The presented rice dish is inspired by the famous stew from the Philippines, "Chicken Adobo." The original stew, though comprised of a limited number of simple ingredients, showcases a delicate balance between the acidity of the vinegar and the saltiness of soy sauce. Preserving the same ingredients of the original stew, the presented rice dish also showcases a sweet aspect, introduced by the addition of generous amounts of caramelized onions. Scallion and bean sprout is added to the finished rice to majorly furnish freshness, and also, to establish a visual balance in a dish which might be otherwise monochromatic.
Ingredients:
½ TSP granulated garlic
½ TSP ginger powder
1 TBSP black peppercorn (or 1 TSP of the fine powder)*
3 pounds (~ 1.35 kg or 4 medium sized) chicken leg quarters (or 6 medium thighs)
1 TSP salt
2 TBSP vegetable oil
3 bay leaves
2 cups Jasmine rice
¼ cup soy sauce**
2 TSP sherry or balsamic vinegar (or apple cider)
2+½ cup water***
½ cup caramelized onions
To finish:
3 sprigs of scallions, finely chopped
1 cup bean sprouts
Sesame seed to sprinkle
Recipe notes:
* This amount results in a spicy dish. Heat, merely supplied by black pepper, is delightful; however, the amount could be cut to half for less spicy results.
** The recipe relies on soy sauce as the salt source. Add 1 TSP of salt in case of using low sodium or sweet variations.
*** In case of using harder types of rice (e.g. long grain or medium grain), more water is needed. Read the text for further instructions.
Crush the peppercorns and mix with the garlic and ginger powders. Evenly spread the resulting seasoning powder on the skin side of the skinless thighs. Heat the oil in a skillet (a large one with a lid). Place the thighs in the hot oil, spice-side down, and brown each side for 1 to 2 minutes over medium-high heat. When browning the second side, also add the bay leaves and toast in the oil.
Add the rice and toast in the oil for 30 seconds. De-glaze the pan with the soy and vinegar. Add 2 cups of the required water and bring to a boil. Reduce the heat to low, cover the pan, and cook for 20 minutes or until all the water is absorbed by rice grains. During the cooking shake the pan vigorously several times without removing the cover. This is to ensure that rice grains do not stick to the bottom and also to mix the rice.
Uncover the pan and add the rest of water (1/2 cup in case of using Jasmine or Basmati rice and up to a cup for long grain rice). Add the water to a certain spot to ensure its reaching the bottom. The addition of water will generate instant steam. Using a spatula or a spoon, detach the stuck rice from the bottom and mix well. Bring the bottom rice to the top and vice versa. Spread the caramelized onions on the surface. Cover the pan and cook for a further 30 minutes or until the chicken is fully cooked.
Spread the chopped scallions and bean sprouts on the surface, sprinkle with sesame seeds.
Serve in the same skillet, Paella style.
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