Adobo Braised Chicken with Chorizo

• 300 g Jasmine rice
• 1 tbsp Vegetable oil
• 200 g Spanish chorizo
• 1 medium Yellow onion
• 6 cloves Garlic
• 8 pieces Chicken thighs, bone-in, skin-on
• 120 ml Soy sauce
• 90 ml Cane vinegar
• 2 tbsp Brown sugar
• 1 tsp Black peppercorns
• 3 pieces Bay leaves
• 600 ml Water

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 600 ml water until tender and the water is absorbed. Cover and leave to steam off the heat while you make the adobo.
2. Slice the Spanish chorizo into thick rounds. Peel and thinly slice the yellow onion, then peel and lightly crush the garlic cloves.
3. Heat the vegetable oil in a Dutch oven over medium heat, then add the chorizo and cook for 4 to 5 minutes until it has rendered some paprika oil and is lightly browned. Scoop the chorizo onto a plate, leaving the oil behind.
4. Add the onion to the pot and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the chicken thighs and turn them in the onion mixture for 2 to 3 minutes to lightly colour the surface. Pour in the soy sauce and cane vinegar, then stir in the brown sugar, black peppercorns and bay leaves.
6. Return the chorizo to the pot and add 200 ml water. Bring to a gentle simmer, cover, and cook for 35 minutes, turning the chicken once or twice, until the meat is tender and cooked through.
7. Uncover and simmer for 8 to 12 minutes until the sauce is glossy and lightly reduced, spooning it over the chicken. Serve the chicken and chorizo with steamed jasmine rice, with plenty of sauce.

Made this recipe? Rate it — a comment is optional.