Filipino-Style Chicken Adobo with Egg & Potato

Today, we're making a comforting Filipino-style chicken adobo using 670 g of chicken pieces, potatoes, and boiled eggs. The chicken is simmered in a flavorful combination of soy sauce, vinegar, garlic, bay leaves, and black peppercorns until tender and coated in a rich, glossy adobo sauce. This easy Filipino chicken recipe is savoury, tangy, garlicky, and perfect served with steamed white rice. Video Link    • Filipino-Style Chicken Adobo with Egg & Po...   Ingredients • 670 g chicken pieces • 3 medium potatoes ( used only 1 medium size) • 3 boiled eggs ( used 2 only ) • 6 cloves garlic ( used 1 bulb ) • 1/3 cup soy sauce ( used lesser amount, dark soy sauce only available with me ) 1/4 cup • 1/3 cup vinegar • 1 cup water • 2 bay leaves or more • 1 tsp whole black peppercorns • 1 tbsp cooking oil • 1/2 tsp salt • 1 tbsp brown sugar, optional ( used jaggery ) • 1–2 tbsp chopped spring onion for garnish • 1/2 tsp freshly ground black pepper if you prefer • 1 small onion, sliced — optional Step 1 — Prepare the Chicken Season lightly with salt. Be careful with salt because soy sauce is already salty. Soy sauce and garlic. Marinate for at least 30 minutes. Step 2 — Brown the Chicken If you prefer to brown the potato, this is the best time. Tip: Browning the potatoes first helps them hold their shape and gives them a more flavorful exterior. Add the chicken pieces skin-side down if using skin-on chicken. Brown for about 3–4 minutes per side. Step 3 — Build the Adobo Sauce Add the garlic and optional onion. Cook briefly until fragrant. Add: • 1/3 cup vinegar • 1 cup water • 2 bay leaves or more • 1 tsp black peppercorns Important Adobo Tip Once the vinegar goes in, let it simmer uncovered for about 2–3 minutes without stirring immediately. This allows the sharp vinegar aroma to mellow. Step 4 — Simmer Add the potatoes Add the potatoes during the last 12–15 minutes of cooking if you prefer. I added before simmering it was big chunks. Add the eggs Add the peeled boiled eggs during the final 5–8 minutes if you prefer. I added before simmering. To absorb the flavours of adobo. Cover and simmer gently for approximately 25–30 minutes, or until the chicken is tender and cooked through. Turn the chicken occasionally so it absorbs the sauce. Step 5 — Reduce the Sauce Added the jaggery here. Add brown sugar if you prefer a slightly sweeter Filipino-style adobo. Remove the lid and simmer for several minutes until the sauce becomes glossy and slightly thickened. Taste and adjust if necessary. The finished adobo should be: • savory • garlicky • tangy • slightly sweet if sugar is used • rich and deeply flavoured Serving Transfer the chicken, potatoes and eggs to a serving dish. Spoon the glossy adobo sauce over everything. Garnish with spring onion if desired. Serve hot with plenty of steamed white rice. Filipino Chicken Adobo — simple, comforting and packed with flavor. Don't forget the rice! Watch the full video for the complete cooking method, timing, and tips for making tender chicken and perfectly coated potatoes and eggs. If you enjoy Filipino recipes and easy home-cooked meals, subscribe for more recipe videos! Extra Tips • Use cane vinegar for a more traditional Filipino flavor when available. • Don't add too much salt before tasting because soy sauce provides most of the seasoning. • Bone-in chicken gives the sauce a richer flavor. • Keep the simmer gentle so the chicken stays tender. • For deeper flavor, allow the cooked adobo to rest for 10–15 minutes before serving. • Leftover adobo often tastes even better after the flavors have had time to develop. #ChickenAdobo #FilipinoFood #FilipinoRecipe #ChickenRecipe #AsianFood #HomeCooking #EasyChickenRecipe #ChickenDinner