White Adobo on Crack (Bulgur Wheat)

Like the title?

So, Adobo is probably one of the best known Filipino dishes around the world, but did you know that it isn’t actually a dish?

It’s more of a process, the cooking with vinegar (stewing), is what the spanish dubbed “Adobo” when they saw local food being prepared this way. So basically, anything that is primarily stewed with vinegar can be called an Adobo. That really is the only constant. So now if you want to add garlic, soy, bay leaves, sugar, fish, pork, chicken, etc. that is entirely up to you.

On this video (please subscribe on youtube – this new shooting format i call #selfiecooking – – thoroughly annoying, i know), i make a White Adobo (with the addition of coconut milk) and make some changes that are to my own liking. Also, i’ve dumped the rice *gasp* and decided to use Bulgur wheat instead.

When i posted a picture of Bulgur wheat on my Facebook page (yes you are missing out i saw comments that people used to eat this in school when they were younger? I never knew that this was a known ingredient locally here in the Philippines, i was quite surprised everyone knew about it. We all learn something new everyday.


Break down one whole chicken, marinate it with a little bit of salt, 2 cups of coconut vinegar and 2 cups of water, salt and pepper. Brine if for 48hours. Dump the whole thing in a large pot, bring to a boil, simmer for 45mins, add in 1/2 cup of coconut milk. Take off the fire. Add in some chopped coriander and 2tbsps of chilli paste (i used sambal oelek). Mix it all together.

For the bulgur, just use the package instructions. I took one cup of it and added it to 2 1/2 cups of boiling water. Let it stand for 15mins and voila.

Plate your dish. Top off with some fresh arugula.

Boom, White Adobo on Crack.

PS: you can buy bulgur in Healthy Options stroes in the Philippines.

PPS: Use farm raised organic chickens if possible


    1. TheLostHero April 9, 2014 at 5:50 am

      hahahaha! i should try this #selfiecooking. i kind of take a lot of tips from your site especially with food. thanks for this white adobo recipe. i will try this soon.

    1. Anna May 18, 2014 at 1:36 pm

      Hi Erwan,

      Quick question. I don’t have two days to marinate the chicken. Can I make do with marinating the chicken in just a couple of hours? Would really love to give this one a go.

      Thanks in advance.

      1. Erwan July 10, 2014 at 6:01 am

        Sure. Will result in a less flavorful meat but it will do. Let us know how the recipe turns out!

    1. Pete July 28, 2014 at 12:09 am

      Hi, I think marinating in vinegar for 48 hours will cook the chicken…?

      1. Erwan July 28, 2014 at 1:23 am

        It will cook the chicken slightly as that’s what vinegar does (like in ceviche or kilawin) but it’s not like you can eat chicken that way! According to USDA Food Safety, poultry can marinade up to two days in fridge. For the recipe, I recommend to marinade up to 48 hours for maximum flavor but a minimum of 4 hours for chicken will do. Thanks for dropping by!

  1. Pingback: Pork and Chicken Adobo | The Fat Kid Inside

  2. Pingback: Repost: Erwan’s White Adobo | LifeDiscourse

    1. Jeffrey September 10, 2015 at 3:07 pm

      Thanks for the tip regarding where to buy bulgur!

    1. kat February 24, 2016 at 1:55 pm

      Any good recipes for diabetics? Or turmeric sauce types of food? Try the turmeric adobo.. it’s delish! I used half pork and half chicken.. great combo.




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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