Adobong Puti

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Adobong Puti is a popular Filipino dish. It is a variation of the classic Filipino adobo, but without the soy sauce. The original dish never used (soy sauce). Only recently that I’ve learned that this is the case. Cookbooks and Filipino historians cite the addition of soy sauce was only recent to the recipe. Early Filipinos stewed meat and poultry in vinegar and salt as a way to preserve and prolong food. However, with the arrival of soy sauce from traders, it has taken the place of salt and has become synonymous with its cooking process. You only use vinegar and salt, instead of combining soy sauce and vinegar when cooking. Hence, the white color. And of course you will still use spices like (garlic, peppercorns, bay leaves) and other condiments. Here is an easy recipe of this well-loved chicken stew. Cooked in a garlicky-vinegar broth and black peppercorns.

adobong puti served
Original white adobo.

The secret ingredient is always LOVE

Tips on cooking Adobong Puti

  • Marinate the chicken for a flavorful dish.
adobong puti recipe photo
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5 from 1 vote

Adobong Puti

Here is a simple, easy version of this well-loved chicken stew cooked in a garlicky-vinegar broth slathered with black peppercorns. All you need to do is boil and simmer till the meat is soft and tender. The powerful aroma of garlic and vinegar combined after cooking low and slow with the chicken is enough to bring everyone to the table quickly. And if there are any leftovers, this chicken stew tastes even better days after.
Prep Time5 mins
Cook Time40 mins
Marinate20 mins
Total Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: adobo, chicken, puti
Servings: 6 people
Author: Bebs Lott


  • 1/2 kilo chicken drumsticks or thighs
  • 3/4 cup white vinegar
  • 1/8 tsp ground black pepper
  • 5 pcs whole peppercorn
  • 3 pcs bay leaves crushed
  • 3 cloves garlic crushed
  • 1 medium onion sliced
  • 1/2 cup water
  • 1/8 tsp salt
  • 2 tbs cooking oil


  • Wash the chicken parts and marinate in salt, ground pepper, whole peppercorn, vinegar, and bay leaves. marinate for 20 minutes in a bowl.
  • In a  casserole, heat oil and saute garlic until fragrant, then add onion and saute until translucent.
  • Take the chicken parts from the bowl and fry until all sides are cooked.
  • Add the marinate and bring to boil. let simmer for 10 minutes but do not cover the pot.
  • After simmering for 10 minutes, add water and cover the pot to simmer for 20 more minutes or when liquid is reduced to half. adjust seasoning to taste.
  • Serve while hot and enjoy with steaming rice! Bon Appetit!

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