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!
- 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
- 1½ tbsp fish sauce (optional)
- 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.
Why don’t I stir it?
I learned the technique of not stirring the vinegar sauce from my mom. The idea is to allow the vinegar sauce to boil and let the acids in the vinegar to evaporate. The cooked meat is more tender and taste better.
I love this recipe – do you pull the chicken out, when you get to reducing the liquid?
You don’t need to remove the chicken while reducing the liquid. Hope this helps!
Can i use rice vinegar instead?
Yes, you can use rice vinegar to make this chicken adobo recipe.
If I need to make my serving good for 10, does it mean that the cup of vinegar, salt and water will be doubled?
Here are the suggested ingredients to use for making white chicken adobo for 10 people:
5-6 lbs of chicken pieces
8 cloves garlic, crushed and peeled
3 bay leaves
1 cup vinegar
3 cups of water
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
Follow the same instructions and season to taste at the end. Hope these help!
no need of using ginger and onion?
I don’t normally put ginger and onion in my adobo. You can, if you like.
John Rey Jalbuena
can a put some vegetables on it?
Definitely, you can add some vegetables if you like.
Very enticing, ill definitely cook this for lunch. Thanks for the recipe.
You’re welcome 🙂
Hi I want to make chicken white adobo….it is okay if I remove the skin of the chicken….?
Yes, you can definitely remove the skin of the chicken.
Can I use pork for this recipe?
Yes, you can use pork or a combination of both. You can also add chicken livers if you like. Just remember pork needs more time to cook so adjust cooking time accordingly. Enjoy :0
Glad I came across this recipe as I have had a major craving for chicken adobo, but recently I have had been diagnosed with type 2 diabetes and I really need to lower my salt intake. Now without traditionally using soy sauce in this recipe is a major plus. I will make two changes in this recipe though by using red wine vinegar and no added salt at all. Thanks for sharing!
You’re welcome! I love white chicken adobo and using red wine vinegar is a great idea 🙂 🙂
Pwede pp ba usual n vinegar lang like silver swan or datu puti
Yes, of course puede mong gamitin ang silver swan or datu puti.