Adobo blanco

Name: How to cook Adobo blanco - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

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

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

chicken thighs, bone-in and skin-on

1 head

garlic, peeled and very roughly chopped

2 tbsp

whole black peppercorns

1/4 cup

rice wine vinegar

3-4

large bay leaves

Cooking instructions

* Step 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.

* Step 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.

* Step 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

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