HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPinoy Style Chicken Adobo
Pinoy-Style Chicken Adobo

Pinoy-Style Chicken Adobo

with Garlic Rice

Custom recipe
Read more

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 cracked pepper to make the dish come alive! Here's what's to come: savoury garlic rice plated beside sautéed bok choy and cabbage, then topped with pan-seared chicken that is finished in a delectable onion sauce.

Tags:Quick PrepOptional Spice

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

113 g

Shanghai Bok Choy

113 g

Yellow Onion

2 unit

Garlic, cloves

4 tbsp

Soy Sauce Mirin Blend


½ tbsp

White Wine Vinegar


1 tsp

Cracked Black Pepper

170 g

Coleslaw Cabbage Mix

Not included in your delivery

½ tbsp


2 tbsp


0.38 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber6 g
Protein37 g
Cholesterol132 mg
Sodium1380 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, 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! Heat a medium pot over medium heat. Meanwhile, peel, then mince or grate garlic. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and one-third of the garlic. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. Once boiling, 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.


Meanwhile, cut bok choy into 1-inch pieces. Peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Season with salt and 1/4 tsp cracked black pepper. (NOTE: Reference heat guide.)


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy and coleslaw cabbage mix. Cook, stirring often, until veggies are tender crisp, 2-3 min. Add half the remaining garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and cracked pepper, to taste. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.


Heat the same pan over medium-high. 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 a plate. (NOTE: Don't put chicken on the same plate as the veggies. Chicken will finish cooking in step 5.)


Heat the same pan over medium-high. When hot, add 1/2 tbsp oil, then onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add soy sauce mirin blend, half the vinegar (use all for 4 ppl), 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl). Bring to a simmer. Once simmering, add chicken, then reduce heat to medium. Cover and cook, flipping chicken halfway through, until sauce reduces slightly and chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste.


Fluff garlic rice with a fork. Thinly slice chicken. Divide garlic rice and veggies between plates. Top garlic rice with chicken. Spoon onion sauce from the pan over chicken. Sprinkle any remaining cracked black pepper over top, if desired.