Filipino chicken with soy sauce, vinegar, bay leaf, garlic,black pepper
Chicken second courses
I first learned to make Chicken Adobo from Hilda, a close friend of my mom's, who told amazing stories of her WWII years hiding out in the mountains of the Philippines with her physician father and family, always keeping one step ahead of the invading army. It is the fastest chicken preparation I know of and I always have on hand the 5 ingredients it requires. I love the play between the deep complex soy sauce flavors and the tart vinegar, with the underlying notes of garlic, bay leaf and black pepper spice. Because it is the Phillipine National Dish, there are endless variations. Sub coconut milk; add mangoes or okra; experiment! <br /> <br />I have adapted this recipe from Hilda's and one by E. Zamula of Potomac, Md. in an old Gourmet.
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