Hello, my fellow food enthusiasts!
Today, I’m whisking us away on a culinary adventure to the vibrant islands of the Philippines! I’m thrilled to share a dish that is close to my heart – not only does it brim with rich flavors and history, it’s also incredibly simple and family-friendly. Meet our star of the day, the classic Chicken Adobo, paired with the most heavenly Coconut Jasmine Rice. It’s a match that’ll transport your taste buds to a faraway tropical paradise without leaving the comforts of your kitchen.
Adobo is a beloved staple in Filipino cuisine and for good reason. Its harmonious blend of savory, slightly tangy, and sweet flavors combined with fall-off-the-bone tenderness make it an instant favorite. Plus, with our bustling household of six, I know firsthand that this one-pot wonder is a lifesaver on those hectic weekday nights.
Despite its exotic flair, Chicken Adobo is wonderfully straightforward, perfect for a busy dad like me trying to juggle work, kids, and the sheer pleasure of cooking something that the whole family will devour. I’m pretty sure your clan will respond to this dish with the same gusto as mine.
Pairing Chicken Adobo with Coconut Jasmine Rice is my personal twist – the creamy, fragrant rice complements the rich flavors of the chicken like they’re long-lost soulmates. Seriously, wait until you taste them together; it’s like they’re dancing the Tinikling in harmony on your palate.
Rest assured, kitchen warriors, the ingredient list for this Filipino feast is as uncomplicated as it gets, and the cooking steps are a walk in the park. Who knows, maybe you’ll be inspired to turn Tuesdays into ‘Tropical Tuesdays’ (I know it’s cheesy, but hey, we could all use a bit of whimsy, right?).
Cooking adobo always feels special to me. There’s something deeply comforting about tucking into a dish that has been passed down through generations, each family tweaking it slightly to make it their unique comfort food. I highly encourage you to make it your own too. Like your favorite family stories, it’s a recipe that calls for a touch of personal spice.
So, from my vibrant, laughter-filled kitchen to yours, I hope this Traditional Chicken Adobo with Coconut Jasmine Rice fills your home with as much joy and delicious aromas as it does mine. Whether you’re new to Filipino cuisine or a seasoned adobo lover, grab your pot and let’s get cooking! Don’t forget to share your table stories or a snap of your creation; I love seeing how these dishes live in your world.
Keep tasting, keep experimenting, and most importantly, keep the family at the heart of every meal!
Warmest wishes and happy cooking,
Al
Ingredients
– 1 kg chicken thighs, bone in, skin on
– 120 ml soy sauce
– 120 ml white vinegar
– 6 cloves garlic, peeled and smashed
– 2 bay leaves
– 1 teaspoon black peppercorns
– 2 tablespoons cooking oil
– 1 large onion, thinly sliced
– 500 ml water
– 1 tablespoon brown sugar
– 1 teaspoon salt (or to taste)
For the Coconut Jasmine Rice:
– 400 grams jasmine rice
– 400 ml coconut milk
– 400 ml water
– 1 teaspoon salt
Method
1. In a large mixing bowl, combine the soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Add the chicken thighs, ensuring each piece is coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or for better flavor, overnight.
2. Heat a large skillet or pot over medium-high heat. Add the cooking oil. When the oil is hot, remove the chicken from the marinade (reserve the marinade) and place it skin-side down in the skillet. Sear the chicken until the skin is golden brown, about 3-5 minutes on each side.
3. Remove the chicken and set aside. In the same skillet, add the sliced onion and sauté until translucent, about 2 minutes. Pour in the reserved marinade and add the water. Bring the mixture to a simmer.
4. Return the chicken to the skillet, add the brown sugar, and season with 1 teaspoon of salt. Lower the heat, cover, and simmer for 30 minutes.
5. While the chicken is simmering, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice, coconut milk, water, and salt. Stir well.
6. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
7. Remove the lid from the chicken, increase the heat to medium, and allow the sauce to reduce for another 10 minutes, until it thickens slightly.
8. Fluff the cooked coconut rice with a fork and serve alongside the chicken adobo. Spoon some of the sauce over the chicken and rice if desired.
