This Chicken White Adobo Recipe or Adobong Puti is a variation of the classic Filipino adobo, which is a popular Filipino dish. The light color of this dish is due to the absence of soy sauce. This dish version is also known as "white adobo" because of its clear sauce.
Recently, adobo dishes are commonly cooked with dark soy sauce. It is believed that Filipinos adapted this method of cooking from Spanish cuisine. But you know, according to Filipino historians, cooking adobong puti was already there before soy sauce was introduced to the market. Filipinos simply prepare it with vinegar and salt only. It is traditionally cooked without the soy sauce ingredient.
This recipe shows you how to easily cook Adobong Puti. If you're going to make a Filipino dish. I think this recipe is one of your great options. Try this delicious Filipino recipe. It is delicious and I am pretty sure you will love this Filipino dish. It is best to serve it hot with a side of warm rice.
Cooking Video Recipe: Chicken Adobong Puti
This Chicken White Adobo or Adobong Puti is a variation of the classic Filipino adobo, which is a popular Filipino dish. The light color of this dish is due to the absence of soy sauce. This dish version is also known as "white adobo" because of its clear sauce.
Recently, adobo dishes are commonly cooked with dark soy sauce. It is believed that Filipinos adapted this method of cooking from Spanish cuisine. But you know, according to Filipino historians, cooking adobong puti was already there before soy sauce was introduced to the market. Filipinos simply prepare it with vinegar and salt only. It is traditionally cooked without the soy sauce ingredient.
If you're going to make a Filipino dish. I think this recipe is one of your great options. Try this delicious Filipino recipe. It is delicious and I am pretty sure you will love this Filipino dish. It is best to serve it hot with a side of warm rice.
Wash and clean the chicken before cutting it into serving pieces. Set aside.
Peel off the skin of the garlic and onion, and then chop.
Heat 3 tbsp. of oil in a pan and saute garlic and onion in it.
Add the chicken. Let it cook for 2 minutes, one side at a time, then flip to cook the other side.
Season with 3/4 tbsp salt and ½ tsp ground black pepper. Then mix and sauté until the chicken renders its fat.
When the fat from the meat has been rendered, add 1 cup of water, whole peppercorn, and dried bay leaves. Cover and simmer for 30 minutes, or until the meat is tender.
When the meat is tender, add the vinegar and simmer for another 5 minutes.
Open the lid and season with salt and sugar to taste, then mix and simmer for another 2 minutes.
When cooked through, transfer to a serving plate and serve.
Happy cooking. Share and enjoy eating.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.