White Chicken Adobo (Adobong Puti)

It has been a while since I’ve had white chicken adobo. I completely forgot about this popular Filipino dish until last week when my nephew cooked it and posted it on Facebook. I asked for his recipe and with few changes, I was able to make it over the weekend. This recipe does not use soy sauce, which is the traditional way to cook adobo. The result was white chicken dish hence the name adobong puti (white adobo). After 40 minutes of simmering in the garlic-vinegar mixture, the chicken meat was tender and tasty with just a bit of tanginess to it, the way I like my chicken adobo to be. I am so glad I made this dish; I am already planning to make white pork belly adobo on the weekend. Yummy!

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Cooking Tips for Perfect Adobong Puti

To achieve the best flavor in your white chicken adobo, opt for bone-in chicken pieces. Dark meat, such as thighs or drumsticks, tends to be juicier and more flavorful compared to breasts. When simmering, keep the heat low to allow the chicken to tenderize and soak up the tangy vinegar and garlic marinade. Avoid stirring too frequently, as this can break down the chicken and make it tough. If you want to intensify the flavor, let the chicken marinate in the vinegar and garlic for a few hours or overnight in the fridge before cooking. Lastly, feel free to adjust the vinegar amount to suit your taste. A bit more vinegar can enhance the tanginess, while less will result in a milder dish.

Serving Suggestions

White chicken adobo pairs wonderfully with steamed rice, which helps balance the dish’s acidity. A side of sautéed vegetables like bok choy or green beans adds a nice crunch and freshness. For those who enjoy a bit of heat, serve it alongside sliced chili peppers or a spicy vinegar dipping sauce. If you’re entertaining, consider serving adobong puti with a simple salad or a fruit platter to cleanse the palate. Leftovers can be repurposed in various ways, like in a flavorful chicken sandwich or a wrap. The versatility of this dish makes it a great candidate for meal prep, allowing you to enjoy it in different forms throughout the week.

Storage Instructions and Variations

If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavors will deepen as it sits, making it taste even better the next day. To reheat, simply warm it on the stovetop over low heat, adding a splash of water to prevent it from drying out. You can also freeze adobong puti for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container. For variations, consider swapping out the chicken for pork belly, which is another favorite in Filipino cuisine. You can also add potatoes or hard-boiled eggs to the pot for added texture and flavor. Experimenting with different types of vinegar, like coconut or cane vinegar, can also give the dish a unique twist.

Frequently Asked Questions

What can I use instead of fish sauce?

If you want to skip the fish sauce, you can use a little more salt or a splash of soy sauce for a different flavor. Just keep in mind that it will change the color of the dish a bit.

How should I store leftovers?

Store leftover white chicken adobo in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage, just make sure to let it cool completely before freezing.

Can I make this dish ahead of time?

Making adobong puti ahead of time is a great idea since the flavors deepen as it sits. Just reheat it gently on the stove before serving.

What should I serve with white chicken adobo?

White chicken adobo pairs really well with steamed rice, which balances out the tanginess. You can also serve it with a side of sautéed vegetables for a complete meal.

What are common mistakes to avoid when making adobo?

One common mistake is stirring too much while simmering, which can break down the chicken. Also, make sure to keep the heat low for tender meat, and don’t skimp on the marinating time if you want more flavor.

White Chicken Adobo (Adobong Puti)

Liza A

White Chicken Adobo is a savory and tangy dish with tender chicken simmered in a zesty blend of garlic and vinegar for a flavor-packed meal that’s super easy to whip up. Enjoy the bright taste and comforting aroma as it fills your kitchen.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4 -5 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 3 lbs of your favorite chicken pieces drumsticks and thighs are a good combination
• 6 cloves garlic crushed
• 3 bay leaves
• 1 cup white vinegar
• 2 cups water
• 1 tsp salt
• ½ tsp freshly ground pepper
• 1 1/2 tbsp fish sauce optional

Instructions

 

• Combine all ingredients in a pot and without stirring, bring to a boil over high heat. Reduce heat to medium, cover and simmer for 30 minutes, or until meat is tender.
• Take the lid off, increase heat to medium high and continue cooking until sauce reduces and thickens, around 8-10 minutes (depending on how much sauce you like). Correct seasonings with salt to taste.
• Serve with steamed rice.
• Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 7gCholesterol: 120mgSodium: 600mg

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