Chicken Adobo with a Twist of Potatoes!

Today, I'd like to share one of my mother's favorite foods, which has become my comfort food, especially when I miss her.

The Chicken Adobo With Potatoes. 

I'm sharing a traditional Filipino dish that is a staple on every Filipino dinner table! If you know anything about Filipino cuisine or culture, you've probably heard of adobo, one of the most popular dishes.

So, I made my version of Chicken Adobo with Potatoes from my mother's recipe.

I adore chicken adobo, so when my mother prepared it for us, I was overjoyed, especially since it was flavored with potatoes.

The best part about this famous dish is how simple it is to make. I realized how simple it was to make adobo after I tried it.

Making this chicken adobo with potatoes is incredibly simple. I prefer to have all of my ingredients ready when I make this dish. To ensure I have everything I need, I will lay out all of my ingredients before I begin cooking.

I make sure my chicken is seasoned, the potatoes are peeled and cut, and all my ingredients are prepared. I may have yet to pre-measure everything, but it will be within arm's reach, so I don't have to keep looking for it.

I usually use chicken thighs in this recipe. But since I was out of it, I used chicken breast instead. Because they are fatter, chicken thighs are the preferred option. However, I've used both in my cooking, which tastes fantastic.

MEAT: As seen in the photo, I used chicken breast.

VEGETABLES: Although not traditional, I use potatoes as an add-on to my recipe.

CONDIMENT: Vinegar and soy sauce are two of the most essential ingredients in this dish. It would help if you made this recipe with them.

ADDITIONAL INGREDIENTS: I use a ton of vegetable oil, brown sugar, garlic, and bay leaf. Garlic is an essential ingredient since it gives a savory flavor.

Components

One pound of chicken thighs or breasts.
1/2 cup finely chopped onions.
One tablespoon of minced garlic.
Two tablespoons of oil.
Two tablespoons of vinegar.
Three Bay Leaves
Two tablespoons of brown sugar.
Three types of potatoes.
Salt to taste.
Soy sauce/oyster sauce
To taste, grind some black pepper
Magic sarap and vetch in add an umami taste.

Guidelines

Sprinkle salt and pepper on the chicken's two sides. Put aside.
Peel, cut, and wash the potatoes.

After chopping, place in a bowl of water and reserve.

Chop the garlic and onions and set them aside.

Heat the pan that you intend to use. The oil will heat up in the pan.
You should add the garlic to the pan. Sauté them until they start to turn a light brown color.

Cook onions for two minutes after adding them to the pan.

Add the chicken to the pan when it is lightly brown on both sides.

I also sauté the potatoes and set them aside.

I put the black pepper and the bay leaves.

Add the vinegar, water, soy sauce or oyster sauce once the desired color is reached. Simmer for ten minutes.

Add potatoes and brown sugar. Blend thoroughly. Simmer until the potatoes are soft and the chicken is tender about 30 minutes.

Enjoy it served over a steaming bowl of rice!

With the addition of potatoes, I adore chicken adobo. It might seem simple to some, but it has always been my go-to comfort food, particularly on the weekends.