Adobo is a Spanish word for marinade however this is a Filipino dish traditionally cooked with chicken thighs and drums. But some recipes include pork served with plain rice and a hard boiled egg. I love the combination of salty and sweet, and was surprised at how simple it is to make. I developed my own version for Kaffeine where its incorporated into a salad with camargue red rice (wild rice found in the south of France) and coriander. Out of the several hundred salads I've created at work this has to be the one that out sells all the others.
500g boneless skinless chicken thigh
60ml dark soy sauce
60ml malt vinegar
60ml water
60g demerara sugar
8 peeled cloves garlic
16 peppercorns
2 bay leaves
200g camargue red rice
70g rocket
20g coriander leaves roughly chopped
1 tablespoon sesame oil
METHOD:
Bring a medium pot of water to the boil add the rice and cook for 30 minutes
Cut each chicken thigh into 6 pieces and place in a bowl with roughly chopped garlic and add the soy, vinegar, sugar, water, peppercorns and bay leaves. Place the chicken on a medium heat and cook for 20 minutes stirring occasionally. Once the rice is cooked drain and cool under cold running water then put the rice in a large mixing bowl add the coriander and mix together. When the chicken has cooked strain the marinade from the chicken, don't throw away the marinade. Place the same pot back on a high heat and add the sesame oil followed by the chicken and cook till the meat falls apart around 4-5 minutes, pour the marinade back in the pot and cook for a further 5 minutes till the sauce thickens then remove from heat.
Add the chicken to the rice and combine, now its time to construct the salad. On a serving platter or 4 individual lay down half the rocket leaves followed by half the Adobo and repeat the layer one more time and serve.
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