Chicken Adobo: Spilled Milk #182
Sweet, sour, and savory — there's a reason this dish is universally loved!
A HOLIDAY GIFT FROM AZ
This year, we're offering a fantastic gift to new paid subscribers to Spilled Milk: Sign up and you'll get a code for 25% off everything from Shun Cutlery, Kai, Kai Housewares and Kershaw Knives, with free shipping for orders over $50. The code will be emailed to you once you subscribe, and then you can fill your cart! The discount will be valid until Jan. 31, 2024, and you just need to create an account on the Shun/Kershaw/Kai site while you shop. The code is valid for TWO uses across all of Shun's brands.
If you're a free subscriber, you can get this gift by going paid. If you're already a paid subscriber, consider giving a subscription to Spilled Milk as a holiday present: Subscribers receive exclusive recipes and travel guides each week and can participate in my weekly "Ask Me Anything" chats.
Your subscription means the world to me. I’ve spent over 40 years cooking, traveling and growing my community. The small fee helps compensate my team fairly. What's more, some of the proceeds from this newsletter will go toward charities like World Central Kitchen and Services for the UnderServed.
I am hard-pressed to think of a dish that is as universally loved, that requires so few ingredients, that is so simple to make, that inspires so many different takes as chicken adobo. That being said, I guess all you have to do is open up your favorite social media app and search for scrambled eggs — you will find a lot of disagreement about a two- or three-ingredient dish!
Keep reading with a 7-day free trial
Subscribe to Andrew Zimmern's Spilled Milk to keep reading this post and get 7 days of free access to the full post archives.