SPRINGFIELD, Ore. - Filipino restaurants are pretty rare in Oregon.
Springfield has never had one - until now.
Food is the top priority at Maynila, 130 S. 32nd St Suite A, but they hope to share a little culture, too - through cuisine.
Ariel Fonacier showed Tasty Tuesday how to make chicken adobo, the national dish of the Philippines.
First up: the marinade.
"Vinegar, soy sauce, garlic, bay leaf, peppercorn and salt," Fonacier said. "And a little bit of water."
Add all that to the chicken and let the flavors enjoy their time together for around 30 minutes to an hour, then bring them to a boil, "stirring the meat occasionally for about 20 minutes," Fonacier said.
Set the sauce aside. By pulling that juice out, the chicken remains on the heat, which is going to give it kind of a sear.
Then you add that juice back in. Voila.
Chicken adobo was one of the first things he learned to cook.
"When I was a kid," Fonacier said. "I was a teenager watching my dad cook it."
It's tough to beat a meal that includes meat that all but runs away from the bone.