Garlicky Filipino Chicken Adobo with Potatoes

Filipino Chicken Adobo | Adobo Chicken
Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
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
    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. 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.
  2. 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.
    3. Create the Adobo Sauce
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
    6. Broil for a Final Browning
  6. 6
    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.
  7. 7
    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.
    8. Serve and Garnish
  8. 8
    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.
  9. 9
    Drench in SauceChicken Adobo Recipe | Adobo Chicken
    • 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.

Nutrition Facts

Servings 6

Serving Size 1 plate

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%
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.
Read it online: https://tinakitchen.com/recipe/filipino-chicken-adobo/

We hope you enjoy making this recipe.

Happy cooking!