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We’ve been talking about comfort foods lately with the change of season. For me, the granddaddy of them all is Chicken Adobo, a dish I’ve had for as long as I can remember. It really doesn’t get easier than throwing all the ingredients in a pot, letting it marinate. Then simmering it for an hour, allowing all the aroma from the vinegar, soy sauce, and bay leaf fill the kitchen. The smell alone is comforting.
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