Chicken Adobo

This Chicken Adobo is full of umami flavor. I like cutting my chicken drumsticks into smaller pieces using my mallet (or meat tenderizer) to aid my knife in cutting through the bones. I know you’re probably thinking – drumsticks are supposed to be eaten by itself, but you can also use any dark chicken with bones in. I just find that drumsticks have so much flavor, however, it’s a bit bigger size for this dish – that’s why I cut them into a smaller size.

Let’s get cooking!

Ingredients

1 lb. dark chicken meat bone in, cut into smaller piece

2 large golden potatoes, peeled, cubed, pre-cooked or parboiled

1 red bell pepper, deseed, sliced

3 garlic cloves, minced

2 bay leaves

1 yellow onion, chopped

4 tablespoons oil

salt and pepper to taste

For the marinade

1/3 cup soy sauce

1/4 cup rice vinegar

3 garlic cloves, minced

2 tablespoons light brown sugar

Instructions

1. Parboil the potatoes and set aside. In a bowl, combine the chicken and the marinade. Use your hands or spatula to toss and coat the chicken well. Set aside and let it marinate for at least an hour or overnight.

2. Heat a pan with oil. Add the chicken and brown both sides for 2 minutes or until golden brown (cooked halfway). Remove from the pan and set aside.

3. Use the same pan and sauté garlic and onion until it caramelized. Add the chicken, marinade, and bay leaves to the pan, stir, cover, simmer, until the chicken is cooked all way through.

4. Remove the cover, season the chicken mixture with salt and pepper. Add bell pepper and the parboiled potatoes, stir to combine, cover, simmer for a couple of minutes or until the potatoes are all the way cooked. Serve hot with steamed rice.

Note: Parboiling means partially boiling something. It’s the process of boiling potatoes until they’re partially cooked, but not all the way through.

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