Originally posted: Nov. 10, 20011 I love chicken adobo and love all things smoked, so I had to figure out a way to combine the two. Basically you cook your chicken adobo all the way through but not so tender that it starts falling off the bone yet. You can use any cut of chicken […]
Continue readingI love seeing the many variations of Adobo from around the world. This one comes from Japan.
Continue readingIf you read or visit this blog you’ll see that its all about Adobo, I LOVE Adobo. What can you love more than Adobo? Adobo Buffalo Wings of course! That’s right these are going to win you new friends and probably win you the best of show blue ribbon at your Superbowl party. Let’s […]
Continue readingIf you have followed along for any moderate length of time with my gastronomical misadventures, then certainly you have seen the word adobo mentioned a time or three. Whether it be chipotles in adobo which are stewed, smoked jalapenos or the Puerto Rican culinary reference which can be a seasoned salt or a mixture of […]
Continue readingby King Phojanakong INGREDIENTS: 3 pound chicken, cut-up 5 cloves garlic, crushed 1 ½ cups rice wine vinegar 1 cup soy sauce 1 cup water 3 bay leaves 1 Tablespoon black peppercorns
Continue readingPizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.
Continue readingNot only does this Adobo Pusit look great it sounds like it’ll taste great. A very simple and somewhat uninvolved Adobo recipe. The only thing to truly remember about this squid adobo is not to over cook it.
Continue readingADOBOLOCO®
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