If you were raised in a home where traditional Filipino food was always around, then you understand the importance of chicken adobo. Chicken adobo is a staple. It is the most delectably delicious and savory chicken that you will ever eat. I make some for myself every now and then, even though I prefer my mom’s over anyone else’s. She’s an amazing person and brings it over to me sometimes, and then I get to keep her nice dishes.
I, myself, am not 100% Filipina. I am half Irish. The best things in life are diverse! Therefore I make food from all walks of life. I’m an experimenter. I like to glance at recipes and then go rogue. A lot of trial and error has taught me about how powerful flavors combine. Today, I made Filipina-white girl Chicken Adobo. One for the books!
Important Note: I always use organic ingredients. This is clutch. There is way too much other stuff to worry about in life than to have to worry about what your food is made out of or where it’s coming from. Organic chicken is extremely important. Read more about the importance of organic chicken here.
Balsamic Barbecue Chicken Adobo Recipe:
1 lb Chicken Drumsticks
1/3 cup White Wine Vinegar
1/3 cup Balsamic Vinegar
1/3 cup Apple Cider Vinegar
1 cup Soy Sauce (I love my soy sauce)
1 cup water
1 tblspn onion powder
1 tblspn garlic powder
1 tblspn salt
1 tea spoon black pepper
Turn the burner on to medium and combine all of the ingredients above into a medium skillet. Let it simmer on medium for a half an hour, turn over the chicken with tongs, and then put on simmer (level 2-3 for people with electric stoves) for 20 minutes.
Traditional chicken adobo recipes will tell you to marinate, but I’m a working girl, and I hardly have time for that. I crave what I crave when I crave it… and then I want it right then.
The sauce will get thick, very thick, unlike the traditional chicken adobo. If you like it thinner, I recommend letting it simmer for only 5 minutes at the end and adding an extra cup of water in the beginning. Traditional chicken adobo is very thin and saucy, and makes the jasmine rice so damn delicious, but I’m also a sucker for a nice thick balsamic flavor, which was what I was going for in this recipe. This sauce is so thick and delicious, that’s why I’m calling it balsamic barbecue sauce.
I placed my chicken adobo on a bed of jasmine rice that was steamed with tomatoes and arugula. I love to combine things, the extra stuff that sits in my fridge for a questionable amount of time.. not THAT long.. for a few days and then I realize I had no intention of using them for anything in particular, so I give them new purpose. Thus tomato and argula jasmine rice was born.
Tomato & Arugula Jasmine Rice Recipe
Get out that rice cooker you were always intimidated by. I recently discovered that they are incredibly easy to use. Maybe my mom’s rice cooker was extremely foreign while I was growing up, because I could never seem to get it right, it was always too soggy or not done. Now they make rice cookers that you can buy at Target that have a simple button that says ‘Quick Rice’ and viola! your rice is done in 20 minutes flat. And it’s delicious.
1 cup jasmine rice
1 cup organic chicken breast
1 whole tomato
1 cup arugula
First pour in the cup of jasmine rice and directly after, pour in the chicken broth. Cut the tomatoes into slices and place them neatly on top. The water from the tomatoes should absorb into the rice for maximal flavor. Afterward, place the arugula on top.
Let the rice cooker do it’s thing. Once it’s done, stir everything in the rice together.
Don’t be afraid to add your own vegetables to the mix. Sometimes I like to add garlic. If you want to add pepper or seasoning salt, do you!