Filipino-Style Adobo Chicken Thighs
over Garlic Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Find yourself immersed in the flavours of Filipino cuisine with this homage to a traditional dish. Tender and saucy chicken is basted in a perfect balance of salty and sweet notes. That’s thanks to soy sauce, tangy rice vinegar and a spice blend mixing brown sugar with sesame seeds, ginger and garlic. The adobo chicken thighs share space with sautéed bok choy on a fluffy bed of jasmine rice studded with garlic and scallions.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 340g Bok choy tips
- 2 Scallions
- 60ml Rice vinegar
- 160g Jasmine rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Oil
Salt
Total Fat
17 g
Saturated Fat
3 g
Sodium
2530 mg
Total Carb
115 g
Sugars
38 g
Protein
43 g
Fibre
5 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 with paper towel; 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
