Description
This vibrant yellow adobo features tender chicken and potatoes in a savory, tangy sauce. A simple yet flavorful Filipino classic.
Ingredients
Units
- 2 lbs (907 g) chicken legs and thighs
- 1 knob turmeric
- 3 medium potatoes
- 1 whole garlic
- 1/2 cups (118 ml) Filipino Style cane vinegar
- 1 tbsp sugar
- 1 tbsp salt
- oil
- bay leaves
- whole pepper corns
- water
Instructions
- Season chicken with salt and set aside.
- Deep fry potatoes until golden brown, then set aside.
- In a separate pot, sauté garlic in oil over low heat until golden brown. Remove and set aside.
- Add turmeric and cook for 30 seconds.
- Add chicken and fry until browned.
- Add 1/2 cup water, 1/2 cup vinegar, 2 tbsp peppercorn, 4 bay leaves, and 1 tbsp sugar. Bring to a boil and simmer for 25 minutes.
- Drain any remaining liquid. In a separate frying pan, add oil and fry the drained meat over high heat, browning the sides.
- Pour the drained liquid back into the pan with the deep-fried potatoes. Add more vinegar and liquid if it dries up.
- Simmer for an additional 5 minutes. Season with salt if needed, then serve.
Notes
- For a richer flavor, use chicken thighs only.
- To prevent the adobo from becoming too sour, adjust the vinegar quantity to your preference; start with less and add more as needed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 150