Chicken Adobo is the ultimate Filipino comfort food—a dish that’s rich, tangy, slightly sweet, and packed with umami. T ...

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 ...

In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, adobo. It was a staple cooked at least once a week by my daughter’s yaya, ...

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

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.

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 ...

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 ...

PLATTSBURGH — In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, adobo. It was a staple cooked at least once a week by my ...