Whether you’re cooking for your family or exploring Filipino cuisine, this Chicken Adobo recipe is a must-try. Give it a shot and let me know what you think! What’s your favorite twist on adobo?

My first restaurant job in Hong Kong was as pastry chef at a restaurant where all the cooks – except myself and the head chef – were Filipino ... This version of chicken adobo uses coconut ...

Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper packs in all the flavours! Each serving provides 500 kcal, 41g protein, 51g carbohydrate (of which 13g sugars ...

Adobo, often referred to as the national dish ... Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer.

Remove from heat and let cool. (Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan ...

Edna White puts some adobo on her plate with fried chicken and pancit ... Italian-style spaghetti topped with marinara, prepare to be surprised. Filipino spaghetti is sweet—in place of tomato ...

Whether you’re in need of a recipe for a common Filipino dish or a specific ... (crab omelet), sous vide fried chicken, another interpretation of chicken adobo with coconut milk but this time ...

A new Filipino restaurant in Tacoma’s McKinley ... Signatures include a house adobo with pork belly or chicken and java rice; Palabok-style pasta with shrimp, lechon and hardboiled eggs; and the ...