The chicken gets seared and broiled. Searing the chicken at the beginning helps render out some of the fat and gives the sauce a flavor boost, and broiling it at the end firms up the skin a bit and ...

*Mexican Adobo Chicken (Adobo de Pollo) is a flavorful, one-pot dish featuring chicken cooked in a smoky, vinegar-based red chili sauce. This dish can be ready in about an hour by using boneless, ...

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 adaptation of ...

Season the chicken all over with salt and pepper. Sear the chicken in a little oil until golden brown all over. Remove the chicken and set aside. In the same pan, add the onions and tomatoes, cooking ...

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. I’d ...

PLATTSBURGH — 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 ...

One of the first things I cooked on my own in college was Filipino chicken adobo. I think I threw boneless chicken, onion, garlic, peppercorns, soy sauce, and vinegar into a pot and happily had dinner ...