In my previous lamb adobo post, it pretty much sums up what’s the inspo and origin of this dish. The recipe varies from each household, mine probably varies/evolves each time I cook this. This version is probably my favourite for now.

The texture of the potato icooked in the adobo sauce/chicken fat s pretty close to a confit consistency. As for the chicken, tender but still holding its shape. Nothing worse than overcooked mealy chicken.

I like the addition of chile arbol to add a smoky layer of spice to the adobo sauce. The sauce itself should be a good balance of savoury, tanginess, mild heat and a little sweetness from the coconut nectar to round it off.

Leftovers. Shred (chunky) the chicken and stir fry with adobo sauce/garlic bits etc, add some rice and scallions. Crack an egg in the pan, cook sunny side up. Yum.

**Refined sugar free and gluten free option (swap out the shoyu tor tamari).