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Adobong Puti (White Adobo)
85% authentic · Filipino
A regional variation of Chicken Adobo, Adobong Puti (White Adobo) omits soy sauce, relying solely on vinegar, garlic, and peppercorns for its distinctively lighter, tangier, and less salty profile. This version highlights the purity of the adobo marinade.
Ingredients
- Chicken thighs or wings1.5 kg
- White vinegar1 cup
- Garlic1 head, cloves separated
- Whole black peppercorns1 tablespoon
- Water1/2 cup
- Saltto taste
- Vegetable oil1 tablespoon
Steps
- 1
In a pot, combine chicken pieces, white vinegar, garlic cloves, and black peppercorns. Add water. Do not add salt yet.
- 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender.
- 3
Remove the lid and increase heat to medium-high. Continue to simmer, uncovered, allowing the sauce to reduce and thicken slightly, about 10-15 minutes. The vinegar's sharpness will mellow.
- 4
If desired, you can lightly pan-fry the chicken pieces in a separate pan with a little oil after braising for a crispier texture, then return them to the reduced sauce.
- 5
Taste the sauce. Add salt as needed to balance the flavors. Serve hot, often with rice.
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