I love to cook and I don’t share nearly as much as I should with everyone but today I get to share with you a traditional dish from my husband’s native country – the Phillippines. I have always wanted to learn how to cook this dish but was always intimidated. Not anymore and there’s also a giveaway involved with it too.
Replay Recycled sent me such a beautiful Aqua set and I immediately knew what recipe I would be sharing with you. On top of that, their food sets are perfect for toddlers. Drop it on the floor? No broken glass. Dirty? Throw it in the dishwasher. Child learning how to use utensils? Utensils are perfect for little hands. The list goes on.
They have a rainbow of colors and the sets contain a divided plate, fork, spoon, sippy or regular cup, bowl, and a snack container. They are also made here in the U.S.A. and are BPA, phtaltate and PVC free. On top of that, you can find them in major stores around the country – HEB, Kroger, etc. I wish I had these type of sets with my younger three. They are durable yet colorful. The divided areas are deep so children are able to learn how to get food out of a plate without making a mess everywhere. So keep reading, print out a new recipe, and enter for a chance to win a set for your child!
The dish I’m talking about is Chicken Adobo. It is normally paired with rice and additional side dishes include pancit – a rice noodle with vegetables – and lumpia – think spring rolls. The chicken can range from very cheap and easy to expensive and time consuming. I have found the in-between. I’m able to use spices, some of which are only used at times of celebration, and I’ve cut out the time you’ll spend over the stove.
Before I go any further, I have to tell you my first try at completing this dish. It didn’t go well. It was about 8 years ago and my grandmother had tried and succeeded at a recipe. As I was attempting to keep all dishes going at once, I severely burned the chicken and sauce. It was a disaster. My husband laughed at me, my Filipino Chief (yes, I was in the Navy) laughed at me, my grandmother laughed at me. I gave up until I found a crockpot version recipe. I changed everything about the recipe – the sauce, amount of spices, and time and Voila!, we have success! So now I get to share that with you.
3 pounds Chicken Thighs
32 oz Apple Cider Vinegar
43 oz Mr Yoshidas Marinade and Cooking Sauce
2 cups Water
2-3 Bay Leaves
1.5 T Oregano
2 T Garlic
1/2 T Ginger
Black Pepper to taste
I buy the big bag of chicken thighs at Costco and then put half the bag in my crockpot. It can vary between 3-3.5 pounds but you’ll have plenty of sauce either way.
Put in your chicken thighs and then add in your wet ingredients – Cooking Sauce, Vinegar, and Water. Add your spices – Garlic, Oregano, Bay Leaves, Ginger, and Black Pepper. If you can use fresh, go for it. I always have these spices in my pantry and it still tastes really good. I eyeball all of my spice measurements but I did get a pretty good account of measurements this time. Before changing any of the amounts, try it first and then adjust the second time around.
Cook on low for 8 hours.
1 package bihon noodles. These can be found in the asian aisle. Rice noodles are the same.
Half a head of cabbage
Bunch of green onions
3-5 garlic cloves. If you only have tiny cloves, add 2 or 3 more.
2 cups of juice or gravy (this is what Filipinos call it) from your crockpot
2-3 T oil
Start by soaking your noodles in hot water. Do not over soak them. You might need to flip them to get the top side soaked but your total time shouldn’t be more than 5 minutes. You want them to finish softening and soaking in some of the juice we will add.
Add your oil and the rest of the ingredients to a big stock pot. Saute over medium heat for about 5-6 minutes.
Just as the cabbage starts to soften, turn the heat down to medium low and add your soaked noodles. Make sure you drain them first. Now add your juice/gravy.
Start tossing the ingredients. Do not let your noodles sit for longer than 30 seconds. They will burn and stick to the bottom of the pan. You can tell your pancit is almost done when the cabbage and carrots are becoming well distributed within the noodles.
Remove your pancit from the pan and let it rest for 10 minutes. This allows for the noodles to finish soaking up the gravy and for it to cool down.
We use Jasmine Rice but use any kind of rice you’d like. It is traditional to have white rice but if all you have is brown, go for it. Cook according to package directions.
Your chicken will be really tender. When you go to grab it from the crockpot, it may fall apart. This is exactly how you want it. Tender, juicy, and oh so yummy.
Serve it on a plate or in a bowl. Want some more flavor to your rice? Add some gravy to it.
And there you have it! Filipino Chicken Adobo with Rice and Pancit! From my family to yours, enjoy!
I also am giving away a food set from Replay Recycled! This recipe goes great with their plates and is perfect for those children that are ready for more advanced foods. Miss Audrey enjoyed hers!