Filipino Adobo Chicken Thighs
over Garlic Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Immerse yourself in Filipino cuisine with this homage to traditional adobo. Tender and saucy chicken is basted in salty and rounded notes, thanks to sweet soy, tangy rice vinegar and sesame spices. The chicken shares space with bok choy on a fluffy bed of aromatic jasmine rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 15ml Minced garlic
- 340g Bok choy tips
- 60ml Sweet soy sauce
- 60ml Rice vinegar
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt
Total Fat
17 g
Saturated Fat
3 g
Sodium
1780 mg
Total Carb
106 g
Sugars
29 g
Protein
43 g
Fibre
4 g
Preparation
Cook the rice
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add the green tops of the scallions and ⅓ of the garlic. Fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the bok choy
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a second large pan, heat a drizzle of oil on medium.
- Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and a pinch of salt. Sauté, 2 to 3 min., until tender.
Make the sauce & coat the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the vinegar, soy sauce, remaining spices and 2 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 3 to 4 min., until reduced and thickened.
- Return the chicken; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the bok choy and chicken.
- Spoon the sauce over. Bon appétit!
"& Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
