Chicken Adobo, Part II

This is the second in a series of cook-by-the-book attempts to establish a new adobo baseline recipe. It's taken from Filipino Cooking Here and Abroad. I've never used sugar in an adobo recipe before, but now I see the advantages to it - this iteration tasted wonderfully complex even without the browning and before being stored for the night.

Future mods? More garlic, maybe a bit more sugar. And definitely some chicken livers. Had some gizzards but figured I'd save them for a night when I'd more time to cook.

• 1-1/2 lb. chicken legs (with some of the backbone and delicious kidneys)
• 1/3 cup vinegar
• 2 tbsp. soy sauce
• 1/3 cup water
• 1 tsp. salt
• 3 plump garlic cloves, minced
• 1 bay leaf
• 1/4 tsp. black pepper (approximated several grinds)
• 1 tsp. sugar (2 lumps)
• 2 tbsp. vegetable oil

Combine all ingredients but the oil in a pot and let stand for at least 30 minutes, turning the chicken now and then.

Bring to a boil, then simmer till the chicken's tender (about 30-45 minutes - could have been done sooner, but Colbert's first Iraq episode was on so I let it ride).

[Didn't do this part, but intend to next time.] Reserve sauce. Brown chicken in vegetable oil, then move to plate.

Pour off some oil if you wish, then add sauce to the pan. Raise heat and stir until the sauce thickens to desired consistency.

Serve with chicken over white rice.