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Filipino Adobo Chicken

with Bok Choy and Red Rice

Cooking time

35 minutes




517 /serving

Filipino adobo, not to be confused with the Mexican dish of the same name, is characterized primarily by its liberal use of vinegar and soy to marinate and then stew chicken or pork. Our version deploys a double dose of soy – regular soy sauce and the sweet variety – and plenty of tangy rice vinegar to lend some magic and wonder to tender chicken thighs, healthful and crunchy bok choy, and deliciously nutritious red rice. With hits of cilantro, scallions and sesame seeds, we foresee converting lots of new fans to Filipino cuisine!

We will send you:

  • 8 Chicken thighs
  • 4 Garlic cloves
  • 1 Bunch of cilantro
  • 20g Ginger
  • 3 Scallions
  • 450g Baby bok choy
  • 60ml Sweet soy sauce
  • 60ml Rice vinegar
  • 60ml Soy sauce reduced in sodium
  • 6g Black and white sesame seeds
  • 275g Red rice
  • 9g Cornstarch
  • You will need:

    Medium pot
    Large pan
    Salt & pepper
    Total Fat
    19 g
    Saturated Fat
    2 g
    2215 mg
    Total Carbs
    39 g
    13 g
    44 g
    2 g
    a picture
    Cook the rice
    In a medium pot, bring 3 ¼ cups of salted water to a boil. Once boiling, add the rice. Reduce the heat, cover and let simmer, 25 to 27 minutes, or until tender and the water is absorbed. Let sit, covered, for 5 minutes. Fluff with a fork and set aside in a warm spot.
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    Mise en place
    While the rice cooks, peel and mince the ginger. Mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Pick the cilantro leaves off the stems.
    a picture
    Cook the chicken
    While the rice continues to cook, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel and slice into ½-inch-wide strips; season with pepper. Add the chicken to the pan in an even layer (work in batches, to not overcrowd the pan) and cook, stirring often, 5 to 7, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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    Cook the bok choy
    Heat the pan of reserved fond on medium-high. (If the pan seems dry, add a drizzle of oil.) Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the bok choy and ¼ cup of water. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the bok choy is slightly wilted.
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    Finish the chicken
    In a small bowl, combine the cornstarch and ¼ cup of water. To the pan of bok choy, add the cooked chicken, vinegar, soy sauce, sweet soy sauce and cornstarch-water mixture. Bring to a simmer and cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume; season with S&P to taste.
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    Plate your dish
    Serve the finished chicken, bok choy and pan sauce over the rice. Garnish with the green tops of the scallions, cilantro and sesame seeds. Bon appétit!