Recipe

Abodo Guns with Garlic Rice

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Abodo Guns with Garlic Rice

A must eat Filipino adobo chicken braise with caramelised garlic, cauliflower rice and creamy turmeric and sour cream chard.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters - cut into drum and thigh
  • ½ x Onion - sliced
  • 2 cloves x Garlic - flattened
  • 100ml x DD Adobo Base
  • 30g x Crushed Garlic
  • 1 head x Cauliflower - chopped/grated into rice
  • 200g x Swiss Chard - shredded
  • 60ml x Sour Cream
  • 25ml x Cream
  • 2.5ml x Turmeric
  • ¼ cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters - cut into drum and thigh
  • 1 x Onion - sliced
  • 4 cloves x Garlic - flattened
  • 200ml x DD Adobo Base
  • 60g x Crushed Garlic
  • 2 heads x Cauliflower - chopped/grated into rice
  • 400g x Swiss Chard - shredded
  • 120ml x Sour Cream
  • 50ml x Cream
  • 5ml x Turmeric
  • ½ cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands and cauliflower well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Turn your chicken leg quarters over so that the underside of the thigh is facing you, you will notice at the joint area where the drumstick and thigh connect is where you want to cut through to divide/portion your cuts.

Step 1 - Adobo Chicken

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and once your oil is hot fry your chicken skin side down until deeply browned, about 8-10 minutes, turn your chicken over and cook for another 3-4 minutes. Then deglaze your pan with your DailyDish Adobo Base and add your, flattened garlic and water, scraping any bits at the bottom of the pan off in the process. Bring your liquid to a simmer then half cover your pan with a lid or foil, reduce your heat to simmer and cook for 20 minutes. Throughout cooking please turn your chicken over, check on water level adding more water if your sauce is thickening too much and singeing. In the last 8-10 minutes remove your lid or foil and cook until tender and your glaze is sauce consistency. It's really important when pan braising to check on your sauce and its water content.

Step 2 - Garlic Rice

Heat a large frying pan over medium-high heat, add a drizzling of olive oil and fry your crushed garlic until lightly browned, then add your cauliflower and cook for 6-8 minutes until your rice is tender. Taste and season with salt and pepper. If you need to add dashes of water to facilitate your rice cooking, then do so. Transfer to a serving dish once done.

Step 3 - Yellow Chard

Give your large frying pan a quick clean, heat over medium-high heat, once your pan is hot but not smoking fry sliced onion for 4-5 minutes until soft and translucent then add your swiss chard and cook for 3-4 minutes until wilted, now add your turmeric, cream and sour cream and cook until your sauce has come together. Season to taste with salt and pepper.

To Serve

Divide your garlic rice amongst your servings, top with your adobo chicken and serve with your yellow chard.