Try this recipe for chicken adobo, then check out our Filipino fried pork, Filipino garlic-fried rice, Filipino boodle fight, leche flan and discover Lee's 10 things he loves about Filipino cuisine.
Lee Johnson, co-founder of Bong Bong’s Manila Kanteen and author of this chicken adobo recipe, says, "This is a family staple that reminds me of my childhood – and it was the first Filipino dish that my partner Sinead tried. It’s known as the unofficial national dish but every single Filipino family has their own recipe, so there are hundreds of variations. Our favourite is the wet version made with coconut vinegar, light soy sauce, onion, plenty of garlic and bay."
For this recipe, you’ll need a casserole and a non-metal spatula. ‘Lola’ means ‘grandmother’ in Tagalog – the name Lee affectionately called his late gran, Marina.
