Garlicky Filipino Chicken Adobo with Potatoes

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Adobo is a dish with a rich cultural legacy. Rooted in the Philippine archipelago, this Filipino chicken adobo is a beloved staple in Filipino households, known for its bold, tangy, and savory flavors.

The word “adobo” comes from the Spanish term for marinade, and while its origins may be tied to colonial history, the dish has evolved into a unique culinary art form.

The dish features tender chicken simmered in a garlicky adobo sauce infused with soy sauce, vinegar, dried bay leaves, and black peppercorns, with hearty potatoes soaking up all that delicious flavor.

The beauty of this chicken adobo recipe lies in its balancing of acidic vinegar and umami‑rich soy sauce.

When preparing this adobo chicken dish, I often focus on sourcing a good quality gluten free and low sodium vinegar, as its brightness is essential to cutting through the richness of the chicken.

The best adobo chicken balances soy sauce’s saltiness, vinegar’s tang, and garlic’s pungency. The dried bay leaves add an earthy depth, black peppercorns give a subtle heat, while the potatoes absorb the sauce.

✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.

Key Ingredients for Filipino Chicken Adobo

These key ingredients work in harmony to create a balanced, deeply flavorful Filipino Chicken Adobo dish:

1. Chicken

The star protein in this dish, chicken thighs or drumsticks offer a rich flavor and natural fattiness that keeps the meat juicy during slow simmering. Their bone‑in, skin‑on form helps lock in moisture and adds extra depth to the overall flavor profile.

2. Vinegar

Vinegar provides the signature tangy acidity of adobo, which balances the savory elements. Traditional cane vinegar offers a mild, slightly sweet bite, but white or apple cider vinegar work well too.

3. Soy Sauce

This ingredient contributes deep umami and a harmonious salty-sweet flavor. It forms the foundation of the adobo sauce, binding the other ingredients together.

4. Oyster Sauce

A key enhancer in the sauce, oyster sauce delivers a rich, savory layer of flavor. Its slight sweetness and depth boost the overall umami, complementing both the chicken and the tangy vinegar.

5. Aromatics

Aromatics such as garlic, bay leaves, and black peppercorns are crucial for building the complex flavor profile of adobo. Smashed garlic releases a robust aroma and taste; dried bay leaves add a subtle herbal note; and whole peppercorns contribute a gentle heat and earthiness that ties everything together.

6. Potatoes

Adding white potato chunks not only gives the dish a hearty texture but also allows them to absorb the tangy and savory sauce, creating a comforting and satisfying bite.

7. Chipotle Peppers & Sugar

For a modern twist, chipotle peppers in adobo sauce can introduce a smoky, mildly spicy note. A pinch of sugar may be added to balance the vinegar’s sharp tang, if desired.

8. Cooking Oil

A neutral cooking oil (such as vegetable or canola oil) is essential for searing the chicken and toasting the aromatics. It helps develop a flavorful fond on the bottom of the pot, which becomes a key component of the adobo sauce.

Equipment Needed for Making Chicken Adobo

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• Dutch Oven or Heavy Bottomed Pot: This is ideal for achieving an even sear and ensuring a consistent, gentle simmer. Its heavy construction helps retain heat, crucial for the slow-cooking process.
• Large Bowl: For marinating the chicken. A bowl large enough to hold all pieces ensures even coating and flavor distribution.
• Sharp Knife and Cutting Board: Essential for prepping ingredients like garlic, potatoes, and any other vegetables. A good knife makes slicing and chopping quick and efficient.
• Wooden Spoon: Perfect for stirring, scraping the bottom of the pot, and ensuring that all the browned bits, which are flavor gold, are incorporated into the sauce.
• Tongs: Useful for transferring the chicken safely from the pot to the baking sheet, especially during the broiling step.
• Baking Sheet and Aluminum Foil: These are needed for the final broiling step to crisp up the chicken and finish off the dish with a beautiful caramelized exterior.
• Measuring Cups and Spoons: For accurate measurement of liquids and seasonings to ensure the right balance of flavors.

Nutritional Benefits of Chicken Adobo

Chicken adobo is a nutritional powerhouse, offering a variety of health benefits:

