Filipino Flavor--Chicken ADOBO

My husband is Filipino and if you've heard anything about Filipinos, it's that they are great home cooks and love to throw big parties with huge spreads of food. When my husband's parents retired a couple of years ago, they moved back to the P.I. to run their mango farm in the mountains. Before they left, I begged for a crash course in Filipino home cooking from my mother-in-law. And what could be more Filipino than Adobo?

Adobo is the national dish of the Philippines and can be made with a variety of proteins: pork, chicken, etc. Our favorite is Chicken Adobo. From the juicy braised meat, to the tangy coconut vinegar in the sauce, to the melt-in-your-mouth cloves of garlic....adobo is simple and delicious. Kids love it and your friends will beg you for the recipe. Try this for your next dinner party--the cheaper legs and thighs in this recipe are quite economical for a crowd.

The Tirona Family Recipe:

Approximately 3 pounds of chicken, with bones and skin
(very important--no boneless, skinless breasts, please!)
1/2 c vinegar
(coconut is the best)
1/3 c soy sauce
(or tamari)
1 head of garlic, peeled and smashed
2 bay leaves
black pepper

In a saute pan, bring the vinegar and soy sauce to a boil. Add chicken, garlic, bay leaves, and pepper. Return to a boil, then reduce the heat and simmer for about an hour. Flip the chicken a couple of times during cooking to evening coat it with the sauce.

Serve with rice (we like Thai Jasmine Rice the best).