Filipino Chicken Adobo

Chicken Adobo
Salty and tangy Filipino chicken thighs.

My version of chicken adobo is cooked with veggies, 

that is how my grandmother made it and I loved it. 

What you need:
8 chicken thighs or drumsticks (skin on)

1 c. vinegar
1 c. soy sauce

1 c. water
1/2 sliced yellow onion

2 potatoes cubed

2 carrots chopped

3 bay leaves

3 tbs minced garlic
2 tsp peppercorns

You can marinate the chicken in the sauce prior to cooking 

or just prepare it as is.

Prep:

*stove medium heat*

1. Add all ingredients to a large pot with a lid. 

2. Bring to a boil and simmer for 30 minutes.

3. Remove lid and allow to cook for an additional 15-20 minutes. Sauce will thicken, do not allow it to burn.
 Add water for desired consistency.

4. Serve with a side of steamed rice. 

Lumpia

Lumpia

Filipino version of egg rolls, but better, in my opinion.

I have two different versions of lumpia, they are both prepared the same way, but use different fillings. Lumpia wrappers are typically sold w/ 30 wrappers. I can never get my filling to wrapper ratio correct. 

What you'll need:

1 or 2 pkg orientex lumpia wrappers

1 egg beaten or 1/2 cup water

clean damp rag

vegetable or peanut oil

Mae Ploy sweet chili sauce or

Jufran banana ketchup

Filling Vers 1: 

2 lb ground beef

1 c. shredded carrots 

1 c. thinly sliced green beans1/4 onion finely diced

2 tbs minced garlic

salt and pepper to taste

Filling Vers 2:

1 lb ground beef

1 lb ground pork

1 sm can water chesnuts finely chopped

1/4 onion finely diced

2 tbs minced garlic

salt & pepper to taste

Prep:

*follow instruction on lumpia wrapper for thawing and rolling*

1. Combine all ingredients for filling. 

Steps 2 & 3 coincide with each other.

2. Fill each wrapper with 2-3tbs of filling and roll. 

3. Dip finger in beaten egg or water to seal the edge of the roll.

Between rolling/ filling lumpia, place damp towel atop

unused wrappers to prevent them from drying out.

4. Repeat steps 2 & 3 until out of wrappers or filling.

5. Fill large pot 1/4 with oil and heat.

Or use a deep fryer if you have one.

6. Fry lumpia until golden brown.

(I flip my lumpia over once bottom side has browned 

and allow opposite side to brown)

7. Remove and place in large pan/container 

lined with paper towels to remove grease.

8. Serve with chili sauce or banana ketchup!

Uncooked lumpia can be stored in the freezer or fridge to be used at a later time. I individually wrap mine in saran before placing into plastic bag for storing.

Instant Pot Chicken and Rice Soup

Chicken and Rice Soup
Basic chicken and rice soup enhanced with lemon, garlic, and ginger.
Made fast in an instant pot.

Est time: 30-35 Minutes

What you need:
1-2 tbs olive oil
1/4 diced yellow onion 
1 single diced celery stalk 
1-2 tbs crushed ginger
1-2 tbs minced garlic1 lemon, juiced.
3/4 c. long grain white rice
4-5 diced chicken tenderloins
6 c. water
3-4 tbs chicken bouillon 


Prep:
1. Using "saute" function on the instant pot add 1tbs olive oil, onion, and celery. Saute until vegetables are soft/translucent. 

2. Add garlic and ginger. Saute for about 15 seconds.

3. Add rice, lemon juice, and 1tbs oil. Mix until rice is coated in oil. 

3. Add water, 3tbs bouillon, and chicken. 

4. Cancel "saute' function.

5. Put the lid on. Use "manual" function and adjust to 10 minutes.

6. Once the soup has finished cooking, manually release the pressure.

7. Season to preference and serve.