Adobo: Chicken and Pork with Rice (Philippine National Dish)

Ingredients

• 1 Garlic clove
• 2 cm fresh ginger
• 1 Red Onion
• 80 ml dark soy sauce
• sesame oil
• 1 tsp Sweet paprika powder
• 150 ml white wine vinegar
• 400 g chicken thighs (prepped)
• 400 g pork tenderloin (prepped, trimmed)
• 250 g rice
• Salt
• 4 bay leaves
• 2 tsp cornstarch
• pepper (ground)

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Peel the onion and slice into thin strips. Mix with soy sauce, 3 tbsp oil, paprika, and vinegar. Wash, pat dry, cube the chicken thighs and pork tenderloin; split the thighs at the joint. Combine both meats with the marinade and let sit for 1 hour.

2. 2.

   Meanwhile cook the rice in 500 ml boiling salted water.

3. 3.

   Remove the meat from the marinade, drain, and sear in a hot wok with 2 tbsp oil until browned all around. Add the marinade, 400 ml water, and bay leaves; simmer for about 15 minutes over medium heat. Whisk cornstarch into cold water, remove the meat to keep warm, thicken the sauce with the slurry, and adjust seasoning.

4. 4.

   Serve the rice on a plate topped with the meat and sauce, garnished with bay leaves.