The White Adobo or Adobong Puti has been around as a classic Filipino recipe for possibly centuries. Cookbooks and Filipino historians cite the addition of soy sauce was only recent to the recipe. Here is a simple, easy version of this well-loved chicken stew cooked in a garlicky-vinegar broth slathered with black peppercorns. The powerful aroma of garlic and vinegar combined, after cooking low and slow with the chicken, is enough to bring everyone to the table. And if there are any leftovers, this chicken stew tastes even better days after. This recipe was adapted from “Atching Lillian’s Heirloom Recipes” cookbook by Lillian Borromeo. This recipe serves 4.*The updated recipe below offers alternate ways to cook the White Adobo: On the stove-top; in the Instant Pot multicooker; and in the Slow Cooker.
