Chicken Adobo
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 Servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Adobo
Description
Chicken Adobo begins with marinating cut chicken pieces in soy sauce, onions, garlic, peppercorns, and bay leaves to build deep flavor. After marination, potatoes are sautéed until browned and partially cooked separately. The chicken is browned in oil with its aromatics, then vinegar is added and boiled uncovered briefly to reduce sharpness.
Reserved marinade and water are combined and simmered with the chicken under cover until cooked through. Potatoes are returned to the pan to finish cooking and absorb the sauce as it reduces, resulting in tender potatoes and richly flavored chicken in a balanced, tangy-salty broth. The dish is typically seasoned with salt and pepper to taste at the end.
Chicken Adobo is commonly served with steamed rice and is known for its layered umami flavors and slightly acidic bite. Browning the chicken well and cooking off the vinegar pungency are key steps for a rounded taste and pleasant texture.
Ensuring the chicken is drained well before browning promotes better searing and enhanced depth of flavor. The vinegar is boiled without stirring initially to mellow its sharpness, improving the sauce's complexity.
Ingredients
- 1 chicken whole 3 to 4 pounds, cut into serving parts
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 2 bay leaf
- ¼ cup soy sauce
- ½ teaspoon peppercorns
- ¼ cup canola oil
- 2 potato large, peeled and sliced into rounds
- ½ cup vinegar
- 1 cup water
- salt to taste
- black pepper to taste
Instructions
- 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.
- 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.
- Add chicken including onions, garlic, and bay leaves. Cook, turning occasionally, until lightly browned.
- Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 2 to 4 minutes.
- Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- Add potatoes and cook until tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- Drain the chicken thoroughly before browning to ensure effective searing and flavor development.
- Use a wide pan or cook chicken in batches to avoid overcrowding, which can hinder browning.
- Boil the vinegar uncovered and without stirring for a few minutes before adding other liquids to reduce its sharp taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 406g | |
| Calories | 458kcal | 23% |
| Carbohydrates | 35.3g | 12% |
| Protein | 16.7g | 33% |
| Fat | 27.7g | 43% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 48mg | 16% |
| Sodium | 1254mg | 52% |
| Potassium | 1015mg | 22% |
| Fiber | 5.4g | 22% |
| Sugar | 3.7g | 7% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 55.3mg | 61% |
| Calcium | 50mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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