Adobo Chicken Thighs

Name: Adobo Chicken Thighs with Rice and Greens
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Skinless boneless chicken thighs; 2 Piece of Shallots; 4 Piece of Garlic cloves; 1 Piece of Lemon; 2 Tbsp of Vegetable oil; 350 ML of Water; 1 Piece of Chicken stock cube; 30 ML of Rice vinegar; 30 ML of Soy sauce; 2 Piece of Dried bay leaves; 1 Tsp of Black pepper; 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 3 Piece of Baby pak choi; 150 Grams of Sugar snap peas; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

with Rice and Greens

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

58 Reviews

Cals 752 · Prot 66 · Carbs 107 · Fat 13

Family Friendly

40 min

Adobo Chicken Thighs with Rice and Greens

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

58 Reviews

Cals 752 · Prot 66 · Carbs 107 · Fat 13

Family Friendly

Ingredients

Adobo

Skinless boneless chicken thighs

500 Grams

Shallots

2 Piece

Garlic cloves

4 Piece

Lemon

1 Piece

Vegetable oil

2 Tbsp

Water

350 ML

Chicken stock cube 4*5*9*15*

1 Piece

Rice vinegar

30 ML

Soy sauce 9*10*11*

30 ML

Dried bay leaves

2 Piece

Black pepper

0.5 Tsp

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Greens

Baby pak choi

3 Piece

Sugar snap peas

150 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3148 / 752
Fats (g)	12.5
of which saturated (g)	3.5
Carbohydrates (g)	107
of which sugars (g)	14.1
Fibers (g)	9.6
Proteins (g)	65.5
Salt (g)	5.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

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

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.

3 Simmer

Add the measured water, chicken stock cube, 2 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.

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.

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.