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This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it.

In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in this case, two types) are combined with garlic, soy sauce and bay leaves. the chicken is marinaded and then slow cooked using a basic braising method and then served over coconut rice.

It's quite simple to make and the perfect base to play with and make it your own. Switch up the vinegar, add herbs, and try different proteins if you want. It's delicious!

Episode Links

~ Chicken Adobo Recipe

~ Baking with Ube Halaya Episode

~ Birthing Magazine

Three Kitchens Podcast - a home cooking show
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