Coconut Chicken Adobo
with Garlic Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
