My Dad's White Chicken Adobo Recipe

My dad’s White Chicken Adobo has chicken thighs cooked in a garlicky vinegar sauce with tomatoes. It’s savory, tangy and so delicious and was a big hit for my family!

Filipino White Adobo

Ingredients
6-8 chicken thighs, bone in skin removed
1 head garlic, smashed and rough chopped
2 Roma tomatoes, diced
1/2 cup vinegar
1/2 cup water
Optional - minced red chilis or red pepper flakes

Directions
Slice each chicken thigh into 2 pieces (one half will have a bone and the other half will not).
Heat oil in a pan over medium heat and sauté garlic for 1 minute.
Add tomatoes (and peppers if using) and season with salt. Cover and cook for 2 minutes. Remove the lid and use a spatula to smash the tomatoes.
Add chicken and cook for 2-3 minutes, stirring occasionally.
Add vinegar and water and season generously with salt and pepper.
Bring to a boil then lower the heat to medium low. Cook for 25-30 minutes.
Remove lid and turn heat to medium high. Cook until sauce has reduced and slightly reduced, about 5 minutes. Serve over rice.

Note
Filipino adobo has a savory and tangy flavor and served with rice.

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