RECIPE

Filipino Chicken Adobo with Garlic Rice and Chili Lime Roasted Eggplant

Name: Filipino Chicken Adobo with Garlic Rice and Chili Lime Roasted Eggplant
Cook time: 2 h
Yield: 4-6

Recipe Created For

13-Piece Mixed Material Kitchen Set

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

Filipino Chicken Adobo

3 1/2 lbs (1.75 kg) bone-in chicken legs and thighs
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) white vinegar
1/2 tsp (2 mL) kosher salt
1 tbsp (15 mL) canola oil
1 small onion, diced
3 cloves garlic, smashed
4 bay leaves
2 tsp (10 mL) black peppercorns
1/4 cup (60 mL) packed brown sugar

Garlic Rice

1 1/2 cups (375 mL) jasmine rice
2 tbsp (30 mL) canola oil
6 cloves garlic, thinly sliced
1/2 tsp (2 mL) sea salt
2 green onions, sliced

Roasted Eggplant

2 tbsp (30 mL) canola oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) freshly grated lime zest
3 tbsp (45 mL) freshly squeezed lime juice
3 small eggplants, cut into 1-inch (2.5 cm) chunks
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1 finger chile, thinly sliced
2 tbsp (30 mL) finely chopped fresh cilantro

EQUIPMENT

RECIPE NOTES

With zesty braised adobo chicken, rich roasted eggplant and stir-fried garlic rice, this impressive dinner menu highlights classic Filipino flavours that are bold, comforting and delicious.

INGREDIENTS

Filipino Chicken Adobo

3 1/2 lbs (1.75 kg) bone-in chicken legs and thighs
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) white vinegar
1/2 tsp (2 mL) kosher salt
1 tbsp (15 mL) canola oil
1 small onion, diced
3 cloves garlic, smashed
4 bay leaves
2 tsp (10 mL) black peppercorns
1/4 cup (60 mL) packed brown sugar

Garlic Rice

1 1/2 cups (375 mL) jasmine rice
2 tbsp (30 mL) canola oil
6 cloves garlic, thinly sliced
1/2 tsp (2 mL) sea salt
2 green onions, sliced

Roasted Eggplant

2 tbsp (30 mL) canola oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) freshly grated lime zest
3 tbsp (45 mL) freshly squeezed lime juice
3 small eggplants, cut into 1-inch (2.5 cm) chunks
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1 finger chile, thinly sliced
2 tbsp (30 mL) finely chopped fresh cilantro

EQUIPMENT

INSTRUCTIONS

Filipino Chicken Adobo

In large zip-top bag or sealable container, toss chicken in soy sauce, vinegar and salt. Seal or cover and marinate in refrigerator for 1 hour (or overnight for more tender chicken).

Remove chicken from marinade and pat dry with paper towel (reserve marinade).

In Dutch Oven set over medium heat, heat oil. Add chicken and cook, flipping once, for 8 to 10 minutes or until starting to brown. Transfer chicken to plate. Add onion, garlic, bay leaves and peppercorns. Cook, stirring frequently, for 3 to 5 minutes or until onions and garlic are starting to soften.

Add reserved marinade, 3/4 cup (175 mL) water and brown sugar. Using spatula, stir and scrape up any pan drippings to incorporate into sauce; bring to a boil. Return chicken to Dutch oven, skin side up. Reduce heat to medium-low. Cover and braise chicken, stirring occasionally, for 15 to 20 minutes. Remove lid. Cook chicken, stirring occasionally, for 15 minutes or until chicken is cooked through and tender, and sauce has thickened.

Garlic Rice

Bring 3 cups (750 mL) water to a boil in saucepan set over medium. Stir in rice. Reduce heat to low. Cover and cook, stirring occasionally, for 15 to 20 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat, fluff with a fork and let stand, covered, for 5 minutes.

In Nonstick Fry Pan set over medium heat, heat oil. Cook garlic, stirring frequently, for 2 to 3 minutes or until golden and fragrant. Using slotted spoon, transfer garlic to a plate and pat dry. Add rice and salt to garlic oil. Using spatula, stir rice mixture for 2 to 3 minutes or until well coated. Garnish with green onions and garlic.

Roasted Eggplant

Preheat oven to 400°F (200°C).

In large bowl, stir together canola oil, sesame oil, lime zest and lime juice. Toss in eggplant until coated. Transfer to Rectangular Casserole. Sprinkle with salt and pepper. Bake, turning halfway through, for 10 to 15 minutes. Set oven to broil and broil for 10 minutes or until lightly charred. Garnish with chile and cilantro.

Pro tip: Wash rice 2 to 3 times before cooking to get the best flavor.