Chicken Adobo with Potatoes
Chicken Adobo with Potatoes is a comforting Filipino favorite, with tender chicken simmered in a tangy soy-vinegar sauce.
Be sure to check out these must-try adobo recipes; Chicken Adobo sa Gata and tofu adobo.
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As a Filipino, this is one of my all-time favorite dishes—a true taste of home that instantly brings back memories. I grew up eating it all the time, and I’d always end up piling way too much rice on my plate lol, let’s be honest, with a sauce this rich and flavorful, it practically demands it!
Every bite takes me back to family meals in the Philippines, and no matter how many times I make it, it never fails to feel comforting and familiar.
The recipe is endlessly adaptable, so feel free to add your favorite vegetables, like potatoes. I like to pan-fry mine first for a satisfying crunch before they dive into the sauce—it’s comfort food with a little extra personality.
Why You'll this recipe
Made with simple ingredients that you probably already have in your pantry.
Easy to make with minimal prep and one pot.
Comforting and satisfying, especially served with rice. Great for meal prep tastes even better the next day.
This versatile recipe is easy to customize with simple substitutions, and you can add carrots or any vegetables you like to suit your taste.
What is Chicken Adobo
Chicken adobo (Adobong Manok) is a classic Filipino dish typically made with chicken, though other meats like pork can also be used. It is then simmered in a rich blend of soy sauce, vinegar, garlic, bay leaves, and peppercorns. It’s loved for its savory, slightly sweet with tangy flavor and is commonly served with rice as a comforting, home-cooked meal.
Ingredients Needed
Adobong manok is made with simple, easy-to-find ingredients, most of which you probably already have in your pantry.
Chicken: You can use drumsticks, wings, thighs, breast, or a mix of cuts. You can also use pork as a substitute or combine it with chicken.
Soy sauce: This recipe uses Silver Swan soy sauce, but any regular soy sauce will work.
Vinegar: I am using Datu Puti vinegar here, you can also use other brand or rice vinegar is a good alternative.
Potatoes: I use yukon gold potatoes with skin on but you can choose any type of potatoes and cut them into cubes.
Peppercorns: If unavailable, ground black pepper can be used in smaller amounts.
Aromatics: Garlic and onion add essential flavor.
Sweetener: Brown sugar, white sugar, honey, or maple syrup all work well.
Bay leaves: These enhance the dish with added depth of flavor.
How to cook chicken adobo with potatoes
Prepare the ingredients & Brown the chicken
Peel and cube the potatoes, and mince the garlic and slice onion. Heat oil in a pan over medium heat, then lightly brown the chicken on both sides. Set aside.
Sauté aromatics & Add sauce
In the same pan, cook garlic and onion until fragrant and slightly softened. Return the chicken to the pan, then add soy sauce, , water, bay leaves, and peppercorns. Then pour in vinegar and let it come to a boil—do not stir right away.
Add potatoes
Add the potatoes and continue simmering for another 5 minutes, or until the chicken is cooked and potatoes are tender.
Chicken Adobo Variations
Dry Adobo – Cook until the sauce reduces for a rich, concentrated flavor.
Adobo sa Gata (Coconut Milk) – Creamy and slightly sweet, perfect for a different take on the classic.
Spicy Chicken Adobo – I added chili peppers to give the dish a bold, spicy kick since I love my adobong manok spicy.
Chicken Adobo with Eggs – You can add boiled eggs and soak up the sauce for extra protein.
Storing and Reheating
To store chicken adobo potatoes, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3–4 days, making sure the chicken and potatoes are covered in sauce to keep them moist.
When reheating, the stovetop, place it in a pot over medium heat, add a splash of water or broth if the sauce has thickened, and heat until it’s hot and simmering throughout. You can also use the microwave by covering the dish loosely and heating in short intervals, stirring in between until evenly heated.
Note: Avoid reheating multiple times, as this can dry out the chicken and make the potatoes too soft.
More Adobo Recipe
Frequently Asked Questions
Absolutely, infact adobo often tastes even better the next day.
Yes. You can use any potatoes you like, and you can also add veggies like carrots and bell peppers—just pan-fry them first (same process).
Yes, feel free to use other meats such as pork or fish.
Did you make this today? I’d love to hear in the comment section below. Or follow and tag me on Facebook and Instagram.
Recipe
Chicken Adobo with Potatoes (Tastes Even Better the Next Day)
Ingredients
- 2 lbs chicken drumsticks
- 3 cloves garlic minced
- 1 medium onion peeled and sliced
- 2 medium potatoes peeled and cubed
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 tablespoon brown sugar
- 1 cup water
- 2 pieces bayleaves
- 1 teaspoon black peppercorns
Instructions
- Prepare the ingredients by peeling and cubing the potatoes, mincing the garlic, and slicing the onion.
- In a pan over medium heat with oil, fry the potatoes until they are partially tender not fully cooked, since they will continue cooking in the sauce. Set it aside.
- In the same pan, lightly brown the chicken, then push it to the side and sauté the aromatics onion and garlic until fragrant. Once the onions have softened, combine them with the chicken.
- Add the soy sauce, water, sugar, bay leaves, and peppercorns. Next, add the vinegar without stirring, then cover and let it simmer for 20–25 minutes or until chicken Is cook through.
- Stir in the potatoes and continue simmering for an additional 5 minutes, or until they are tender. Season with salt and pepper to taste if needed.
- Serve chicken adobo with rice.
Notes
- You can use any type of chicken like wings, thighs, or a combination of both
- Cook the potatoes until they are partly tender before simmering, as they will continue cooking in the sauce.
- Avoid stirring once the vinegar is added to prevent the flavor from becoming sharp or bitter.
- You can add red chili or chili flakes for spicier kick.
Thanks for the recipe, it’s very good.