Cinco de Mayo is this Sunday. Chicken Adobo is actually a Filipino dish. Just tell your friends and family you got the recipe from an old, weathered senora in Chihuahua. I added a couple of ingredients to make it more Cinco de Mayo-ish. Chicken Adobo and Mexican Rice 8 chicken thighs bone-in, skin on½ cup white vinegar3/4 cup soy sauce4 garlic cloves crushed2 tbsp brown sugarFresh ground pepper, to taste2 tbsp of Mexican seasoning. I like Tajin2 chipotle peppers in adobo, chopped4 bay leavesGreen onions, sliced and fresh cilantro, roughly chopped, for garnish.Mexican Rice, for serving Season chicken generously on both sides with salt and pepper.Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.Serve the chicken with Mexican Rice. Garnish with green onions and cilantro. Mexican Rice3 tbsp. extra-virgin olive oil2 carrots, finely chopped1 small green bell pepper, seeds and ribs removed, finely chopped1 small yellow onion, finely chopped3 cloves garlic, thinly sliced2 c. long-grain rice, rinsed, drained2 tbsp. tomato paste2 1/2 c. low-sodium chicken broth1 (14-oz.) can fire-roasted diced tomatoes, drained1 (8-oz.) can tomato sauce1 tsp. ground cumin1/2 tsp. dried oreganoKosher salt and fresh-ground pepper, to taste1/4 c. chopped fresh cilantro In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.Fluff rice with a fork. Top with cilantro.