In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, ...

Mexican Adobo Chicken (Adobo de Pollo ... and a pinch of sugar. Cook the vegetables and spices over medium heat for a couple of minutes to soften the veggies and open up the flavors in the ...

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.

We ate adobo several times a week and, while the protein was invariably chicken or pork, the seasonings and the amounts used differed according to the cook. The only ingredients the adobos had in ...

Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Meanwhile, cook the rice ...

Make ahead: Adobo actually tastes better made up to 1 day ahead; let cool and refrigerate the sauce and chicken together in an airtight container. Reheat covered on the stovetop over low heat ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars such as coconut or palm sugar, but white wine vinegar works very nicely. It’s a sweet dish, as addictive as it is ...