Chicken Adobo à la Kujuji – Filipino dish

Ingredients for 4 servings:

• 1 kg chicken breast
• 4 cloves garlic
• 2 large onions
• 5 large carrots
• 3 m.-sized potatoes
• 250 ml soy sauce
• 250 ml apple cider vinegar
• 2 bay leaves
• 2 handfuls of flowers (lily blossoms), dried
• Water, hot for soaking
• 300 g rice
• 4 pinches of sugar
• n. B. Oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Adobo

Place a large, deep pan and a pot on the stove for the rice if you don’t have a rice cooker. Wash the rice, add it to the pot, and pour over 400 ml of water. Add 2 pinches of salt, boil, stir a few times, and it should be ready after 20 minutes. Anyone can adapt this recipe to their own. Soften the dried lily petals in hot water. Cut the meat into bite-sized (but not too small) pieces and sprinkle with sugar. Wash and peel the potatoes, then quarter them. Peel and quarter the garlic cloves, and peel the onions and cut into 1 x 1 cm cubes. Wash, peel, and slice the carrots, or slice them into strips if you like. Heat plenty of oil in the pan. Once the oil is hot, add the chicken breast and fry briefly, then add the onions and garlic and fry together for another minute. Keep everything moving. Now add the potatoes and bay leaves. Now cover everything with warm water and simmer for 15 minutes. After 15 minutes, add the vinegar, soy sauce, carrots, and lily petals, along with salt and pepper, to the pan, and remove the rice from the heat. Season to taste with salt and pepper, according to your preference. Let everything simmer until the potatoes are nice and soft and almost falling apart.