I have lived in 7 different houses throughout the course of my childhood, and it just so happens that I have had the same set of neighbors in pretty much all of these locations. We haven’t tried to figure out the chicken-or-egg of who was following who around, but it does seem rather fishy how my family always ended up around the block or down the road or across the street from this family. Anyway, they also happen to be my godparents and I happen to be good friends with their kids, so its a win-win situation. They are half Filipino.
The other night I ate in their home for dinner, as I tend to do, and we ate a prince of a meal called chicken adobo. I was sitting there in awe of what was entering my mouth (and it wasn’t even the first time I had partaken of this delicate masterpiece), when Lola, the little grandmother chef-of-the-night came in. I asked her for her recipe and the gist of the whole thing is simply: Buy a chicken and cut it up and then stick it in a pot with equal parts soy sauce and vinegar. Throw in an onion and some garlic, bring it to a boil and then let it simmer away until the meat is falling off the bones and the chicken has had time to sit in the savory juices and absorb it all up unto itself. Then it’s your turn to absorb the chicken into your lucky little stomach. And in my case, as it was made by Lola, I know there was a lot of love thrown into the pot as well. Lola is quite an amazing woman with an unmistakable laugh that escapes her with (no joke) every sentence she speaks. She’s this steady, faithful and strong woman with a generous heart of gold. You’re lucky to have her recipe.
It is with utmost reverence to Lola and her years of cooking up delicious things that I present to you this Chicken Adobo.
1 free range organic chicken, cut into parts
2/3 cup soy sauce
2/3 cup vinegar
1 yellow onion, sliced
4 cloves garlic
2 cups basmati rice
Put everything in a pot (except the rice), bring to a boil and then let it simmer for about an hour. In a separate pot, cook the rice with 4 cups of water on low until moisture is fully absorbed.
When you can’t find the garlic cloves, look behind Marcus’s fishbowl. He’s sneaky like that and loves to hide the garlic. When everything is finished, the chicken will be extremely tender and well-marinated, and there will be lots of extra sauce in the pot. Serve the chicken over the rice and spoon extra juices on top.