Don’t worry, this Adobo is courtesy of our recipe developer who is Filipino! This is her own family recipe that she is sharing with us. Adobo is a very personal dish and is tied to families from generation to generation. We are aware this may not be how you make yours, but we promise its delicious! This version uses coconut aminos and apple cider vinegar (an adaptation for family health needs), but you can replace the coconut aminos with tamari or soy sauce.
1 package Spanish RightRice
1 ⅓ cup chicken bone broth
4 chicken thighs
½ cup water
¼ cup coconut aminos
2 Tbsp. apple cider vinegar
4 cloves crushed garlic
1 tsp. black peppercorns
1 bay leaf
1 Tbsp. olive oil
1 cup sliced cucumber
1 large tomato cut into quarters
1 Tbsp. sliced green onions
Prepare the RightRice according to the packaging directions replacing the liquid with bone broth. In the meantime, prepare the adobo.
In a large skillet bring the water, coconut aminos, vinegar, garlic, pepper corns and bay leaf to a boil. Add in the chicken thighs. Coat the chicken with the sauce and leave to braise skin side up with the skillet covered for 15 minutes on low to medium heat. Every 5 minutes baste the chicken with the sauce.
Take off the cover and then pour out the sauce into a bowl. Place the skillet with the chicken back on medium heat. Add in the oil and fry the chicken for 2-3 minutes on each side until nice and brown. Add some of the sauce back into the skillet. Depending on how saucy you want your adobo add half or all the sauce. Bring to a boil to thicken the sauce slightly.
To serve divide the rice and chicken adobo into 4 bowls. Garnish with cucumber, tomato wedges and green onions.