Adobo Chicken Thighs

with Rice and Greens

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Instructions

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1 Prep vegetables

Peel the shallots and slice them into thin rings. Peel and chop or crush the garlic. Juice the lemon

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2 Fry chicken

Heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the chicken thighs (in batches). Fry for 4 min until golden on the surface. Flip and fry for 1-2 min. Add the shallots and garlic and cook for 2 min further.

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3 Simmer

Add the measured waterchicken stock cube, 2/3/4 Tbsp of lemon juice, rice vinegar, soy sauce, dried bay leaves and black pepper. Simmer over a low heat for 20 min or until the liquid has reduced to half.

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4 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

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5 Fry greens

Meanwhile, rinse the pak choi and chop it into quarters, lengthwise. Rinse the sugar snap peas. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the pak choi and the sugar snap peas with a pinch of salt and fry for 2-3 min.

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6 Serve

Serve the chicken with its sauce over the cooked jasmine rice, with the pan fried pak choi and sugar snap peas to the side.

Tips for fussy eaters

Shred their chicken thoroughly before serving.

Pro tip

Brown the chicken nicely before stewing it in the sauce.

Adobo is a wide-spread Filipino cooking technique which involves marinating meat or fish in garlic, vinegar, soy sauce and peppercorns.

Cooking Time: 40 min

Cals 644 · Prot 63 · Carbs 76 · Fat 12

Ingredients

Number of people

Adobo

Chicken thighs, boneless skinless 500 Grams
Shallots 2 Pieces
Garlic cloves 4 Pieces
Lemon 1 Piece
Vegetable oil 2 Tbsp
Water 350 ML
Chicken stock cube 1 Piece
Rice vinegar 30 ML
Soy sauce 30 ML
Dried bay leaves 2 Pieces
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

Greens

Baby pak choi 3 Pieces
Sugar snap peas 150 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp

Adobo is a wide-spread Filipino cooking technique which involves marinating meat or fish in garlic, vinegar, soy sauce and peppercorns.

Cooking Time: 40 min

Cals 644 · Prot 63 · Carbs 76 · Fat 12

Instructions

photo

1 Prep vegetables

Peel the shallots and slice them into thin rings. Peel and chop or crush the garlic. Juice the lemon

photo

2 Fry chicken

Heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the chicken thighs (in batches). Fry for 4 min until golden on the surface. Flip and fry for 1-2 min. Add the shallots and garlic and cook for 2 min further.

photo

3 Simmer

Add the measured waterchicken stock cube, 2/3/4 Tbsp of lemon juice, rice vinegar, soy sauce, dried bay leaves and black pepper. Simmer over a low heat for 20 min or until the liquid has reduced to half.

photo

4 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

photo

5 Fry greens

Meanwhile, rinse the pak choi and chop it into quarters, lengthwise. Rinse the sugar snap peas. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the pak choi and the sugar snap peas with a pinch of salt and fry for 2-3 min.

photo

6 Serve

Serve the chicken with its sauce over the cooked jasmine rice, with the pan fried pak choi and sugar snap peas to the side.

Tips for fussy eaters

Shred their chicken thoroughly before serving.

Pro tip

Brown the chicken nicely before stewing it in the sauce.

Ingredients

Number of people

Adobo

Chicken thighs, boneless skinless 500 Grams
Shallots 2 Pieces
Garlic cloves 4 Pieces
Lemon 1 Piece
Vegetable oil 2 Tbsp
Water 350 ML
Chicken stock cube 1 Piece
Rice vinegar 30 ML
Soy sauce 30 ML
Dried bay leaves 2 Pieces
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

Greens

Baby pak choi 3 Pieces
Sugar snap peas 150 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
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