Chicken Adobo

Mark Bittman's Chicken Adobo is David's favorite chicken recipe.  It's far from my favorite (rosemary and lemon-esque flavors trump soy in my personal palette, and I'm still working to develop David's affinity for rice).  Nevertheless, this is a good dish and I would recommend it, especially if you are looking for a new way to cook the same old chicken.

CHICKEN ADOBO (as copied from the NYT 

Time: 45 minutes

3/4 cup soy sauce

1/2 cup white or rice vinegar

1 tablespoon chopped garlic

2 bay leaves

1/2 teaspoon freshly ground black pepper

1 dried chipotle pepper

1 whole (3- to 4-pound) chicken, cut up (with legs separated from thighs); or use 2 pounds bone-in thighs or leg/ thigh pieces cut in two.

1. Combine all ingredients with 1 cup water in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more). Cook, covered, about 30 minutes, turning once or twice, until chicken is cooked through. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)

2. Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.

3. Remove chicken, and dry it gently with paper or cloth towels. Boil liquid over high heat until it is reduced to about 1 cup; discard bay leaves and chipotle; keep sauce warm. Meanwhile, grill or broil chicken until brown and crisp, 5 minutes per side. Serve chicken with sauce and white rice.

Yield: 4 servings.