I own about 124 cookbooks -give or take. But the first one I go to is always Mark Bittman’s How to Cook Everything. I make his pancake recipe, the burritos, the refried beans, the…I could go on. Just know that it is a great, easy to follow cookbook and he really does cover pretty much everything.
The girls are in a church missions program this summer, and are learning about the Philippines, so we got out one of Mark’s best recipes, Chicken Adobo. Oh, dear, people. You need to make this. Did you know that Chicken Adobo is the national recipe in the Philippines? Did you know that the word “Adobo” means “sauce?” Did you know that it is even better eaten cold the next day at lunch? Let’s just say that Mr MIP can be rather picky sometimes with food, and frequently will not try new foods… I could tell he was hesitant about the meal last night…but after trying it, he said, “Top ten. Definitely a top ten.” Whew. That’s a relief. Because, just being honest, sometimes I make a Top 100.
Here you go… make a top 10 (and buy Bittman’s book!):
1 cup soy sauce
1/2 cup white or rice vinegar
1 cup water
1 tablespoon chopped garlic (i didn’t have this, and just replaced it with some garlic powder)
3 bay leaves
1/2 teaspoon freshly ground black pepper
2 pounds bone-in thighs (I used about 3 and a half pounds thighs and the sauce was enough to cover it – also, thighs are cheap! great meal if you’re watching pennies)
1. Combine the first six ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil voer high heat. Add the chicken; reduce the heat to medium-low and cook, covered, for about 30 minutes, turning once or twice. (You could put the whole pot in the fridge at this point for up to a day)
2. start the grill.
3. Remove the chicken and dry it gently with paper towels. Boil the sauce over high heat until it is reduced to 1 cup (we didn’t do this completely, because we have SAS (short attention spans), but it still was fine). discard bay leaves and keep sauce warm. Grill or broil the chicken until brown and crisp, about 5 minutes per side. Serve with the sauce and white rice.
*I need to give credit to my awesome sis-in-law who first introduced me to both the cookbook and the chicken adobo recipe!
More Bittman great books: (I own the World one, not the vegetarian one or the quick cooking one yet.But I’m sure they’re great!)
Here’s Bittman’s blog. He writes for the NY Times.