"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!"
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.