Ingredients
- For the chicken adobo:
- 30ml vegetable oil
- 4 chicken legs
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1 chilli, sliced thinly
- 500ml water
- 200ml soy sauce (preferably one that’s low sodium)
- 100ml white vinegar
- 30g garlic powder
- 15g black pepper, cracked or powdered
- 3 bay leaves
- For the garlic rice:
- Vegetable oil
- 250g leftover or cold cooked rice
- 1 tbsp butter
- 3 garlic cloves, sliced
- To serve:
- Optional fried egg
- Heat vegetable oil in a large pan on medium to high heat.
- Cook the chicken legs until golden brown on both sides and transfer the chicken to a plate and set aside.
- Using the same pan (don’t scrape off the browned bits on the bottom, it’s the best part and it adds to the flavour), add your onion and garlic and cook till translucent, stirring from time to time to ensure it cooks out evenly. Add the chilli slices and continue to cook for a minute more.
- Pour in the water, soy sauce, vinegar, garlic powder, black pepper and bay leaves.
- Add the chicken back into the pan, increase to high heat and bring to a boil.
- Once it boils, reduce the heat and leave to simmer until the chicken is tender and cooked through (about 40 minutes). I like my adobo with a little less sauce so I remove the lid for the last 15 minutes of cooking and let it reduce.
- To make the garlic rice, heat the vegetable oil in a large pan on medium to high heat, add a tablespoon of butter and add the chopped garlic.
- Reduce the heat to medium-low and cook till golden brown while continuously stirring to make sure your garlic doesn’t burn.
- Spoon out your crispy, golden brown garlic, set aside and using the same oil and pan, add your cold rice. Mix well and stir to make sure that there are no lumps.
- Add the crispy garlic pieces, and a pinch of salt and mix well. Continue to mix till all of the rice is heated through.
- Enjoy your chicken adobo with garlic rice and a fried egg on top if you like.
