed rice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 549Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 150mgSodium 622mgCarbohydrates 18gFiber 2gSugar 1gProtein 49g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Chicken Adobo with Potatoes is a flavorful and filling dish that’s sure to become a family favorite. With its savory sauce, tender chicken, and hearty potatoes, it’s a perfect meal for any occasion. Whether you stick to the classic recipe or explore the variations, this dish is guaranteed to bring comfort and joy to your table. Enjoy!
