Chicken Adobo

This recipe is probably my most requested recipe.  I first ate it at a friend’s and requested the recipe.  She and her brother both said, “It’s in Extending the Table!”  It was at least the sixth recipe that I had asked either one of them for that came from that book.  That’s when I decided to buy the book.  And I did.  The next trip to Winnipeg (which was last February) I made a special run to Ten Thousand Villages and bought the book.  Actually – the set of three books: Extending the Table, More with Less, and Simply in Season.  I highly recommend all three of them.  In the meantime, I will share this recipe with you and especially, for my grandma, who I was recently lucky enough to have visit us here with Grandpa and Mom for a couple of days!

The first evening Grandma treated us to gnocchi that she had brought along.  Mmmmm.  I still haven’t attempted to make them.  I think I’m afraid it just won’t be as good as Grandma’s!

(Philippines)

3-lb. chicken  (I like legs, thighs, and wings the best for this recipe)
1/2 cup soy sauce
2/3 cup vinegar
1-2 garlic cloves
2 bay leaves
1 teaspoon peppercorns or coarsely ground black pepper

Simmer about 50 minutes until chicken is tender.

Serve hot with rice.

Two of my boys love this.  (Guess which two.) And just about everyone else who I’ve made it for loves it.  It’s so easy.  It has become a staple recipe around here.