Adobo Chicken with Garlic Jasmine Rice
and Carrot and Cucumber Salad
A mainstay in Filipino cuisine with complex flavours of vinegar, soy and garlic that excite the tastebuds!
Cals 740 · Prot 61 · Carbs 103 · Fat 14
Family Friendly
45 min
A mainstay in Filipino cuisine with complex flavours of vinegar, soy and garlic that excite the tastebuds!
Cals 740 · Prot 61 · Carbs 103 · Fat 14
Family Friendly
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
Jasmine rice
150 Grams
Vegetable oil
1 Tbsp
Garlic paste
10 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
300 ML
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, *4 Milk, *5 Eggs, *15 Celery, *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) | 3099 / 740 |
| Fats (g) | 13.5 |
| of which saturated (g) | 3.8 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 17.7 |
| Fibers (g) | 6.1 |
| Proteins (g) | 61 |
| Salt (g) | 9.4 |
*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 Cook rice
- Rinse the rice.
- Heat a pot with a lid over medium heat.
- Add a drizzle of vegetable oil and fry the garlic paste until fragrant.
- Add the rice, 0.5 stock cube and measured water and bring to a boil.
- Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is tender.
- Once cooked, remove the pot from the heat and keep covered until serving.
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 to coat 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 Jasmine Rice with the Salad alongside.
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