Ingredients Chicken Tangy Chicken Adobo Be the first to rate & review! “My wife, Meshelle, is Filipino, and her grandma is always cooking food for us,” says Cathal Armstrong, chef at Restaurant Eve in Alexandria, Virginia. His version of this quintessential Filipino dish is extra-tangy thanks to the generous amount of cider vinegar. To ensure that all the chicken pieces finish cooking at the same time, halve each breast and separate the wings from the drumettes. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners. By Cathal Armstrong Cathal Armstrong Dublin native Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria. In 2011, he was honored as a "Champion of Change" by the Obama White House. Food & Wine named Armstrong one of our 50 Hall of Fame Best New Chefs in 2015.Experience: Cathal Armstrong's began his professional culinary journey as a waiter turned pinch-hitting cook at a Dublin pizzeria. By age 19, he had ditched his college studies to pursue a full-time career as a chef, eventually moving to Washington D.C. in 1990.Armstrong honed his craft in the kitchens of New Heights, Gabriel, Vidalia, and Bistro Bis before embarking on his first personal venture, Restaurant Eve, in 2004. Building on the resounding success of Restaurant Eve, he co-founded The Eat Good Food Group with his wife, Meshelle, expanding his holdings to include Dublin chipper Eamonn's, speakeasy PX, epicurean food hall Society Fair, American seafood restaurant Hummingbird, pan-Asian restaurant Kaliwa, and Irish pub Maddie and Eddie's. Cathal's dedication to culinary excellence, farm-to-table ethos, and health advocacy has been featured by The New York Times, BBC News, The Wall Street Journal, Washington Post, Oprah, and Martha Stewart Living, among others. Armstrong is a leader in the local sustainable food movement, recognized by Washingtonian magazine with its Green Giant Award and with the National Restaurant Association's Neighborhood Community Award. When he is not in one of his kitchens, Cathal can be found working out six days a week in a Taekwondo studio. He won the 2015 US Open Taekwondo Championships and the USA National Taekwondo Championships in 2014 and 2013.Education: Cathal studied computer programming at a university in Dublin. Food & Wine's Editorial Guidelines Published on December 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 45 mins Total Time: 45 mins Yield: 4 Ingredients 1/4 cup canola oil 1 large onion, diced 20 garlic cloves, coarsely chopped Salt 2 cups chicken stock or low-sodium broth 1 cup apple cider vinegar 1/2 cup soy sauce 10 fresh or dried bay leaves 1 teaspoon freshly ground pepper 2 teaspoons cornstarch stirred with 2 teaspoons water One 3 1/2-pound chicken, cut into 12 pieces (breasts halved, wings separated from drumettes) Steamed white rice, for serving Directions In a large skillet, heat 3 tablespoons of the oil over moderately high heat. Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is softened, about 12 minutes. Add the stock, vinegar, soy sauce, bay leaves and pepper and bring to a boil over high heat. Stir in the cornstarch slurry and simmer the sauce for 1 minute. Meanwhile, in another large skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Season the chicken with salt and cook skin side down, turning once, until browned, about 8 minutes. Add the chicken to the sauce, cover partially and simmer over moderately low heat, turning the chicken once, until cooked through, about 20 minutes. Discard the bay leaves and serve with rice. Rate it Print