Chicken Adobo with Vegetables

For the Marinade:
¾ cup soy sauce (La choy is gluten free)
⅓ cup apple cider vinegar
2 Tablespoons fish sauce ( I don't always have this and it's still good without it)
2 Tablespoon brown sugar
2 teaspoons ground ginger
1-2 tablespoon minced garlic
pepper to taste
1 teaspoon crushed red pepper (sometimes too hot for my family so I just do two little shakes)

For the meal:
2 pounds boneless chicken (thighs or breasts)
2 tablespoons oil
1 large onion chopped
2 bay leaves (still yummy without)
3 medium potatoes in big chunks
5 whole carrots chopped into big chunks
cornstarch and water

1. Mix together marinade in a bowl or ziplock bag and place chicken in for 30min-1hour.
2.When chicken is done marinating, using the Instant Pot, saute onion, potatoes and carrots in the oil for a few minutes until they start to sweat. If in a hurry sautéing can be skipped, just dump everything in and start cooking.
3. Add the chicken, marinade, and bay leaves to the pot. Cover, make sure the pressure release handle is in the sealing position, cook on high pressure for 8 minutes.
4. When done allow natural pressure release for 5-10 minutes. Take meat and veggies out of the pot and leave the sauce.
5. Press the saute button and add cornstarch and water mixture to thicken the sauce for more like a gravy consistency. When done pour over chicken and veggies. Serve hot over rice.

This can easily be cooked in a slow cooker, just cook until chicken is easy to shred and veggies are tender.

Fried Rice

Super easy and simple but oh so yummy

3 Tablespoons butter
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic
salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste ( I use Tamari because it is Gluten Free)
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

1. Cook scrambled eggs in 1/2 tablespoon of butter. Put in a bowl and set aside.
2. use 1 tablespoon of butter to sauté veggies with a pinch of salt and pepper. cook until tender with a tiny bit of a crunch, maybe 5-8 minutes.
3. Turn up the heat, add 11/2 tablespoons of butter and when melted immediately add rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Keep stirring so it doesn't stick to the pan or burn. It only takes like 3-5 minutes to fry the rice.
4. Add in eggs, stir to combine.
5. Remove from heat and stir in sesame oil.
6. Serve as a side or alone if you beef it up with some more proteins. We have added diced ham and fry it at the same time as the veggies. Shrimp or cooked chicken would be good as well.

THINGS TO KNOW:
1. Use cold rice. I usually cook a dinner that we are having rice with a few days before then we use the left overs for fried rice 2-3 days later. if you use freshly cooked rice it gets gummy and has too much moisture, the texture and cook are all off.
2. Butter. The original recipe calls for butter but I like to use a mixture of 1/2 butter and 1/2 oil (of your choice). I just like the way it cooks up better than the straight butter, even though that flavor is really good.
3. High heat is important to get the good and right fry on the rice.
4. Don't be afraid to add more soy sauce at the end, but usually we add it to our own portion so that everyone isn't getting salted out.


recipe from gimmesomeoven.com

Turkey Rice Balls

1 1/2 quarts cooked rice
1 1/2 cups diced celery
3 TBL flour
1/2 cup slivered almonds
1 cup cubed turkey
1 cup butter
3 eggs
1/4 cup green onion (chopped)
1 tsp salt
1 tsp poultry seasoning
1/4 tsp pepper
1 tsp Accent
3 cups bread crumbs


Toss all ingredients together and roll into balls, then roll the balls in the bread crumbs.  Place on a cookie sheet and bake at 350 degrees for 30 minutes.


Dilute 2 TBL milk to a can of cream of chicken soup and serve over turkey rice balls.  (Serves 15)

Cafe Rio Lime Rice

3 C Rice (uncooked)
6 C Water
4 tsp Chicken Bouillon
2 Cloves Garlic
1/2 C Cilantro, chopped
1 Can Green Chili's, diced
3/4 tsp Salt
1 tsp Lime Zest
2 Tbs Lime Juice
2 tsp Sugar
1 Tbs Butter
1/2 Onion, chopped
Saute onion, garlic and butter until the onion is soft.  Add water, rice and remaining ingredients and bring to a boil rapidly.  Reduce the heat to low, cover a simmer for 20 minutes.  Enough rice for 35 salads. A double batch will fit in a large rice cooker.

To serve 140:
12 C Rice (uncooked)
24 C Water
1/4 C Chicken Bouillon
8 tsp Garlic, minced
2 C Cilantro, chopped
4 Can Green Chili's, diced
1 Tbs Salt
1 Tbs Lime Zest
1/2 C Lime Juice
4 tsp Sugar
1/4 C Butter
2 Onions, chopped

Coconut Rice

Coconut Rice
Serves 6

1 1/2 c Jasmine or Calrose Rice
2 c milk
1 c water
1 tsp coconut extract
1/3 c. sugar
1 tsp garlic diced
3/4 tsp salt

Rinse rice with cold water until the water is clear, not white. Put the rinsed rice in a medium pan and combine with the remaining ingredients. Bring to a boil, then turn to low. Cover and cook for 25-35 minutes. Stir rice every 10 minutes. Or combine all ingredients in a rice cooker. Rice is done when liquid is absorbed  and rice is tender. Remove from heat and let cool. Serve and enjoy!
From
http://theartofcomfortfood.blogspot.com