With six at the table on Sunday night a week ago, it seemed like a good hearty meal might be called for. I reached into the archives for a meal that hadn't shown up here in about eighteen months: Filipino chicken adobo. Served with rice and Brussels sprouts gratin, it was my firm intention that folks would find it hard to go hungry.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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