Chicken Adobo sa Puti with Tanglad

White Chicken Adobo

5 from 4 reviews


  • 3 chicken leg quarters, cut into 3
  • 2 tbsp cooking oil
  • 1 whole garlic bulb, cloves smashed
  • 3 stalks lemongrass
  • 1/2 tsp black peppercorns
  • 3 bay leaves
  • 1/3 cup vinegar
  • 1 1/2 cup water
  • 1 tbsp sugar
  • patis or fish sauce to taste


  1. Heat oil in a pan and cook garlic until soft and fragrant.
  2. Add the chicken pieces, skin side down,bay leaf, lemongrass and peppercorns.
  3. Pour in ½ cup of water and the vinegar.
  4. Bring to a boil and simmer until the mixture is almost dry.
  5. In the rendered fat, fry the chicken until lightly browned.
  6. Add the rest of the water, sugar and fish sauce. Mix well and simmer until the chicken is cooked (about 15 more minutes) and the sauce thickens.
  7. Serve with steamed rice.