Adobong Puti White Chicken Adobo
A traditional Filipino chicken stew simmered in vinegar, garlic, and salt without the use of soy sauce.
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Ingredients
- 1 kg Chicken pieces (thighs and drumsticks)
- 1/2 cup White cane vinegar
- 1 head Garlic, crushed
- 1 tablespoon Whole black peppercorns
- 3 pieces Dried bay leaves
- 1 1/2 teaspoons Sea salt
- 1 cup Water
- 2 tablespoons Cooking oil
- 2 pieces Bird's eye chili(optional)
Instructions
- 1
In a large bowl, marinate chicken with garlic, salt, and peppercorns for at least 30 minutes.
- 2
Heat oil in a heavy-bottomed pot over medium-high heat.
- 3
Brown the chicken pieces on all sides, working in batches if necessary, then set aside.
- 4
In the same pot, sauté the remaining garlic from the marinade until fragrant.
- 5
Return the chicken to the pot and add the vinegar, water, bay leaves, and chilies.
- 6
Bring to a boil without stirring to allow the harsh acidity of the vinegar to cook off.
- 7
Lower the heat, cover, and simmer for 25-30 minutes until the chicken is tender and the sauce is reduced.
- 8
Adjust salt to taste and serve hot with steamed white rice.
Nutrition per Serving
385
Calories
32g
Protein
4g
Carbs
26g
Fat
1g
Fiber
1g
Sugar
890mg
Sodium
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