this is certainly a dish for those that like strong flavors. if that’s you, it doesn’t disappoint.
i can’t say that i had some really deep personal connection to this dish (and trust me, i have personal connections to a lot of food). i saw a pretty picture, and i was interested. and the pretty picture translated true to taste.
Chicken Adobo with Rice
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 tablespoons vegetable oil
- 2½ lbs chicken wings and/or thighs, skin on and bone in
- 8 garlic cloves, chopped
- 1 large onion, sliced thin
- ¼ cup ginger, grated
- Freshly ground black pepper
- 1 bay leaf
- ⅔ cup rice vinegar
- ½ cup soy sauce
- 1½ cup brown rice, dry
Instructions
- Heat vegetable oil in a heavy bottomed saucepan over high heat. Add chicken skin side down and brown for 12-15 minutes total, flipping halfway through. Transfer chicken to plate.
- Lower heat to medium-high. Add in garlic, onion, ginger, pepper, and bay leaf. Cook for about about 6-8 minutes, until aromatics have softened. Add chicken back to pot. Pour in rice vinegar and soy sauce. Bring liquid to a boil, reduce heat, and cover. Let simmer for 25-35 minutes, stirring and turning chicken occasionally. Sauce should thicken significantly and the chicken should start to pick up some of the coloring from the sauce.
- While chicken is simmering, cook rice according to packaging instructions. Serve chicken on top of rice, with sauce poured on top.
recipe adapted from the amateur gourmet.
recipe rephotographed November 2014.
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writes Angelisha Griffin1conjunction
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