Although most of us use either pork or chicken for Adobo, some of us also prepare it with vegetables. Adobong Kangkong is one dish, for example. Most of us add boiled eggs on our adobo recipe, but Mark added potatoes on his delicious Adobong Manok or Chicken Adobo recipe.

Ingredients: 4-6 servings

2 lbs. chicken thighs or breast, quartered
2 medium, peeled potatoes cut in cubes
1/4 cup vinegar
1/4 cup soy sauce
3 cloves minced garlic
1 medium sliced onions
2 dried bay leaves(optional)
1/4 cup water
1/2 teaspoon cornstarch
salt & pepper to taste

Cooking Instructions:

  1. Clean and cut chicken in quarter sizes. Combine chicken, garlic, onions, potatoes, vinegar, soy sauce,  black pepper and cornstarch, with water together on a deep skillet. Add dried bay leaves and stir to mix ingredients evenly.
  2. Heat up stove to medium, then start boiling Chicken adodo for 45-50 minutes, while stirring ingredients occasionally. Sauce thickens when mixture start to simmer.
  3. Try a taste test to ensure its flavor has reached the taste you desire. Add salt to taste, if needed.
  4. Turn off the heat when chicken and potatoes are fully cooked. Serve Adobong Manok hot with steamed rice.

Tip: If you desire to add more flavor to your Chicken Adobo(Adobong Manok) recipe, try mixing it with a ready-mix Adobo marinade, which you can find at any Asian market. One brand is Mama Sita.

Chicken Adobo Without Potatoes