Today’s Denver Post food section printed up some favorite holiday recipes from the Colorado Ballet – those same folks dancing the Nutcracker who I mentioned in yesterday’s post. Ah coincidences – how funny.

Instead of printing recipes inspired by the ballet, they chose to feature the dancer’s favorite holiday dishes. Since they’re from all over the world, the selection was very eclectic. There was a family favorite of ours there, too – chicken adobo.

My husband used to date a Filipino-American woman in college and learned the recipe from her. It’s a great dish to make last minute on those nights you have little time. Having a rice cooker helps, too.

Our family calls chicken adobo “pootie chicken” because it makes you, well, um…poot.

Chicken Adobo
This dish is a Filipino and Omandam family tradition.
Serves 4.

Ingredients:

1. 1 whole chicken, cut into pieces (make sure to leave the skin on, otherwise the chicken gets dried out. Also, you can used frozen chicken pieces – no need to thaw them out first.)
2. 1/3 cup water
3. 1/3 cup vinegar (traditionally Filipinos use palm vinegar, but any clear vinegar should work)
4. 1/3 cup soy sauce
5. 2 large gloves garlic, minced
6. 1 teaspoon coarsely ground black pepper
7. Salt to taste (you can leave the salt out as the soy sauce is pretty salty already)

Note: We also add one cut up yellow onion.

Directions:

1. Combine all ingredients in a large pot and bring to a medium simmer.
2. Stirring occasionally, cook until chicken is tender and most of the sauce is evaporated, 45 minutes to 1 hour.
3. Serve with white rice.

What’s a favorite holiday dish for your family?

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