|A little twist to our usual Adobo fare|
Ok, let me be honest with you, this was just an experiment, but the I have been toying with the idea for a few months before I made it. Yes, I do have2 bandehados of them, hehe! I actually made if for a paying corporate client, who I had catered for 2 weeks for their training sessions. I know, I know, I shouldn't have experimented, hehe! But just I said, I have had the recipe in my mind for a few months now, so I was quite confident I could make it work. I mean it is still Adobo, and surely you fellow Expat Mommies out there will agree with me that we can make one mean Adobo with our eyes closed! :)
And so, this recipe will come in two parts. First would be Fried Chicken Adobo, and then this would be the main component for the Adobo Fried Rice. For this particular recipe, I will cut down on the ingredients so that it would serve a family of 4-6 or thereabouts. :)
1 whole chicken, adobo cut
2 medium potatoes, sliced to wedges
3 hard boiled eggs, sliced to wedges for garnish
3-4 cups cooked rice, cooled
6 cloves garlic, crushed
2 cloves garlic, minced & roasted (for garnish)
1 medium onion, sliced
1/2 tsp whole black peppercorns
2-3 tbs cane vinegar
1/4 cup soy sauce
salt and pepper to taste
In a deep bowl, combine soy sauce, vinegar, half of the crushed garlic and onions together to make the marinade.
Wash chicken and drain of excess water then put into the marinade. Toss to coat chicken evenly. Add the potatoes. Again, to toss to coat the potatoes evenly with the marinade.
Cover and set aside for at least half an hour.
Heat oil in a frying pan and fry the chicken and potatoes in batches, startingwith the potatoes first. Ensure that all potato and chicken pieces are fried on a single layer in the pan. Fry until golden brown. When cooked, transfer into a plate lined with paper towel to remove excess oil. Set aside the marinade.
In a smaller pan, transfer the marinade and put over high heat until it boils. Then lower the heat and simmer for about 5-8 minutes then turn off the heat. Set aside.
Once done with the frying and if the frying pan is big enough, use this to make the fried rice by removing the used oil, leaving only about 3 tbs in the pan.
Add the remaining crushed garlic and cook until brown and fragrant. Add the rice. Toss until chunks of rice have disintegrated. Add the adobo sauce. Continue tossing until the rice is evenly coated with the sauce. Make sure to continue stirring/ tossing to avoid rice from sticking unto the bottom of the pan. Cook until the sauce had dried up and the rice is no longer moist and sticky. Adjust taste with salt and pepper. Toss in the fried adobo chicken and cook for another minute or so.
Turn off heat. Leave for about 2 minutes to rest.
Transfer into a serving plate and garnish with the fried adobo potato wedges, hard-boiled egg wedges and roasted garlic (I would put some chopped spring onions if available, for added flavor and fragrance :) ).
Mommy Tip: This is a full meal in itself so no need to add any more viands. Good for any meal of the day, be it breakfast, lunch or dinner. :)
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