Panlasang Pinoy Chicken Adobo with Potatoes Tutorial
Independent cooking creator's chicken-potato adobo with soy, vinegar, garlic and onion. Video uses bone-in chicken and different sauce ratios; FOOD uses 800 g boneless chicken. Follow FOOD and reach 74°C/165°F internally.
Official cooking video · Panlasang Pinoy Meaty Recipes · YOUTUBEFilipino Soy-Vinegar Chicken and Potato Adobo
Four servings of tender Filipino chicken and potatoes braised with soy sauce, vinegar, garlic and bay leaves.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut 800 g raw chicken thighs into 4 cm pieces on a dedicated raw-meat board. Remove any sprouts or green patches from 400 g potatoes and cut into 3 cm pieces; slice 160 g onion and 25 g garlic. Keep chicken utensils separate from vegetables.
- 02
Heat 20 ml oil over medium heat in a heavy pot and brown potatoes 5–6 minutes; remove. Sear chicken in the same pot for 5 minutes until lightly golden; the centers are not yet cooked, so do not taste.
- 03
Add onion and garlic and sauté with chicken two minutes. Pour in 90 ml vinegar, simmer uncovered three minutes, then add 60 ml soy sauce, 230 ml water, two bay leaves, 2 g peppercorns and optional 5 g sugar; bring to a boil.
Avoid inhaling rising hot vinegar vapors; keep the kitchen ventilated. Sugar is optional and can be omitted. - 04
Reduce to medium-low and simmer chicken for 15 minutes, return potatoes, cover and cook another 12–15 minutes. Verify the thickest chicken piece reaches at least 74°C by thermometer and potatoes are fork tender.
If chicken is below 74°C, cook longer and measure again. If potatoes remain firm, add water in 20 ml portions and simmer until tender. - 05
Uncover and reduce sauce 3–5 minutes until glossy, then remove bay leaves. Divide into four portions and serve hot. Transfer leftovers into shallow containers and refrigerate within two hours.
Helpful source links
Before you cook
Separate raw chicken from vegetables, and heat the thickest chicken piece to at least 74°C. Vinegar does not make cooked chicken shelf-stable. Check soy sauce for soy and wheat, and refrigerate leftovers at 4°C or below within two hours.
Allergens: soy and possible wheat in soy sauce
Image & source credits
These illustrations stand in for food photos.