Transform your meal with this filipino gem: easy chicken adobo with creamy potato puree

Indulge in the tantalizing flavors of the beloved Filipino dish, chicken adobo, now elevated with the addition of tender potatoes. This culinary masterpiece, with its rich sauce and aromatic spices, will transport your taste buds to the vibrant streets of Manila.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 bay leaves
• 1 pound potatoes, peeled and cubed

Step-by-Step Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken, soy sauce, vinegar, water, pepper, garlic, and bay leaves. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Brown the Chicken: Heat a large skillet over medium heat. Remove the chicken from the marinade and pat dry. Sear the chicken on both sides until golden brown.
3. Add the Potatoes: Add the cubed potatoes to the skillet and stir to combine.
4. Pour in the Marinade: Pour the reserved marinade over the chicken and potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Thicken the Sauce: Remove the chicken and potatoes from the skillet and set aside. Bring the sauce to a boil and simmer until reduced and thickened.
6. Return the Chicken and Potatoes: Add the chicken and potatoes back to the skillet and coat with the thickened sauce.
7. Serve and Savor: Garnish with chopped green onions and serve over rice or noodles.

Tips for the Perfect Adobo

• Choose the Right Cut of Chicken: Thighs are ideal for adobo as they are more flavorful and tender than breasts.
• Use Good Quality Vinegar: The vinegar is a key ingredient in adobo, so use a high-quality one for the best flavor.
• Don’t Overcook the Chicken: Chicken adobo is best when the chicken is cooked through but still moist. Overcooking will result in dry and tough chicken.
• Serve with a Side: Adobo is traditionally served with rice or noodles. It also pairs well with vegetables such as green beans or carrots.

Variations on the Classic

• Add Other Vegetables: Feel free to add other vegetables to your adobo, such as carrots, green beans, or bell peppers.
• Use Different Cuts of Meat: You can also use other cuts of meat in your adobo, such as pork or beef.
• Make it Spicy: If you like a little heat, add some chili peppers or red pepper flakes to the marinade.
• Experiment with Different Sauces: Instead of the traditional soy sauce and vinegar marinade, try using other sauces such as coconut milk or peanut sauce.

Health Benefits of Adobo

• Rich in Protein: Chicken is an excellent source of protein, which is essential for building and repairing tissues.
• Good Source of Vitamins and Minerals: Adobo is also a good source of vitamins and minerals, such as iron, zinc, and vitamin B12.
• May Improve Heart Health: The vinegar in adobo may help lower blood pressure and cholesterol levels.
• Contains Antioxidants: The spices used in adobo, such as garlic and black pepper, contain antioxidants that protect against cell damage.

Information You Need to Know

Q: Can I use bone-in chicken for adobo?
A: Yes, you can use bone-in chicken, but it will take longer to cook.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for at least 30 minutes, or up to overnight.

Q: Can I cook adobo in a slow cooker?
A: Yes, you can cook adobo in a slow cooker. Place the chicken and potatoes in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.

Q: What is the best side dish for adobo?
A: Adobo is traditionally served with rice or noodles. It also pairs well with vegetables such as green beans or carrots.

Q: Can I freeze adobo?
A: Yes, you can freeze adobo for up to 3 months. Thaw before reheating.