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Chicken Adobo
Chicken Adobo

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Chicken Adobo

Online recipe · as published / commonly shared

4 Servings · Prep 15 min · Cook 45 min · Total 1 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A Philippine dish of chicken braised in vinegar and soy sauce, with potatoes.

In a large bowl, combine:

1 (3 to 4 pounds) whole chicken, cut into serving parts

¼ cup soy sauce

1 onion, peeled and sliced thinly

1 head garlic, peeled and minced

½ teaspoon peppercorns

2 bay leaves

Massage onto the meat and place in the refrigerator to marinate for about 30 minutes. Drain the chicken well, reserving the liquid and aromatics.

In a wide, heavy-bottomed skillet over medium heat, heat:

¼ cup canola oil

Add and cook, turning as needed, until lightly browned and halfway tender:

2 large potatoes, peeled and sliced into rounds

With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from the pan except for about 1 tablespoon.

Add the chicken, including the onions, garlic, and bay leaves. Cook, turning occasionally, until lightly browned.

Add, and boil, uncovered and without stirring, for about 2 to 4 minutes:

½ cup vinegar

Add:

the reserved marinade

Add the water and stir to combine:

1 cup water

Boil for 2 to 3 minutes.

Lower the heat, cover, and simmer for about 20 to 30 minutes or until the chicken is cooked through.

Add the potatoes and cook until tender and the sauce is reduced.

Season to taste with:

salt and pepper to taste

Serve hot.

Citations

Cookbook ancestor

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Reference: Memories of Philippine Kitchens by Amy Besa and Romy Dorotan (2006). Publisher: Stewart, Tabori and Chang, 2006 edition, hardcover, ISBN 978-1584794516.

We put this together for personal use. See the citations. This is not a cookbook reprint.