A Timeless Filipino Classic If you're looking for a dish that’s equal parts comforting and flavorful, Chicken Adobo should be ...

Mexican Adobo Chicken (Adobo de Pollo) is a flavorful, one-pot dish featuring chicken cooked in a smoky, vinegar-based red ...

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

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.

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 ...

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 ...

Ninong Ry invites us all into Knorr’s festive kitchen where he prepares a unique but still very Pinoy Christmas ...

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 ...

Featuring homemade masa dough and a chipotle-cheese filling, these vegetarian tamales are a labor of love that's worth the ...

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 ...