Some awesome food blogger friends of mine, Chrystal and Amir, of the affable The Duo Dishes, recommended that I try their chicken adobo. Their version of the Filipino classic. I loved it so much I have been making it about once a week since I first found out about it. It's so easy and once you buy the ingredients it lasts you enough for four or five rounds of it not counting fresh ingredients like the scallions, chicken, and parsley.
Chicken Adobo with Coconut Ginger Rice – Serves 4
4 chicken thighs (bone-in)
1/2 cup low sodium soy sauce
1/2 cup apple cider vinegar
3 bay leaves
3 cloves garlic, minced
12 peppercorns, crushed
1 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoons grapeseed oil
1/4 cup water
1 cup chicken broth
1 1/2 cups rice
3 cups water
2 tablespoons fresh ginger, minced
1/3 cup shredded sweetened coconut, minced
1/2 cup parsley, minced
4 scallions, chopped
Kosher salt
** I used a bit more dark brown sugar for this and no parsley for the rice. I can't get small bushells of parsley at my grocery stores and I don't like buying it for small amounts in recipes only for the rest of it to be wasted. I know I should find other recipes to use it in but I don't cook every day. So I doubled up the scallions.
I marinated the chicken for 4 hours. You can marinate for 1 hour if you are short on time, but 4 hours is good. I also squeezed in 6 thighs with this recipes.
1. In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.
2. When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side.
3. Remove chicken from the pan and set aside. Pour in marinade and chicken broth and cook until it begins to boil.
4. Once boiling, add chicken again and cover. Cook for about 10 minutes.
5. Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes).
** I left the chicken cooking for about an hour all together and while the rice was cooking.
6. For rice, set 3 cups of water to boiling. Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut.
** I use 3 cups of chicken stock and butter for my rice. It's much more flavorful. I buy it in bulk at Costco and it's a great way to plow through it and have more flavorful dishes.
7. Serve chicken over chicken and drizzle with a little sauce.
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