It’s Greek adobo, and it may be one of the best-tasting adobo to ever cross your lips. It has a terrific blend of hearty flavors and stirring textures from the mix of chicken, potatoes and cheese. Though it looks complicated to make, its simple preparation and presentation is part of its appeal.
Tired and bored of the usual adobo, Hermogenes Perez Jr. tweaked the quintessential dish and created a more flavorful, tempting version that has instantly been a favorite of his family and friends for two years now.
SHE GREW up eating adobong salagubang. And, to this day, Aileen Joson-Syyap still enjoys this exotic dish the way she enjoys eating butong pakwan (dried watermelon seeds), while watching TV or entertaining friends with a glass of wine in her house in Capitol Hills, Quezon City. While growing up in Cabanatuan City, Nueva Ecija, where [...]
