(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 ...

While the pork belly is cooking, make the rice. First rinse the rice in a bowl of cold water at least three times until the water runs clear, then drain. Put the chopped garlic into a frying pan ...

That's it! The chicken is now ready to serve! My favorite way to eat Mexican Adobo Chicken is over rice or stuffed into tacos. But honestly, there's no wrong way to eat this saucy chicken. Or, serve ...

One of their top dishes is adobo rice, made with shredded chicken tossed in a mix of soy sauce, rice vinegar, and warm spices ...

We ate adobo several times a week and, while the protein was invariably chicken or pork, the seasonings and the amounts used differed according to the cook. The only ingredients the adobos had in ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars ... Serve with steamed white rice, or coconut rice. The meat should be cooked coloured and tender by the time the ...

Stir in the rice, stock, wine, saffron and lemon zest and season well with salt and pepper. Return the chicken pieces and chorizo to the pan and nestle into the rice. Bring to the boil ...

Salted fish is meant to be eaten in small quantities, almost as a condiment, to flavour a mouthful of rice or steamed pork patty. If you are new to eating salted fish, use the smaller amount ...

Sola Cafe Bar Restaurant is a cafe by day that morphs into a Bhutanese restaurant (Brisbane's first!) and bar by night ...

A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner. Spiced, schmaltzy rice and tender braised ...

JamPinoy is not a fusion restaurant (though I wouldn't be above dipping one of its mini lumpias in its curry). It's a joint ...