Filipino Chicken Adobo with Potatoes is a delightful Ramadan recipe that combines the rich flavors of traditional Filipino ...

Leave this peppery Filipino stew in the pot overnight for even more flavour. Enjoy it with steamed jasmine rice ...

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 ...

The Philippine Student Association (PSA) knows a thing or two about sharing food. PSA member Kristina Paraíso said that in Filipino culture, every plate of food is meant to be shared, especially ...

If you add sugar, you should still be able to taste the vinegar – the adobo should not be sweet. There are different ways of preparing this dish. Some recipes will have you marinate the chicken ...

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 ...

1. Combine garlic, vinegar, soy sauce, peppercorn and bay leaf in a wok or saucepot. Add pork and water and marinate for 30 ...

atay (chicken liver), balun-balunan (chicken gizzard), even duck and lamb. They also differ in terms of ingredients used, with Adobo sa Puti using only vinegar and no soy sauce, while Adobong Pula ...

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.

Adobo and chicken are a particularly good match. Puerto Rican adobo (shortened from “adobo seco,” or dry marinade) is not to ...

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 ...