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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 35 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Asian Fusion, Filipino
Servings 6 servings
Calories 420 kcal

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.
Keyword Chicken Recipe, Comfort Food, Easy Dinner, Filipino Cuisine, One Pot Meal