Thursday, October 20, 2011

adobo chicken and japanese sticky rice

I thought it would be fun to share a step by step with you guys for one of my very favorite, tried and true, go-to recipes. 

Adobo Chicken comes from this guy.  It takes about an hour, but it is all hands off cooking time.  It makes the house smell yummy and because you don't need to stand over the stove {or even be in the kitchen} it is perfect for busy weeknights.  You can give the kids a bath or do laundry or help with homework while it cooks on the stove.  It's also really easy to double which makes it perfect for a big group or for entertaining.  I make this recipe at least twice a month and I always double it so we have lots of leftovers.

Here is the oh so simple ingredient list:

Adobo Chicken

1 cup soy sauce

1/2 cup white vinegar

5 cloves garlic, chopped fine

2 tablespoons brown sugar

1 tablespoon freshly ground black pepper

3 bay leaves

3 lbs chicken thighs, bone in


Ready for the play by play?

1. Get your ingredients together and rinse and pat the chicken dry.

2.  In a large stock pot or Dutch oven, pour in the soy sauce, vinegar, garlic, sugar, pepper and bay leaves. 

3.  Add the chicken to the pot, skin side down.

4.  Bring just to a boil, then cover with a lid, turn the heat to a simmer and cook for 30 minutes.

5.  Remove the lid, turn the chicken over with tongs and cook for an additional 20-30 minutes.

6. Serve alongside Japanese sticky rice {recipe below} and enjoy!

Japanese Sticky Rice


2 cups Enriched Calrose Rice 
{Be sure that it says 'Extra Fancy'.  That part is really important.  I have no idea why, but the nice Japanese sushi chef who taught me how to make this says that it's necessary.}

1/3 cup Seasoned Rice Vinegar
{You can add more or less vinegar to suit your taste}

Ready to cook?

 Step 1::  Cook your rice according to the package directions. 
If you have a rice cooker, this is soooo easy.  I just add rice and water and turn on the rice cooker when I turn the chicken over {step 4 above} and then everything is done at the same time. 

Step 2::  As soon as the rice is done {while there's lots of steam}, add in the rice vinegar.  The combination of the steam and the sugar in the vinegar is what makes the rice sticky.

So easy and so good!!  Serve with Adobo Chicken and you're done!

If you decide to try it, let me know what you think!!


  1. Mmmm.... Guess what I'm making for dinner next week?! Sounds DELISH!!!!

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