I love Chicken Adobo, the classic Filipino dish, but it can take hours of marinating and braising to prepare. In a pinch, my quick adobo sauce delivers the tart and savory flavors I crave. Not a cilantro fan? Top with thinly sliced scallions instead.
This recipe is inspired by the Mexican dish Chicken Tinga, but I’ve pared it down and cut the heat. (To put it back, use chipotle powder instead of the smoked paprika.)