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December 08, 2003

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Listed below are links to weblogs that reference Simple Chicken Adobo and Adobo-flavored Garlic Fried Rice:

» Chicken Adobo from Celsius1414 Journal
Tonight, I made Chicken Adobo based on this recipe at On My Plate. Quite tasty! I made it using a little over 2 lbs of boneless/skinless chicken breasts, cut in half or thirds depending on the size, rather than the [Read More]

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Comments

the wily filipino

The fried rice recipe looks fantastic -- can't wait to try it out...

cld

Hey Wily Filipino.... Thanks for visiting and for inspiring the adobo poetics! What's next, lumpia? ;-)

Robert Daeley

Hi! I made this chicken adobo tonight, and am having bites in between writing sentences here. :) Oh, boy, this is good!

I made it using a little over 2 lbs of boneless/skinless chicken breasts, cut in half or thirds depending on the size. Unintentionally, I marinated for a little over four hours (had to run for a bit unexpectedly) so marinated it in the fridge instead, but the dish seemed none the worse for wear. In retrospect, I think I should have used a slighly smaller pot, but that's my mistake. :)

All in all this was an easy, flavorful dish. Thanks for the recipe!

gary

Here's another one

Marla

I love adobo! We make it just like yours except with apple cider vinegar (lots) and ginger. I make my husband serve it to me like soup over the rice (I love the juice). He would it cook it down but I won't let him.

Traci

I just cooked the adobo fried rice...absolutely GREAT...I made so much, I've got leftovers for breakfast tomorrow!

Erich Ian

Add some complexity to your adobo with some of the following:
• Chopped onions
• New Mexican chilli powder
• Grated ginger
• Star anise
• Chilli pepper flakes

Monique

I've just moved to New Zealand, and immediately after I found all my ingredients, my first home-cooked meal was adobo. Leftovers will turn into your adobo fried rice. Yum...

JJ

Oh wow. yumyum! I remembered I went to this fiesta in Batangas where their adobo had been cooked with ground chicken liver, and wow, it's terrific. There's no gagging taste at all- the flavor is still classic adobo but "smoother" because of the liver.

you should try it tho.

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