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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. WATCH NEXT ADOBO TACOS ASIAN BARBECUE CHICKEN LETTUCE WRAPS https://youtu.be/v2uPfojQzQE?si=Id12rFRvY2wDFxKt KOREAN BEEF RICE AND LETTUCE BOWLS https://youtu.be/YGmKd-RFgw8?si=HIpl_RHc7uQHLqCs Instagram https://www.instagram.com/joannegpimentel/