White Adobo

Adobo a Puraw, Adobong Puti or “White Adobo” is yet another method of cooking what’s dubbed the “national” dish of the Philippines.

Filipino adobo is a method of cooking food in salt, garlic and vinegar – it is not a spice mixture as is adobo in Hispanic or Spanish cooking. Most commonly, the “salt” used is soy sauce introduced by Hokkien Chinese between the 10th and 11th centuries and gives the dish a brown color.

This dish, “White adobo”, harks back to a time before the introduction of soy sauce and uses plain salt instead. What it was called has been lost to history. This recipe uses chicken, but I imagine that pork can used as well. Pork belly would work well with this dish, too.

In searching for this recipe in “Kusina Masters” to “Adora’s Box”, I’ve traced their sources to the following blog post: “Adobong Puti (White Chicken Adobo) for Kulinarya Cooking Club”. My attempt differs slightly.

First of all, I used half the number of chicken thighs and I didn’t crisp the skin by browning it after braising. I just decided not to this time around. Maybe I’ll give it a shot and update this post.

Second, I’m not a fan of white vinegar – It’s just too strong for my palate.  Even just a fourth of a cup, seems too overpowering. (Yes, I’m Filipino.) I opted for “Sukang Iloko” which happens to have a bronze color and is milder. It’s similar in appearance to malt vinegar. Another vinegar would be fine; I’d just use 1/3 of a cup or less. Use the vinegar that suits your palate or whatever is readily available.

Third, I used about half as many garlic cloves or it’s equivalent, but minced. I would normally smash the whole cloves once they became soft, regardless. Why not cut to the chase?

And lastly, I used freshly ground black pepper and maybe a bit more salt. Trissalicious, the author of the post and recipe, doesn’t give an exact amount, so I had to start with a small amount at first then added more to get the right amount of saltiness. Did I mention that I have a salty palate? You can start with a bit less than suggested.

Ingredients:

• 4 chicken thighs, bone-in (with skin on)
• 1 - 2 tablespoons oil
• 5 cloves garlic, peeled and minced
• 1/2 cup Sukang Iloko (or less if using white vinegar or apple cider vinegar)
• 1 cup water
• 1 – 2 tablespoons of ground black pepper
• 1 tablespoon of salt (or less)
• 2 bay leaves

Preparation:

1. Mix the salt and pepper. Season the chicken well on both sides rubbing into the skin. 
2. Heat the oil in a pan over medium-high heat. When the oil begins to shimmer, add the chicken thighs skin-side down to brown and crisp up the skin. Do not turn over. This should take about 3 – 4 minutes. But, if you want it a bit crispier, add few more minutes, but watch for burning. 
3. Remove the chicken and set aside. Drain some of the rendered chicken fat leaving about a tablespoon in the pan.
4. Sauté the garlic until fragrant (2 – 3 minutes). Add the bay leaves and stir until the leaves become fragrant. Add the vinegar to deglaze the pan. Use a wooden spoon to scrape the bottom and release the “fond”.
5. Add the chicken skin-side up. Cook in the vinegar for about 5 minutes, then add the water.
6. Cover and turn down the heat to medium-low to low and simmer for 15 minutes.
7. Uncover and turn the chicken skin side down. Cover and continue simmering for another 15 minutes.
8. Remove chicken and place on a serving plate.
9. Reduce the sauce to about half. (15 – 20 minutes)
10. When serving, set a thigh on rice and spoon some of the sauce over the chicken. Serve the rest of the sauce on the side.

Chicken Adobo in Coconut Cream (Adobo a Manok iti Getta)

Adobo is a popular dish and is known by Filipinos and non-Filipinos alike. In fact, it’s been deemed as the “unofficial”, official national dish of the Philippines.

Adobo in the Philippines is a method of cooking using vinegar and salt (in this case soy sauce) that has long been used in the archipelago. It only shares its name with the Spanish term, adobo, which consists of a mix of spices and seasonings. Unfortunately, the original term used for this method of cooking has been lost to history.

Every family has its own variation with differing ratios of ingredients and methods, some, rather superstitious. In one family’s method, the pot should not be stirred once the vinegar has been added lest the adobo turn out “harsh” tasting. Or, that the pot should be stirred in only one direction – Superstitious, indeed.

This version, however, does away with any mysticism and uses chicken and coconut milk or cream to keep it most. It has the same basics, vinegar and salt (which act as preservatives), garlic, peppercorns and bay leaves, common to many preparations. But, it is because of the first two fundamental ingredients that it has a long shelf life… if it ever gets to hang around long enough before being devoured. Rumor has it that it’s best eaten one or two days after being cooked to allow the flavors to meld… as if anyone can wait.

Ingredients:

• 1  3- or 4-lb. Fryer Chicken cut up (or, the equivalent in dark or white meat)
  [Or, substitute with some other protein, such as beef or pork.] 
• 1 Can or 12-14 oz. Coconut Cream *
  (Make sure it is Coconut Cream, NOT Cream of Coconut)
• 1/2 Cup Sukang Iloko (or other cane vinegar) **
• 1/4 Cup Soy Sauce
• 3 Bay Leaves
• 5 Peeled Cloves Garlic (or more) Minced
• 1 Tbsp. (Tablespoon) Whole Peppercorns
• 1 Medium Onion Sliced into Rings

Cooking Method

1. Put all the ingredients in a resealable plastic bag.
2. Let the chicken marinade overnight or for at least 2 hours before cooking.
3. Put all the contents of the plastic bag into a large pot or Dutch oven.
4. Bring to a boil on high heat until it begins to boil.
5. Turn down the heat to a simmer (medium or lower). 
6. Cover and let the chicken cook for 20 - 30 minutes until tender.

Or, put all contents into a slow cooker and cook on high for 2 hours or low for 4 or more hours.

Alternate Cooking Method

1. Place large pot or Dutch oven on stove over medium high heat and add 2 tbsp.. of oil.
2. Once oil is hot and shimmers, sauté garlic until slightly brown. (1 – 2 min.)
3. Sauté onion until wilted, I.e., sweat the onions. Add a few pinches of salt to make sweating the onions faster.
4. Add chicken pieces and brown.
5. Add vinegar, cover, turn down heat (medium high, medium) and cook for 10 minutes. (According to some, do not stir while cooking in the vinegar.)
6. Add soy sauce, peppercorns and bay leaves and cook for another 5 minutes.
7. Add coconut cream and stir. Cook covered for another 10 -15 minutes.
8. If you want a thicker sauce, uncover and cook for an additional 5 - 10 minutes until sauce becomes the desired consistency.

TIP: To make it easier on your guests, make a small bag from cheese cloth. Put the bay leaves and the peppercorns in the bag and tie it with kitchen twine before adding it to the plastic bag or cooking vessel.

NOTES:
* – I sent a friend of mine to get coconut cream from the local grocery store while I was preparing other dishes for a dinner. He came back with cream of coconut. They are not the same. Cream of coconut is used in drinks such as mai tais. It is a heavily sweetened form of coconut milk and is NOT what you want. When shopping or sending somebody out, make sure it reads “coconut cream”.

** – If you cannot find Sukang Iloko, or you would like to substitute it with what you have on-hand, use a little less that what is listed above, especially, if you’re using apple cider vinegar.