I DID it. Make Chicken Adobo Paella, that is. After making shortcut Paella Valenciana using Menudo Mix, as I learned in an interactive cooking session with Knorr, and then Chicken Tinola Paella following the instructions of the late great Chef Ed Quimson, I promised my FB friends I would next attempt to make Chicken Adobo Paella, and just recently I did. I followed the shortcut style that I learned from Knorr, this time using Adobo Mix, and it worked.
So, without further ado, I present to you the recipe for my Chicken Adobo Paella. Enjoy!
3 tbsps. olive oil
4 pcs. chicken legs or 3 pcs. chicken drumsticks, leg and thigh separated
5-6 cloves garlic, crushed
1-1/4 cups Japanese rice
1 pouch Knorr Adobo Mix (35 grams), dissolved in 3 cups water
1 tbsp. peppercorns
2 bay leaves
2 sprigs rosemary (optional)
1 hard-boiled egg, peeled and sliced or cut into wedges
1. Heat olive oil in paellera or saute pan. Brown the chicken parts on all sides, then remove.
2. Using the same oil, saute garlic for about 2 minutes. Add Japanese rice, and saute for another 2 to 3 minutes, making sure that the grains are all covered with oil. Add browned chicken, and pour in most of the adobo mix dissolved in water. Sprinkle with peppercorns, add bay leaves and rosemary sprigs (if desired), and bring to a boil.
3. Cover with aluminum foil and cook over low heat.
4. Check paella after 15 minutes. The paella would be dry or almost dry at this point, so pour in remaining adobo mix dissolved in water. Drizzle with a little more olive oil, cover with foil again, and continue cooking for about 10 minutes.
5. When paella is done, remove aluminum foil, top paella with hard-boiled egg slices or wedges, and serve.
Makes 4 servings.