Adobo is a Filipino obsession like barbecue is in America. The key is slow cooking in a mix of Filipino sugarcane vinegar and soy sauce. We think it has a sour-salty vibe similar to American vinegar barbecue sauces. Filipino sugarcane vinegar is soft and mild, more like Asian rice vinegar than cider vinegar. We stumbled on it at the international market along with Filipino soy sauce. If it’s in Nashville, it’s probably available in most cities in the United States. Not to be confused with Mexican canned chipotle peppers in adobo sauce, this Filipino adobo is a simmering pot of chicken in a tart, salty bath of what probably looks like too much vinegar and soy sauce. You can crisp the chicken on the grill or under the broiler after cooking. Sometimes we use the slow cooker for a pile of soft pulled adobo chicken. Leave out the water and cook the chicken on high for three to four hours. You can also cook beef short ribs or pork butt in the same mix. Whatever the meat or the method, serve it with plenty of white rice.

　　

Ingredients

makes 6 to 8 servings

　　4 pounds chicken leg/thigh quarters (about 6), trimmed of excess skin and fat

　　1 cup soy sauce, preferably Filipino soy sauce

　　1 cup Filipino sugarcane vinegar or rice vinegar

　　6 garlic cloves, crushed and coarsely chopped

　　2 bay leaves

　　1 serrano chile, sliced (optional)

　　1 teaspoon black pepper

　　

Step 1

COMBINE all the ingredients in a large pot. Bring to a boil, cover, and simmer for 30 minutes, turning the chicken once or twice.

　　

Step 2

REMOVE the chicken from the liquid and set aside. Simmer the sauce gently until reduced to about 1 cup. Heat the broiler.

　　

Step 3

BROIL (or grill if you feel like it) the chicken about 5 minutes a side until the skin is brown and crisp. Serve the chicken with the adobo sauce and white rice.

　　Cheater BBQ