How to make Adobong Puti, Old Style White Adobo

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    How to make Adobong Puti, Old Style White Adobo

·         chicken - 3 pounds, cut in serving pieces

·         white cane vinegar or Filipino Sukang Maasim - 1 cup (Filipino brands, from Asian markets)

·         water - 4 to 5 cups enough to cover chicken in pot

·         garlic - 2 Tablespoons, chopped

·         bay leaves - 3 pieces

·         black whole peppercorns - 1 teaspoon, freshly crushed

·         salt - 1 teaspoon

·         boiled jasmine white rice - for serving

Cooking Instructions:

·         In a large, deep pot, over medium high heat, combine all the ingredients together – the chicken, vinegar, water, salt, garlic, bay leaves, black peppercorns. Do not stir yet.

·         Allow the mixture to come to a full boil, after about 10 minutes. Lower heat to a slow simmer. Stir just a little, just enough to let the ingredients blend well.

·         Simmer over medium low heat till chicken is tender, for about 2 hours for this amount. (Note: I used my slow cooker to cook this. Setting was on High, and the chicken adobo cooked in 6 hours in the crock pot).

·         Using a large cooking spoon, slowly scoop some of the sauce that has slightly thickened and pour some over the simmering chicken. The sauce would have reduced and by the time the chicken adobo is cooked, very little liquid remains in the pot. Serve hot with boiled jasmine white rice

      source : Asian in America mag

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