Here’s how to simmer your way to succulent, glistening, Filipino-style chicken that’s deeply flavored with garlic, black pepper, soy sauce, and vinegar. You can cook the adobo in one fell swoop, or start it one night and finish the next. For the most authentic flavor, head to an Asian market or online for the Filipino soy sauce, which is saltier than others and will do the heavy lifting when seasoning the chicken. Filipino sugarcane vinegar is worth seeking out for its unique perfumey quality. For simmering the chicken, go with chicken broth for a more savory dish, or try pineapple juice for a sweet note. The adobo is flexible; to stretch the meal, you can toss in peeled and cubed potato, green unripe papaya, chayote, or peeled hard-boiled eggs in the last 10 minutes of cooking. For those who love fire, add some fresh chilies. Don’t forget a side of white rice! The recipe is a Yummly original created by Jenn de la Vega.