Filipino Adobo


3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.


1/2 cup turkey bacon crumbled
4 cups water
1 can mushrooms (4 oz.) drained and sliced
2 boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1/4 cup butter
1/2 lb. chicken livers chopped
1/2 cup onion chopped
1. Cook onions in melted butter until soft.
2. Add water; stir in contents of all packets of wild rice mix and seasonings, chicken livers, bacon and mushrooms.
3. Bring to a boil. Cover tightly and cook over low heat for 22 minutes.
4. Stuff bird loosely with hot stuffing allowing 1/2 cup per pound, or bake stuffing separately in greased covered, casserole at 325º F for 30 minutes.


Prepare the sweet-tangy sauce just before using it for the best texture.

1 1/4- 1 1/2 lb. skinless boneless chicken thighs, cut into 1 1/2 inches pieces

1/3 cup finely chopped green onions, plus more for garish

1 1/2 tablespoons ground cumin, divided

Coarse kosher salt and freshly ground pepper

4 bamboo skewers, soaked in water 30 minutes and drained

1/2 cup Crofter’s Pomegranate Organic Premium Spread

2 teaspoons balsamic vinegar

Freshly cooked rice, preferably brown basmati

Combine the chicken, 1/3 cup green onions, oil and 1/2 tablespoon of the cumin in a medium bowl and toss to coat the chicken evenly. Sprinkle with salt and pepper and toss. Threat the chicken on the 4 skewers.

Arrange the top oven rack to the broiler and preheat the broiler. Line a baking sheet with foil. Place the skewers on the baking sheet and broil until the chicken is cooked through, about 8 minutes each side.

When the chicken is almost finished cooking, combine the Pomegranate Spread, vinegar and remaining 1/4 teaspoon cumin in a small saucepan. Stir over medium heat until the spread melts, and then boil until syrupy, about 1 minute. Season with pepper.

Spoon rice down center of 4 warmed plates. Top with the skewers. Spoon the pomegranate glaze over the chicken. Sprinkle with more copped green onions and serve.

Makes 4 servings