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Coconut Chicken Adobo

Coconut Chicken Adobo

with Garlic Rice

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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!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

¾ cup

Basmati Rice

165 mL

Coconut Milk

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

9 g

Garlic

170 g

Green Beans

1 tsp

Black Peppercorns, crushed

2 unit

Green Onions

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber3 g
Protein45 g
Cholesterol160 mg
Sodium1070 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

Divide the garlic rice between bowls. Top with the chicken adobo. Sprinkle over the remaining green onions.