Chicken Adobo with Potatoes

close up chicken adobo recipe with potatoes plated

Author: Nicole

Servings:

Calories: 719kcal

This Chicken Adobo with Potatoes recipe is a rich, comforting dinner made with tender chicken, potatoes and boiled eggs slowly braised in garlic, soy and vinegar. The glossy, flavour-packed sauce is made for spooning over fluffy rice – it's a family favourite you'll make again and again.

Prep Time20

Cook Time1

Total Time1 20

Ingredients

1.2 kg 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 soy sauce
80 ml 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 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.

Notes

Note 1 – Chicken substitutions Bone-in, skin-on chicken thigh cutlets give the richest flavour and stay beautifully juicy during the long braise.

You can also use:

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.

Note 2 – Vinegar substitution Apple cider vinegar gives the sauce a slightly softer, fruitier flavour, but is also a great option if that's what you have on hand. It will create a slightly lighter, more delicate tang while still balancing beautifully with the soy sauce and garlic.

Note 3 – Whole peppercorns The whole peppercorns are one of the defining ingredients in traditional Filipino chicken adobo. They gently infuse the sauce as it cooks and become a lot milder during the braise. If you're cooking for young children or anyone who doesn't enjoy biting into whole peppercorns, substitute with ½ teaspoon freshly cracked black pepper instead.

Note 4 – Sauce consistency Every stovetop and pan cooks a little differently, so don't worry if your sauce reduces a little faster or slower than mine.

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.

Make Ahead

This recipe can be made ahead of time, see Leftovers below.

Leftovers

Fridge – Store leftover chicken adobo in an airtight container in the fridge for up to 3 days.

Reheat – Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened. You can also reheat individual portions in the microwave until steaming hot throughout.

I don’t recommend freezing the complete dish, as the potatoes can become watery or grainy and the boiled eggs can become rubbery once thawed.

Nutrition Facts

Chicken Adobo with Potatoes

Serving Size

529 g

Amount per Serving

Calories

719

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

335

112

Sodium

2084

Potassium

1501

Carbohydrates

Fiber

6.39

Sugar

Protein

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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