Festival Classic Chicken Adobo with Sizzling Garlic Fried Rice

Allergens

Soy, Garlic

Ingredients

• 800g bone
• in chicken pieces (drumsticks and thighs)
• 1 cup white vinegar
• 1/2 cup soy sauce
• 3 cloves garlic, minced
• 1/4 teaspoon black pepper
• 2 cups uncooked jasmine rice
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1/2 cup frozen peas and carrots
• Green onions, thinly sliced for garnish

Instructions

1. In a large pot, combine chicken, vinegar, soy sauce, 3 minced garlic cloves, and black pepper. Mix well, cover, and let marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Cook rice according to package instructions, then set aside.
3. In a large skillet, heat 2 tablespoons of oil over medium high heat. Add chicken with its marinade and bring to a boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove from heat and keep warm.
4. In another skillet, heat the remaining 2 tablespoons of oil over high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add rice, breaking up any clumps, and stir fry for 1 minute.
5. Add frozen peas and carrots to the rice and stir fry for another 2 minutes or until heated through. Transfer rice to a sizzling plate.
6. Place cooked chicken on top of the fried rice and garnish with green onions. Serve immediately.

Chef’s Insight

To achieve that perfect sear, make sure your skillet is hot before adding the marinated chicken. This will ensure a nice crust forms on the chicken while the inside stays juicy and tender.

Notes

For a more intense flavor, allow the marinated chicken to sit overnight in the refrigerator.