Again, I have very little knowledge of Philipino food so I when I saw this recipe in the NY Times I knew I had to try it. Apparently there are many different variations of chicken adobo- this is just how one family makes it. The sauce/marinade is really really good, but I'm going to have to use less vinegar next time. My apartment smelled TERRIBLE while I was cooking it. It's sweet, salty, spicy and sour, a very complex taste.
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