How to Cook 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.
Servings: 6 servings
Calories: 211kcal
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:
- Choose the Right Cut of Chicken: Opt for bone-in chicken pieces, such as thighs or drumsticks, when making Chicken Adobo with Potatoes. The bone-in pieces add extra flavor and help keep the meat moist during the cooking process.
- 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.
- 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.
- 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.
- 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.