Thought I’d experiment with our family’s adobong puti (white adobo) recipe. As of today, I’ve already cooked four kinds of adobo:
1. soy-based adobo — which is the the most common recipe back home,
2. adobo sa gata (adobo in coconut milk), and
3. the one I grew up with: adobong puti — no soy sauce but uses LOTS of unpeeled garlic.
Today’s experiment is the fourth variation: I used my grandmother’s adobong puti recipe but simmered it in the oven with roasted garlic for over two hours! This version yields nicely browned pieces of chicken with tender, fall-off-the-bone meat.