Recipe #30: Chicken adobo

Recipes, like just about everything else, require good writing. I discovered this when I tried out a recipe for chicken adobo recently. Having grown up with many Filipinos, I love Filipino food. I've always wanted to try my hand at a few Filipino recipes, but never had the nerve to (you know when something is so good, you know you won't replicate it as well)? Well, I had very little in my fridge but I really wanted to get dinner on the table. So, I dug up this recipe for chicken adobo. While it seemed easy enough, the directions were lousy.

I can often look at a recipe and tell if it'll turn out well, or if it's missing something critical. That was definitely the case here -- I mean, how good can something taste if the only main ingredients are large amounts of soy sauce and white vinegar? So I adapted the recipe by adding thinly sliced onions; a heaping teaspoon of brown sugar to cut the saltiness of the soy sauce; water; and crushed red peppers. The end result was very tasty and very easy dish that came together in minutes (bonus points for not having to run to the grocery store). I served it with some rice and flash sauteed garlic spinach.

I have to say that I was really happy with my first attempt at chicken adobo. I might try it with pork next time. I'll also have to ask E. for her mother-in-law's recipe for chicken adobo, since she's a Filipina and an amazing cook.

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