Filipino chicken adobo
Chicken second courses
My New Year's cooking resolution is to reach back to my roots and cook at least one Filipino dish a week. So I'll start with one of my favorites: chicken adobo. One tip from my mother -- that I have not confirmed, scientifically -- is that once you've started heating the mixture, make sure not to stir the mixture until it has come to a boil. She says that the 'raw' taste of the vinegar will then burn off, making the vinegar flavor more mellow. I believe her.
Comments