Spicy Chicken and Pork Adobo

Adobo was first introduced to the Philippines by the Spaniards in the 1500s. The word adobo comes from the Spanish word “ado bar” which literally means “to marinate”. There were two varieties: the wet (mojado) type used as a marinade or as a primer for sauces, and the dry (seco) adobo, a seasoning rub applied mostly to chicken, meats and fish. It was used

Adobong Dilaw (Chicken Adobo in Turmeric Sauce)

Another way of cooking adobo without using soy sauce.It is basically an adobo infused with the earthy and peppery flavor of turmeric called "luyang dilaw" or simply “dilaw” in the Philippine language.

If you are sometimes heavily overwhelmed with