Almost everyone I know from cities like Milwaukee, Chicago, Flint, Cleveland, or Gary have roots in the factories that employed the majority of our grandparents back then.

Chicken Adobo is a traditional Filipino stew consisting of chicken that has been marinated and cooked in a mixture of garlic, soy sauce, and vinegar.This bright and deeply savory preparation is considered the unofficial national dish of the Philippines and has roots in indigenous traditions.

In the Philippines, you can use the adobo technique on any protein or vegetable; you’ll find variations of pork, beef, fish, and even squid abodo.The proteins are simmered in the soy-vinegar mixture until they are tender, and served over rice with extra broth.You’ll also find forms of adobo that are less like a stew, and similar to stir-fry..

This recipe is rich with umami from rendering bacon fat and adding the cooked bacon pieces into the broth.The bay leaves offer an earthy balance against all the savory notes of the dish.

It is traditional to use cane vinegar in this dish, but you can also substitute with rice vinegar.

In the Filipino diaspora, it’s not uncommon to use whatever vinegar that is available.Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes.

Add wine and bring to a simmer.Add mussels and stir to coat in aromatics.

Cover pot and cook until mussels just begin to open, about 5 minutes.Taste cooking liquid and add salt as needed.