chicken adobo with jasmine rice
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.
prep time
10 Min
cook time
3 Hr
method
Pan Fry
yield
4 to 6
Ingredients
- FOR THE ADOBO CHICKEN :
- 4 - chicken hind quarters (leg & thigh pieces)
- 2 cups water
- 1 cup rice vinegar
- 1/2 cup soy sauce
- 1 tablespoon minced garlic (i used jar garlic)
- 1 tablespoon fresh ginger or few dash's of powder
- 2 tablespoons dried minced onion
- 2 - dried bay leaves
- FOR THE JASMINE RICE :
- 2 cups jasmine rice
- 5 cups water, boiling
How To Make chicken adobo with jasmine rice
-
Step 1In a large skillet combine all the ingredients except the chicken pieces and turn the heat to med/high and bring to a boil. -
Step 2Place as many chicken pieces in the sauce mixture that you can fit into pan.
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Step 3Cover 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.
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Step 4Serve the cooked chicken (or pork) over a bed of your favorite rice ( I used Golden StarJasmine rice).
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Step 5TOO 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.
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Step 6Note : You can increase/decrease the ingredients depending on your personal preference or the amount of meat your cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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