RecipeMuncher

I love lots of adobo sauce on my rice A reader emailed me last week asking for Mark Bittman’s Chicken Adobo recipe. I didn’t know he has one and thought it might be the Mexican adobo version. I got curious and borrowed from the library his 1998 cookbook HOW TO COOK EVERYTHING and there it is on page 377: Filipino Chicken Adobo. He writes: “The Philippine classic has been called the best chicken dish in the world by a number of friends of mine.” He uses the basic Filipino (...)