Chicken adobo from Loïc Fou de Cuisine

Ingredients

For 8 servings

• •Preparation
• •2 2 Farmers' chicken(s)
• •1 1 Garlic head
• •300 300 millilitres Soya Sauce
• •200 200 millilitres Rice vinegar
• •50 g 50 grams Palm sugar
• •1 c. à soupe 1 Tbsp Black Pepper Seed
• •4 4 Laurel leaf(s)
• •Sunflower oil
• •400 g 400 grams Long grain rice
• •1 1 Young onion

Method

1. 1.Preparation start
2. 2.Raise chicken fillets and thighs. Keep the carcasses in the freezer to make a broth, bottom or soup.
3. 3.Preparation of marinade
4. 4.Peel all pods with a garlic head. Crushed coarsely with the knife and put in a salad bowl or large container with the chicken. Cover with 300 ml of soy sauce, 200 ml of rice vinegar, 100 ml of water, 50 gr of palm sugar, 1 tsp. of black pepper seeds and 4 bay leaves. Cover and marinate overnight in the fridge. Minimum 2 hours..
5. 5.start cooking
6. 6.Remove the chicken from the marinade and dry a little with absorbent paper. Keep the cash! Heat a large skillet or frying pan over high heat with a small fillet of sunflower oil and colour the chicken pieces for a few seconds.
7. 7.Covered cooking
8. 8.Moisten with marinade and cover with a lid for a long slow cooking. Cook the simmering chicken for an hour over medium heat. Turn the chicken pieces every quarter hour.
9. 9.Cooking rice
10. 10.Wash the rice well until the water becomes clear. Drain properly and put in a saucepan. Put the 400 gr of rice under water with 400 ml of water. Close the lid, bring to a boil and count 10 minutes of cooking without opening the lid.
11. 11.Rest
12. 12.Remove from the heat and let stand for 5 to 10 minutes without opening the lid.
13. 13.Finish
14. 14.Thin the young onion to finish the plate with a little freshness. Make a portion of rice, a piece of ultra tender chicken and of course sauce on a plate. Finish with the young crisp onions.