Garlicky Filipino Chicken Adobo with Potatoes

Prep Time 15 mins

Cook Time 60 mins

Total Time 1 hr 15 mins

Cooking Method: Broiling, Simmering

Cuisine: Filipino

Courses: Dinner, Lunch

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
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
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.

Create the Adobo Sauce

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
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
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.

Broil for a Final Browning

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
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.

Serve and Garnish

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
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.

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.

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

Chef Tinah

Food and Lifestyle Blogger

Hi, I'm Chef Tina, a full time food blogger and travel enthusiast. My love for cooking started in my grandmother’s kitchen, where I learned that food is more than just a meal; it’s a story. Now, I share delicious and easy recipes to inspire your kitchen adventures.

We hope you enjoy making this recipe.

Happy cooking!