There are countless ways to cook chicken adobo in the Philippines. This version with coconut milk is one of my favorites.
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This past weekend, I saw the effects of the chicken wing shortage that was reported earlier this year.
I was all set to grill wings for a last-minute July 4th/Birthday gathering, but one look at the Trader Joe's meat department derailed my plans. Brooklyn Fare didn't have wings either. Or Associated Supermarket. Forget shrimp. Chicken wings may be this season's most sought-after commodity.
What every store had, however, was plenty of chicken thighs. At ridiculously low prices. It'll set you back $1.99/lb for "natural, hormone-free" chicken, and just a bit more for the organic, free-range variety. Legs and thighs may be awkward to pass around while sipping a beer outdoors or pretending to care about the World Cup, but are perfect for a braising dish I like to make even in the summer.
Read MoreI became addicted to adobo while living in Brooklyn. Albert, my roommate from Guam, made chicken adobo one night and handed me a plate with some fat chicken thighs, a thick brown sauce with onions, and a clump of rice. Keep in mind that at this time, I was making dainty hors d'oeuvres everyday in culinary school and hadn't eaten good home-cooked braised meat in months. One bite and I was in heaven.
"What's in this?" I asked.
"Soy sauce, vinegear, honey, pepper."
"No, there's something else," I insisted.
He whipped out a small spice bottle. Mrs. Dash Original Blend. Just what his mom used to use.
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