Red Jasmine Rice & Coconut-Ginger Waffles with Adobo Chicken

Red Jasmine Rice & Coconut-Ginger Waffles with Adobo Chicken

Bring a little Thai Fusion into the mix with waffles made from whole-grain Red Jasmine Rice, coconut milk, and ginger, topped with simply-but-deeply flavored shredded chicken.

InHarvest Products Used


Yield: 12 servings

Waffle Batter

  • 8 oz. InHarvest Red Jasmine Rice
  • 1 T. extra-virgin olive oil
  • 2½ T. minced ginger
  • 1 T. minced garlic
  • 1½ c. chicken stock
  • 1 c. coconut milk
  • 2 bunches scallions, sliced, divided
  • 6 eggs
  • 2½ c. milk
  • 1 c. melted butter
  • 2 T. vanilla extract
  • 3 c. flour
  • 2 T. baking powder
  • 2 T. sugar

Adobo Chicken

  • 1½ c. white vinegar
  • 1½ c. soy sauce
  • 5 garlic cloves, minced
  • 1 t. ground black pepper
  • 4 bay leaves
  • 3 lbs. chicken thighs, bone in
  • ¾ c. toasted shredded coconut



  1. To make the waffle batter, rinse InHarvest Red Jasmine Rice thoroughly; drain.
  2. In a small pot, add olive oil. Sauté garlic and ginger for about 2 minutes or until soft.
  3. Add the rice and chicken stock. Cover and simmer for 15 minutes.
  4. Stir in the coconut milk and mix well. Remove from heat and stir in half of the scallion. Cover and chill in the refrigerator or walk-in.
  5. In a large mixing bowl, beat eggs until thick. Whisk in the milk, butter and vanilla.
  6. In a separate bowl, combine the flour, baking powder and sugar; mix well.
  7. Sift the dry ingredients into the egg mixture; mix well.
  8. Stir in the chilled rice and refrigerate until service.
  9. To make the adobo chicken, combine the vinegar, soy sauce, garlic, pepper and bay leaves in a large pot; bring to a boil. Add the chicken thighs, skin side down. Return to a boil; reduce to simmer. Cover and simmer for 15 minutes.
  10. Flip the chicken thighs over and remove and discard skins.
  11. Simmer the chicken and sauce for an additional 15 to 20 minutes or until the chicken is very tender and cooked through.
  12. Remove the chicken from the pot; continue to simmer the sauce. Debone the thighs as soon as possible, reserving the pulled meat.
  13. Once the sauce has reduced by half (yielding about 1½ c.), strain and hold for service.
  14. To make the waffles at service, pour ¾ cup waffle batter into a hot, 7-in. waffle iron. Cook for 3 to 4 minutes or until lightly browned and cooked through. Repeat to yield 12 waffles.
  15. Per order: Bring 2 oz. pulled chicken to heat and place in the center of a waffle. Drizzle 1 oz. adobo sauce over the chicken and waffle. Garnish with 1 T. toasted coconut and 1 T. sliced scallion.