• High Protein Content: Packed with lean protein, chicken provides essential amino acids that help build and repair muscles, support metabolic function, and keep you feeling fuller for longer.
• Rich in Antioxidants: Garlic, one of the core aromatics in adobo, is rich in antioxidants and has natural immune-boosting properties; it may also contribute to improved heart health and lower blood pressure.
• Anti-Inflammatory Foods: Bay leaves contain anti-inflammatory compounds and aid digestion, making them a small but mighty ingredient.
• Low in Calories: Despite its robust flavor, adobo chicken is relatively low in calories, making it a satisfying yet healthy meal option.
• Regulate Blood Sugar: Vinegar, traditionally used in adobo, not only gives the dish its signature tang but also helps regulate blood sugar levels and supports gut health with its natural antimicrobial properties.
• Fiber-Rich: Potatoes are an excellent source of dietary fiber, which promotes healthy digestion and supports gut health by aiding regular bowel movements.
• Abundance of Essential Vitamins: Chicken, along with the aromatics in this dish, contributes important vitamins like B vitamins for energy metabolism and immune support, while other ingredients offer antioxidants that help maintain overall wellness.
• High Mineral Content: The combination of chicken and potatoes delivers a good source of essential minerals such as iron, potassium, and zinc, which play vital roles in maintaining healthy muscles, nerve function, and a robust immune system.
• Balanced Macros: With a good mix of protein, a moderate amount of fat, and carbohydrates from potatoes and any accompanying rice, this dish offers a balanced nutritional profile.

What to Serve or Pair With Adobo Chicken

For a truly authentic Filipino dining experience, serving chicken adobo with the right sides can elevate the dish and offer a complete meal that embraces the flavors and traditions of the Philippines.

1. Steamed White Rice

The most traditional and essential side for chicken adobo is steamed white rice. The fluffy, neutral flavor of the rice pairs perfectly with the savory, tangy, and slightly salty adobo sauce, allowing the bold flavors of the chicken and marinade to shine.

2. Garlic Rice (Sinangag)

This Filipino favorite is made by stir-frying leftover rice with garlic and a bit of oil. It’s aromatic, savory, and a perfect complement to the richness of adobo, making the meal even more satisfying.

3. Atchara (Pickled Papaya)

For a sweet and tangy contrast, atchara, a Filipino pickled green papaya, is a great accompaniment. Its crisp texture and vibrant flavor balance out the richness of the chicken adobo, offering a refreshing and zesty bite that cuts through the dish’s savory profile.

4. Kangkong or Filipino-Style Sautéed Vegetables

To add some green and nutritional balance to your meal, serve your chicken adobo with kangkong (water spinach) sautéed with garlic, onions, and a splash of fish sauce.

This simple vegetable dish is a staple in Filipino cuisine and pairs wonderfully with the deep flavors of adobo. Alternatively, any sautéed leafy greens like malunggay (moringa) or talinum also make excellent choices.

5. Banana Chips or Fried Plantains

If you’re looking to introduce a little sweetness into the meal, banana chips or fried plantains make an excellent pairing. The crispiness of the fried bananas complements the savory chicken, while the natural sweetness offers a pleasant contrast to the salty adobo.

6. Filipino Pancit (Noodles)

A Filipino feast wouldn’t be complete without pancit, a dish of stir-fried noodles often served during celebrations. While not traditional with adobo, pancit canton adds a wonderful textural contrast and a burst of flavor to the meal.

7. Lemon or Calamansi

For an extra touch of freshness, serve your adobo chicken with a wedge of lemon or calamansi, a small lime native to the Philippines. Squeezing a bit of fresh juice over the dish enhances the flavors, adding a touch of acidity that brightens the rich, savory sauce.

Quick Tips for Making the Best Chicken Adobo

• Dry the Chicken: Pat the chicken dry with paper towels before searing; this helps achieve a beautiful, golden brown crust.
• Sear in Batches: Don’t overcrowd the pan, sear the chicken in batches to maintain high heat and proper browning.
• Scrape Up the Fond: Use a wooden spoon to deglaze the pan and incorporate the caramelized bits into the sauce for added depth.
• Control the Simmer: Keep the heat low enough to maintain a gentle simmer. A rapid boil can make the chicken tough.
• Taste and Adjust: Always taste the sauce during simmering, balance the acidity with a touch of sugar if it’s too tangy, or dilute with a bit more water if it’s too concentrated.
• Broiling Step: Don’t skip the broiling step, it’s key for crisping up the chicken skin and intensifying the flavors.

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With its rich, savory flavor and tender chicken, chicken adobo with potatoes is a perfect introduction to Filipino cuisine.

This Filipino dish combines simple, wholesome ingredients, making it an easy yet flavorful meal to prepare for any occasion. Whether you’re cooking for family or friends, this easy filipino adobo recipe is sure to impress.

Now it’s time to dive into the full recipe and bring this delicious Filipino classic to life in your kitchen.

Happy cooking!

