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Jesse Stament makes Filipino chicken adobo at his home in Goose Creek Friday July 29, 2017. Grace Beahm Alford/Staff

Considered the national dish of the Philippines, adobo is a year-round staple. Still, Jesse Stament thinks it’s best matched to cooler weather. “The salty, tangy flavors combined with tender braised meat epitomize Filipino comfort food,” he says, noting that he always includes the optional coconut milk for “additional flavor and creaminess.”

Adobo is typically made with pork or chicken, as in Stament’s recipe. But the technique could easily be applied to turkey, should you want a Thanksgiving-appropriate dish. If you can’t scare up three pounds of turkey thighs, turkey wings, which are widely available, are an easy substitute.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.