Adobong Puti (White Chicken Adobo)

White Chicken Adobo (Adobong Puti) is a popular Filipino dish. It is a variation of the classic Filipino adobo, but without the soy sauce.I remember the exchange of emails just like it was yesterday. A couple of Filipina friends exploring the possibility of starting a cooking club that would promote.Adobong Puti is a "white" version of the Filipino adobo which uses salt instead of soy sauce, along with the usual garlic, vinegar, bay leaves

Ingredients

8 chicken thighs, de-boned (with skin on)
6 tablespoons oil
10 cloves garlic, peeled
125 ml white vinegar
6 pieces black pepper corns
2 bay leaves
Salt

Directions
Season the chicken with salt and pepper. Heat the oil in a large pan.

When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.

Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.

Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.

Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.