Chicken adobo with okra and sunchokes

Chicken second courses

This chicken is a real wonder.It fits this 52 $ bill in so many ways! Adobo packs the most punch for the least amount of effort- of any chicken dish I can think of. And cheap? In my book, that means no expensive ingredients.Yep, you start with chicken thighs, a less expensive cut of chicken, and then all you need is vinegar, soy sauce, bay leaves, garlic and black pepper! I am a real acid lover in food, and my favorite thing about this dish is the vinegar punch coupled with the salty depth of the soy sauce , punctuated by the full flavor of mellow cooked garlic, the spiciness of black pepper, and the floral herbiness of the bay leaves. Each batch I make yields extra sauce- which I freeze and add to the next Adobo (like a sourdough starter.) Because the sauce has alot of reduced chicken juices and collagen, each batch of Adobo is increasingly flavorful. The inclusion of okra and sunchokes makes it hit all the nutritional bases , once it is served over rice or another grain. <br /> <br /> <br /> <br />