Chicken Adobo with Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
505 kcal
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Course
Main Course
Chicken Adobo with Potatoes
Description
Chicken Adobo with Potatoes is a savory stew centered on bone-in, skin-on chicken browned in oil before simmering in a mixture of soy sauce, vinegar, oyster sauce, and brown sugar. Small potato halves, first sautéed until golden, are added during the simmering stage to retain their shape and texture. Aromatics including minced garlic and chopped onions provide a fragrant base, complemented by bay leaves and whole peppercorns for subtle spice and depth. The method involves layering flavors through searing and gradual cooking, resulting in tender chicken and flavorful potatoes coated in a balanced sauce. This dish can be served over rice, making it a hearty meal option.
The slow simmer ensures the chicken absorbs the sauce's rich flavors while maintaining juiciness. The separately sautéed potatoes preserve a slight firmness and a light crust rather than becoming mushy. The oyster sauce contributes savory depth but should be used sparingly to prevent overpowering saltiness. Adjust seasoning carefully, as the soy and oyster sauces already bring saltiness to the dish.
The recipe benefits from allowing the chicken and potatoes to gently cook together, melding the contrasting textures and balancing acidity from vinegar with subtle sweetness from brown sugar. It is important to add enough liquid to cover the chicken for even cooking. The finished dish can be garnished with chopped green onions for freshness.
Ingredients
- 1 lb chicken 500 grams, bone-in and skin-on
- 3 potato cut into halves, small
- 2 tablespoons neutral cooking oil generic cooking oil
- salt
- ¼ teaspoon black pepper freshly crushed
- ½ onion finely chopped, medium
- 3-4 garlic minced, cloves
- ¼ cup soy sauce regular
- ¼ cup rice vinegar or cane vinegar
- ½ teaspoon oyster sauce
- 1 tablespoon brown sugar
- 2 bay leaf
- ½ teaspoon black peppercorns whole
- 1 cup chicken stock or water
- green onion chopped, for garnish
Instructions
- Heat 2 tablespoons of oil in a pan. Add diced potatoes and sauté over medium-high heat until golden marks appear on the surface. Once done, remove the potatoes from the pan and set them aside.
- In the same oil, add the chicken pieces and sear for about 1-2 minutes over medium-high heat until they are lightly golden on the bottom. Flip the chicken, season with salt and crushed pepper, and sear for 2 more minutes. Then, remove from the pan and set aside.
- In the same oil (adding a bit more if necessary), sauté the chopped onions for 1-2 minutes or until they become lightly golden. Stir in the minced garlic and continue cooking until the raw aroma disappears.
- Return the seared chicken pieces to the pan. Add soy sauce, vinegar, and oyster sauce. Stir well and sauté for a couple of seconds, letting the sauces coat the chicken.
- Pour in the chicken stock or water, then add the bay leaves and whole peppercorns. Stir in the sautéed potatoes and brown sugar. Bring the sauce to a boil, cover with a lid, reduce the heat, and simmer for 10-15 minutes or until the chicken is soft and tender.
- Remove the lid and let the sauce reduce a bit to intensify the flavor.
- Garnish with chopped green onions, and your adobo chicken with potatoes is ready to serve.
Notes
- Sear the chicken pieces on medium-high heat before simmering to develop flavor and texture.
- Sauté potatoes separately until lightly golden to prevent them from becoming mushy during cooking.
- Use oyster sauce sparingly to avoid overpowering the dish's flavor.
- Add enough chicken stock or water to cover the chicken pieces for even cooking.
- Season with salt cautiously, considering the salt content of soy and oyster sauces, and adjust to taste during cooking.
- Allow the dish to simmer slowly so the chicken absorbs the rich flavors and becomes tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 1310mg | 55% |
| Potassium | 1254mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 45mg | 50% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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