Adobo is a staple Filipino dish. When I was a kid, we had it at least once a week for either lunch or dinner. Every family has their own take on adobo, but the basics are the same — some type of meat (typically chicken, pork or a combination of both) marinated and then cooked in soy sauce, vinegar and garlic. It’s a savory main dish packed with flavor, and almost everyone I know loves it.
This is how we do adobo at Casa MBB!

A few quick tips:

I typically use apple cider vinegar, but you can swap it out for balsamic. The traditional way is to make it with white cane vinegar, which is also great too! Low and slow is the way to go; that’s the key to tender chicken adobo. If your sauce is reducing too quickly, add a little water.
No peppercorns on hand" Substitute with ground black or white pepper.
Just in case you’re unfamiliar with bay leaves — don’t eat them! They’re there for adding flavor to the dish.

Oh, and this dish is enough for my family of three, but if you have more people to feed, then double the ingredients.
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