Adobo Chicken with Garlic Cauli Rice
and Carrot and Cucumber Salad
A mainstay in Filipino cuisine with complex flavours of vinegar, soy and garlic that excite the tastebuds.
Cals 501 · Prot 58 · Carbs 42 · Fat 12
Low Carb
Calorie Smart
Global Eats
45 min
A mainstay in Filipino cuisine with complex flavours of vinegar, soy and garlic that excite the tastebuds.
Cals 501 · Prot 58 · Carbs 42 · Fat 12
Low Carb
Calorie Smart
Global Eats
Ingredients
Chicken
Skin-on, bone-in chicken thighs
500 Grams
Spring onion
40 Grams
Garlic paste
10 Grams
Soy sauce
9*10*11*
60 ML
Rice vinegar
60 ML
Brown sugar
15 Grams
Black pepper
2 Tsp
Dried bay leaves
1 Piece
Vegetable oil
0.5 Tbsp
Water
50 ML
Rice
Cauliflower
400 Grams
Vegetable oil
0.5 Tbsp
Salt
0.5 Tsp
Garlic paste
10 Grams
Side salad
Carrot
1 Piece
Cucumber
1 Piece
Fresh mint
10 Grams
Lime
1 Piece
Black sesame seeds
3*
5 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
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) | 2097 / 501 |
| Fats (g) | 12.4 |
| of which saturated (g) | 3.1 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 21.3 |
| Fibers (g) | 8.5 |
| Proteins (g) | 57.9 |
| Salt (g) | 7.2 |
*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 Marinate chicken
- Roughly chop the spring onion.
- Add the chicken to a large bowl.
- Add one tub garlic paste, soy sauce, vinegar, brown sugar, black pepper and bay leaves.
- Set aside.
2 Prep cauli rice
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Heat a saucepan over a medium heat with a drizzle of vegetable oil.
- Once hot, add the garlic paste and fry for 30 sec until fragrant.
- Add the cauliflower and a pinch of salt and stir-fry for 5-7 min.
- Remove from the heat and cover until ready to serve.
3 Prep salad
- Meanwhile, peel and finely slice or grate the carrot.
- Finely slice or grate the cucumber.
- Strip the mint leaves from the stalk.
- Cut the lime in half.
- Add the cucumber and carrot to a bowl with a generous squeeze of lime, the mint leaves and the black sesame seeds.
- Toss together and set aside.
4 Fry chicken
- Heat a large non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the chicken, skin side down (reserve the marinade) and fry for 2-3 min each side until browned.
- Transfer the chicken to a plate and reserve the pan.
Tip! Keep an eye on the chicken as the marinade contains sugar which can easily burn.
5 Simmer sauce
- Return the pan to a medium heat.
- Once hot, add the reserved marinade and measured water to the pan and simmer for 1-2 min.
- Return the chicken, skin side up.
- Add the spring onion and cover with a lid.
- Simmer the chicken in the marinade for 20 min.
- Remove the lid and cook for another 5 min until the chicken is cooked and the sauce has thickened to your liking.
6 Serve
- Serve the Adobo Chicken over warm Cauli Rice with the Salad alongside.
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