Sweet Chicken Adobo with Fried Potatoes

ADOBO is a FILIPINO classic dish. A mastered dish of every moms and a weakness of every dads in Philippine Islands. A truly easy and flexible dish that only requires a perfect combination of salty, sour and sweet taste. A hundred ways to cook ADOBO still to try, but just don’t forget the secret ingredient which is the Bay Leaves or Laurel Leaves.

I made a SWEET CHICKEN ADOBO WITH FRIED POTATOES to make it more kid-friendly taste. I separately fried the potatoes to make a change. I ate this dish with the fried potatoes on the side instead of rice. And it was great pair, pouring the sweet Adobo sauce on fried potatoes, YUMMY!

You may also try ADOBONG BABOY or ADOBONG PUSIT.

SWEET CHICKEN ADOBO with FRIED POTATOES

1 kilo chicken cut-up
1/2 cup light soy sauce
3 tbsp. cooking oil
7 cloves garlic, peeled and crushed
2 medium onions, peeled and quartered
10 black peppercorns
4-5 laurel or bay leaves
1 cup water
1/4 cup vinegar
1/2 cup brown sugar

5 medium potatoes, peeled and sliced into bite-sizes
cooking oil

Season potatoes with salt. Heat oil in a pan. Fry potatoes until cooked and tender. Drain excess oil and set aside.

Combine the first eight ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 30-40 minutes, turning once or twice, until chicken is cooked through.

Season with vinegar and brown sugar. You can adjust the flavor with adding water, soy sauce, vinegar or sugar.

Serve your SWEET CHICKEN ADOBO with fried potatoes on the side or steamed white rice.

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