Simple Way to Prepare Speedy Adobo blanco

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Steps to Prepare Perfect Adobo blanco. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Adobo blanco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Adobo blanco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Adobo blanco is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Adobo blanco estimated approx 30 minutes.

To get started with this recipe, we have to prepare a few ingredients. You can have Adobo blanco using 5 ingredients and 3 steps. Here is how you can achieve it.

Except for a couple of minor tweaks, this is my mom's adobo recipe. She's always insisted that 'real' adobo shouldn't have soy sauce. That's the way they prepare it in her little mountain town, and that's all there is to it. End of story. Having grown up with this version of the dish, I can't say I disagree. It was, and still is, one of my favourite Filipino foods. While I also love the better-known adobo which contains soy, I prefer this version for its milder, less aggressive sauce which allows all the flavours to shine through. Piled on top of garlic fried rice (garlic on garlic -- YES!), it's a plate of pure, homey deliciousness. #heirloom

Ingredients and spices that need to be Get to make Adobo blanco:

1. 8 chicken thighs, bone-in and skin-on
2. 1 head garlic, peeled and very roughly chopped
3. 2 tbsp whole black peppercorns
4. 1/4 cup rice wine vinegar
5. 3-4 large bay leaves

Steps to make to make Adobo blanco

1. Season the chicken thighs liberally with salt and black pepper and lay them skin-side down in a large, nonstick pan. Sprinkle in the garlic and peppercorns and turn the heat up to medium. Let fry for about 10 minutes until the skins are browned and the garlic lightly toasted.
2. Flip the chicken thighs over. Add the vinegar and enough cold water to just cover the chicken. Slide in the bay leaves and put on a cover. Let cook for 10 minutes.
3. Remove the cover and continue simmering for another 10 minutes to finish cooking the chicken and concentrate the sauce. Serve with freshly steamed rice, or better yet, garlic fried rice

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