Based on the description in Cook's Illustrated, this is a "quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat."
That's all I'll choose to say, except to say I served it over brown basmati along with baby lima beans. The crowd around the table joined me in proclaiming this a keeper.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, Number 115, March & April 2012, p. 6-7.
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