Protein Upgrade | Filipino Adobo ORGANIC Chicken
over Garlic Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Immerse yourself in Filipino cuisine with this homage to traditional adobo. Saucy organic chicken breasts have salty and rounded notes, thanks to sweet soy, tangy rice vinegar and sesame spices. It shares space with bok choy on a fluffy bed of aromatic jasmine rice.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 2 Scallions
- 340g Bok choy tips
- 60ml Sweet soy sauce
- 160g Jasmine rice
- 60ml Rice vinegar
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt
Total Fat
6 g
Saturated Fat
1 g
Sodium
1560 mg
Total Carb
100 g
Sugars
27 g
Protein
37 g
Fibre
2 g
Preparation
Cook the rice
- 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**; 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
