Cold Fall Day, No Chili but instead.................from Rico

My modest 'stand' of Banana Palms behind the shanty did very well this Summer.

- They are taller than I am right now, but not for much longer. Summer is clearly over.

We have a 'cold' front moving through right now, accompanied by a steady Fall rain that looks like it will be an all-day thing.

- It would be a perfect day for the season's first pot of Chili, but I don't have the "fixin's" at hand to do it properly. Drat & Damn (not the law firm btw)!

AHA!

While I did not nearly spend as much time in the Philippines as I would have liked, I do remember their food and their 'national dish' might serve me well today. Besides, I have what I need at hand to 'do' this, and thought you might find this pretty fast/pretty easy tropical dish as enjoyable as I do.

- Filipino Chicken Adobo.*


Rinse chicken pieces (today I have some thin-sliced breasts that I will cut into strips), pat dry, and season with salt & pepper...although I like to use turmeric and pepper, the soy sauce has enough salt in it.


Marinate for 1-3 hours in:

- white vinegar- 1/2cup

- soy sauce-1/2cup

- crushed garlic~4 cloves

- black peppercorns-1tsp

- 3 bay leaves


Bring to a boil, cover and simmer for +30 min.

- Uncover and simmer +20 min. ...until sauce is reduced and thickened.

Serve over steamed rice.

Of course, a drizzle of Sriracha over the plated serving is de rigeur!

*Thinking of the ubiquitous spice in the Hispanic section of their grocery store, usually the 'Goya Adobo' brand? This has nothing to do with that. In the authentic Filipino useage it means 'boiled (in vinegar)' and I suspect they 'borrowed' the term 'adobo' from the Spanish but am a pathetic linguist and cannot 'track' the word to its exact root.