So once again, it behooved me to try to put a decent dinner on the supper table. I went with a recent find, first made at the end of February to much acclaim: Filipino Chicken Adobo. This time I used the chicken thighs with skin and bones, as suggested by the recipe. But the guests and I agreed that we kind of liked the version from before, when I used skinless boneless thigh fillets.
Doesn't that clove of garlic look mighty tempting on that bed of Basmati? And for some reason, folks around the table thought even the peas were particularly tasty.
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