Chicken Adobo With Potato – This best classic chicken potato adobo is a one-pan wonder, perfect for a weeknight meal or a potluck to please a crowd, and adding those fluffy potatoes soaks up all that garlicky and soy-vinegar sauce.
Chicken Adobo With Potatoes – Tips and Tricks:
Marinating matters: Give the chicken at least 30 minutes, but overnight is best for maximum flavor.
Pat it dry: Before frying, remove excess moisture from the chicken using paper towels. This ensures crispy skin.
Start with hot oil: Don’t crowd the pan! Fry the chicken in batches for even browning and crispy perfection.
Go low and slow: Once the potatoes and chicken are browned, simmer in the adobo sauce until the chicken is cooked through and the potatoes are tender.
Add some sweetness: A tablespoon of brown sugar or pineapple juice brings a subtle caramelized depth.
Get garlicky: Go all in with extra garlic cloves for a truly garlicky punch. Check out my Filipino adobo chicken recipe here.
Make it creamy: Stir in a spoonful of coconut milk for a richer, creamier sauce.
How to Serve This Easy Chicken Potato Adobo?
Classic combo: Pile that juicy chicken and buttery potatoes over fluffy white rice.
Veggie delight: Serve with steamed okra, bok choy, or green beans for a balanced meal.
Pickled punch: Add a tangy side (Filipino pickled green papaya) for a refreshing contrast.
- 3 lbs whole chicken, cut into medium size pieces
- 2 large potatoes, peeled and sliced
- Salt and pepper to taste
- 2 bay leaves
- 1 onion, sliced thinly
- 1 whole garlic, minced
- ¼ cup vegetable oil
- ¼ cup soy sauce (low sodium)
- ½ teaspoon peppercorns
- ½ cup vinegar
- Take a mixing bowl, and add chicken, onions, garlic, soy sauce, bay leaves, and peppercorns. Combine well with the chicken and set aside for about 20-30 minutes.
- Take out the chicken from the sauce (drain) and save the sauce for later use.
- Heat a skillet over medium heat, add oil. Once hot, add sliced potatoes and cook until half-cooked and lightly browned. Set aside and drain on paper towels.
- In the skillet, add chicken, onions, garlic, and bay leaves. Cook until lightly browned, stirring occasionally.
- Add vinegar and bring to a boil, let it boil for 4-5 minutes.
- Add the chicken marinade sauce with 1 cup water. Boil for 2-3 minutes.
- Reduce the heat and simmer for 30 minutes or until the chicken is cooked through.
- Add potatoes and let it soak up the sauce and fully tender. Add salt and pepper as per taste.
- Serve immediately over a bed of steamed rice.
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Amount Per Serving Calories 549Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 150mgSodium 622mgCarbohydrates 18gFiber 2gSugar 1gProtein 49g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Chicken Potato Adobo – FAQs
Can you store it in the fridge?
Yes, store them in the refrigerator for up to a week or pack them in an airtight container and freeze them for up to 3 months.
What kind of potatoes can I use?
Any type works! Yukon gold or russet potatoes are great for fluffy wedges, while sweet potatoes add a nice caramelized twist.
Can I make this without chicken?
Absolutely! Swap in pork belly or tofu for a vegetarian option.
Is adobo spicy?
Traditionally, no. But feel free to add a green chili or red chili flakes for a kick!