Adobo (Filipino dish)

Chicken or pork adobo The Filipino braise of meat in vinegar, soy sauce and garlic has a reputation for tasting even better the next day, and with chicken, the vinegar's acidity helps it last longer than most other cooked chicken dishes. That makes it close to ideal for Sunday cooking. Bone-in chicken thighs or chunks of pork shoulder both stay tender through reheating. Most of the cooking is unattended simmering, and doubling it costs nothing but a bigger pot. Serve it over plain rice with the sauce spooned on top, with sautéed greens or quick-pickled cucumber for color. Store it in glass or other nonreactive containers, since the vinegar can react with some metals.