I was looking for a recipe that Sara’s boyfriend would enjoy and that it would remind him of home. Aaron has been staying with us during Covid, and they are taking online classes (second year college). He is first generation Filipino-American and one dish that I thought he would enjoy is Chicken Adobo which is the Philippines’ national dish, and for good reason! It’s so tasty! There are many variations and after consulting with a friend who graciously shared her family’s recipes, I adjusted it slightly and came up with this version. I am happy to say that it was a success; Aaron had it for breakfast the next morning!
Adobong Manok (Chicken Adobo)
Course: Dinner, LunchDifficulty: Medium6
servings20
minutes40
minutes450
kcalServe with steamed rice
Ingredients
2 lbs of chicken thighs
1/4 cup soy sauce
1/8 cup fish sauce
1/4 teaspoon black peppercorns
4 bay leaves
1/8 cup olive oil
1 medium onion, thinly sliced
4 large red potatoes, cut in rounds
1 head of garlic, thinly sliced
1/2 cup rice vinegar
1 cup chicken stock or water
Directions
- Place chicken in a large zip-lock bag with the soy and fish sauce, peppercorns, and bay leaves. Squeeze the air out of the bag so the liquid covers all of the chicken. Marinade in the refrigerator (ideally) overnight, or at least three hours
- Heat oil on medium heat, and add chicken (save the marinade), cook until seared but not cooked through, remove from the skillet and set aside to cool
- Place potatoes on the skillet and cook until lightly brown and partly cooked, remove from skillet and place on a paper towel; set aside
- Sauté onions for 10 minutes on low heat heat. Do nor rush this step.
- While the onions are cooking chop the chicken into cubes and return to the skillet, cook for 5 minutes
- Add garlic, bay leaves and the remainder of the marinade to the pot; cook 2 minutes
- Increase heat to med/high and add vinegar, let vinegar cook on-high for 4 minutes
- Add potatoes, chicken stock or water and cook for 15 to 20 minutes on low or until chicken is cooked through
