THE FUSE

One of the first things I cooked on my own in college was Filipino chicken adobo. I think I threw boneless chicken, onion, garlic, peppercorns, soy sauce, and vinegar into a pot and happily had dinner for a few nights. My favorite part was the yummy sauce, which, when spooned over steamed rice, was just the perfect blend of savory and tangy. I still love making chicken adobo (and can’t wait to make short rib and potato adobo), but I now follow a recipe where bone-in chicken thighs and drumsticks gets a little extra attention, which makes the dish even better than the simpler version I used to make.