The first time Aurora made Adobo, the air in the breezy little stilted house we shared became thick with a wonderful and savory aroma. First sauteed garlic filled the nostrils, making anyone in their right mind hungry. Then the chicken breasts and thighs went on for a quick braising, followed by the sound of a hot whoosh when she drenched the contents of the pan with soy sauce.
She then stood over the sizzling pan and gently sprinkled brown sugar over it all (the sugar surprised me) finally, she drenched once more, this time with white vinegar. She covered the pan and let it simmer for a little over an hour. The vinegar drench was the final draw for me. I thought it strange, planned on politely declining a taste if she offered, and went about my business of making a simple salad.
As it turned out, I did taste it, loved it, and quickly tried my hand at making it. I later learned that Aurora's recipe was pretty basic and lacking certain classic Adobo ingredients, but it's delicious. Adobo is served over white rice, and on the first day, that's fine. For me however, the best part of Adobo is when it becomes a left-over. That's when I make it a sandwich, usually with a little mayo on my favorite bread, standing over the kitchen sink. Fabulous!