I remember the exchange of emails just like it was yesterday. A couple of Filipina friends exploring the possibility of starting a cooking club that would promote Filipino food. We talked about designing a banner and spent a few days coming up with an “introduction” to our club. We talked about having monthly themes which we would then post our own version of on our blogs. So in November 2009 a group of three friends decided to officially kick off the the Kulinarya Cooking Club. I’m proud to say that twenty dishes later, the group still continues to celebrate the wonderful flavours of the Philippines. In fact, the group today numbers over 50 members!
This month, Kulinarya does “White Food”, chosen by Adora from Adora’s Box and Diona from Tita Flips.
I’ve chosen to share my version of one of the Philippine’s well known and most loved dishes…adobo. Now, you must realize that Filipinos take their adobo very seriously. Almost everyone seems to think that their version is the best. Well, this version is sure to rival the best of the best. Seriously.
A more common version of adobo is cooked with vinegar and soy, this recipe eliminates the soy sauce, which makes it the “white” version of adobo. Adobo is essentially a stew, usually made with chicken and pork, where the meat is simmered over and the dish is finished by pan frying the meat before serving. Quite different from most stews where the meat is seared and then simmered over a long time. As for me, I’ve pan fried the meat before and after simmering – a little extra step but I do love the resulting crispiness of the chicken skin in this recipe.
Adobong Puti (White Chicken Adobo)
Serves 4
- 8 chicken thighs, de-boned (with skin on)
- 6 tablespoons oil
- 10 cloves garlic, peeled
- 125 ml white vinegar
- 6 pieces black pepper corns
- 2 bay leaves
- salt to taste
- Season the chicken with salt and pepper. Heat the oil in a large pan. When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.
- Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.
- Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.
- Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.
[…] This time, minus the soy sauce hence being “puti” or white. Thanks to Trissa from Trissalicious for the […]
tried this recipe and loved it!! thanks for sharing ^^
(not sure if my comment posted, so I’m sending again)
I came across your recipe tonight because I wanted to make adobo with sea salt only instead of soy sauce, for the first time in my life. In my family, our adobo has always been the type made with soy sauce, but I\’ve always wanted to try it with just salt, as the purists of Filipino cuisine say it is the most historically authentic method. I am pleased to say that I enjoyed it very much. I did add a touch of sugar, though, which was inspired by Romy Dorotan\’s pork adobo recipe in \”Memories of Phillipine Kitchens\” (I was making mine with pork…I probably would leave out the sugar if making chicken). Salamat po!
I grew up with Adobong Puti and it amazes me that a lot of people hadn’t heard of this before. There are a lot of version of White Adobo but this, by far, is the closest to the Adobong Puti I grew up with. It reminds me of my dear Lola’s and my Nanay’s cooking. Yummy! Thanks for posting!
Made this today! My husband LOVED it!
THANK YOU AGAIN!
OMG! You have NO IDEA how grateful I am to have come across your blog. I actually learned about your blog because I saw your sinigang recipe on rasamalysia.com. My husband is allergic to MSG, presrvatives (nitrates, nitrites), soy sauce, patis & bagaong. He gets severe & debilitating migraines and I have to cook all his meals using preservative, msg free products. He is filipino and I am half & i never knew I could make adobo w/o soy sauce. When a recipe calls for soy sauce, patis or bagaong I simply replace it by using salt. I just never knew if adobo would taste good w/o soy sauce but after seeing your recipe Im excited to make it! Also, for the longest time ive been searching for a sinigang recipe that was made from scratch and not the packets because theres a boat load of things in those premade packets that will give my husband a migraine. I was soooo happy to find your sinigang recipe on rasamalaysia.com.
Thanks you!
Hello! It seems like it’s been quite some time! And speaking of adobo, I’d only just come back from Cebu and Boracay, and am still missing sisig, lechon, and of course, adobo. There’s nothing like a good adobo and this is exactly what I need to fix that craving! =)
I’m drooling here! I only started cooking adobo after I got married but I am now hooked…there are truly so many different ways to prepare it — I think that is what I love most about it. I have always wanted to try white adobo and this post is really tempting me! Look at that crisp skin!!!
I still remember that time when we were trying to figure out what photos to put in the banner, and what to name the club. A thousand and one thanks to you and Kath for being such amazing women. To more crispy skin white adobos in the future!!
That adobo looks amazing, I can smell it from here.
Makes me hungry just by looking at this. We have a similar style on cooking this adobo… crisp on the outside.
The adobo looks great.
I love that you started the Kulinarya Cooking Club – it really does demonstrate the unifying power of the internet, and how food blogging really can connect a community. And I do like the look of this white adobo – it’s the crispy skin that’s won me over 🙂
Such a simple dish but intensely flavoured and beautifully photographed.
What a different twist on the adobo! I must try this.
Wow! White Adobo was made for us by a cousin from Bacolod and I’ve always wanted to try it. Thanks for sharing the recipe. Looking forward to many fun times with the Kulinarya Cooking Club. Thanks for the warm welcome!
I finally had the chance to try a version of adobo…. so YUM!
Dying to try!!!
Beautiful, Trissa! Love the bay leaf on top =)
interesting adobo recipe without the soy sauce. i’ve always wondered if this was the way our ancestors used to make the adobo, long before the Chinese came and introduced us to soy sauce.
[…] of June, the challenge was to make something white. There’s bangus paté, chicken embutido, chicken adobo, pork adobo, pancit, and plenty of sweets like white chocolate and mango sans rival, leche flan, […]
I read your post yesterday but haven’t had a chance to comment. Your post must’ve been stuck in my head because I ended up cooking adobong puti today. 🙂
From this proud KCC member, Thank You ladies for the initiative on starting Kulinarya Cooking Club.
Wow ! I love adobong puti !
This looks really clean tasting and good, particularly with that crispy skin. That bit of effort would go along way in lots of chicken casserole dishes, actually.
Just a question, how long do you saute the garlic for, I mean, what are you aiming for? colour? softness? seems important in such a simple recipe to get this part right.
@Angela – looking to soften the garlic and aim to get it slightly brown.
I didn’t learn about this variation on adobo until a few years ago. Before that, I thought soy sauce was a must. Without it, I imagine a lighter, fresher tasting adobo. I should try it.
BTW, I think I became acquainted with your blog through one of your KCC posts–I’ve been a fan since. 🙂
Oh wow, we were thinking of the same thing! I also made adobong puti but mine was just pork. Love how crispy golden the skin looks like after panfrying!
that chicken skin in your adobo is soo inviting!
A chicken “abodo” with crispy skin and a thick sauce ……. on a pile of steamed rice …… now I’m starving! 🙂
I didn’t know soy sauce could be skipped. Did it change the flavor at all? Thanks for sharing the recipe. Will have to give it a try soon.
Hai Dear
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This is really an interesting-non-traditional Filipino Adobo without the soy sauce. I’m going to try your version Trissa. Thank you for sharing. 🙂
Lovely – I’m sorry, I thought I commented earlier….. I lived in the Philippines….a LONG time ago….and adored the cuisine! I have never heard of white adobo, but it looks delicious! Lovely blog and pics – as always!
very interesting! 😀
Love this Trissa. And thank you for explaining the difference between the different coloured adobos! That crispy chicken skin looks sensational!
That looks amazing! I lived in the Philippines for several years (way back when) and love the food and adobo! Although, I have to admit, I’ve never heard of white adobo – but it looks delicious! Lovely blog & post….as usual!
When Trissa said this would rival the best of the best, she was right. I had this the other night and it wad absolute heaven! Thanks Tris!
I sometimes add a pinch of sugar. Just a pinch. =)