Chicken Adobo is one of the world's great recipes.

It is counter-intuitive to classic Western European cooking where the browning phase is important to establish caramelized flavors.

Here's one recipe and a second-hand quote:

http://www.thewilyfilipino.com/blog/archives/000418.html

"Speaking of white folks who cook adobo, Mark Bittman (yeah, that Mark Bittman) writes something to the effect that chicken adobo is the best chicken dish in the world"

My particular recipe also includes mushrooms.

The key is the low cooking for 45 minutes, then removing the cover and reducing the oily juices and concurrently "browning" after the fact to produce an intensely-flavored bird with plenty of "sauce" to soak into the rice.

Bonus points for mushrooms that came along for the ride: