Adobo a-go-go.

I listen to this great podcast called "The Splendid Table" with Lynn Rosetto Kasper. It's a show about food and cooking and all that jazz, and it's great.

I know. I'm a party animal.

She's been really big on this recipe for this Filipino dish called Chicken Adobo. (Adobo from the Spanish word for 'marinate'... Chipotle peppers, for example, are canned in adobo sauce. Which is mexican, but from the same Spanish root.) I've been meaning to try it and finally did.

It kicks ass.

You take chicken thighs (I used chicken quarters, and seperated them first into thighs and drumsticks) and marinate them for about a day in vinegar and soy sauce with a ton on garlic and black pepper. (You can also put in a tomato. The recipe calls for a whole canned tomato, but I didn't have those on hand. Instead I peeled and cut up a fresh tomato and threw it in the marinade. It turned out really well.)

After it's all marinated and awesome, you cook it in the marinade for 25-30 min at a low bubble, then pull out the chicken and brown it in olive oil.

Cook, then brown. It's a killer thing.

You skim off a little schmaltz from the marinade, boil it down by half, and pour it over the chicken on a bed of rice.

Full recipe here: http://www.scrippsnews.com/node/20985

It's tangy and peppery and garlicy and really good. You use around 5 times as much vinegar as soy, because if you use too much soy it gets stupid-salty when you reduce it. It all seems like too much when you put it in to marinate, but I can vouch for the fact that it is not.

I ate half for dinner last night and the other half for lunch today.