Description:
This recipe is ULTRA simple. I've found there are some dishes where I just don't like a lot of "extras" like onions and peppers and mushrooms and such. Although I'm pretty sure when I first learned this recipe, it was made with onions and peppers and chicken drumsticks and wings (like the kind you'd get at a bar as buffalo wings or something), primarily because they are cheap.

This dish can get really really salty. We take measures to reduce the sodium, but it's just one of those dishes that you can very easily tailor to your own tastes.

If you want to know more about its origins, it's actually really interesting. Check it out here: http://en.wikipedia.org/wiki/Adobo - Once we looked this up last night we decided that next time we're going to vary the recipe a little to try some of the suggestions from the article. But for right now, I'll give you our base recipe here for a very quick, easy meal.

Ingredients:
2 cups low-sodium soy sauce
2 cups vinegar
2 cups water
boiled eggs (as many as you'd like .. we usually make 10-12)
About 2 lbs chicken (guessing here .. we buy frozen chicken breasts in bulk and cut them when they're only half-thawed to make it easier. I think we use about 6 frozen chicken breasts)

Directions:
Heat the soy sauce, vinegar and water together in a pot or pan with high sides. Cut up the chicken and put into the boiling mixture. Boil eggs separately, then cool and peel (we usually boil the eggs prior to actually starting to make the rest of the adobo, to give them time to cool a little). Peel, and then put into the boiling adobo mixture. At that point it's just a matter of cooking for as long as you can resist eating it (it smells really great). The eggs really only have to cook in the mixture about 10-15 minutes to get the flavor of the liquid. Then just serve over rice.

If you would prefer a stronger/saltier taste, cut down or omit completely the water part of it. VERY tangy! But be aware, when storing leftovers, that the taste will get stronger as the meat and eggs sit in the vinegar mixture.

Check out the page linked in the description for ideas of other things to add to the mixture or variations on the recipe!