There are some foods that will be repeatedly featured on this blog. My mom's adobo is one of them. It's amazing every single time, and it's somehow better than the previous time. We had two chicken breasts in the freezer. We had the choices of Arroz Caldo, Tinola, or Adobo. All delicious, but there's something about adobo that just hits the spot. I'm normally not a fan of white meat at all. It can get dry and tough. My mom simmered it and then baked it. The result: golden brown chunks of moist white meat. I've been milking the leftovers and eating it by itself and as sandwich fillings. It keeps getting better as the days pass and as the sauce continues to infuse in the meat.