UNITS
SCALE
INGREDIENTS
Marinade
- 2 lb Chicken thighs, boneless, skinless, cut into cubes
- ½ cup Soy sauce
- 5 cloves Garlic, crushed
Rice
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
Adobo Sauce
- 3 tbsp Neutral oil
- 1 ½ cups Water
- 3 leaves Bay leaf
- 1 tsp Black peppercorn, whole
- 4 tbsp White vinegar
- 1 tsp White sugar
- ¼ tsp Salt
METHOD
- In a large bowl, combine chicken thighs, soy sauce, and garlic. Mix well. Marinate chicken in refrigerator for at least 1 hour.
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a large pot or Dutch oven, heat neutral oil over medium-high heat. Add chicken pieces, without marinade, and cook for about 2 minutes per side. Depending on the size of your pot, you may need to work in batches.
- Pour in remaining marinade, including garlic. Add water. Bring to a boil.
- Add bay leaves and peppercorns. Simmer until chicken is tender, about 30 minutes.
- Add white vinegar and cook, stirring often, for an additional 10 minutes.
- Stir in sugar and salt. Remove from heat. Using a fork, fluff the rice and serve with chicken and sauce.
NOTES
- Alternatively, you can use chicken drumsticks, breasts or a combination
- Use more garlic to suit your preference
- The longer you marinate chicken for, the more flavorful it will be, but do not marinade for longer than 12 hours
- Alternatively, you can substitute apple cider vinegar for white vinegar
