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.
Cals 626 · Prot 59 · Carbs 73 · Fat 11
Family-Friendly
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40 min
photo
Adobo is a wide-spread Filipino cooking technique which involves marinating meat or fish in garlic, vinegar, soy sauce and peppercorns.
Cals 626 · Prot 59 · Carbs 73 · Fat 11
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Adobo
Chicken thighs
500 Grams
Shallots
2 Piece
Garlic cloves
4 Piece
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 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

Tips for fussy eaters

Shred their chicken thoroughly before serving.

Pro tip

Brown the chicken nicely before stewing it in the sauce.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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