Last night's dinner fare for a table full of RoHo regulars was a chance to go for a comforting slightly goopy and fully flavorful chicken dish called Filipino Chicken Adobo. While it pairs well with potatoes, I went with jasmine rice, which proved to be a wise course of action. Also alongside, some garden peas.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
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