5 from 57 votes
Chicken Adobo with Potatoes
Chicken Adobo with Potatoes features bone-in chicken pieces simmered in a tangy blend of soy sauce, rice vinegar, and a touch of brown sugar. Golden sautéed potatoes add texture, while aromatics like garlic, onion, bay leaves, and peppercorns deepen the flavor. The searing step enhances richness, and the slow simmer allows the sauce to thicken, infusing the chicken and potatoes with a harmonious balance of salty, sour, and slightly sweet notes.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
Calories:
505 kcal
Course:
Main Course
Cuisine:
Asian, Filipino
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 505
% 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.