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one filipino dish a week » Blog Archive » The American Adobo - Adobong Puti - paoix

The American Adobo - Adobong Puti

So it says episode 8 and 7 which one is it?? It’s 8! I’ll fix the video and re-upload.

In this episode, the video is raw and uncut where I cook adobong puti. In some text that I’ve read, soy sauce didn’t really come into play in the Filipino cuisine until the Chinese came so the “original” adobo wouldn’t have had soy sauce. But since that’s so long ago that the “standard” modern adobo is made with soy sauce. We’re taking it way back and making it without soy sauce. So I told my mom that I was making adobong puti. She asked what it is and I told her that it’s adobo without using soy sauce. She goes “Ohh it’s adobo americano” because it’s white. Oh mother.

Ingredients and procedures after the jump

adobo puti chicken

5 chicken thighs (boneless skinless)
6 garlic cloves thinly sliced
2 bay leaves
1/2 cup vinegar (coco or palm) - apple cider if none available but I’m not a fan of apple cider I find it too harsh
black pepper
kosher salt
2 cups water
2 tsp canola oil

1. Mix garlic, bay leaves, vinegar and pepper in a bowl. Add chicken and marinate for at least 1 hour.
2. Heat the oil in a pan and fry the chicken. Discard rendered fat.
3. Add water, marinade and salt to taste. Cover and bring to a boil. Once boil lower the heat to medium and simmer uncovered.
4. Cook for 30-40 minutes until chicken is done.
5. Remove chicken from pot and reduce liquid.
6. Serve over chicken over rice with sauce.

Eat Filipino Food!

15 Responses to “The American Adobo - Adobong Puti”

  1. I think I had it this way before. I’m sure my husband will grip about the color though :D

  2. yea the color can be made better. i think it needs a colorful sauce or maybe some greens to go along with it

  3. Had this type of adobo occasionally when I was growing up in the Philippines, so I’m going to try cooking it myself. I’ll do it your way to get my feet wet. Then I’ll probably brown the pork and garlic more to give them better color and intro a little crispness to the texture. Thanks for the history lesson and recipe!

  4. oh nice! that sounds awesome Louie. let me know how it turns out.

  5. I always make my adobo this way. If you want more color you either fry it or stick it under the broiler for a few minutes.

  6. Thanks Andrew! I’ll try that next time.

  7. Great post, thanks for your sharing.

    is very wonderful and delicious, you’re great!!!

    I’d like to exchange friendlink with your blog~~,ok?

    please reply to me via mail if you wish ~ ^_^ blog is very very wonderful! ye~37

  8. Very nice blog, you inspire me to cook one filipino dish a week now! Fun video, too. Haven’t tried adobong puti but sure is an interesting take on this famous dish. Congrats!

  9. It’s about time you get your own show on the Food Network! You’re so comfortable in front of the camera and i love Therese nifty camera work!
    Props! Adobo!
    ~Lil Steph

  10. Tried this recipe out tonight. While I definitely like my “normal” adobo better, this was still quite delicious. Thanks! Loving your site so far.

  11. you’ve got a fun way of learning how to cook filipino food…. I am definitely inspired to cook….
    thanks so much

  12. looks delish. :)

  13. thanks for this wonderful recipe!! my son is a G6pd
    deficient and he is not allow to eat dishes na
    may soy sauce :)your a big help thank you so much

  14. Rochelle, I’m glad I could help you in some way!

  15. Nice video. My mother’s family is from Cebu and actually our adobo never has soy sauce–both for pork and chicken adobo. We make ours a little differently, though, we just throw everything in a pot put the lid on it and it pretty much cooks itself.

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