The blogosphere has been abuzz with adobong puti (white adobo) that I finally tried it. But baked – reason being more lazy than busy. Love the tender baked chicken with crispy skin and the sauce on rice is absolutely gorgeous. My son loves it though he says he still prefers the version with soy sauce.
Looking back, I remember cooking a similar dish I learned from a colleague – calls it adobo sa labanos. Pork sautéed with sliced radish, vinegar, garlic, bay leaves, peppercorns and fish sauce; no soy sauce. Hmm, I’m not a newb after all.
- 4 chicken drumsticks
- 3 boneless, skinless chicken thighs, each cut in half
- ¼ cup Philippine vinegar
- 6-8 cloves garlic, crushed
- 2 dry bay leaves
- ¼ cup chicken broth
- In a baking dish, marinate chicken with vinegar, salt, peppercorns, garlic and bay leaves for at least an hour.
- Preheat oven to 200 deg C.
- Add a cup of chicken broth to the baking dish without stirring.
- Bake for 45 minutes, stirring once midway through cooking.
- Pour sauce into a saucepan and place baking dish back into the oven. Fangrill (or grill) at 180 deg C for about 5 minutes to brown the chicken a bit (this is optional).
- Meanwhile, heat the sauce on stovetop to reduce. Taste and adjust seasoning to balance saltiness with vinegar flavor according to your preference. Pour over cooked chicken and steamed rice.