Perfect with a large platter of garlic fried rice.
Browning the chicken and deglazing the pot with water add an extra layer of savory flavor to both the meat and the sauce.
Case in point: this recipe for chicken adobo, which is essentially the one my family has been cooking for about 35 years, ever since my parents cribbed it from my nanny, Erlinda, when we lived in the Philippines in the mid-1980s. It is, like all adobo recipes, salty and vinegary in almost equal measure, since the primary ingredients in most adobo recipes are soy sauce and vinegar.
My parents' recipe stayed pretty much the same over the years, and it was as simple as can be: Water, soy sauce, and vinegar were combined in a pot, along with some brown sugar, an enormous amount of garlic, whole black peppercorns, and several dried, dusty shards of bay leaf. Chicken legs, thighs, and wings were added to the pot, and the whole thing was simmered for about 45 minutes.
, say—and I had no plans for the legs. In that case, I'd split the legs into drums and thighs and dump them, along with the wings, in a pot with all the adobo elements, then simmer everything until the chicken was cooked. This makes a fine adobo, which I will eat happily every time, but even the most novice cook would be able to point out areas for improvement.
I do want to take a moment to highlight what I think is the best part of chicken adobo, no matter how it's been cooked: the skin. Even if the chicken is un-browned when it goes in the pot, once it comes out, the skin is my favorite part. But I understand that many people in the US find the prospect of eating floppy braised chicken skin particularly unappealing.
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