One of my best friends when I was young was Filipino. There was always something good cooking in her kitchen. My dad used to joke that he knew when I’d been hanging out at her house because I’d come home smelling like food. That was totally ok with me. I was happy to partake in whatever yummy Filipino flavors her mom and aunt cooked up. Chicken Adobo was one of my favorites and so simple. I learned by watching them, and have been making it ever since.

Guessipe

• 6 boneless skinless chicken thighs
• 1/4 cup soy sauce
• 1/2 cup cane vinegar
• 10 cloves garlic
• 1 tsp whole black peppercorns
• 2 bay leaves

Combine all ingredients in a large saucepan. Bring to a boil, then cover and simmer for 20 minutes.

Remove the cover, turn the chicken over, and simmer for another 20 minutes.

Serve with rice. This still surprises me, but you don’t have to pick out the whole peppercorns – you can actually eat them!