With friends Jeremy and Mark here for a few days this week, I've tried to make some suitable dinners each evening. On Tuesday night, that led me to Filipino chicken adobo, which has made quite a few appearances on the menu at the Roediger House. It was passable without being outstanding, but I think we all enjoyed it well enough.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
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