One of my favorite activities in the universe just became possible again this week – walks.

After a few frigid and snowy weeks where temperatures enclosed our area in a below zero freeze with a few feet of impenetrable snow, our sidewalks had disappeared. Even being outside felt like a scolding from mother nature.

But, this week a warm front came through! And once again we heard birds chirping, felt the warmth of sunshine, and could finally see our side walks again!

So, to celebrate my good mood (and after taking a nice long walk with Jason), I cooked up a yummy energy packed dinner for us to enjoy! Adobo Chicken (I even added a small Naga Jolokia pepper aka ghost chili) and some Green Jasmine Rice.

I’m going to go ahead and put it out there that this is one of my favorite meals ever.

After driving myself slow cooking the chicken for hours, the smell wafting through our kitchen and out into the open areas…I could barely contain myself.

I love trying new flavor styles, so the combination of the adobo chicken with the green jasmine rice struck a nice balance of tangy spices with the cilantro and hints of lime in the rice.

Slow Cooker Adobo Chicken

Ingredients:

  • 8 chicken tenderloins, thawed
  • 1 tablespoon garlic powder
  • 3/4 cup low sodium soy sauce
  • 1/2 cup distilled white vinegar
  • 1 teaspoon cracked peppercorn
  • 2-3 bay leaves
  • Optional: 1-2 chili peppers

Preparation:

  1. Place tenderloins in a medium to large crock pot.
  2. In a medium mixing bowl, combine soy sauce, vinegar, garlic powder, and peppercorn. Then pour evenly over the chicken.
  3. Add the bay leaves and optional chili peppers and cook on low for 6 to 8 hours (turning tenderloins over half way through).

Green Jasmine Rice

Ingredients:

  • 1 tsp salt
  • 1 cup jasmine rice
  • 1 cup (packed) coarsely chopped fresh cilantro
  • 3/4 cup unsweetened, light coconut milk
  • 1 tsp minced fresh ginger
  • 1 tbsp lime juice
  • 2 teaspoons garlic powder

Preparation:

  1. Bring 1 3/4 cups water and 1 tsp salt to a boil in a heavy medium saucepan.  Stir in the rice and bring back to a boil.
  2. Cover and simmer, lowering the heat, until water is absorbed and rice is tender, about 18 minutes.
  3. Puree cilantro, 1/2 cup coconut milk, ginger, lime juice, and garlic powder in a blender or food processor.
  4. Pour cilantro mixture into rice and combine until well mixed.  Serve immediately.

Sources: modified from Allrecipes Slow Cooker Adobo Chicken and Joanne from Eats Well With Others Green Jasmine Rice

16 Responses to “Adobo Chicken and Green Jasmine Rice”

  1. Eliana says:

    I can see why this is one of your favorite meals. It looks so delicious,

  2. Cassie says:

    Looks so good, can’t wait to try this one!

  3. Juliana says:

    What a lovely meal this chicken adobo makes, love the idea of coconut milk rice :-)

  4. This is a marvelous dinner idea, and I love the deep, rich flavors you used for the chicken. Always looking for new ideas for dinner, and this will come in handy. Thanks, Megan!

  5. This sounds INCREDIBLE! I think this will be my new favorite dinner… thank you so much for sharing!

  6. Jenna says:

    This does look amazing–and amazingly simple, too! I need to give this a try over the weekend and crack out my crockpot (I forget about my crockpot’s existence far too often).

  7. Candace says:

    Oh Megan! This looks soooo good. I’m saving this recipe to make really soon. I can see why you enjoyed this so much. I know we are going to love it. Thanks so much for stopping by to see me today. I’m adding your blog to my Reader. Have a great evening, Candace

  8. I can feel and share your excitment regarding this dish! Love the combination of flavors and the slow cooker too! Your pictures are beautiful – I have to visit here more often!!!! Love this meal!

  9. Suman Singh says:

    thanks Megan for your lovely comment @ my blog…appreciated..you too have a nice blog here with great dishes..Glad to follow you..tk care!

  10. I recently made pork and chicken adobo and absolutely LOVE it. I grew up in the Philippines and this dish always reminds me of home (I posted the recipe on my blog http://www.confessionsofachocoholic.com/recipes/filipino-adobo-and-a-giveaway). Your green jasmine rice sounds awesome!

  11. Eftychia says:

    What a lovely recipe. Thank you for sharing!!

  12. [...] Green Rice slightly adapted from The Fresh Fridge: [...]

  13. [...] recipe has altered my thoughts (and future use) of the much-adored kitchen electric.  Megan at The Fresh Fridge posted her recipe just a couple of weeks ago and something about it just caught my attention.  [...]

  14. [...] recipe has altered my thoughts (and future use) of the much-adored kitchen electric.  Megan at The Fresh Fridge posted her recipe just a couple of weeks ago and something about it just caught my attention.  I [...]

  15. Deana Tdonggong says:

    I love your recipes! I made this recipe for my hubby tonight and fell in love with it. You have an amazing culinary talent! I love how you incorporated a Filipino dish and added finesse to it!

  16. Angie says:

    Thank you so much for this recipe. I’m part Filipino….. My dad and uncle cooked Adobo that would melt in your mouth, it was so tender. I never learned their recipe, so this is a treat and treasure. Also, a walk down memory lane.

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