Chicken adobo
Chicken second courses
This garlicky, vinegary chicken adobo is a beloved dish in the Philippines—and a weeknight staple in my house. Cooking it for my family is just one of the ways I preserve my Filipino heritage and culture for my kids. Traditional recipes will have you simmer the whole thing on the stove top, but I find that braising it in the oven yields more tender meat—and less cleanup. If chicken isn’t your thing, feel free to swap in pork or beef (so long as it’s bone-in), or make the whole thing vegetarian; if you go that route, pick something that can stand up to the braising, like broccoli, cauliflowers or carrots.
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