Chicken Adobo and Vegetarian Pancit
09/10/2018 – 09/14/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields:4-6 Servings
Servings
Yields:4-6 Servings
Ingredients
Chicken Adobo
  • 6 chicken thighscubed
  • 1 white oniondiced
  • 4cloves garlicminced
  • 3/4cup white distilled vinegar vinegar
  • 1/3cup soy sauce
  • 2tablespoons lime juice
  • 1teaspoon black pepper
  • 1tablespoon sugar
  • 2 bay leaf
Vegerarian Pancit
  • 8ounces rice stick noodles
  • 4ounces tofucubed
  • 1 small green cabbageshredded
  • 2 medium carrotschopped
  • 1 small onionfinely chopped
  • 2cloves garlicminced
  • 1tablespoon canola oil
  • 3tablespoons soy sauce
  • ½teaspoon freshly ground black pepper
  • 4cups vegetable broth
  • 2 scallionsthinly sliced for garnish
  • 1 lemoncut into wedges for garnish (optional)
Instructions
Chicken Adobo
  1. Heat oil in a medium pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes.
  2. Pour out all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft. Make sure not to burn as it will turn bitter. Add remaining ingredients and stir to incorporate. Simmer and cook, covered, for 20 minutes.
  3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
Vegetarian Pancit
  1. Heat a large wok to medium-high heat. Add canola oil. Stir fry the garlic and onions until the onions turn clear. Add cabbage and carrots until tender then add the tofu. Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
  2. Pour the vegetable stock into the heated wok. Once it starts boiling, turn the heat down to medium. Add rice sticks and soy sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. Add the vegetable meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add ground pepper to taste.
  3. Garnish with scallions and a lemon wedge.