“I believe that [food] is a chance to build community and a spark. Some of those sparks lead to friendships and eventually long-lasting relationships. Kendall is one of my best friends and someone whom I consider a brother. We started together at The Broadmoor in Colorado Springs and have kept in touch since. He was always enthusiastic about learning something new, whether it was a recipe or how to fix a car (which he spectacularly failed at!). Unfortunately, his life was cut short because of a drunk driver. A group of his closest friends started the Kendall Ross Scholarship Fund for those who need financial aid throughout culinary school. I was testing out this recipe when I got the call that he had passed. When I was in limbo about recipe ideas for the Adobo Throwdown competition, I played around with some elements. This is what it came down to. I’m still improving the recipe to this day, but this was the start of my own adobo recipe.”
Adoborria
Ingredients:
5 lb chicken thighs, bone in
2 tbsp vegetable oil
1 ea. yellow onion, chopped
2 ea garlic heads, split in half
2 tbsp tomato paste
2 ea bay leaves
1 tbsp black peppercorns
1.5 tsp cumin seeds
1 ea cinnamon stick
4 ea oregano sticks
1 qt soy sauce
1 qt vinegar
8 ea ancho chili peppers
1 pint brown sugar
1. Pat the chicken thighs with paper towels and season with kosher salt and black pepper
2. In a heavy-bottom pot, heat the vegetable oil. When the oil is shimmering and just starting to smoke, add the meat in batches and sear for about 2 minutes per side or until deeply browned on all sides. Remove the meat from the pot.
3. Add the yellow onion and garlic to the pot. Sauté until fragrant. Add the tomato paste until it starts to get darker in color, but not black.
4. Add pepper, bay leaves, cumin, cinnamon stick,s and oregano.
5. Add the soy sauce and vinegar to the pot. Bring to a boil, and add the spices and the meat along with the peppers. Cover with a lid, reduce the heat to low, and simmer for 2 hours until the chicken is extremely tender.
6. When the meat is done cooking, remove and discard the peppers and deseed them after they have cooled down. Transfer the peppers to a blender along with 2 cups of the liquid (watch for the bones) – you can blend the spices together (just remove the stems from the oregano!)
7. Blend this mixture until it is smooth and transfer it back to the pot for a more saucy consistency.
8. Serve and enjoy with a pot of rice.
This recipe was adapted by Dan from Joshua Weissman’s Texture Over Taste Cookbook
Chef Dan is a Philippines-based chef with roots in Los Angeles. His culinary journey has taken him across the U.S., from the kitchens of New York and Florida to Colorado Springs and now Austin, Texas.
With experience at renowned establishments like The Broadmoor in Colorado Springs and Uchiko in Austin, Chef Dan brings a wealth of expertise to his craft. Through Mabuhay Catering, he specializes in Asian-Fusion, Modern American, and Mediterranean cuisine, blending bold flavors with refined technique.
Beyond the kitchen, Dan is passionate about education, offering engaging cooking classes that empower home cooks and enthusiasts. His private meal prep programs focus on nutrient-dense, health-forward dishes—delivering restaurant-quality flavors without compromising wellness.
With a deep commitment to hospitality, Chef Dan ensures his clients enjoy a seamless and stress-free dining experience, backed by clear communication, thoughtful planning, and impeccable execution.
Food connects us to some of our most cherished moments. It also provides opportunities for conversations that matter. Here’s Dan’s favorite question to get the conversation started around your table: “Hotdog or sandwich?” For more conversation starters, click here.