Chicken Adobo with Potatoes

Steps

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1. 1
   Cut potatoes into cubes and pan-fry in hot oil until lightly browned and almost tender, so they look appetizing and won't fall apart when added to the stew later.
   ≈0:16
2. 2
   Reduce the oil in the pan if needed, then add the chicken.
   ≈0:25
3. 3
   Season with salt and pepper, and cook over medium-high heat until lightly browned.
   ≈0:46
4. 4
   Add onions, then add garlic.
   ≈0:56
5. 5
   When the onions and garlic become translucent and fragrant, pour in the vinegar. Let it boil for a few minutes without covering the pot and without stirring, to mellow out the strong vinegar taste.
   ≈1:11
6. 6
   Add soy sauce, water, bay leaves, and oyster sauce for added sweetness and flavor. Optionally add one or two chili peppers for a kick of spice.
   ≈1:28
7. 7
   Stir to distribute and bring to a boil.
   ≈1:53
8. 8
   Cover, reduce heat to low, and simmer until the chicken is cooked and the sauce is reduced. Check occasionally and stir to prevent sticking or burning.
   ≈2:02
9. 9
   Add the pre-fried potatoes and continue cooking until completely tender.
   ≈2:08
10. 10
    Taste and adjust seasoning with salt and pepper as needed. Customize the consistency and richness to your preference.
    ≈2:20