Adobo bowl served over rice with soft boiled egg

Method Print recipe

1. Marinate the chicken thigh with vinegar, soy sauce, black pepper, grated ginger & garlic for 30-40 minutes.
2. Heat a large pan and fry the onions, then add the chicken and seal until browned then add the carrot batons, bay leaf, chicken stock and the marinade from the chicken.
3. Cook until the chicken is tender and the vegetables are cooked.
4. Cook the rice separately and keep warm.
5. Soft boil the egg and cut in half.
6. Place the cooked rice into a bowl and top with the chicken, soft boiled egg and sliced spring onions.
7. Serve with crushed red chilli if you wish.