Filipino Chicken Adobo Fried Rice

 

           Adobo is a classic Filipino dish that has many variations. It is prepared with chicken, pork or any seafood. Minimum of ingredients are needed for this recipe and is unbelievably very easy and quick to dish out. So any leftover Adobo can be turned into a yummy fried rice, that can be enjoyed as a one-pot comfort meal. This way any leftovers are not wasted. Here I am referring to rice also.

           It is ideal anytime of the day to satiate your hunger pangs. So serve this fried rice on its own or with a fried egg. Do check out the recipe for Chicken Adobo and also the step by step pictorial recipe to prepare the Chicken Adobo Fried Rice.

• 1 cup leftover chicken adobo, shredded
• 3 cups cooked rice
• 2 tbsp. oil + 2 tsp. oil
• 1 tbsp. garlic, chopped
• salt and pepper powder to taste 
• 1-2 tbsp. spring onion, chopped
• 2 egg omelets

         Heat 1 tsp. oil in a pan and make a sunny side up omelet. Sprinkle some salt and pepper powder. Cook for a minute and keep aside. Heat remaining 1 tsp. oil and prepare the second omelet the same way. Keep aside.

          Heat 2 tbsp. oil in a pan and sauté the chopped garlic till light brown. Add the leftover cooked Chicken Adobo and stir fry for a minute.

          Now add the cooked rice, a pinch of salt and pepper powder. Mix everything well and add salt and pepper to taste. Sauté for 2-3 minutes.

          When done, switch off the flame and garnish with the chopped spring onion. Transfer to a plate and serve along with an omelet for a one-pot comfort meal for brunch, lunch or dinner.

                                  Heat oil in a pan & make 2 omelets sunny side. Keep aside. 

                   

                         Heat 2 tbsp. oil in a pan & sauté the chopped garlic till light brown. 

                             Add the leftover cooked Chicken Adobo & stir fry for a minute.

                                  Now add the cooked rice.

                             Mix well & add salt and pepper to taste. Sauté for 2-3 minutes.

                    When done, switch off the flame & garnish with the chopped spring onion. 

                                 Serve along with an omelet for a comfort one-pot meal.

Chicken Adobo Recipe 

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. Switch off the flame and garnish with chopped spring onion. 

Stuffed Bread Rasmalai

 

          Rasmali is a very popular Indian sweet prepared out of paneer. However, this is an instant version prepared with bread and stuffed with some leftover motichoor laddu. It is a quick recipe and turns out real yum. It is ideal for any special occasion or just as an after meal dessert. So check out a step by step pictorial recipe to prepare it. 

• 4 brown / white bread slices (makes 2 Rasmalai)
• 1 cup evaporated milk
• 1-2 Motichoor laddu, crumbled
• 2 tbsp. castor sugar or to taste
• pinch of yellow food colour (opt)
• pinch of saffron strands
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. pistachios, chopped
• pinch of dry rose petals
• 1 tsp. whole wheat flour and some water to make a slurry

          Cut the bread slices into round shape with a cookie cutter. Keep aside. 

          Add the food colour, saffron, cardamom powder, castor sugar and rose water to the evaporated milk and refrigerate it till serving time. 

          For the stuffing - Mix the crumbled motichoor laddu with half of the pistachios.

          Take a bread disc and place a little of the crumbled laddu in the centre.

          Apply some slurry around the edges and then place another disc on the top.

          Press it gently and run a fork around then edges to seal it firmly. Make another stuffed bread the same way.

          Now place the stuffed breads on a serving dish and pour the flavored milk over it. 

          Garnish with some crumbled laddu, remaining chopped pista and dry rose petals. Serve it immediately and enjoy.

                                  Mix the crumbled motichoor laddu with half of the pistachios.

                                  Cut the bread slices into round shape with a cookie cutter. 

                        Take a bread disc & place a little of the crumbled laddu in the centre.

                                  Apply some slurry around the edges. 

                                  Then place another disc on the top.

                                Press it gently & run a fork around then edges to seal it firmly. 

                                  Make another stuffed bread the same way.

                            Place the stuffed breads on a serving dish & pour the milk over it. 

 Garnish with some crumbled laddu, remaining chopped pista & dry 

rose petals. 

Serve it immediately and enjoy.

Golbari Kosha Mangsho

 

       Golbari Kosha Mangsho is a very popular Bengali style Mutton Curry. It is named after a small heritage eatery called Golbari in Kolkata, that is very famous for their signature Kosha Mangsho. The gravy is usually thick and dark brown in colour and is prepared with their own secret ingredients. 'Kosha' literally translates to Bhuna or slow cooking and 'Mangsho' means Mutton. So the marinated mutton is slow cooked to perfection on a low flame. You can relish it with luchi (poori), rice, pulao or any other Indian bread. 