Print Recipe

Delicious

Garlicky Filipino Chicken Adobo with Potatoes

Cooking Method: Broiling, Simmering Cuisine: Filipino Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free High Iron High Protein

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 6 Calories: 320

Description

This Filipino chicken adobo recipe with features marinated chicken simmered in a garlicky blend of soy sauce, vinegar, and aromatic spices, while tender potatoes soak up the rich adobo sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For Chicken and Marinade

• 3 lbs of bone‑in, skin‑on chicken thighs and drumsticks (for maximum flavor and tenderness)
• ¹⁄₂ cup of cane vinegar (or white vinegar as an alternative)
• ¹⁄₂ cup of low sodium soy sauce (this is your adobo sauce base)
• 10 cloves of garlic, smashed
• 2 medium chipotle peppers, finely chopped
• 4 dried bay leaves

• 1 tablespoon of neutral oil, such as vegetable or canola oil

• 3 tablespoons of oyster sauce

• 1 teaspoon of black peppercorns (freshly cracked if possible)

• ¹⁄₂ teaspoon of of kosher salt

• 2 cups of water (or chicken broth)

• 1 teaspoon of sugar (to balance the tang)

For Vegetables and Additional Flavors

• 4 large potatoes, peeled and cut into bite‑sized chunks

• 1 medium sliced onion

Optional Garnishes

• 2 small green onions, thinly sliced (for a fresh, mild crunch)
• 2 tablespoons of fresh cilantro, roughly chopped (adds aroma and color)
• 1 medium lime, cut into wedges

Instructions

Prep and Sear the Chicken

1. Prepare the Ingredients

   • Smash and peel the garlic cloves.
   • Pat dry the chicken thighs, drumsticks, or a mix of both using paper towels.
   • Season the chicken evenly with kosher salt.
   Mark as complete

2. Sear the Chicken

   • Heat 1 tablespoon of neutral oil (like vegetable or canola oil) in a Dutch oven or large, heavy-bottomed pot over medium-high heat until the oil shimmers.
   • Working in two batches, add the chicken pieces (place skin-side down for thighs) to the pot.
   • Sear each batch until the chicken is browned on all sides, about 6 minutes per batch.
   • Adjust the heat as needed to prevent burning.
   • Once browned, transfer the chicken to a plate.
   Mark as complete

Create the Adobo Sauce

1. Toast the Aromatics

   • In the same pot with the remaining oil and flavorful bits, add the smashed garlic cloves, dried bay leaves, chopped chipotle peppers, and black peppercorns.
   • Stir continuously for 30 seconds to 1 minute until the garlic and peppercorns release their fragrance and become slightly toasted.
   Mark as complete

2. Build the Sauce

   • Pour in 2 cups of water or chicken broth, soy sauce, cane vinegar, and oyster sauce.
   • Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
   • These bits add a rich depth to your sauce.
   • Gently add the potato chunks to the pot; these will absorb the tangy sauce and provide a comforting texture.
   Mark as complete

3. Add Potatoes and Simmer the Chicken

   • Return the seared chicken along with any accumulated juices back into the pot, arranging the pieces in a single layer (with skin-side down if applicable).
   • Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
   • Let everything simmer for about 35–45 minutes, or until the chicken is tender and the potatoes have softened, but still hold their shape.
   • Ensure that the thickest part of the chicken reaches at least 165ºF before moving on.
   • Taste the sauce and adjust seasoning as needed; add a pinch of sugar if you prefer a slightly sweeter balance.
   Mark as complete

Broil for a Final Browning

1. Preheat the Broiler

   • As the chicken nears doneness, set an oven rack in the upper third of your oven and preheat it to the broil setting.
   • Line a rimmed baking sheet with aluminum foil for easy cleanup.
   Mark as complete

2. Broil the Chicken

   • Using tongs, carefully transfer the chicken (placing it skin-side up if using thighs) onto the prepared baking sheet.
   • Let the chicken continue to simmer on the stovetop with the sauce.
   • Broil the chicken for about 3 minutes, or until the top is nicely browned.
   • Remove the chicken, flip each piece, and brush with some of the hot adobo sauce.
   • Return the chicken to the oven and broil for another 3 minutes until the second side is browned.
   • Discard the bay leaves if desired before serving.
   Mark as complete

Serve and Garnish

1. Plate the Dish

   • Spoon a generous portion of steamed white rice onto each plate for a true taste of Filipino cuisine.
   • Top with one or two pieces of the broiled adobo chicken.
   Mark as complete

2. Drench in Sauce

   • Finally, drizzle the rich adobo sauce generously over both the chicken and rice, allowing every bite to be infused with flavor.
   • Garnish with freshly chopped green onions and cilantro if using, and add a squeeze of lime for a citrusy finish that brightens the dish.
   
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 plate

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 4g20%

Cholesterol 95mg32%

Sodium 950mg40%

Potassium 680mg20%

Total Carbohydrate 22g8%

Dietary Fiber 3g12%

Sugars 4g

Protein 35g70%

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Vitamin A 750 IU

Vitamin C 12 mg

Calcium 60 mg

Iron 2.5 mg

Vitamin D 80 IU

Vitamin K 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Sear the chicken in batches to avoid overcrowding, which can cause steaming instead of browning.
• Maintain medium high heat when searing and adjust if needed to prevent burning.
• Preheat the broiler and line your baking sheet with foil to catch drips and ease cleanup.
• Evenly coat the chicken with kosher salt to enhance flavor and promote browning.
• Monitor the internal temperature; the chicken should reach at least 165°F for safe consumption.

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