We love Adobo! It’s so easy to make and gets better the next day ( and the next ). I got a little bored one day and thought of baking Chicken Adobo this time and it was so good! It tasted like “Yesterday’s Adobo”. The vinegar and soy sauce were absorbed by the meat and the garlic aroma is so there. It’s maybe because I marinated the chicken for a few hours before baking. I also added some potatoes and onions which soaked up the delicious sauce.
Try it! You might find yourself turning the oven on instead of cooking Adobo stovetop.
Oven-Baked Chicken Adobo
This baked Adobo tasted like “Yesterday’s Adobo” which is how we want it. The chicken and potatoes soaked up all the salty-sweet-sour flavors making it perfect with a cup ( or 2 ) of plain rice.
Ingredients
- 2 lbs bone-in skin-on chicken thighs or whole cut up into smaller pieces
- 8 cloves of garlic roughly chopped
- 1 to 2 tsps garlic powder
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 Tbsp sugar
- 1/2 tsp ground black pepper
- 5 dried bay leaves
- 2 Yukon Gold potatoes quartered
- 1 large white onion (sliced in 8 pcs lengthwise)
- 1 Tbsp oil , for coating the vegetables
Instructions
- Place the chicken in a big bowl and add the rest of the ingredients (except the last 3 ingredients). Mix well. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Take the chicken out of the fridge and preheat the oven to 400F.
- In an oven-safe pan (I used Pyrex 9×12 pan), toss the potatoes and onion with the oil. Add the marinated chicken (skin side up) and evenly arrange on the baking dish.
- Bake for 40 minutes turning the chicken and potato pieces halfway through baking.
- Take the pan out of the oven. Turn the chicken and potatoes one more time and put back in the oven to another 10 minutes to thicken the sauce and glaze the chicken.
- Enjoy! ….always with rice 🙂
Notes
**** Cooking times vary depending on the size of the chicken and potatoes. Make sure chicken is cooked through before serving.
