Adobong Puti (Chicken Stew in Vinegar)
Normally, an adobo is cooked with soy sauce. But many home cooks and chefs have discovered preparing the adobo using vinegar alone. The dish becomes very common now and popular when you want to have variations on your adobo.
Adobong Puti can be cooked in combination with chicken and pork or pork alone. You may find your pork adobong puti a more tasty one.
1 kg chicken thighs or legs or any choice cuts
oil just enough to brown the chicken
1 head garlic, peeled and crushed
1 cup white vinegar
1 cup water
black pepper corns
- Liberally season the chicken with salt and pepper. Heat the oil in a large skillet. Add the chicken to brown the skin, around 5 minutes on each side. Do not let the chicken overdone.
- Remove the chicken pieces and remove excess oil.
- Use the same pan to sauté the garlic, then deglaze the pan with white vinegar.
- Bring back the chicken and add peppercorns, bay leaves and water.
- Allow to boil for few minutes then simmer until the liquid thickens.
- This time the chicken is cooked when the meat almost falls from the bones.
- Serve with hot rice.