BY KAREN BOSSICK

Andrew Dunning was 8 when a chef turned bananas into a fireball at his table in the Sun Valley Lodge Dining Room. The chef then showed him how to make Bananas Flambe, igniting a passion for cooking in the lad that has carried through to today.

Now, Dunning--the son of a classical pianist and the nephew of an Olympic kayaker--is a professional caterer in Sun Valley, preparing grand feasts in between his trips around the world to film and take part in speed flying.

He recently showed Marie Gallo how to make Chicken Adobo, an easy-to-make dish that Filipinos have made for hundreds of years. The name comes from a Spanish word “adobar,” meaning to marinate or cook in vinegar, said Dunning.

ADOBO CHICKEN

Chicken thighs

Rice vinegar, or any other vinegar

Soy sauce

Whole peppercorns

Garlic, 20 cloves that have been smashed

Green onions, diced

Bay leaves

Marinate the chicken in a sauce made of one part rice vinegar to two-thirds soy sauce, to which the smashed garlic cloves have been added. The longer you marinate the chicken, the more flavorful it will be.

Remove the chicken from the marinade and set the marinade aside. Brown the chicken legs in olive oil in a skillet on the stove. Pour the marinade into the pot and cover until it boils. Add the bay leaves, diced green onions and whole peppercorn.

Let cook for 10 minutes and serve with rice.

NOTE: If you don’t have time to marinate the chicken ahead of time, you can start by browning the chicken in a skillet, then let it cook in marinade. The dish can be made with pork or fish, as well.