Chicken Adobo, Abra Style
Recipe by Evelyn Bunoan
Marinade:
- ¼ cup vinegar
- 6 cloves garlic, peeled and crushed
- 1 tsp peppercorns, crushed
- 1 tbsp salt
- 2 cups water
- 2–3 bay leaves
- 4 lbs boneless chicken thighs
- Vegetable oil for stir-frying
- Steamed rice, as desired
Mix the marinade ingredients (vinegar, garlic, peppercorns, salt, water, bay leaves) in a large bowl. Marinate the chicken overnight or at least an hour. Transfer the marinated chicken and its marinade into a large casserole. Bring to a quick boil, then lower heat, cover and simmer for 20–30 minutes or until cooked. At this point, the sauce has thickened slightly. Heat vegetable oil in a large skillet and transfer the chicken to the skillet, leaving the sauce in the casserole. Stir-fry until light golden. Pour the remaining marinade into the skillet and simmer for one to two minutes. Serve as a main dish with steamed rice.
Fried Saffron Rice
Recipe by Evelyn Bunoan
- 2–3 tbsp oil
- 1 red onion, chopped
- ½ cup carrots, diced
- 8 cups cooked jasmine rice
- 2 tbsp saffron
- ¼ cup red bell pepper, finely chopped
- ½ cup thawed frozen green peas
- Salt and pepper, to taste
- 1 stalk spring onions, chopped
Heat about 2–3 tbsp of oil in a non-stick skillet or wok, add the onion and cook until transparent. Add the carrots and cook for 2–3 minutes. Add the rice, saffron, red bell pepper, and green peas and mix well. Season with salt and pepper and add the spring onions. Serve hot.
