Hiking requires real nourishment.  It was a challenge when we first began hiking to find foods that would be appealing after some time — sometimes several hours — spent in a backpack.  They needed to be nourishing, fairly lightweight and hassle free, but also tasty so that our time spent on the trail would be enjoyable.  I happened upon this recipe from Mark Bittman’s cookbook How to Cook Everything, and with some slight modifications it fit the bill exactly.  It has been a regular on our picnic menu for several years now.

Chicken Adobo

Serves 6

5 pounds chicken legs and thighs, skinned

1  cup water

1 cup soy sauce

1/2 cup vinegar

1 Tablespoon chopped garlic

1/2 teaspoon pepper

Combine all ingredients in large stock pot and bring to a boil.  Reduce heat to medium and simmer for 30 minutes, moving chicken pieces occasionally to insure total immersion in the liquid.  Remove to broiler pan.  Grill on barbeque grill or under broiler about 2 minutes per side, until nicely browned and crispy.  Serve warm or cold.  I freeze the chicken legs and allow them to thaw in our backpacks, making a great, tasty high-protein lunch.

Hope you are enjoying your spring!  Get out there and hike, and then leave me a comment to let me know where you’ve been!  Thanks for stopping by.