About 2 servings
- 1 pound skin on bone in chicken thigh (about 3 thighs)
- 3/4 cup of Filipino cane vinegar or use apple cider vinegar to preference.
- 1/2 cup Aloha shoyu or whatever you prefer
- 1/2 cup sliced sweet onions
- 1/2 cup raw pre-cut julienne carrot matchsticks (Green Giant in this case)
- 4 large cloves of garlic smashed (LOVE that garlic)
- 1 slice ginger (optional – But I love it too!)
- 2 tsp Paprika (I used Hungarian sweet paprika)
- 1 tsp black peppercorns
- 1/4 cup Mirin
- 1/4 cup white sugar
- 2-3 bundles long rice depending on how much liquid there is (I used just 2)
- 1½ to 2 cups hot water
Combine all of the ingredients with the exception of the chicken thighs, carrots, long rice, and hot water. Bring to a boil, then add chicken thighs, return to a simmer and cook until chicken is ready – about 1 – 1.5 hours depending on size of thighs (30 – 45 minutes if you’re using local Hilo town sized chickenettes – :D).
Remove chicken thighs and cool slightly, add the carrot matchsticks to the broth and bring back to a simmer. Then add long rice bundles and simmer 10 minutes or until done to taste (add the hot water as needed at this stage since liquid absorption will differ from brand to brand of long rice – you don’t want the finished dish too thick with long rice or the broth too intense).
Meanwhile remove skin and bones from chicken thighs and shred meat in in large chunks. When long rice is ready add chicken back to pot and heat through.
Remove from heat and taste to adjust seasonings – depending on your preference it may need more shoyu, sweetness or vinegar to get that ono “mouth feel”.
Serve with “choke green onion” (in Pomai’s words :D) with your favorite local sides and enjoy !
This is my “evolved” version of Auntie Lynn’s Supah’ Ono Chicken Adobo recipe, turned into Long Rice. It’s Very simple, where I actually halved the meat for the recipe for a smaller serving (2 people), but kept the other ingredient quantities the same or increased them – especially some extra liquids for soaking up the long rice. ~ Haru