Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper ... sprinkle over the spring onions and serve with the brown rice.

(Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan, heat oil and butter over ...

My favorite part was the yummy sauce, which, when spooned over steamed rice, was just the perfect blend of savory and tangy.

Place chicken, adobo seasoning ... Once liquid is mostly absorbed, sprinkle peas over top; gently stir, bringing rice from bottom to top. Cover, remove pot from heat, and let stand for 10 minutes.

Typically made with chicken or pork, adobo traditionally uses ... You’ll fall in love with adobo, over and over again. Using a sharp meat cleaver or knife, remove the nub end from the drumsticks ...