Filipino Chicken Adobo with Rice

The Filipino Chicken Adobo with Rice Recipe Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish, as most of the ingredients come from the pantry. Serve with a fresh green salad

Serve: 4

1 1/2 cupslong-grain white rice
Kosher salt
1 Tbs.Vegetable Oil
1 1/2 lbsboneless skinless chicken thighs; trimmed and cut into 1-inch strips
Freshly ground pepper
4 large clovesgarlic; minced
1/2 cupdistilled white vinegar
1/2 cuplower-sodium soy sauce
1 dried bay leaf
1 tspblack peppercorns; freshly cracked

Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and set aside with the cover on.

Meanwhile, heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the chicken, season with ? tsp. each salt and pepper, and cook, stirring occasionally, until light golden-brown, 4 to 6 minutes.

Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, bay leaf, and pepper.

Bring to a boil, reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaf.

Just before serving, uncover the rice and fluff it with a fork. Serve the chicken and sauce over the rice.

Filipino Chicken Adobo with Rice
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