The intention of this blog is to document the important moments of the girl’s early years. And to not mention one of their beloved foods would be criminal. This post is dedicated to the Filipino favorite, chicken adobo. As an honorary Filipina, I’ve learned that every batch of this comfort food is different. You can add ginger for a little zing. It’s one of those recipes that does not need to be written down; although I’m sure there are tons of variations of the recipe in the webosphere. It’s one that’s been handed down. Most claim that their mother (or father) makes it best. But I can say that in all truth, my in-law’s adobo reigns supreme. One day, while at their house, I grabbed a pencil and paper and took notes, hoping that I could replicate. Here’s what I observed:

Combine 2-3 pounds of chicken (dark meat), 2 cups water, 1/3 cup vinegar, 1 teaspoon of salt, 2 tablespoons peppercorns, 1 bayleaf, 1 head garlic and 2 tablespoons soy sauce all in one pot.
Cook on medium/high and cover.
Cook until liquid is concentrated, about 25-30 minutes.
Unveil and devour over rice.

Sunday night, after an evening with friends sipping whiskey cocktails, this was the perfect hang-over prevention. It’s even better the next day. So here you go girls, your Lolo and Lola’s Chicken Adobo. Masarap.