My Nanay's Kitchen Chicken Adobo

by Veronica “Rona” Monteyro

Home-y Made Meals Volunteer since May 2020

This is a Filipino classic. If you’ve ever been to a Filipino house, party, or restaurant, chances are you’ve been served adobo. Traditionally it’s served with pork, but I’ve always liked the chicken version better (because you can crisp the skin first and who doesn't love crispy chicken skin!!). My mom always made it with chicken and added potatoes (also not very traditional, but….potatoes!). Savory, tangy, soupy (if you want it to be) - a hot bowl of this over a steaming bowl of white rice is the ultimate comfort food. (serves 2-4)

Ingredients

  • 1 ½ to 2 lbs chicken thighs, skin-on

  • 8 tbsp soy sauce

  • 6 cloves of garlic, crushed or minced

  • Half of lemon, juiced

  • Pinch of flour (optional)

  • 4 tbsp white vinegar

  • 3 bay leaves

  • ½ cup for potatoes, plus 1 ½ cup water for broth

  • ⅛ cup oil for potatoes, plus 3 tbsp for chicken (vegetable or olive)

  • 1 tsp sugar

  • 2 tsp whole peppercorns or fresh cracked pepper

  • 2 large potatoes (any kind, skin on or off), chopped

  • 2-3 carrots, chopped (optional)

Directions

  1. In a medium sized bowl, marinate your chicken with the soy sauce, garlic, and lemon juice for at least 1 hour in the refrigerator. 

  2. While your chicken is marinating, cook your potatoes by adding them to a nonstick medium sized pot with the ½ cup of water. Let them steam in the pot with the lid on and let them soften (about 10-12 min). Once the water is absorbed, add the ⅛ cup of oil, optional carrots and stir. Let them sit, stirring every couple of minutes, until they’re browned and start to crisp (about 10 min). Once cooked, remove from the pot and set aside.

  3. Using the same pot, heat up the remaining oil. Add the pinch of flour, if the oil sizzles the pan is hot and ready to go. 

  4. Place your chicken skin-side down in the oil (saving the remaining marinade from the bowl). Cook for about 2-3 min on each side to brown the chicken and crisp the skin.

  5. Add the remaining marinade to the pot, plus the remaining water, potatoes, bay leaves and peppercorns. Bring to a boil.

  6. Once boiling, add vinegar and sugar and simmer on low for about 30 minutes or until the chicken is tender. 

  7. Serve over rice and enjoy!

For a soupier version: Add 1 cup of water and additional 1 tbsp of soy sauce and ½ tbs of vinegar.

Let us know how it turned out!
Tag @homeymademeals & @mynanayskitchen