Tangy Filipino-Inspired Chicken Adobo with Crispy Potatoes
Dive into the rich flavors of the Philippines with this comforting Chicken Adobo, enhanced with crispy potatoes for a satisfying twist. Tender chicken thighs are simmered in a savory-tangy sauce of soy, vinegar, and aromatic garlic, creating a dish that’s both bold and balanced. The addition of golden-brown potatoes adds a delightful crunch and heartiness to this beloved Filipino classic. Perfect for a cozy family dinner or impressing guests with an exotic yet approachable meal.
Equipment
- Large, heavy-bottomed pot or Dutch oven (5-6 quart / 4.7-5.7 liter capacity)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Wooden spoon or silicone spatula
Ingredients
Meat
- 2 lbs Bone-in, skin-on chicken thighs about 6-8 pieces [907 g]
Produce
- 1 lb Waxy potatoes such as Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) cubes [454 g]
- 1 whole head Garlic cloves separated, peeled, and lightly crushed (about 10-12 cloves)
- 2 Bay leaves
- 2 Green onions thinly sliced for garnish (optional)
Condiments
- 1/2 cup Soy sauce or tamari for gluten-free option [118 ml]
Oils & Vinegars
- 1/2 cup White vinegar or apple cider vinegar [118 ml]
- 2 tablespoons Vegetable oil [30 ml]
Baking & Spices
- 1 tablespoon Brown sugar [15 g]
- 1 teaspoon Whole black peppercorns [5 g]
- 1/4 teaspoon Salt for seasoning potatoes
Instructions
Marinate the Chicken (Optional)
- In a large bowl, combine soy sauce, vinegar, crushed garlic cloves, and black peppercorns.
- Add chicken thighs, ensuring they’re well-coated. Cover and refrigerate for 30 minutes to 2 hours.
Prepare the Potatoes
- While the chicken marinates, cut potatoes into 1-inch (2.5 cm) cubes.
- Place in a bowl of cold water to remove excess starch. Drain and pat dry before cooking.
Cook the Chicken
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Remove chicken from marinade (if marinated), reserving the marinade.
- Add chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes.
- Remove chicken and set aside. Pour off all but 1 tablespoon of fat from the pot.
Make the Adobo Sauce
- Reduce heat to medium. Add crushed garlic to the pot and sauté for 1 minute until fragrant.
- Pour in reserved marinade (or fresh mixture of soy sauce and vinegar if you didn’t marinate), water, brown sugar, and bay leaves. Bring to a simmer.
- Return chicken to the pot, skin-side up. Cover and simmer for 20 minutes.
Add Potatoes
- After 20 minutes, add potato cubes to the pot. Sprinkle with 1/4 teaspoon salt.
- Cover and cook for another 15-20 minutes, or until potatoes are tender and chicken is fully cooked (internal temperature of 165°F / 74°C).
Crisp the Chicken and Potatoes
- Remove lid and increase heat to medium-high.
- Cook for an additional 5-7 minutes until sauce has reduced slightly and chicken skin and potatoes have crisped up.
Serve
- Let the dish rest for 5 minutes before serving.
- Garnish with sliced green onions if desired.
- Serve hot with steamed rice or crusty bread to soak up the delicious sauce.
Notes
– For a healthier version, use skinless chicken thighs and reduce oil to 1 tablespoon.
– Adjust vinegar and soy sauce ratio to your taste preference. More vinegar for tangier flavor, more soy sauce for saltier taste.
– For a spicier version, add 1-2 Thai chilies or 1/4 teaspoon of red pepper flakes to the sauce.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
– This dish tastes even better the next day as flavors continue to meld.
Notes:
- Lighter Alternatives: Use skinless chicken thighs to reduce fat content. Replace regular soy sauce with a low-sodium version.
- Ingredient Substitutions: Swap white vinegar for apple cider vinegar or rice vinegar for a milder taste. Use tamari for a gluten-free option.
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Tips: Reheat gently on the stovetop or microwave. Add a splash of water to loosen the sauce if needed.
- Fresh Ingredients: Use fresh garlic cloves and green onions for maximum flavor impact.
Quick Tips:
- Thicken the Sauce: Simmer uncovered for the last 5 minutes to allow the sauce to thicken naturally.
- Improve Texture: Crisp the chicken under a broiler for a few minutes for extra crunch.
- Crispier Potatoes: Parboil the potatoes for 5 minutes before adding them to the dish for crispier results.
Side Dish Suggestions:
- Steamed Vegetables: Serve with lightly steamed broccoli or green beans to balance the rich sauce.
- Salad: A fresh cucumber and tomato salad pairs well to cut through the savory flavor.
- Rice or Noodles: Traditional steamed rice works best, but garlic noodles also make a great side.
Nutritional Benefits:
- Protein-Rich: Chicken thighs provide a good source of protein for muscle repair and satiety.
- Garlic’s Benefits: Garlic is known for its anti-inflammatory properties and boosts the immune system.
- Vitamin C: Potatoes offer a healthy dose of Vitamin C, supporting immune health.
Serving Suggestions:
- Portion Sizes: Serve 1-2 chicken thighs with crispy potatoes and a side of rice per person.
- Presentation Tips: Garnish with fresh green onions and serve in a large shallow bowl for a rustic presentation.
- Complementary Beverages: Serve with a light beer or a glass of white wine to complement the tangy sauce.
Meal Prep Tips:
- Prepare in Advance: Marinate the chicken for up to 2 hours ahead of time. Potatoes can be chopped and stored in cold water in the fridge until ready to use.
- Storage Tips: Cooked potatoes and chicken can be kept separately to maintain crispness when reheating.
Customization Ideas:
- Vegetarian Option: Substitute chicken with firm tofu or tempeh.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
- Spice it Up: Add red pepper flakes or Thai chilies for a spicier kick.
Frequently Asked Questions:
- Can I use chicken breast instead of thighs?
- Yes, but the dish may be less tender. Adjust cooking time to prevent the breast from drying out.
- Can I use other types of vinegar?
- Absolutely! Rice vinegar or apple cider vinegar can add a milder tang to the dish.
- Can I make this in an Instant Pot?
- Yes, you can sauté the chicken, then pressure cook it for 15 minutes before adding the potatoes.
- What can I use if I don’t have bay leaves?
- Substitute with thyme or leave them out, though the flavor will be slightly different.
- Can I freeze this dish?
- Yes, you can freeze the cooked chicken and potatoes in an airtight container for up to 2 months.
Recipe Success Tips:
- Use a heavy-bottomed pot to distribute heat evenly for better browning.
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Avoid overcrowding the pot when browning the chicken, allowing each piece to crisp properly.
- Simmer low and slow for tender, juicy chicken thighs and well-absorbed flavors.
- Crisp the skin and potatoes by cooking uncovered at the end for the best texture.
