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Pinoy-Style Chicken Adobo
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Pinoy-Style Chicken Adobo

Pinoy-Style Chicken Adobo

with Garlic Rice and Green Beans

Don't confuse this national dish of the Philippines with its Mexican counterpart. This version relies on soy sauce, vinegar and lots of onions, garlic and peppercorn to make the dish come alive!

Quick Prep
Optional Spice

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

Preparation Time30 minutes


serving amount

4 unit

Chicken Thighs

¾ cup

Jasmine Rice

170 g

Green Beans

113 g

Onion, sliced

1 tbsp

Garlic Puree

8 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit

Green Onion

1.5 tsp

Black Peppercorns, crushed

Not included in your delivery

2 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp



Nutrition Values

Calories820 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber5 g
Protein37 g
Cholesterol145 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish


Cook rice and prep

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 2 and 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, trim green beans. Thinly slice green onions. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

Sear chicken

While rice cooks, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and 1/4 tsp crushed peppercorns. (NOTE: Reference heat guide.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side. Transfer to an 8x8-inch baking dish.(NOTE: Use a 9x13-inch baking dish for 4 ppl.)

Make sauce and bake chicken

Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook stirring occasionally, until onions soften, 2-3 min. Add 1 tsp garlic puree (dbl for 4 ppl) and cook, stirring, until fragrant, 30 sec. Add soy sauce mirin blend, vinegar and 2 tsp sugar (dbl for 4 ppl). Bring to a boil over high heat and cook, until slightly reduced, 2-3 min. Spoon sauce over chicken in the baking dish. Bake chicken in the middle of the oven, until cooked through, 10-12 min.** Carefully wipe pan clean.

Cook green beans

While chicken bakes, heat the same pan over medium-high. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then cook, stirring often, until green beans are tender-crisp, 1-2 min. Transfer to a plate. Carefully wipe pan clean.

Make garlic rice

Return the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then remaining garlic puree. Cook, stirring, until garlic is fragrant and golden, 30 sec. Add rice and cook, stirring, until rice is coated in garlic oil, 1-2 min.

Finish and serve

Divide chicken, garlic rice and green beans between plates. Spoon sauce from the baking dish over chicken and rice. Sprinkle green onions over top and crushed peppercorns, if desired.

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