Adobo, often referred ... sauce of vinegar, soy sauce and other spices. Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use ...

Pour the adobo sauce into the pan, over the chicken. Turn the heat up slightly and bring the adobo to a boil. Cover the pan, turn the heat to medium-low, and cook for 20 minutes, until the chicken ...

Filipino cane vinegar and soy sauce will give the most authentic flavors to the chicken adobo, but you can substitute white or rice vinegar and a non-Filipino soy sauce if that’s what you have on hand ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

Chicken Burrito Protein Bowl is a delightful addition to your iftar menu during Ramadan or Ramzan. Packed with 36g of protein ...

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 ...

Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic.

I could go for some buttermilk pancakes this weekend, too, and classic tuna salad sandwiches for lunch. There’s not much easier than a five-ingredient creamy miso pasta for dinner on Saturday night, ...

Chop the chiles and add the adobo sauce to ground beef for tacos, combine with spices and oil for a quick chicken marinade, or stir into a pot of pinto beans. How do I prevent the meatballs from ...

Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. Wash the ...