1. Combine vinegar, soy sauce, garlic salt, bay leaves, pepper and crushed garlic in a large, nonreactive bowl or pan. Add chicken. Cover and marinate in refrigerator 8 hours or overnight. Turn ...

If using Adobo Base, stir 1 tablespoon of the base into 8 ounces of water and pour that into the skillet. Step #3: Cook the adobo for about 5 minutes to round out and intensify the flavors. As the ...

Simmer the marinated chicken, condiments, and the remaining half of the garlic in a deep pot until fork-tender. In a shallow pan, fry the simmered pieces of chicken with just enough oil until charred ...

Chicken Adobo Recipe. Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices.

Place the chicken and pineapple on the grill, turning every few minutes and basting the chicken between turns. If anything starts to burn, move it to the cool side of the grill (see page 233).

A bowl of raw chicken thighs, surrounded by bowls of sliced onion, shredded cheese, chipotle peppers in adobo, fire-roasted tomatoes, birria seasoning, cilantro, and tortillas. Make the sauce mixture.

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.

Add adobo sauce, stirring to coat rice and chicken evenly, and cook to heat through, 1–2 minutes. Salt to taste. To assemble: Divide rice mixture into four bowls.