This recipe comes courtesy of a friend and fellow food blogger, who introduced us to Adobo chicken a few years ago. The dish is easily adaptable to suit your tastes. Prefer boneless chicken breasts to the whole bird? Go for it. Enjoy dark meat rather than white? Make this with 100% chicken thighs. I like to add extra peppers for more heat, extra vinegar for more sass and sometimes even a squirt or two of lime juice and fish sauce. A bit of Thai red pepper powder or fresh chopped cilantro or scallions are also nice additions. You can really make this your own creation.

One whole chicken, separated into parts. Or, just use boneless chicken breasts or thighs.

Two yellow onions, chopped

4 to 6 cloves of garlic, minced

2 to 6 fresh or pickled jalapenos, chopped or sliced into rings

1/4-1/3 cup soy sauce

1 to 3 tablespoons of vinegar or the brine from the pickled jalapenos

1 tablespoon of canola oil or other cooking oil

1 head of broccoli, sliced mushrooms, or other quick-cooking vegetables, if desired

Heat oil in a large, heavy-lidded pot over medium heat. Saute the onions and peppers until soft, about 6 minutes.

Add the garlic and stir just until the raw aroma disappears, 1 to 2 minutes. Add the chicken pieces and continue cooking over medium heat, stirring occasionally, for 8-10 minutes.  Add the soy sauce and vinegar and bring to a simmer.  Cover and continue to let simmer on medium-low heat until chicken is cooked through, approximately 25 minutes.  At this point, you can add any vegetables if you wish, such as broccoli or mushrooms, for a quick steam. You can also add any of the additions I recommend above. Serve over brown rice and enjoy.