My housemate let me know awhile ago that he'd be craving Chicken Adobo, reason being when he grew up one of his friends was from a big Filipino immigrant family, and some of the branches of my housemate's family had Filipino roots as well. So he grew up with memories of big family gatherings with lots of food, one of the dishes being adobo. The version he recalls though from his memory took families 7-8 hours of cooking on the stove and fed a small army.
This isn't quite that. There's only two of us to feed and I'm physically not able to do a full day in the kitchen (chronic pain and all that), so I went for a quicker version following a recipe from from Filipina Chef Kitchen (@ FilipinaChefKitchen) on youtube, found here: https://www.youtube.com/watch?v=5J076gwY33I. There's a few differences in mine though, particularly I used chicken thighs because it's what I tend to buy (they're cheap) and I used a low sodium soy sauce because I'm supposed to be watching my blood pressure. Oh, also my housemate remembered potatoes in the version he grew up with, so I sauteed those in with the onions at the start.
I made a few mistakes (added the half cup water too soon, think it could have cooked a little longer), and my housemate pointed out it could use more liquid for the rice we served it over to soak up (the video does say to add more water at the end if it needs it, but I wasn't sure the consistency to go for), but overall he hecking loved it. The potatoes he suggested from memory did a very good idea of carrying the sauce and blended well with the sauce and rice to carry all the flavors throughout too. Definitely need to make it again and do a better job at it.