Chicken Adobo with Jasmine Rice and Fresh Veg

My cousin and her husband who is Filipino introduced this wonderful dish to me. It can feed 20 people if needed, and taste as if you were being given a very expensive meal. The most wonderful part.. the cost is so minimal!! 


feeds 6


Package of Chicken Legs x 10 legs ( you can buy bulk 50 legs for $9.00)
1 - 1 1/2 cups Soy sauce
1/2 - 1 cup rice vinegar
1 tsp black pepper
1 tsp ground ginger
2 TBS of All Purpose Flour
3 cups water
5 Bay leaves
2 tsp olive oil
2 cups of Jasmine rice
3 cups fresh veg or beans of your choice


*Brown the chicken legs in the olive oil
* Add the water and leave the setting on high to bring to a boil
* Add soy and rice vinegar
* Add pepper and ginger
* Add bay leaves
* Continue to baste( stir) the chicken legs in liquid for 15 minutes
* Simmer on low for 1 1/2 hours...
* Add Flour to thicken (Optional )
* Continue to simmer for 30 minutes

Cook Rice ( 1 cup of rice for 2 cups liquid) * takes about 20 minutes
Steam Veg * takes about 5 minutes for al dente

Wine Suggestion- Reisling


Kelly said...

Hey Becca!
I'm trying to learn fast how to feed 1 big boy and 2 smaller boys who all (mostly) love their food! and struggle trying to think of new ideas. I'm amazed how much shopping i need to do now, i'm dreading what it's going to be like when they reach their teenage years:)
So thank you for this! Hope you are all well xx

Jonathan said...

Hi Rebecca,
This is such a great idea. I'll be looking out for any veggie friendly wisdom that appears here!!

George said...
This comment has been removed by a blog administrator.
gourmet cooking on a dime said...

Jonathan there will be some!!

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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