Chicken Adobo with Potatoes

This chicken adobo with potatoes is a tagalog version of adobo and it’s saucy unlike the other adobo recipes I’ve already posted that has very little sauce or almost dry and oily. Cooking is also not a hassle because it is simple but this is not like the other simple adobo dishes where you only have to put all the ingredients in pot and let it simmer until cooked. This requires you to stir fry the chicken first before cooking it in soy sauce, vinegar and spices.

Chicken Adobo with Potatoes: A Hearty and Comforting Classic

There’s nothing quite like the smell of chicken adobo simmering on the stove. It’s a scent that immediately transports me back to my childhood in Laguna, where my family gathered in the kitchen for meals prepared with love and tradition. This recipe for chicken adobo with potatoes brings together that familiar and heartwarming taste, but with a twist that makes it even more filling and satisfying. It’s a simple yet flavorful dish that always hits the spot, especially when served over a steaming plate of rice.

This particular version comes from my Tita Merlie, who was known in our family for her small but vibrant carinderia tucked along the busy streets of San Pablo. Her specialty was this saucy adobo—rich, savory, and with perfectly tender chicken and melt-in-your-mouth potatoes. While some adobo recipes lean towards the dry side, Tita Merlie’s version stands out for its velvety sauce that practically demands to be spooned over rice. I’ve adapted her method here, with a few helpful tweaks and tips to make it as delicious as she made it.

What Makes This Chicken Adobo with Potatoes Special

Unlike some of the more basic versions of adobo where you throw everything into a pot and let it cook away, this recipe requires an extra step that really elevates the flavors: stir-frying the chicken before simmering. My Lolo Pepe, who always insisted on cooking techniques that deepen flavor, often said that this step caramelizes the chicken, locking in the juices and creating a richer base for the adobo sauce. And he was right! Browning the chicken first not only adds a layer of savoriness but also helps keep the meat tender, even after slow simmering in vinegar and soy sauce.

The addition of potatoes in this recipe is a genius move for anyone who loves a complete, hearty meal. The potatoes absorb the adobo sauce beautifully, making them soft, flavorful, and utterly comforting. It’s perfect for days when you crave something simple yet deeply satisfying, with each bite bringing back memories of family dinners and stories shared over bowls of chicken adobo with potatoes.

Cooking the Chicken and Potatoes to Perfection

To start, heat oil in a saucepan and sauté the garlic and onions until fragrant. This step lays the aromatic foundation of your dish, as the garlic and onions release their flavors into the oil. I remember my cousin Paolo jokingly calling this the “golden perfume” of our kitchen because the aroma alone was enough to make us hungry.

Next, add the chicken pieces to the pan. Stir-fry them until most of the liquid has evaporated. This technique is essential for achieving that deliciously rich flavor. By cooking off the excess moisture, you’re concentrating the natural umami of the chicken. When you add the soy sauce, vinegar, and spices later, the flavors have a better foundation to cling to, making each piece of meat irresistibly tasty.

Once the chicken is nicely browned, pour in the soy sauce and vinegar. Throw in some laurel leaves, black pepper, and a bit of sugar for balance. The sugar, in this case, isn’t meant to make the dish sweet but rather to round out the salty and tangy notes. Cover the pot and let it simmer for a few minutes before adding the potatoes. This ensures that the chicken starts absorbing those deep flavors before the potatoes come in.

Why the Potatoes Are a Game Changer

Adding potatoes to chicken adobo isn’t just about making the dish heartier. My Ate Maria swears by this trick, especially when feeding a big family on a budget. The potatoes soak up the sauce, turning them into flavor-packed gems that bring another layer of texture and richness to the dish. Plus, they help stretch the meal further, making it perfect for feeding a hungry crowd.

Add about half a cup of water to the pot, cover it, and let everything simmer together for about 15 minutes or until both the chicken and potatoes are tender. The key is to let the flavors meld slowly; the longer the chicken cooks in the vinegar and soy sauce, the better it tastes. Be careful not to stir too often, though—this can break up the potatoes and make the sauce cloudy.

