Pinoy-Style Chicken Adobo
with Garlic Rice
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!
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
4 unit
Chicken Thighs
¾ cup
Basmati Rice
226 g
Shanghai Bok Choy
113 g
Onion, sliced
2 unit
Garlic, cloves
8 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1.5 tsp
Cracked Black Pepper
170 g
Carrot
Not included in your delivery
½ tbsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
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 chicken to an 8x8-inch baking dish (9x13-inch for 4 ppl).
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 half the garlic. Cook, stirring often, until fragrant, 30 sec. Add soy sauce mirin blend, vinegar and 1/2 tbsp sugar (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Spoon onion sauce over chicken in the baking dish. Bake chicken in the middle of the oven until cooked through, 10-12 min.** Carefully wipe the pan clean.
While onions cook, cut bok choy into 1-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
While chicken bakes, heat the same pan over medium-high. Add carrots and 1/4 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1/2 tbsp oil (dbl for 4 ppl), then bok choy and half the remaining garlic. Season with salt and pepper, to taste. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Transfer veggies to a plate and cover to keep warm. Carefully wipe the pan clean.
Return the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until garlic is fragrant and golden, 30 sec. Add rice. Cook, stirring often, until rice is coated in garlic oil, 1-2 min. Divide chicken, garlic rice and veggies between plates. Spoon onion sauce from the baking dish over chicken and rice. Sprinkle any remaining crushed peppercorns over top, if desired.
