Coconut Chicken Adobo: Use fresh garlic cloves crushed. Only use cup cider vinegar.
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. It tastes even better the next day if there are left-overs! Classic CHICKEN ADOBO #adobo
Here is another version of the ever popular Chamorro favorite, Chicken estufau or stufau (as said on the islands). Allowing the chicken to marinate for at least half an hour, makes for a tasty, bra…
BIKO, the quintessential Filipino native dessert, that has been loved and adapted by many Chamorros. Sweet sticky rice or the Filipino term “Malagkit”, is cooked with coconut milk and …