Ma's Chicken Adobo

Some may have seen a chicken, pork or even pork + coconut version of adobo–all are exceptionally great! Preparing adobo is relatively simple, which is why it was something my mom made so often–especially during busy weeknights. If family + friends were visiting, birthday parties, almost any celebration, really–adobo was invariably a featured dish.

One great thing about adobo is that the longer it sits, the better the flavors will settle. But if you don’t have time for all that and want to dip right in–do it! If you have leftover, get ready for a next-day flavor bomb of goodness. For best results, use a mix of drumsticks or thigh meat. You can use breast meat (I add a few piece to a drumstick + thigh mix), but it may be a bit too dry for your liking.

For a more authentic dish, you’ll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you're about to create. This may end up being a staple dish at your home–you’ve been warned.

Effortful Time: 10 mins Total Time: 40 mins Servings: 4-5

You Need

  • 2 lb mix drumsticks and thighs
  • 1½ tbsp avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • 3 medium potatoes, cut into small chunks
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 teaspoon ground pepper
  • 3 bay leaves
  • 1 cup water

Optional: 1 tablespoon ginger, finely chopped

Do It:

  1. Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  2. Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
  3. Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
  4. Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
  5. The color should be a deep, dark brown and taste slightly tangy.

Serve with steamed rice–ENJOY!