Baked Adobong Puti

Baked White Chicken Adobo

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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.

Baked Adobong Puti

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.

5.0 from 2 reviews
Baked Chicken Adobong Puti
Recipe type: Main
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 4 chicken drumsticks
  • 3 boneless, skinless chicken thighs, each cut in half
  • ¼ cup Philippine vinegar
  • 6-8 cloves garlic, crushed
  • Salt
  • Peppercorns
  • 2 dry bay leaves
  • ¼ cup chicken broth
  1. In a baking dish, marinate chicken with vinegar, salt, peppercorns, garlic and bay leaves for at least an hour.
  2. Preheat oven to 200 deg C.
  3. Add a cup of chicken broth to the baking dish without stirring.
  4. Bake for 45 minutes, stirring once midway through cooking.
  5. 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).
  6. 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.
Marinating time not included in preparation time indicated.

Baked Adobong Puti

Chicken white adobo with steamed rice and fresh baby spinach leaves
Chicken white adobo with steamed rice and fresh baby spinach leaves


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

9 thoughts on “Baked White Chicken Adobo

    1. I have heard about this kind of adobo but never really tried cooking it till now. Aside from that radish-flavored adobo I mentioned :-)

  1. that looks delicious! i just love the different adobo varieties! i think i love them all…including the ones that are still going to be “made”. :)

    appreciate much your taking the time to share and link over at Food Friday, Iska
    enjoy your weekend!
    maiylah recently posted Food Friday

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