If there's one dish that captures the heart and soul of Filipino cooking, it's Chicken Adobo, or Adobong Manok. With its ...

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.

Chicken Adobo is considered the national dish of the Philippines, and it is also incredibly popular in Juneau, Alaska, thanks to the city’s large Filipino population. This recipe is an ...

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 ...

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 ...

Bring to a boil and cook until onions are translucent. 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.) ...

Excellent recipes that feel like magic. By Sam Sifton Sarah Copeland’s broiled fish tacos.Credit...Romulo Yanes for The New York Times. Food styling: Vivian Lui. Good morning. I woke up chuckling.