Photograph by Chona Kasinger, Prop styling by Callie Meyer
In a traditional Filipino chicken adobo, the meat is braised in soy sauce and vinegar until it collapses into slippery submission. This version is from Melissa Miranda, chef-owner of Seattle’s Musang, a Filipinx community space and restaurant. Her adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top—“the best of both worlds,” Miranda says. Johnny’s Seasoning Salt, a blend of salt, garlic, pepper, and other spices, is a shortcut for adding flavor to sauces, stir-fries, and meats. Johnny’s is a Pacific Northwest brand, but Lawry’s Seasoning Salt will also do. If you can’t find Knorr liquid seasoning, look for Maggi seasoning instead. Either will add tons of extra umami to the chicken.
