Filipino Chicken Adobo with Potatoes

A true Filipino classic — Chicken Adobo is savory, tangy, garlicky, and deeply comforting. This version uses crispy chicken thighs simmered in soy sauce, vinegar, and spices, then finished with golden fried potatoes for extra heartiness. Serve over steamed rice for the ultimate homestyle meal.

Filipino Chicken Adobo

Ingredients:

For the Chicken

• 4 bone-in chicken thighs

• 4–5 cloves garlic, minced

• 1 small onion, sliced

• 1 tbsp cornstarch

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 2 bay leaves

• 1 tsp whole peppercorns

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 3 tbsp white vinegar

For the Potatoes

• 1 medium potato, cubed

• 2 tbsp olive oil

• Salt and pepper, to taste

Instructions:

Chicken

1. Season chicken thighs with salt, pepper, garlic, and olive oil. Coat evenly with cornstarch — this keeps the skin crisp and helps the sauce cling to the chicken. Marinate for 15–20 minutes.

2. In a skillet over medium-high heat, pan-fry chicken until golden brown on both sides. Remove and set aside.

3. In the same pan, sauté garlic and onions for 1–2 minutes until fragrant. Add bay leaves and peppercorns, tossing to release aroma.

4. Return chicken to the pan. Add light soy sauce, dark soy sauce, and vinegar. Bring to a simmer, cover, and cook for 5–10 minutes, until the sauce reduces and slightly thickens.

Potatoes

1. In a separate pan, shallow-fry potato cubes in olive oil until golden on all sides.

2. Season with salt and pepper, then set aside.

Bringing It All Together

1. Once the sauce has reduced, stir in the fried potatoes.

2. Cover and cook for another 5 minutes on medium heat, allowing flavors to meld.

Serving

Serve hot over a bed of steamed jasmine rice. Garnish with extra freshly cracked black pepper or chopped parsley, if desired.