For dinner tonight I'm going to make Philippine-style chicken adobo and baby bok choy, the recipe came from last weeks New York Times Magazine. The chicken spent the last few hours marinading and is now on the stove.
The Bok Choy is being sautéed and the chicken just went into the oven under the broiler. We pulled the bay leaves and chiles out of the sauce and put some rice onto the stove. The chicken got taken out of the broiler and is a beautiful golden brown color. The steam rolling off the bok choy and adobo sauce is amazing, water, in the form of a gas, just floating free through the air, flavor condensing. Now, we're just waiting on the rice.
It was good. Mom, Dad and Mimi seemed to really like, though Cy and I weren't so intrigued. The Bok choy was muy calor and the chicken was rich but vinegary. So vinegary in fact, a rooster would have been tender.