Who said that stews are only reserved for fall? In the Philippines, chicken adobo—the potent stew of chicken in soy sauce and rice vinegar—is a year-round staple, and the only other ingredients are probably already in your pantry: pepper, onions, garlic, and bay leaves. All you need to pick up is some chicken—and chicken livers, which Filipino-American chef Dale Talde adds for richness.
The chicken cooks for about an hour until the liquid reduces to a thick, sticky glaze loaded with flavor—less saucy and more concentrated than some other adobo recipes. The chicken’s own fat gives the stew a particularly lipsmacking quality.
For more summer stew inspiration, try this Mexican goat birria. And if summer seafood is more your thing, get it all in a giant pot of bouillabasque. It might be hot out, but these stews are worth the sweat.