AuthorBiteSizedA fusion of two delicious comfort food, the Biryani and Adobo!
In a bowl, toss in the chicken thighs, garlic, ground black pepper, black peppercorns, dark brown sugar, rice vinegar, soy sauce, and dried bay leaves. Let this marinate, for at least an hour, best if overnight.
Pour the cooking oil in a deep pan over medium heat. Crisp up the onions, then set aside.
In the same pan, sear chicken for 2-3 minutes per side, until browned Pour in the marinade, then increase heat to medium-high and cover. Let it come to a boil, then bring down to a simmer for 20 minutes.
Five minutes before turning off the heat add in the hard-boiled eggs so that they can absorb the flavors of the sauce.
Turn off the heat and separate the eggs from the sauce, set them aside. Add the yogurt, dried oregano and cilantro in the sauce and simmer until everything is incorporated.
In a rice cooker or a pot over medium high heat mix the water with the turmeric powder and garlic powder. Add in the long-grained rice and mix. Let it cook about 15 minutes. When done remove from heat.
In another pot over medium high heat layer the rice first then the adobo with sauce, half of the crispy onions, then the othe half of the rice. Let it cook for 7-8 minutes. Afterwards mix everything together. Transfer everything to a serving plate and garnish with more crispy onions and cilantro.
Ingredients
Directions
In a bowl, toss in the chicken thighs, garlic, ground black pepper, black peppercorns, dark brown sugar, rice vinegar, soy sauce, and dried bay leaves. Let this marinate, for at least an hour, best if overnight.
Pour the cooking oil in a deep pan over medium heat. Crisp up the onions, then set aside.
In the same pan, sear chicken for 2-3 minutes per side, until browned Pour in the marinade, then increase heat to medium-high and cover. Let it come to a boil, then bring down to a simmer for 20 minutes.
Five minutes before turning off the heat add in the hard-boiled eggs so that they can absorb the flavors of the sauce.
Turn off the heat and separate the eggs from the sauce, set them aside. Add the yogurt, dried oregano and cilantro in the sauce and simmer until everything is incorporated.
In a rice cooker or a pot over medium high heat mix the water with the turmeric powder and garlic powder. Add in the long-grained rice and mix. Let it cook about 15 minutes. When done remove from heat.
In another pot over medium high heat layer the rice first then the adobo with sauce, half of the crispy onions, then the othe half of the rice. Let it cook for 7-8 minutes. Afterwards mix everything together. Transfer everything to a serving plate and garnish with more crispy onions and cilantro.
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