Adobong Puti - Filipino Old Style White Adobo
The White Adobo or Adobong Puti has been around as a classic Filipino recipe for possibly centuries. Cookbooks and Filipino historians cite the addition of soy sauce was only recent to the recipe. Here is a simple, easy version of this well-loved chicken stew cooked in a garlicky-vinegar broth slathered with black peppercorns. The powerful aroma of garlic and vinegar combined, after cooking low and slow with the chicken, is enough to bring everyone to the table. And if there are any leftovers, this chicken stew tastes even better days after. This recipe was adapted from “Atching Lillian’s Heirloom Recipes” cookbook by Lillian Borromeo. This recipe serves 4.*The updated recipe below offers alternate ways to cook the White Adobo: On the stove-top; in the Instant Pot multicooker; and in the Slow Cooker.
Servings: 4 people
- 3 pounds chicken, bone-in, skin-on, cut in serving pieces
- 1 cup white cane vinegar or Filipino Sukang Maasim, or use distilled white vinegar
- 2 to 4 cups water enough to cover the chicken
- 8 to 10 cloves garlic about 1 head; chopped, minced
- 3 pieces bay leaves
- 1 teaspoon whole black peppercorns freshly crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- steamed rice for serving
To cook on the stove-top: (option 1)
In a large, deep stockpot, over medium-high heat, combine the ingredients together: Chicken, vinegar, water, salt, garlic, bay leaves, black peppercorns, ground black pepper powder. Do not stir yet. Do not cover it.Let the mixture come to a full boil. After about 10 minutes, lower heat to a slow simmer. Stir just a little, enough to let the ingredients blend.Continue to simmer over medium to low heat till chicken is tender, for about 1 hour. The sauce will reduce to a thick, translucent gravy by the time the chicken is completely cooked. Serve warm with rice.
To cook in the Instant Pot: (option 2)
Combine all the ingredients in the inner pot: The chicken, vinegar, water, salt, garlic, bay leaves, black peppercorns, ground black pepper powder. Cover and lock the lid. Set the valve to Sealing.Press Manual and cook on High Pressure for 35 minutes.When buzzer sounds to announce cooking is done, do a Natural Release - let the steam come down on its own. When the float pin drops, it is safe to unlock the lid. Open lid carefully. Use a long cooking spoon or ladle to remove the chicken and sauce. Arrange in a serving platter. Serve warm with rice.
To cook in the Slow Cooker: (option 3)
Combine all the ingredients inside the slow cooker: Chicken, vinegar, water, garlic, bay leaves, salt, black peppercorns, ground black pepper powder.Cover and set on High. Cook in the slow cooker for 6 hours. At the end of cooking, use a long cooking spoon to take out the chicken and the sauce which would have reduced.Serve warm with rice.
Notes on the Instant Pot:
Serving: 100g | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 589mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg