Greek Adobo

Inspired by one of the dishes at Cyma in Manila, I made this Greek-ized version of the Philippine chicken adobo. Thanks to that feta cheese on top, the dish changed nationalities.

It’s very easy to prepare. I bought ready roast chicken legs, then prepared the dressing made with olive oil, soya sauce and lemon juice. I prepared the potatoes as such: boiled them, then fried them with a sprinkling of garlic powder, salt and pepper (Thanks mom for this recipe!).

When the potatoes were ready, it only took less than two minutes to plate the dish and enjoy the good ol’ adobo in a tangy new twist.



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