Mouthwatering Filipino Chicken Adobo with Garlic Fried Rice – A Sensory Feast

Allergens

Soy

Ingredients

• 1 kilogram chicken legs and thighs, skin on 1/2 cup white vinegar 1/4 cup soy sauce 3 cloves garlic, minced 1 teaspoon black peppercorns, crushed 1 bay leaf 2 cups uncooked jasmine rice 6 cloves garlic, minced 2 tablespoons vegetable oil Salt and sugar to taste

Instructions

1. In a large pot, combine chicken, vinegar, soy sauce, garlic, peppercorns, and bay leaf. Mix well and let it marinate for at least 30 minutes.
2. Bring the mixture to a boil over medium high heat. Once boiling, reduce the heat to low and let it simmer for about 45 minutes or until the chicken is cooked through and tender.
3. While the chicken is cooking, prepare the garlic fried rice. In a large pan, heat oil over medium heat and sauté minced garlic until golden brown.
4. Add the uncooked jasmine rice to the pan and stir continuously for 2 3 minutes or until the rice is well coated with oil and fragrant.
5. Pour in about 3 cups of cooked, cooled chicken broth from Step 2 and bring it to a boil. Lower the heat and let it simmer for 15 minutes or until all liquid is absorbed. Season with salt and sugar according to taste. Set aside.
6. Once the chicken is cooked, remove it from the pot and keep warm. Continue simmering the sauce over medium heat until slightly thickened.
7. Serve the Chicken Adobo on a platter alongside the Garlic Fried Rice. Enjoy!

Chef’s Insight

The secret to perfect Chicken Adobo is letting it simmer gently until the flavors meld together

Notes

Chicken can be substituted with pork for a different flavor profile