Filipino Chicken Adobo with Potatoes

Chicken adobo was always part of the weekly rotation when I was growing up. Whether it was made with chicken, pork, beef, or a mix of all three, it never lasted long in our house—I could never get enough of it. It’s one of those dishes that proves you don’t need a long list of ingredients to create something deeply flavorful. With just seven staples—protein, onions, garlic, peppercorns, bay leaves, soy sauce, and vinegar—you get a beautiful balance of sweet, salty, and tangy. Serve it with a warm bowl of rice, and honestly, I could eat it for breakfast, lunch, and dinner.

Chicken adobo was one of the first dishes I ever learned to make. I grew up in a busy immigrant household filled with family—my parents, two older brothers, cousins, and uncles all under one roof. It was a true family tribe, supporting one another as we found our footing after immigrating from the Philippines.

My parents worked the graveyard shift at a semiconductor company and would come home just in time to make me breakfast and drop me off at school. In the afternoons, my uncle would pick me up. The kitchen was always alive with activity, and I spent so much time there, watching everyone cook. Even then, I knew that when I finally got my chance, the first dish I wanted to make was adobo.

I’ve made a lot of adobo over the years, but I always come back to the classic chicken adobo. It’s simple, comforting, and full of the flavors I grew up with. My mom always reminded me to be patient in the kitchen—especially when making adobo. “Let the fat render,” she’d say. “When you see the fat rise to the top, that’s when you know it’s ready.” It’s a small detail, but it’s stuck with me every time I cook.

Both my parents are incredible cooks. They never use exact measurements—just smell and taste to guide them. My dad loves to experiment and try new things in the kitchen, while my mom prefers to keep it traditional. Together, they’ve taught me that cooking is as much about intuition as it is about ingredients.