Chicken Adobo over Rice
Why we love it:
- 4 Whole Chicken Legs (skin on, about 2-2.5 pounds)
- 1 Tablespoon Vegetable Oil
- 3⁄4 cup White Vinegar (distilled)
- 3⁄4 cup Soy Sauce
- 1 Tablespoon Brown Sugar
- 5 Bay Leafs (dried)
- 1 head Garlic
- 2 Jalapeños (divided, optional)
- 1⁄2 teaspoon Black Pepper
- 1 cup Long Grain White Rice (uncooked)
- 2 cups Water
- 1⁄2 teaspoon Kosher Salt
- 1 Tablespoon Unsalted Butter
- 3⁄4 pound Brussels Sprouts
You can leave the legs whole, which saves a step, or slice them into separate pieces.
Heat the vegetable oil in a large, heavy Dutch oven or pot over medium heat. Add chicken skin side down and cook, without touching for about 5 minutes. After that initial sear, use tongs to gently lift the pieces to let the hot oil go underneath.
Measure out the vinegar, soy sauce, brown sugar, and bay leaves. Slice the head of garlic in half - right though the paper skins and all. Slice one jalapeño in half lengthwise; slice the other one into rounds and set aside. Pour all of this over the chicken in the pot. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with black pepper.
Once simmering, turn to coat the chicken, and turn the heat down to low. Maintain a gentle simmer for about 30-35 minutes, occasionally flipping the chicken over. It’s done when the meat is very tender if you pull it with a fork. The sauce will thicken by evaporating but if it ever looks too thin, turn heat lower and partially cover the pan.
Combine rice, water, and salt in a small pot. Bring to a boil, then reduce to low and cover. Steam for 17 minutes or until water is absorbed and it’s tender. Leave on the stovetop, off the heat until ready to serve.
Trim the ends of the brussels sprouts and cut them in half. Using a large sauté pan over high heat, melt the butter, then add the brussels. Sear for about 3-4 minutes, and once they’re golden brown, toss to flip them over and brown the other side. Add about 1 Tablespoon of water to the pan and let it sizzle off while shaking the pan, this will help them steam a little bit. Continue cooking for another minute or so to brown.
Serve a big scoop of rice topped with chicken and sauce. Brussels sprouts go on the side. Garnish with jalapeño rounds to taste.