When it is ready, the sauce will still be quite liquid, but will have some body. Put the meat back into the pan and simmer for about five minutes, then serve the adobo with white rice and green ...

For a more paste-like mixture, puree the liquid and peppers together for a smooth texture. You can then rub this onto whole pieces of meat or shrimp before cooking, or stir it directly into pulled ...

An easy solution to this? Canned chipotles in adobo sauce. In Tasting Table's recipe for smoky chipotle burgers developed by Michelle McGlinn, we create our own chipotle mayo to make the dish more ...

Make the adobo sauce: In a bowl, stir together white vinegar and soy sauce. In a pot, combine onions, garlic, black pepper, star anise, bay leaf and vinegar/soy mixture. Bring to a boil and cook ...

One of the greatest secret weapon ingredients I know is chipotles in adobo sauce. These are smoked jalapeño peppers that have been stewed in a sauce of tomatoes, garlic, vinegar, salt and various ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

Filipinx dishes are known for being meat-heavy, but it turns out, they’re easy to make vegan with a few simple swaps.

Mexican Adobo Chicken (Adobo de Pollo) is chicken cooked in smoky, vinegar-based red chili sauce. This one-pot dish is pure comfort food that's super easy to make. Using boneless, skinless chicken ...

Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes ...