I've never met a cuisine I didn't like, and ethnic dives are among my most regular haunts. But I've never made many of the sought-after dishes at the top of my list: North India's saag paneer, Korea's bibimbap, and Cuban tostones con mojo. I decided it was time to tread through previously uncharted kitchen territory, starting with a wildly underappreciated dish: chicken adobo.
The term adobo can mean many things, but in the Philippines, a Southeast Asian country that's heavily influenced by Spanish and Chinese cultures, it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can't get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, and the sauce, which is phenomenal with rice.
To save some time, ask your butcher to break down a whole chicken into 10 parts (breasts, wings, thighs, and legs, cutting the breast pieces in half). 1/2 tablespoon neutral oil
1 (3 1/2 pound) whole chicken, cut into 10 parts
1/2 cup soy sauce
1 cup apple cider vinegar
12 cloves peeled garlic
1 tablespoon black peppercorns
4 dried bay leaves
1 scallion, thinly sliced, optional
Steamed jasmine rice, optional, for serving
To save some time, ask your butcher to break down a whole chicken into 10 parts (breasts, wings, thighs, and legs, cutting the breast pieces in half).
1/2 tablespoon neutral oil