One-pot chicken adobo fried rice
Prep Time: 10 mins | Cook Time: 35 mins | Yield: 4-5 cups cooked rice
Every Filipino family has their own adobo recipe. In my family, every person has their own version. The adobo I grew up with (my dad's recipe) usually had pork and is drier, with the sauce reduced to a thick paste. Over the years, I've learned to make my own and prefer chicken with a lot of sauce (to pour over the rice of course). This recipe combines the adobo and rice in one go for a complete meal in 30 minutes.
Ingredients
1 lb chicken (I used boneless, skinless thighs)
1 tsp whole black peppercorns
4-6 bay leaves
5 cloves garlic, chopped
2 cups uncooked white jasmine rice
1 3/4 cup water
1/2 cup soy sauce
1/3 cup white vinegar
oil for cooking
Instructions
In a deep skillet, sauté garlic in about 1 1/2 tablespoon vegetable oil over medium-high heat.
Once garlic has softened and before it browns, add chicken and sauté until browned.
Add in soy sauce, vinegar, bay leaves, and peppercorns. Let simmer uncovered for about 5 minutes.
Add in the water and rice.
Keep on medium-high heat uncovered until the water has evaporated, stirring occasionally.
Reduce heat to lowest setting and cover until rice is tender, about 20 mins.
'Fluff' rice and remove bay leaves before serving.
Serve hot with favorite condiment (mine is tomatoes, pickled onions, and a bit more vinegar).
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