In my recent post about pressure cookers, I mentioned my favorite quick dinner — chicken adobo. I learned my version of what is traditionally a Filipino dish by way of Mark Bittman‘s classic tome “How To Cook Everything.” It was one of the first recipes I tried and fell in love with as a budding 19-year-old culinarian, and I’ve been having fun with it ever since. Bittman’s version is a super simple braise of chicken (pork is amazing, too, honestly) cooked in one part vinegar to two parts soy sauce, with plenty of garlic and some bay leaf for some je ne sais quoi. I’ve kinda added a few things and changed the cooking technique over the years to suit the tastes in my household, but it’s a great formula to improvise with. Sometimes I just do the bare bones adobo, but I often deviate depending on my mood and what’s in the fridge, adding a touch of orange juice, a splash of mirin, or some ginger. Here, I present it to you the way I make it most often: with ginger and green onion added, served fall-off-the-bone tender over brown rice with peas. And have I mentioned all of this can be yours in about 20 minutes, start to finish? — Megan B. Click for chicken adobo! (more…)