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.
2 lbs bone-in skin-on chicken thighs or whole cut up into smaller pieces
8clovesof garlicroughly chopped
1 to 2tspsgarlic powder
1/4cupvinegar
1/4cupsoy sauce
1Tbspsugar
1/2 tspground black pepper
5dried bay leaves
2Yukon Gold potatoesquartered
1large white onion(sliced in 8 pcs lengthwise)
1Tbspoil, 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 9x12 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.