|Prepare to get all sticky.|
Jason said he'll be using a turkey deep-fryer to keep the stuff warm, with a steamer setup for rice. He's taking a better-for-you approach to the classic dish: chicken only (skin removed), low-sodium soy, and -- here's the real departure from tradition -- he's skimming the fat from the surface. A plate of adobo and rice will cost you $5. And if you miss Jason this weekend (or, presumably, next), you'll be able to taste what he calls "cultural comfort food" at the Eat Real Festival late next month in Oakland.