Coconut Chicken Adobo
with Garlic Rice- Soy
- Sulphites
- Wheat
Adobo is the national dish of the Philippines, and while there are likely as many variations on it as there are Philippine islands, one thing remains constant: the backbone of this dish is a sauce that's deeply savoury with a good splash of vinegary twang!
Ingredients
340 g
Chicken Thighs
¾ cup
Basmati Rice
165 mL
Coconut Milk
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
9 g
Garlic
170 g
Green Beans
1 tsp
Black Peppercorns, crushed
2 unit
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, trim the beans, then cut in half. Pat the chicken dry with paper towels, then cut in quarters. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown all over, 2-3 min per side. (TIP: Cook in batches for 4 ppl!) Add the green beans and remaining garlic. Cook, until fragrant, 1 min.
Add soy sauce, vinegar, 1/4 tsp sugar and 1/2 tsp black peppercorns (dbl both for 4 ppl). Cook until slightly reduced, 1 min. Add the coconut milk and 1/2 cup water (dbl for 4 ppl). Reduce heat to medium-low. Cook, stirring occasionally until chicken is cooked through, 5-6 min.**
While the adobo cooks, thinly slice the green onions. When the rice is finished cooking, fluff with a fork. Season with salt. Stir in half the green onions.
Divide the garlic rice between bowls. Top with the chicken adobo. Sprinkle over the remaining green onions.
