Ah, adobo – the dish that every Filipino mom has a “secret recipe” for, and somehow, we all grew up thinking our Nanay’s version is the best. It’s that reliable ulam that’s present in every baon, fiesta, or handaan, sitting proudly beside the leche flan and pancit. But this isn’t your ordinary adobo – we’re adding crispy potatoes that’ll make your siblings fight over the last piece.
When you’re tired of your usual pritong manok or getting flashbacks of your college days’ instant noodles, this leveled-up adobo is your go-to dish. The potatoes soak up all that salty-sour sauce like how your tita absorbs chismis at family reunions, becoming crispy on the outside but staying fluffy inside – parang your crush, matigas ang exterior pero soft naman pala! And don’t worry if you’re a newbie sa kusina who can barely fry an egg – this recipe is as forgiving as your parents after you tell them you failed your math test (pero konting sermon lang).
Best part? It’s perfect for meal prep (yes, we’re adulting na!), actually tastes better the next day like a plot twist sa teleserye, and impresses everyone from your maarte officemates to your future mother-in-law. Plus, it’s the kind of dish that makes your kapitbahay peek over the fence when they smell it cooking – pero libre naman taste test, diba? Promise, by the time you’re done, you’ll be giving your Lola a run for her money in the adobo department.
Filipino Chicken Adobo with Crispy Potatoes
Ingredients
- 1/2 cup Vinegar Datu Puti recommended
- 1/3 cup Soy Sauce Silver Swan or Marca Piña
- 1 whole Garlic Head About 12 cloves, crushed
- 2 Bay Leaves (Laurel)
- 1 tbsp Whole Black Peppercorns
- 1 tbsp Brown Sugar Optional
- 3-4 lbs whole chicken cut into serving pieces (preferably bone-in thighs and legs)
- 1 whole head garlic about 12 cloves, crushed and roughly chopped
- 2 medium onions sliced into half-moons
- ⅓ cup Filipino soy sauce recommended: Silver Swan or Marca Piña
- ⅓ cup Filipino cane vinegar or rice vinegar
- 2 tablespoons whole black peppercorns
- 4 dried bay leaves
- 2 large potatoes cut into 1-inch thick wedges
- 3 tablespoons neutral oil canola or vegetable
- 1 cup water
- 1 teaspoon brown sugar optional, for balance
- Salt to taste
For Garnish
- 2 green onions finely sliced
- Fried garlic bits
- Steamed rice for serving
Instructions
Marination
- In a non-reactive bowl combine: Chicken pieces, Half of the chopped garlic, One sliced onion, Soy sauce, Half of the peppercorns, 2 bay leaves
- Massage marinade into chicken. Cover and refrigerate for 1-4 hours (overnight for best results).
Prepare the Potatoes
- Heat 2 tablespoons oil in a large, heavy-bottomed pan over medium-high heat
- Par-fry potato wedges until golden brown (about 5 minutes per side)
- Remove and set aside on paper towels
- Leave 1 tablespoon of oil in the pan
Brown the Chicken
- Remove chicken from marinade (reserve marinade)
- Pat chicken pieces dry with paper towels
- In the same pan, brown chicken skin-side down first (5-7 minutes per side)
- Work in batches if necessary to avoid overcrowding
- Remove chicken and set aside
Build the Sauce
- In the same pan, sauté remaining garlic and onion until fragrant
- Return chicken to pan
- Add vinegar and cook WITHOUT stirring for 3-4 minutes (this step is crucial)
- Add reserved marinade, remaining peppercorns, and bay leaves
- Pour in water and bring to a boil
- Reduce heat, cover, and simmer for 20-25 minutes
Finish the Dish
- Add par-fried potatoes
- Simmer uncovered for 10-15 minutes until sauce is reduced and thickened
- Add brown sugar (optional)
- Taste and adjust seasonings
Tips from Lola’s Kitchen
- Meat Selection:
- Use bone-in, skin-on chicken pieces for maximum flavor
- Dark meat (thighs and legs) works best as it stays juicier
- Vinegar Notes:
- Filipino cane vinegar is traditional, but rice vinegar makes a good substitute
- Never skip the “no stirring” step after adding vinegar
- If using white vinegar, reduce amount by 25%
- For Crispier Potatoes:
- Double-fry the potatoes: first at lower temperature (325°F), then finish at higher heat (375°F)
- Add them to the sauce only in the last 5 minutes of cooking
- Sauce Development:
- For a richer sauce, add 1 tablespoon of chicken liver spread
- For extra depth, deglaze the pan with ¼ cup of chicken broth after browning
- If sauce is too salty, add a quartered potato during cooking (remove before serving)
Storage and Reheating
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months (exclude potatoes)
- Reheat: Gently in a covered pan with a splash of water
- Note: Flavor improves after 24 hours
Traditional Serving Suggestions
- With steaming white rice and pickled vegetables
- As part of a Filipino breakfast with garlic rice and fried egg
- Garnished with crispy garlic bits and green onions
Variations
- Spicy Version: Add 2-3 Thai chilies or 1 tablespoon of chili garlic sauce
- Coconut Adobo: Add ½ cup coconut milk in the last 10 minutes of cooking
- Citrus Twist: Add calamansi juice or lemon juice at the end for brightness
