Chicken Adobo

My mom didn’t say “I love you” with words. She said it with a giant pot of chicken adobo, extra rice, and fried potatoes to make sure all 11 of us ate. 😂❤️

That smell of garlic, soy sauce, and vinegar simmering in the kitchen? Instant childhood. Today I’m recreating her adobo — rich, savory, tangy, and cooked low and slow until the chicken falls apart.

Some recipes feed you.
The special ones bring you back home. Happy Mother’s Day.

Ingredients

• 2 lbs. chicken

• Marinade:

  • ½ c soy sauce

  • ½ c vinegar

  • 1 tsp black pepper

  • 3 Bay Leaves

  • ½ Tbsp. sugar

• ½ Onion diced

• 1 whole garlic minced

• 1 large potato, diced and fried

Instructions

1. Combine all the ingredients and marinate the chicken for at least 4 hours so the flavor really gets in there.

2. Remove the chicken from the marinade and sear over high heat until nicely browned on all sides. Remove and set aside.

3. In the same pan, sauté onions and garlic until soft and fragrant.

4. Pour the reserved marinade into the pan along with about 2 cups water. Stir and bring to a simmer.

5. Add the chicken back in, cover, and braise for about 45 minutes until fork-tender.

6. While the chicken cooks, season diced potatoes and pan-sear until golden brown and crispy on the edges.

7. Add the potatoes to the pan during the final few minutes so they soften slightly and soak up all that flavor.

8. If you like a thicker sauce, stir in a cornstarch slurry until it reaches your preferred consistency.

9. Serve hot with white rice.

   Comfort food status unlocked. Give thanks to mom.