This dish can be ready in about an hour by using boneless, skinless chicken thighs and a quick 25-minute adobo sauce. While boneless, skinless chicken breasts can also be used, thighs are more ...

As chef Yana Gilbuena says, “Don’t be afraid to make adobo your own.” It starts with the chicken, of course. Use dark-meat cuts, like bone-in, skin-on thighs or drumsticks.

Chef Dion Jumapao, Executive Sous Chef at Midtown’s Ponte, shares a family recipe. His version of Chicken Adobo, a staple of Filipino food, served alongside Adobo Garlic Fried Rice, is an easy ...

5) Add chicken back to the pot, cover, and simmer for 30-40 minutes until cooked through and tender. 6) Uncover and simmer for an additional 10-15 minutes to thicken the sauce.

You might've noticed Google's homepage looks a little different today — the Google Doodle shows two children smelling some well-seasoned chicken thighs. What does this all mean?

Google is celebrating “Filipino Adobo” chicken in its Google Doodle because, after the word “adobo” was added to the Oxford English Dictionary in December 2006, it was also added to word ...

Put two of summer's favorite fruits on display with this fresh peach and cherry salsa served over grilled chicken thighs. "We wait all year for fresh stone fruit, so take advantage of the abundance ...

Serves 4 Cook chicken thighs on the stovetop in a cast-iron pan to give them a pleasant char, and you don't need to light the grill. Tuck them inside ciabatta or another crusty roll and they're ...

Chicken Milanese Chicken Milanese. (Kathy Gunst/Here & Now) There are many versions of this classic Italian dish. Here I use boneless chicken thighs that are dipped in seasoned eggs and then ...

It starts with the chicken, of course. Use dark-meat cuts, like bone-in, skin-on thighs or drumsticks. Before browning the meat, whip up a mixture of red onion, garlic and whole black peppercorns.