WATCH: Ditch the soy sauce and try this version of white adobo

The quintessential adobo gets a tropical upgrade


1 whole chicken (pre-cut)

1 cup buko juice

3/4 cups coconut vinegar

2 bulbs of garlic

2 pcs. bay leaves

1 tsp. peppercorn

4 tbsp. toasted garlic chips


  1. Slice the first garlic bulb crosswise.
  2. Pound the other garlic bulb with a mortar and pestle.
  3. Place the chicken, buko juice, vinegar, salt, peppercorn, sliced garlic, and bay leaves in a Dutch oven.
  4. Bring to a boil and simmer until the chicken is cooked. Separate the chicken from the liquid.
  5. In a sauté pan, shallow fry the chicken until golden. Add pounded garlic and sauté until golden brown.
  6. Add sauce and reduce.

This recipe was originally published in Southern Living, August 2017.

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