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5.0 from 57 votes

Chicken Adobo with Potatoes

Love Filipino cuisine? Try Chicken Adobo with Potatoes, a classic dish that combines the richness of adobo with the heartiness of potatoes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 505 kcal
Course: Main Course
Cuisine: Asian , Filipino

Ingredients

  • 1 lb 500 grams chicken, bone-in and skin-on
  • 3 small potatoes cut into halves
  • 2 tablespoons oil
  • salt
  • ¼ teaspoon freshly crushed pepper
  • ½ medium onion finely chopped
  • 3-4 garlic cloves minced
  • ¼ cup Regular soy sauce
  • ¼ cup rice vinegar or cane vinegar
  • ½ teaspoon oyster sauce
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • ½ teaspoon whole black peppercorns
  • 1 cup chicken stock or water
  • chopped green onion for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the lid and let the sauce reduce a bit to intensify the flavor.
  7. Garnish with chopped green onions, and your adobo chicken with potatoes is ready to serve.

Notes

  • Shear the chicken: Don't skip searing the chicken before simmering! It locks in flavor and adds a nice texture. I use medium-high heat and give the chicken a good sear on all sides.
  • Perfect potatoes: I like to cut them into halves and fry them separately until they are lightly golden on the outside. This prevents them from getting too mushy in the sauce later, and they add a lovely contrast in texture.
  • Use oyster sauce sparingly: A little goes a long way when it comes to oyster sauce. Use it sparingly because it can easily overpower a dish with its saltiness. You want it to enhance the flavors, not dominate them, so just a small amount will give you that savory depth without overwhelming everything else.
  • Add Enough Liquid to Cover the Chicken: Make sure to add just enough chicken stock or water to cover the chicken. This way, it cooks evenly and stays tender, absorbing all the flavors.
  • Add salt carefully: The sauces already contain salt. So, it’s best to start with a small amount, taste as you go, and adjust to find the perfect balance. You can always add more, but you can't remove it once it's added!
  • Don’t hurry the simmering process: This is where the magic happens. Let the chicken slowly absorb all those rich flavors from the sauce. The longer it simmers, the more tender and flavorful the dish becomes. Trust me, it’s worth the patience!

Nutrition Information

Calories 505kcal (25%) Carbohydrates 49g (16%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 83mg (28%) Sodium 1310mg (55%) Potassium 1254mg (36%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 96IU (2%) Vitamin C 45mg (50%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

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.