Chicken Adobo Pineapple Bowl
What you’ll need
| Ingredients | Weight |
| Amigo Oro Long Grain Rice | 250g |
| Water | 250g |
| Chicken Thigh and Breast | 500g |
| Soy Sauce | 180g |
| Whole Black Peppercorn | 20g |
| Bay Leaves | 2g |
| Vinegar | 25g |
| Sugar | 50g |
| Cooking Oil | 90g |
| Garlic | 80g |
| Onion red | 60g |
| Ginger | 20g |
| Water | 350g |
| Celery | |
| Fresh Pineapple (for plating) |
Let’s make it
| Rice Cooking: |
| 1. Wash and drain Amigo Oro Long Grain Rice. |
| 2. Pour in water into washed rice. |
| 3. Cook rice as per normal white rice setting. |
| Adobo Cooking: |
| 1. In a large pot, pour cooking oil. |
| 2. Saute garlic and onion and ginger. |
| 3. Add in chicken meat, black peppercorn and bay leaves. |
| 4. Add in soy sauce. Simmer for 8 minutes. |
| 5. Add in water. Let it boil for about 15-20 minutes. |
| 6. Add in vinegar. Cook for another 5 minutes. |
| 7. Add in sugar (you can adjust). Mix. |
| 8. Remove from the pot. |
Presentation
| Assembly: |
| 1. Using the pineapple shell, pour in cooked rice and chicken adobo. |
| 2. Garnish with celery. |