This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, my mom made the ...

When it is ready, the sauce will still be quite liquid, but will have some body. Put the meat back into the pan and simmer for about five minutes, then serve the adobo with white rice and green ...

When I was growing up, my mom made the best Filipino food every week ... white rice and drizzle heavily with the sauce. Make ...

The soy sauce makes this quite salty already, so taste and add more if required, then serve the pork with the rice. Sugar cane vinegar is much used in Filipino cooking and can be bought in the UK ...

The best part of the dish? The tender potatoes would soak up all the delicious sabaw (sauce), making them super flavorful. Here, I incorporated everything I learned from my mom to deliver the ultimate ...

One of the greatest secret weapon ingredients I know is chipotles in adobo sauce. These are smoked jalapeño peppers that have been stewed in a sauce of tomatoes, garlic, vinegar, salt and various ...

Filipinx dishes are known for being meat-heavy, but it turns out, they’re easy to make vegan with a few simple swaps.

A: Yes! Start the dish on the stovetop as instructed - brown the chicken, pour the adobo sauce into the pan and bring it to a boil on the stovetop. Then, cover the pan, put it in a preheated ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...