Add 1 Tbsp of oil to the pot. Brown the chicken skin-side down in batches for about 8 minutes per batch, until golden and the fat has rendered. Wiggle the chicken occasionally to prevent sticking.

Abby Cooper of stemandspoon.com shared her adobo recipe – a traditional Filipino dish of chicken or pork that’s stewed in a sauce of vinegar, garlic, soy sauce, bay leaves and peppercorns.

2 tsp pepper 1 scallion, sliced thin Toss chicken with soy sauce and refrigerate 30 minutes to 1 hour. Remove chicken from soy sauce. Transfer chicken, skin side down, to a skillet; set aside soy ...

Remove all but 2 tablespoons of the fat from the pan; add the onion and cook, stirring occasionally, for about 5 minutes, until soft. Add the garlic, soy sauce, coconut milk, vinegar, 1 cup of ...

"Adobo is a very classic dish, it's probably one of the most well-known dishes in the Philippines," Hardy said. "It's chicken or pork, and it's simmered in soy sauce, vinegar, lots and lots of ...

Chicken adobo is a simple, one-pot dish with five staples that all Filipinos have on hand — soy sauce, vinegar, black pepper, garlic and bay leaves. I add in a few more ingredients to really ...

While lumpia Shanghai may have been the first Filipino food that my mother served me, chicken adobo was the first Filipino dish that she taught me how to cook. Chicken adobo is a simple, one-pot ...