A favorite Filipino dish, the Adobo is very versatile. Cook it one way, and you’ve got yourself a delicious dish to go with ...

If there's one dish that captures the heart and soul of Filipino cooking, it's Chicken Adobo, or Adobong Manok. With its irresistible balance of savory, tangy, and garlicky flavors, this classic ...

Toss ¾ cup Silver Swan soy sauce (or any kind, but this was what my family uses—it's made in the Philippines—and it adds a slightly sweeter flavor), 1 cup rice vinegar, 15 garlic cloves, 2 ...

Also, if there are 7,000 recipes for adobo, ... Turn the chicken halfway through for even cooking. 3. Remove the cooked chicken pieces from the sauce and set aside on a plate.

1. In a small bowl, combine the vinegar, tamari (or soy sauce), water, minced garlic, black peppercorns and bay leaves. Stir the marinade and set aside.

If using Adobo Base, stir 1 tablespoon of the base into 8 ounces of water and pour that into the skillet. Step #3: Cook the adobo for about 5 minutes to round out and intensify the flavors. As the ...

1. Combine vinegar, soy sauce, garlic salt, bay leaves, pepper and crushed garlic in a large, nonreactive bowl or pan. Add chicken. Cover and marinate in refrigerator 8 hours or overnight. Turn ...

Chicken Adobo Recipe. Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices.

Add cured chicken legs, skin-side down, and cook until golden brown, about 5 minutes. Turn chicken over and add sliced onion to the skillet. Cook, stirring often, until translucent, 3 to 5 minutes.

I'm on a roll lately with some successful slow cooker meals. Judging by the interest in our slow cooker posts, Go Ask Mom readers are looking for some good ones too! This week, I had some chicken ...

Somehow, her adobo always beats mine, but I think this recipe can stand strong next to hers. Technique tip: Take things low and slow. Swap option: You can replace the pork with chicken.