This is one of my favorite weekday dishes because it is SO easy to make, doesn’t dirty the whole kitchen, needs no attention while cooking (but looks like it took some effort,) and tastes absolutely delicious.  My husband, Mr. Simmer the Pot, first had Chicken Adobo when he lived in Hong Kong and had a housekeeper from the Philippines.  She made it regularly and served it over rice, which is what I usually do.  Anyway, just add a salad, or some steamed broccoli, and you’re done.

As with any home-cooked classic, there are almost as many ways to prepare this dish as there are cooks.  Here is a simple but delicious variation.  Don't worry about being exact--feel free to play around with it and make it your own.