Filipino Chicken Adobo

A chicken stew that has the perfect blend of acidity, saltiness and sweetness. Chicken pieces get marinated in herbs, soy sauce, garlic and spices and then gets pan fried and stewed with potatoes until both are tender.

Prep:
20
minutes
Cook:
35
minutes
TOtal:
55
minutes

Ingredients

  • 2 Lbs. variety chicken pieces, bone in and skin on (Chicken breasts, thighs and drumsticks)
  • 2 Russet potatoes, peeled, washed and cut in cubes
  • 1 Broth Cube, Knorr brand
  • 1 Head garlic, crushed or finely minced, divided
  • 4 TBSP vegetable oil, divided
  • 3/4 Cup distilled white vinegar
  • 1/2 Cup low sodium soy sauce
  • 3/4 TSP whole black peppercorns
  • 3/4 TSP coriander, whole
  • 5 Bay leaves
  • 1/2 Cup water + more if needed
  • 2 TSP white sugar

Instructions

  1. Carefully cut your chicken breast into smaller thick pieces. When chicken is cut, arrange your cut breasts, drumsticks and thighs in a large pan. Set aside.
  2. Peel your potatoes, wash them and cut them into thicker cubes. Heat a pot of salted water over high heat. Bring the water to a boil. Once boiling, add your potatoes. Boil your potatoes for about 15-20 minutes or until the potatoes are slightly soft. (NOTE: make sure they are not too soft to where they crumble and fall apart easily. You want them to be al dente).
  3. When potatoes are done cooking, strain them and set them aside.
  4. Using your marble kitchen grinder, crush your fresh garlic cloves. Set aside.
  5. Add about 1-2 TBSP of your fresh crushed garlic, whole black peppercorns, whole coriander, bay leaves, soy sauce, vinegar and water to your chicken pan.
  6. Place your large pan of chicken, spices and sauces over medium heat and cover. Cook until liquid starts to boil. Once boiling, turn chicken over so the other side can cook. Add your chicken broth cube and let it dissolve.
  7. Cover again and cook chicken for another 5-10 minutes. At this point chicken should be tender. Turn your stove off.
  8. Transfer your chicken to a plate and carefully strain the sauce into a bowl, set the sauce aside. Discard any debris that are in your strainer.
  9. Using the same pan or a different one if desired, heat 2 TBSP vegetable oil over medium heat, fry your chicken pieces until all sides are golden brown and crispy. When done, set chicken aside.
  10. Still using the same pan that you fried the chicken in, add another 2 TBSP vegetable oil. Heat over medium heat and add another 1-2 TBSP fresh crushed garlic. Sautéed about 2-3 minutes (NOTE: make sure not to burn).
  11. Pour your strained sauce over the garlic and stir to combine. Add your 2 TSP white sugar and mix well. Return chicken to the pan with sauce and add your softened potatoes. Cover and simmer over low heat for 2-3 more minutes until all is combined and warmed.
  12. Serve with steamed jasmine rice.
  13. ENJOY!