The Finishing Touches

To complete the dish, season with a bit of patis or salt and a sprinkle of magic sarap if needed. My brother Luis always jokes that magic sarap is the true secret weapon of any Filipino kitchen. And honestly, he’s not wrong! It adds an extra depth of flavor that makes the adobo even more irresistible.

Serve your chicken adobo with potatoes hot, with plenty of rice to soak up that delectable sauce. I guarantee that each spoonful will make you feel like you’re back home, gathered around the family table, savoring a meal cooked with love and tradition.

A Brief History of Chicken Adobo

For those who are curious, adobo is often referred to as the unofficial national dish of the Philippines. Its roots run deep in Filipino culture, with each region and family offering their own unique twist on the recipe. While the method of stewing meat in vinegar and spices pre-dates the arrival of Spanish colonizers, the term “adobo” comes from the Spanish word for marinating or seasoning. This classic dish has evolved over the centuries, yet it remains a staple in every Filipino household, a testament to our rich culinary heritage.

So, the next time you make this chicken adobo with potatoes, take a moment to appreciate the generations of cooks who have perfected this dish and passed down their wisdom. It’s more than just a recipe; it’s a delicious piece of history, shared from one family to another.

Want to to try other variation? Try this chicken adobo with soda crackers!

Print Recipe

4.75 from 4 votes

How to Cook Chicken Adobo with Potatoes

Savor the rich, savory flavors of chicken adobo with potatoes in this heartwarming family recipe. Tender chicken and melt-in-your-mouth potatoes simmered to perfection!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken adobo, chicken adobo recipe, chicken adobo with potatoes, Filipino chicken recipes, potatoes

Servings: 6 servings

Calories: 211kcal

Author: Manny

Ingredients

• 1 kilo chicken chop into serving pieces
• 2 pcs medium size potatoes quartered
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1 tsp. Magic Sarap or any granuled seasoning
• 1 tsp. ground black pepper
• 1 tsp. brown sugar
• 1 tsp salt or patis optional
• 1 pc laurel leaf
• 1/2 cup water
• 3 cloves garlic minced
• 1 pc medium size onion chopped
• 1 Tbsp. cooking oil

Instructions

How to Cook Chicken Adobo with Potatoes:

• Heat oil in a saucepan and saute garlic and onion. After a minute add the chicken.
• Stir fry the chicken until most of the liquid has evaporated.
• Add in soy sauce, vinegar, sugar, laurel leaf and black pepper.
• Cover and simmer for 3 minutes then add the potatoes.
• Then add 1/2 cup of water and cover.
• Simmer again for 15 minutes or until the potatoes and chicken are cooked.
• Season with magic sarap and patis or salt (just in case the adobo lacks salt).
• Serve hot.

Video

Please Watch the Video Below on How to Cook Chicken Adobo with Potatoes:

Notes

Cooking Tips for Chicken Adobo with Potatoes:

1. Choose the Right Cut of Chicken: Opt for bone-in chicken pieces, such as thighs or drumsticks, when making chicken adobo. The bone-in pieces add extra flavor and help keep the meat moist during the cooking process.
2. Brown the Chicken: Before adding the sauce ingredients, take the time to brown the chicken in the pan. This step adds a rich caramelized flavor to the dish and enhances its overall taste.
3. Adjust the Seasoning: Adobo is known for its balance of salty, tangy, and savory flavors. Taste the sauce before simmering and adjust the seasoning as needed. If you prefer a saltier taste, add a touch of patis (fish sauce) or salt. If you want more depth of flavor, a dash of magic sarap or additional spices like black pepper can be added.
4. Simmer Slowly: Once the potatoes are added to the sauce, it's important to simmer the dish slowly. This allows the flavors to meld together and the potatoes to cook thoroughly. Low to medium heat is recommended to avoid burning the sauce or overcooking the chicken.
5. Test for Doneness: To ensure that the chicken and potatoes are cooked to perfection, test them for doneness. Pierce the chicken with a fork or knife to check if the juices run clear and the meat is no longer pink. The potatoes should be fork-tender when cooked through.