Rated 5 out of 5

Chicken Adobo with Heirloom Rice

What’s a perfect adobo like? The quintessential Filipino dish with probably a thousand and one interpretations, some with coconut milk, some oozing with garlic, some acidified with lemons instead of vinegar. However it is done, it’s one of the best things to enjoy with rice. Tonight’s dinner platter comes with the Chicken Adobo with Heirloom Rice and Black Beluga Lentil Salad, Papaya Pickles and a fresh sprig of Bokchoy sprouts and blooms.

INGREDIENTS:

  • 2 lbs chicken cut into serving pieces
  • 3 pieces dried bay leaves
  • 8 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • 5 cloves garlic crushed
  • 1 1/2 cups water
  • 3 tablespoons cooking oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt optional
  • 1 teaspoon whole peppercorn

INSTRUCTIONS:

  • Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
  • Heat a cooking pot. Pour cooking oil.
  • When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
  • Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
  • Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
  • Add vinegar. Stir and cook for 10 minutes.
  • Put-in the sugar, and salt. Stir and turn the heat off.
  • Serve hot.

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