The blogosphere has been abuzz with adobong putiÂ (white adobo) that I finally tried it. Â But baked â€“ reason being more lazy than busy. Â Love the tender baked chicken with crispy skin and the sauce on rice is absolutely gorgeous. Â 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 â€“ calls itÂ adobo sa labanos. Â Pork sautÃ©edÂ with sliced radish, vinegar, garlic, bay leaves, peppercorns and fish sauce; no soy sauce. Â Hmm, Iâ€™m not a newb after all.
- 4 chicken drumsticks
- 3 boneless, skinless chicken thighs, each cut in half
- Â¼ cup Philippine vinegar
- 6-8 cloves garlic, crushed
- 2 dry bay leaves
- Â¼ 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.