Chicken Adobo & Yellow Pepper Rice

This warm weather is lovely! We have spent the day in the garden with the paddling pool and sun loungers out. It also means that I cant be bothered with slaving away in a hot kitchen. I had some chicken thighs defrosted, so had a look at all my bookmarked recipes for something interesting that could be eaten hot or cold. I found a few chicken adobo recipes, so cobbled a few ideas togther to make my own version, plus a nice rice side dish from the Good Food website. 

 Chicken Adobo

120 ml cup soy sauce
120 ml apple cider vinegar
240 ml water
2 cloves chopped garlic
1/2 tsp ground pepper
6 chicken thighs

Pour the soy sauce, vinegar, water, pepper & garlic into a casserole dish that can be used on the hob. You shoudl be able to fit all the chicken in, in one layer.  Heat the sauce until simmering, then add the chicken. Cover & simmer for 30 minutes, turning the chicken over halfway through cooking.

After 30 minutes, remove the chicken and place under a medium grill, about 4/5 inches from the grill heat, for about 5 minutes. While they are grilling, turn the sauce mixture up to a good boil and reduce down to a thicker sauce to pour over the chciken on serving.

Yellow Pepper Rice

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 red pepper , deseeded and chopped
• thumb-size piece fresh root ginger , finely chopped
• 250g basmati rice
• 1 tsp turmeric
• 600ml vegetable stock 

1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
2. Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and serve.