Living in Delano, California for fifteen years, close to one of the largest Filipino populations in the United States, I came to love Filipino food. Adobo was the first dish I was served at many Delano potlucks and events. It is still one of my first choices: it is juicy, full of flavor, and satisfying. Dark meat is used in this dish — both the legs and thighs. It is shockingly simple for the impact it creates. I have to confess, I made a few changes to fit our own kitchen protocol, but the flavor of this chicken adobo comes shining through.
Chicken adobo reheats nicely and can be toted to a potluck in a slow cooker. This was my introduction to the dish. Thank you to all the wonderful people who took the trouble to prepare such delicious food for those potlucks!
A succulent ground lamb with Moroccan spices
A piquant pork is born out of kitchen experimentation
This “fiesta” chicken salad is so simple that the party will start in about 30 minutes…
A simple Filipino pork adobo inspired by a dear friend
Dry Beef Curry with Peanut and Lime