"As the national dish of the Philippines, chicken adobo recipes probably number in the gajillions. But Felina's takes classic ingredients and combines them with a little bit of history! Simple to make, this dish will definitely become a go-to recipe. Plus, the leftovers taste even better the next day...especially with a fried egg on top!"
Made for Mary Lechasseur's 85th birthday party.
Makes one 9-inch 3-layer cake
Often made by Mary Lechasseur on Christmas Eve and shared with James T. Pratt.
Use it on ribs, pork shoulders, chickens-anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1/2 to 2 tablespoons. You'll find hickory-smoked salt available in the spice rack of most supermarkets. To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.
"The idea for this dish came to me when I was having dinner at a Greek restaurant. My friends were enjoying overflowing gyros, while I was eating a simple (and frankly, bland) salad topped with a skimpy handful of lentils. If the restaurant couldn't make me a vegan gyro, I thought, I would just have to make one myself.
