Rigatoni with Chicken Thighs

This chicken is marinated in a flavourful sauce, seared in a hot pan and cooked with garlic, ginger and the remaining marinade before being served over a rice or grain of your choice.
Directions for: Chicken Adobo

Ingredients

Marinade

1 cup apple cider vinegar

cup light soy sauce

9 cloves garlic, finely chopped

1 small red onion, chopped (5 Tbsp)

6 bay leaves

tsp ground black pepper

2 lb(s) chicken (dark meat)

Assembly

4 Tbsp vegetable oil

6 cloves garlic, finely chopped (2 Tbsp)

1 Tbsp finely chopped ginger

3 cups chicken stock

3 Tbsp brown sugar

2 Tbsp chicken liver paste

1 Tbsp dark soy sauce

Cooked Jasmine rice/brown rice/quinoa

Directions

Marinade

1. In a large re-sealable container, stir together apple cider vinegar, soy sauce, garlic, red onion, bay leaves, and black pepper.

2. Add chicken to the marinade; seal, and refrigerate overnight.

3. Once chicken is done marinating, drain chicken, reserving the marinade.

Assembly

1. Heat oil in a medium pot over medium heat.

2. Add garlic to oil; cook while stirring for 3 minutes, until garlic is golden brown.

3. Stir ginger into the pot and cook while stirring for an additional 1 minute.

4. Add marinated chicken to the pot and sear chicken on the first side until brown; flip chicken and sear on the second side.

5. Once chicken is browned on all sides, add reserved marinade and chicken stock to the pot; stir well.

6. Cover and cook over medium heat for 2 minutes.

7. Reduce heat and bring chicken to a simmer for 5 minutes, uncovered, until chicken is no longer pink on the inside.

8. Stir in brown sugar, chicken liver paste, and dark soy.

9. Remove chicken from heat and serve over Jasmine rice, brown rice, or quinoa with vegetables.

Tips and Substitutions

Chicken must marinate overnight.

If covered and refrigerated, chicken will keep for up to 4 days.

Source and Credits

Courtesy of Mila Nabor-Cuachon of Casa Manila

See more: Chicken, Main, Rice/Grain