FILIPINO CHICKEN ADOBO

after moving out of the nest, there are a few things one misses...and mostly, it pertains to the perfect comfort food you can't find in any five-star restaurant. so, when i saw that filipino chicken adobo was available at my company's cafe, my curiosity was piqued. i have to say that it wasn't too shabby. what i found fascinating was that none of the ladies who prepared it were filipino, so i felt like i should at least know how to make one signature filipino dish.

FILIPINO CHICKEN ADOBO

adapted from food network, recipe by corinne domingo

• 10 chicken drumsticks
• 1 c white vinegar
• 1 c soy sauce
• 8 cloves garlic, crushed
• 1 1/2 t whole black peppercorns
• 1/4 t bay leaves (or 6 whole leaves)

combine all ingredients in a large pot.

cover and marinate chicken for 12-24 hours.

bring to a boil, then lower heat. cover and simmer for 30 minutes, stirring occasionally.

uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.

serve with steamed rice.

my yummy tip: the original recipe had less sauce and i always remember having enough to add to my rice (the husband also doesn't appreciate the simplicity of steamed rice).