A rich, garlicky chicken adobo with tender potatoes, boiled eggs and a glossy soy-vinegar sauce.
There are some recipes that just stop you in your tracks the first time you eat them, and chicken adobo was one of those for me. I first tried it over 20 years ago at my mother-in-law’s house, and despite having a very small collection of recipes up my sleeve at the time, it immediately became one I just had to learn. The combination of garlic, soy sauce, vinegar, bay leaves and pepper is unlike anything else. It’s one of those dishes that’s almost impossible to explain until you’ve tasted it for yourself.
A couple of years ago, my husband Heath travelled through the Philippines and couldn’t stop talking about a chicken adobo he’d eaten with potatoes. My judgement was real. 😂 Potatoes? In adobo? Surely not. But after doing a little research and recreating it at home, I quickly realised I’d been missing out all these years. The potatoes soak up all that incredible sauce, and combined with the boiled eggs, tender chicken and fluffy rice, the whole thing just works.
The magic really happens during the slow braise. As everything slowly cooks together, the chicken becomes fall-apart tender, the onions melt into the sauce, the potatoes absorb all those rich flavours, and the sauce reduces into a rich glossy coating that you’ll want to spoon over everything. This Chicken Adobo with Potatoes is super comforting and you’ll find yourself coming back to it again and again!
What can I serve with Chicken Adobo?
Chicken adobo is traditionally served with steamed rice, but I also love pairing it with one or two simple sides to make it a complete meal.
Bases
- Steamed jasmine rice (my favourite)
- Brown rice
- Cauliflower rice
Vegetables
- Steamed bok choy
- Steamed choy sum
- Chinese broccoli (gai lan)
- Frozen Asian greens mix
- Steamed broccoli (fresh or frozen)
- Sliced cucumber
Salad
- Creamy Asian slaw made with wombok (napa) cabbage, carrot, spring onion (scallion) and a creamy Asian-style dressing.
If you enjoyed Chicken Adobo with Potatoes, I think you’ll love:
Chicken Adobo Recipe – My quick and easy version of the classic Filipino dish, where chicken is coated in an addictive marinade, then cooked until tender, juicy and caramelised.
Filipino Stir-fried Noodles and Chicken Recipe – Based on the classic Filipino pancit, this one-pan dish takes just 22 minutes. Made with simple ingredients, it’s absolutely packed with flavour.
One–pan Satay-style Chicken and Rice Recipe – A one-pan wonder featuring juicy chicken and rice baked in an amazing satay-style peanutty sauce!
Honey Garlic Chicken Thighs Recipe – Crispy, sticky and full of flavour, these honey garlic thighs are weeknight magic and ridiculously easy. No marinade, no deep-frying, no stress.
Honey Garlic Slow-cooker Chicken Recipe – This restaurant-quality recipe is made with just a few simple, low-cost ingredients. After just 10 minutes’ prep, it all goes in the slow-cooker to “set and forget”.
Chicken Adobo with Potatoes
Share Pin Recipe PrintIngredients
- 1.2 kg (2¾ lb) bone-in, skin-on chicken thigh cutlets (can be substituted with boneless, skinless chicken thighs or drumsticks, see note 1)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp neutral oil (I used light olive oil)
- 2 brown onions, cut into thick wedges
- 1 tbsp freshly minced garlic
- 80 ml (⅓ cup) soy sauce
- 80 ml (⅓ cup) apple cider vinegar (can be substituted with rice wine vinegar, see note 2)
- 1 tbsp brown sugar
- 1 tbsp dark soy sauce (optional, for colour)
- 1½ tsp whole black peppercorns (or ½ tsp freshly cracked black pepper, see note 3)
- 3 bay leaves
- 250 ml (1 cup) water
- 3 sebago (russet) potatoes, scrubbed and quartered
- 4 boiled eggs, peeled but left whole
- 2 spring onions (scallions), finely sliced
- Steamed jasmine rice, to serve
Instructions
- Season the chicken – Pat the chicken dry with paper towel and season all over with the salt and pepper.
- Brown the chicken – Heat the oil in a large heavy-based frying pan or shallow casserole dish with a lid over medium–high heat. Place the chicken skin-side down and cook for 7–8 minutes, or until the skin is deeply golden and a lot of the fat has rendered. Turn and cook for a further 2 minutes. Transfer to a plate.
- Cook the onion – Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened and beginning to caramelise around the edges. Add the garlic and cook, stirring, for 30 seconds.
- Build the sauce – Pour in the soy sauce, apple cider vinegar, brown sugar, dark soy sauce (if using), peppercorns, bay leaves and water, scraping the bottom of the pan to deglaze and lift any caramelised bits. Bring to a gentle simmer.
- Braise – Return the chicken to the pan, skin-side up. Arrange the potatoes around the chicken. The liquid should sit around the chicken rather than completely covering it. Bring back to a gentle boil, then reduce the heat to low. Cover and simmer for 40 minutes, turning the chicken skin-side down halfway through cooking.
- Reduce the sauce – Remove the lid and turn the chicken skin-side up once more. Simmer, uncovered, for 15–20 minutes, or until the potatoes are tender and the sauce has reduced to a rich, glossy consistency that coats the chicken and potatoes. If the sauce reduces too quickly before the potatoes are tender, stir through 60 ml (¼ cup) of water at a time (see note 4). Add the boiled eggs during the final 5 minutes so they warm through and absorb some of the sauce.
- Serve – Scatter the spring onion over and serve with steamed jasmine rice, spooning plenty of the sauce over everything.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
- Boneless, skinless chicken thighs – Reduce the covered cooking time to 25–30 minutes before removing the lid. Cut the potatoes into smaller 2 cm (¾ inch) cubes to ensure they cook in time.
- Chicken drumsticks – Cook for the full recipe time as written.
- Boneless, skinless chicken breast – Chicken breast is not suitable for this recipe as it will dry out during the cooking time.
- If the sauce reduces too quickly before the potatoes are tender, stir through 60 ml (¼ cup) of water at a time until the potatoes have finished cooking.
- If the sauce is still a little thin once the potatoes are tender, continue simmering, uncovered, for a few more minutes over high heat until it reduces into a rich, glossy sauce.
