Adobo, often referred ... watering sauce of vinegar, soy sauce and other spices. Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can ...

Chicken Adobo is considered the national dish of the Philippines, and it is also incredibly popular in Juneau, Alaska, thanks to the city’s large Filipino population. This recipe is an ...

Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic.

In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. 2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, ...

Soy sauce and brown sugar join forces for a sticky glaze with subtle heat while fresh jalapeños balance the spice, sweetness, and salt. Food writer Angie Mosier pan-fries chicken drumsticks and ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread ...