Chicken Adobo With Jasmine Rice

Karla Everett

By
@Karla59

Slow cooked Chicken pieces (or pork ) cooked in a delicious sauce and served over a bed of Jasmine rice or potatoes.

I got this recipe from my niece Kimberly Allen , She got it from her Mother in law that is Filipino and it's a very delicious dish.


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

3 Hr

Method:

Pan Fry

Ingredients

FOR THE ADOBO CHICKEN :

4
chicken hind quarters (leg & thigh pieces)
2 c
water
1 c
rice vinegar
1/2 c
soy sauce
1 Tbsp
minced garlic (i used jar garlic)
1 Tbsp
fresh ginger or few dash's of powder
2 Tbsp
dried minced onion
2
dried bay leaves

FOR THE JASMINE RICE :

2 c
jasmine rice
5 c
water, boiling

Directions Step-By-Step

1
In a large skillet combine all the ingredients except the chicken pieces and turn the heat to med/high and bring to a boil.
2
Place as many chicken pieces in the sauce mixture that you can fit into pan.
3
Cover and bring to a boil and turn down the heat to a simmer and let it slowly cook for 2-3 hours. Remove the lid 1/2 way during cooking time.( Turning the pieces over and Basting chicken several times through out the cooking process.)Almost all of the liquid will be gone when its done.
4
Serve the cooked chicken (or pork) over a bed of your favorite rice ( I used Golden StarJasmine rice).
5
TOO COOK THE RICE : In a medium sauce pan bring the 5 cups of water to a boil and add the rice , lower the heat and simmer for 15 minutes , stirring once. Do not cover the rice. Remove from the heat and let sit for 5 minutes than fluff with a fork and serve.
6
Note : You can increase/decrease the ingredients depending on your personal preference or the amount of meat your cooking.

About this Recipe

Course/Dish: Chicken, Pork
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtag: #adobo