Chicken adobo hits all the Charlotte staples: chicken quarters from any major chain run $1.50–2.00 per pound, and onion, garlic, soy sauce, and vinegars are standard Harris Teeter, Food Lion, Kroger, Walmart, or ALDI stock. The stated 60 minutes is honest for browning, then simmering, though active stovetop time is really about 45 minutes once the pot comes up to heat. The real cost driver is reaching for three types of vinegar (balsamic, apple cider, and rice) when most home cooks have one or two already—that's a budget hit of $2–3 if you're buying from scratch. The dish feeds six comfortably, reheats beautifully for a quick lunch the next day, and needs only occasional stirring once it simmers, making it solid for a weeknight that doesn't demand constant attention. Lemon-lime soda is an unusual addition that softens the braise slightly; it's a Sprite-or-7Up call that keeps the dish accessible without a specialty stop.