Ultimate Chicken Adobo Potato Recipe: 7 Secret Tips

Chicken adobo potato recipe transforms the classic Filipino dish into a hearty, one-pot wonder that’ll have your family reaching for seconds. Let me show you how to create this comforting fusion that combines tender chicken, perfectly braised potatoes, and that iconic adobo sauce we all love.

What You’ll Need for This Amazing Dish

Essential Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 4 medium potatoes, quartered
• 1 whole garlic head, cloves peeled and crushed
• 2 bay leaves
• 1 cup white vinegar
• 1/2 cup soy sauce
• 1 teaspoon whole black peppercorns
• 2 tablespoons cooking oil
• Water as needed

Kitchen Equipment

• Large Dutch oven or heavy-bottomed pot
• Tongs for turning chicken
• Sharp knife and cutting board
• Measuring cups and spoons

The Secret to Perfect Chicken Adobo with Potatoes

The magic of this dish lies in the perfect balance of vinegar and soy sauce. Unlike the traditional version, we’re adding potatoes to soak up all that wonderful sauce. Here’s a pro tip: marinate your chicken for at least 30 minutes, but if you can leave it overnight, you’ll be rewarded with incredibly flavorful meat.

Step-by-Step Cooking Instructions

Preparation Phase

1. Pat the chicken thighs dry with paper towels
2. Peel and quarter your potatoes
3. Crush the garlic cloves
4. Combine vinegar, soy sauce, and peppercorns in a bowl

The Cooking Process

1. Heat oil in your pot over medium-high heat
2. Brown the chicken skin-side down first, about 5 minutes per side
3. Remove chicken and set aside
4. In the same pot, add garlic and sauté until fragrant
5. Return chicken to the pot
6. Pour in your vinegar-soy mixture
7. Add bay leaves and bring to a boil
8. Reduce heat and simmer for 15 minutes
9. Add potatoes and continue cooking for 20-25 minutes

Tips for the Best Results

1. Choose waxy potatoes like Yukon Gold for this recipe
2. Don’t skip the browning step – it adds incredible flavor
3. Let the vinegar boil for a few minutes to mellow its acidity
4. Adjust the sauce consistency by adding water if needed

Serving Suggestions

This hearty dish is best served over a bed of steaming white rice. The potatoes will be tender and infused with the adobo sauce, while the chicken should be falling off the bone. Garnish with some freshly chopped green onions for a pop of color and fresh flavor.

If you’re loving the chicken and potato combo, you’ve got to try my crowd-pleasing Stuffed Chicken Breast. It’s like a warm hug in a baking dish!

FAQ

What is best paired with chicken adobo?

Chicken adobo pairs perfectly with steamed white rice, which helps soak up the flavorful sauce. You can also serve it with pickled vegetables (atchara) or a simple green salad for a complete meal.

What vegetables are good for adobo?

Besides potatoes, vegetables that work well in adobo include carrots, bell peppers, and baby bok choy. These vegetables can withstand the long cooking time and absorb the delicious sauce without falling apart.

What is the difference between adobo and Filipino adobo?

Filipino adobo specifically refers to the cooking method using vinegar, soy sauce, and garlic, while “adobo” in Spanish cuisine typically involves paprika and oregano. The Filipino version is distinct in its use of soy sauce, which was incorporated during Chinese trading influence.

What are the 2 versions of adobo?

The two main versions of Filipino adobo are “white” adobo (using just vinegar) and the more common “dark” adobo (with both vinegar and soy sauce). Our chicken adobo potato recipe uses the dark version, which is more popular throughout the Philippines.