Being a novice cook, I’ve tried a few chicken adobo recipes in search of the taste that is close to what I grew up eating. I do have my mom’s recipe but no matter how hard I try, I really cannot make my adobo taste even close to her adobo. It upsets me sometimes and instead of giving up, I just search and try other recipes. I am happy that I found the one and only chicken adobo recipe that is foolproof for me and that I will be keeping in my file.

This came from the Maya Kitchen’s Kain Na cookbook that my mom gave me during one of her visits here in Singapore. The only change I made was to add potatoes…our family loves them…and I also omitted the laurel leaf. It is yummy with laurel leaf but that’s not how my mom makes it, thus, not the taste that I am looking for. For those who want the flavor of laurel (bay leaf), just add 1 crushed leaf to the marinade.

Chicken Adobo

  • 1 kl chicken, cut into pieces
  • 1/3 cup vinegar
  • 2 tbsp minced garlic
  • 3 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • salt (a pinch or to taste)
  • water
  • 3-4 potatoes
  • 1 tbsp oil

  1. Combine chicken, vinegar, 1 tbsp of garlic, soy sauce and black pepper in a pot and marinate for 30 minutes or overnight (put in fridge if overnight).
  2. Add water to cover then bring to a boil.
  3. Lower heat and simmer uncovered until chicken is slightly tender.
  4. Add potatoes and cook further, covered, until potatoes and chicken are tender.
  5. Saute remaining garlic in hot oil then add chicken and potatoes and fry until brown and a bit toasted.
  6. Add sauce, season to taste and allow to boil then turn off heat.