http://www.epicurious.com/expert-advice/4-things-to-learn-from-filipino-cooking-article?mbid=social_facebook
http://www.ncbi.nlm.nih.gov/books/NBK234688/
In his book SALT Kurlansky writes about garum and the evolution of this sort of fish sauce into the modern soy sauce.
Here is chicken adobo in the pressure cooker
http://www.spoonstix.com/how-to-cook-chicken-adobo-with-a-pressure-cooker/
And with marination
http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html
However, paprika and oregano might be something to add
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Ah... Here is the distinction. It is different in Latino countries. Noted too that turmeric is used.
http://latinfood.about.com/od/glossarypronunciation/g/what-is-adobo.htm
http://www.ncbi.nlm.nih.gov/books/NBK234688/
In his book SALT Kurlansky writes about garum and the evolution of this sort of fish sauce into the modern soy sauce.
Here is chicken adobo in the pressure cooker
http://www.spoonstix.com/how-to-cook-chicken-adobo-with-a-pressure-cooker/
And with marination
http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html
However, paprika and oregano might be something to add
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Ah... Here is the distinction. It is different in Latino countries. Noted too that turmeric is used.
http://latinfood.about.com/od/glossarypronunciation/g/what-is-adobo.htm
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