Serves a Crowd

chicken adobo with tomato rice

October 27, 2020
0 Ratings
Photo by Chef Jacob.
  • Prep time 30 minutes
  • Cook time 1 hour 20 minutes
  • Serves 6
Author Notes

This is a grate way to cook chicken it comes out super tender and very and it has all of the 5 basic tastes it has heat from chill peppers it is sweat, savory and a little bitter to make a very balance dish that tastes amazing . you need to use all of your senses when making this dish you need to see when the chicken has the perfect golden crust and you smell it in the oven and you can hear it sizzling on the pan and when its done cooking you touch it to see how tender it is . this was my first time making this dish or trying it and it was unlike anything I had before it has so many different flavors that all go really nice together, this dish is unique because I put my own twist on chicken adobo to make it have all of the 5 basic taste's
by making my dish I learned my palate is not picky and enjoys most foods, I really like this dish because the chicken comes out perfectly tender and is packed with different well balance flavors, i am definitely gonna make it again. I fined i enjoy the dish better when it is made spicier compared to my sister who likes it when it is sweeter. I will try to incorporate all the different tastes in all of my other dishes going forward on my culinary journey —Chef Jacob.

What You'll Need
  • 8 chicken legs with skin
  • 1 cup soy sause
  • pinch ground pepper
  • 2 tablespoons avocado oil
  • 1 cup seasoned rice vinegar
  • 1/2 can small can of sprite
  • splash lemon juice
  • 1 whole Garlic
  • 5 bay laves
  • 1 teaspoon red chilly flakes
  • 1 green onion for garnish
  • 1 chives for garnish
  • sprinkle sesame seeds for garnish
  • 3 cups rice
  1. pre heat oven to 350 and season each chicken leg with 1/4 soy sauce and black pepper rub in and cover evenly
  2. heat avocado oil or canola oil (do not use olive oil) in a pan on stove over medium heat once hot add in chicken legs and crisp up the skin till golden on all sides. once crispy add 1/3 soy sauce 1 cup rice vinegar, garlic 1 tbs black pepper ,4 bay levees chili flakes ,splash of sprite, splash of lemon juice 1/2 cup of water and bring to a simmer
  3. one simmering transfer to oven safe pot and cover and pot on oven for 45 minuets
  4. start rice to go with the chicken
  5. after 45 minuets take out chicken uncover and skim out some of the fat on the surface of the liquids then pot back in oven for 20 min
  6. serve on top of rice toped with sesame seeds and scallions and some extra sauce
  7. enjoy

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