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, ...

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 ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars ... Serve with steamed white rice, or coconut rice. The meat should be cooked coloured and tender by the time the ...

Use fresh or leftover white rice and either chicken ... please see the original recipe ---> Blackstone Fried Rice with Pork or Chicken 1. Chicken Adobo with Coconut Milk {Filipino Style}.

We ate adobo several times ... With a whole chicken, you can simmer the wing tips and carcass to make a broth for the sauce. But you will need to remove the white meat from the sauce and let ...