         

           Today, I have tried to recreate this delectable mutton kosha - Golbari style in my kitchen where I have added some tea infused water to come closer to the colour.  

          You need a lot of patience as this mutton curry is slow cooked for almost an hour and not cooked in a Pressure cooker. It is a great party recipe and is ideal for a weekend lunch or dinner. 

Marination - 

• 500 gms. Mutton with bones, curry cut
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 2 tbsp. mustard oil (for marination)
• 2-3 tbsp. yoghurt
• 1 onion, roughly chopped
• 1" ginger 
• 2-3 cloves garlic 
• 2 green chilies
• 1" raw papaya

Tempering - 

• 2-3 tbsp. mustard oil (for cooking)
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onions, sliced
• 1 tsp. sugar
• 2 cups tea infused water or as needed

          Blend the onion, ginger, garlic, green chilies, raw papaya and yoghurt into a smooth paste. 

          Marinate the mutton with this paste, all dry spices and 2 tbsp. mustard oil overnight.

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on a low flame till dry.

          Add the tea infused water, little at a time and cook on a low flame till the meat is tender and the gravy has a thick consistency. 

          Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with luchi (poori), rice, pulao or any other Indian bread. 

Paneer Matar Bhurji (Scrambled Cottage Cheese with Green Peas)

 

          Paneer Matar Bhurji is a very easy, quick and a yummy side dish that pairs well with any Indian bread. It is basically crumbled cottage cheese and some green peas cooked with few basic ingredients and seasonings. So check out a step by step pictorial recipe to prepare it. 

  

          This recipe is typically a very popular North Indian dish that is a daily menu at home, dhabas and restaurants. 

          Capsicum is also used at times instead of green peas. This vegetarian version of Egg Bhurji or scrambled eggs can be made into a dry form or with gravy according to individual preference.

• 200 gms. paneer, crumbled
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 2 onions, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tsp garam masala powder
• 1 tbsp. amchur powder
• 1/2 cup green peas
• 1 tbsp. kasuri methi, crushed
• salt to taste
• 2 tbsp. coriander leaves, chopped

         Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

         Then add the onion, ginger, garlic and green chilies. Sauté till light brown. 

         Now add the chopped tomato and cook for 2 minutes. Next add the green peas. Cover and cook for 2-3 minutes. 

         Time to add all the dry spices (except salt). Mix everything well and give it a toss.

         Add the crumbled paneer, kasuri methi and salt to taste. Stir fry for 2 minutes.

         Switch off the flame and garnish with chopped coriander leaves. Enjoy as a side dish with any Indian bread. 

                     Heat oil & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                           Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                                  Add the chopped tomato and cook for 2 minutes.

                                  Then add the green peas. Cover and cook for 2-3 minutes. 

                        Add all the dry spices (except salt). Mix everything well & give it a toss.

                        Add the crumbled paneer, kasuri methi & salt. Stir fry for 2 minutes.

                                  Garnish with chopped coriander leaves. 

                                  Enjoy as a side dish with any Indian bread. 

                            

Filipino Chicken Adobo

 

          This Classic Filipino style Chicken dish is unbelievably very easy and quick to make. It is a sort of a stew where the chicken pieces are marinated in soy sauce-vinegar-sugar concoction along with garlic, pepper and bay leaves. It is then pan fried and cooked along with the marinade till it is fork tender. It pairs well with steamed rice as a perfect weekend lunch. So check out a step by step pictorial recipe to prepare this yummy and flavorful dish.

          Chicken Adobo is considered as the National Dish of the Philippines. It is a very simple and an hearty stew. It is a savory, sweet and tangy preparation. 

          Try out this recipe when you do not want to spend too much time in the kitchen and you want something quick and simple. 

          It is a one-pot comfort meal that gives you great satisfaction. You need just a handful of ingredients for this recipe. In fact, I am glad that I have discovered this dish as it has become one of my favorite - so simple, delicious and comforting.

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. 

          Switch off the flame and garnish with chopped spring onion. Serve with rice and a lemon wedge for some extra tang. 

                     Marinate the chicken with the ingredients mentioned under MARINATION,                                     overnight or for a minimum of 4-5 hours.

                     Heat 1 tbsp. oil in a pan & pan fry the marinated chicken till well browned

                     on all sides. Keep aside. 

                           Heat remaining oil and sauté the onion and garlic till light brown. 

                                Add the leftover marinade. However, discard the bay leaves.

                      Then add the fried chicken & water. Cover & simmer till the chicken is 

                      fork tender & the sauce thickens to a desired consistency.

                                  Garnish with chopped spring onion. 

                                 Serve with rice and a lemon wedge for some extra tang.