A chicken stew that has the perfect blend of acidity, saltiness and sweetness. This recipe hands down is one of my favorite family Filipino dishes. Chicken pieces get marinated in herbs, soy sauce, garlic and spices and then gets pan fried and stewed with potatoes until both are tender. This recipe has been in my family for generations and is one that is very dear to my heart. Generally speaking, it is a very sought after dish in the Philippines not only because of it’s tastiness, but because of it’s ease in preparation and the abundance of leftovers for the days to come.
I am thrilled to be sharing this Filipino dish with you and all of the secrets on how to enjoy it to its fullest. Now, this is a very well known dish amongst the Filipino culture, so there are a variety of ways to make this. However, I am sharing my family recipe with you and honestly, I have been eating this for as long as I can remember.
Back when I was younger I always craved this dish (still do by the way). It was a meal that was so comforting to me and my mom at the time didn’t know how to make it. So, I would always beg my aunt to make it for me and whenever she did I always savored every last drop of sauce and every last bite I could get in. I would try to make it last all week long.
So, with that being said, my aunt learned from my grandma and my mom learned from my aunt and now I finally learned myself from my mom. This recipe is so special to me because of how it has been in the family for many years. I love that I finally know how to make this myself. Now, I can enjoy it at anytime and not have to conserve every last bite like a some sort of sacred meal. Ha.
Chicken adobo is sweet from the sugar, savory from the soy sauce and tangy from the vinegar. This was a popular dish to cook back in the day because of the vinegar. Back then when refrigerators and freezers were not readily available, cooking proteins in vinegar was a great solution because it extended the shelf life of the food.
When the chicken and potatoes simmer in this sweet yet savory and tangy broth it makes them incredibly tender, juicy and flavorful.
The absolute best way to enjoy this dish is with fresh steaming white rice. That is a given. But, in addition, it became a family tradition that we love enjoying this with sliced ripe bananas and some sprinkles of salt here and there. Having the bananas is a must. The sweetness from the bananas being added to each bite of white rice and savory tender chicken is unlike anything else.
Since bananas and potatoes have the same soft consistency, switching between each bite with a banana or potato perfectly balances out the meal as a whole leaving you satisfied and almost wanting more! This truly is one of those meals that you don’t want to end.
Had a taste of the Filipino culture? Share it with me! Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love feedback and to see how your Filipino Chicken Adobo turned out.
Serves 5+, INGREDIENTS:
2 Lbs. variety chicken pieces, bone in and skin on (Chicken breasts, thighs and drumsticks)
2 Russet potatoes, peeled, washed and cut in cubes
1 Broth Cube, Knorr brand
1 Head garlic, crushed or finely minced, divided
4 TBSP vegetable oil, divided
3/4 Cup distilled white vinegar
1/2 Cup low sodium soy sauce
3/4 TSP whole black peppercorns
3/4 TSP coriander, whole
5 Bay leaves
1/2 Cup water + more if needed
2 TSP white sugar
Carefully cut your chicken breast into smaller thick pieces. When chicken is cut, arrange your cut breasts, drumsticks and thighs in a large pan. Set aside.
Peel your potatoes, wash them and cut them into thicker cubes. Heat a pot of salted water over high heat. Bring the water to a boil. Once boiling, add your potatoes. Boil your potatoes for about 15-20 minutes or until the potatoes are slightly soft. (NOTE: make sure they are not too soft to where they crumble and fall apart easily. You want them to be al dente).
When potatoes are done cooking, strain them and set them aside.
Using your marble kitchen grinder, crush your fresh garlic cloves. Set aside.
Add about 1-2 TBSP of your fresh crushed garlic, whole black peppercorns, whole coriander, bay leaves, soy sauce, vinegar and water to your chicken pan.
Place your large pan of chicken, spices and sauces over medium heat and cover. Cook until liquid starts to boil. Once boiling, turn chicken over so the other side can cook. Add your chicken broth cube and let it dissolve.
Cover again and cook chicken for another 5-10 minutes. At this point chicken should be tender. Turn your stove off.
Transfer your chicken to a plate and carefully strain the sauce into a bowl, set the sauce aside. Discard any debris that are in your strainer.
Using the same pan or a different one if desired, heat 2 TBSP vegetable oil over medium heat, fry your chicken pieces until all sides are golden brown and crispy. When done, set chicken aside.
Still using the same pan that you fried the chicken in, add another 2 TBSP vegetable oil. Heat over medium heat and add another 1-2 TBSP fresh crushed garlic. Sautéed about 2-3 minutes (NOTE: make sure not to burn).
Pour your strained sauce over the garlic and stir to combine. Add your 2 TSP white sugar and mix well. Return chicken to the pan with sauce and add your softened potatoes. Cover and simmer over low heat for 2-3 more minutes until all is combined and warmed.
Serve with steamed jasmine rice.
PRETTY PLATE KITCHEN ITEMS USED: