Combo Platter Adobo Chicken with Chorizo Over Rice with an Egg

Name: Combo Platter Adobo Chicken with Chorizo Over Rice with an Egg
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Cuisine: asian
Ingredients: 8 bone-in, skin-on chicken thighs; 3 1/2 cups coconut vinegar; 1 1/2 cups dark soy sauce; 2 tablespoons black peppercorns; 3 bay leaves; 4 cups cooked rice; 2 cups fresh chorizo sausage, casings removed, cooked; 4 eggs, hard-boiled, halved; Garlic Vinegar Dressing, recipe follows; 3 tablespoons cider vinegar; 3 tablespoons coconut vinegar; 3 cloves garlic, minced; 1 tablespoon palm sugar

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Level: Intermediate

Total: 1 hr 30 min
Active: 30 min

Yield: 8 to 10 servings

Level: Intermediate

Total: 1 hr 30 min
Active: 30 min

Yield: 8 to 10 servings

Ingredients

8 bone-in, skin-on chicken thighs

3 1/2 cups coconut vinegar

1 1/2 cups dark soy sauce

2 tablespoons black peppercorns

3 bay leaves

4 cups cooked rice

2 cups fresh chorizo sausage, casings removed, cooked

4 eggs, hard-boiled, halved

Garlic Vinegar Dressing, recipe follows

Garlic-Vinegar Dressing:

3 tablespoons cider vinegar

3 tablespoons coconut vinegar

3 cloves garlic, minced

1 tablespoon palm sugar

Directions

Place the chicken thighs in a deep pot. Add the coconut vinegar, dark soy sauce, black peppercorns, bay leaves and enough water to cover the chicken, 2 to 3 cups.
Bring to a simmer and cook over low heat until the chicken is tender and can be easily shredded with a fork, about 1 hour. Remove the chicken from the cooking liquid and let cool. Reserve the cooking liquid for serving.
When the chicken is cool enough to handle, shred the meat and skin, discarding the bones.
To serve, place 1/2 cup of rice in a bowl. Top with 1/4 cup shredded chicken, 1/4 cup chorizo and half of a hard-boiled egg. Drizzle with Garlic-Vinegar Dressing and serve.