Adobo blanco
Except for a couple of minor tweaks, this is my mom's adobo recipe. She's always insisted that 'real' adobo shouldn't have soy sauce. That's the way they prepare it in her little mountain town, and that's all there is to it. End of story. Having grown up with this version of the dish, I can't say I disagree. It was, and still is, one of my favourite Filipino foods. While I also love the better-known adobo which contains soy, I prefer this version for its milder, less aggressive sauce which allows all the flavours to shine through. Piled on top of garlic fried rice (garlic on garlic -- YES!), it's a plate of pure, homey deliciousness.
#heirloom
Adobo blanco
Except for a couple of minor tweaks, this is my mom's adobo recipe. She's always insisted that 'real' adobo shouldn't have soy sauce. That's the way they prepare it in her little mountain town, and that's all there is to it. End of story. Having grown up with this version of the dish, I can't say I disagree. It was, and still is, one of my favourite Filipino foods. While I also love the better-known adobo which contains soy, I prefer this version for its milder, less aggressive sauce which allows all the flavours to shine through. Piled on top of garlic fried rice (garlic on garlic -- YES!), it's a plate of pure, homey deliciousness.
#heirloom
Cooking Instructions
- 1
Season the chicken thighs liberally with salt and black pepper and lay them skin-side down in a large, nonstick pan. Sprinkle in the garlic and peppercorns and turn the heat up to medium. Let fry for about 10 minutes until the skins are browned and the garlic lightly toasted.
- 2
Flip the chicken thighs over. Add the vinegar and enough cold water to just cover the chicken. Slide in the bay leaves and put on a cover. Let cook for 10 minutes.
- 3
Remove the cover and continue simmering for another 10 minutes to finish cooking the chicken and concentrate the sauce. Serve with freshly steamed rice, or better yet, garlic fried rice
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chicken Adobo Chicken Adobo
Usually made with chicken, adobo is a fragrant stew seasoned with black peppercorns, palm vinegar (or use cider vinegar), garlic, and soy sauce
-
Chicken Adobo Chicken Adobo
This delicious, very popular, traditional Filipino dish is one that will have your family or guests wanting seconds. The aroma from the combination of vinegar, garlic and onions with the bay leaves is like no other. Serve with lots of steamed rice.A good side dish is steamed broccoli or green beans.
-
Chicken and pork adobo Chicken and pork adobo
Unlike a lot of Filipino adobo recipes, this one doesn't smack you in the mouth with soy and vinegar. The pork is a treat, and comes out soft yet crispy. It may be gnarly to look at, but it's pretty wonderful.
-
Chicken Adobo Chicken Adobo
I have worked with many philippino chefs, who have all used this same method in this recipe. You can adjust the ratio of vinegar and soy sauce to your liking.
-
-
Chicken Adobo Chicken Adobo
Delicious Filipino style chicken I always had growing up. This is my first recipe I've added on here. So please let me know if anything is wrong. Or any suggestions.
-
Chicken Adobo Chicken Adobo
Amidst Covid19 pandemic, i have struggle of having food to eat because of the lockdown... My bad since i don’t have a refrigerator to store food, I have to skip some ingredients to make this chicken adobo edible for 2 days... This will gonna be my lunch, breakfast and dinner for 2 days!
-
Chicken Adobo Chicken Adobo
The chicken adobo is so tasty and the sauce is so right wherein you have to watch your diet because it's so sumptuous. It's so delicious! :-) O:-)
-
-
-
More Recipes
Comments