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Filipino style adobochicken thighs - Extra large standard

Filipino-Style Adobo Chicken Thighs

over Garlic Jasmine Rice

710 cals

20 mins

Description

Find yourself immersed in the flavours of Filipino cuisine with this homage to a traditional dish. Tender and saucy chicken adobo is basted in a perfect balance of salty and sweet notes. That’s thanks to soy sauce, tangy rice vinegar and a spice blend mixing brown sugar with sesame seeds, ginger and garlic. The chicken thighs share space with sautéed bok choy on a fluffy bed of jasmine rice studded with garlic and scallions.

Contains:

Sesame, Soy, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 15ml Minced garlic

  • 340g Baby bok choy

  • 2 Scallions

  • 60ml Rice vinegar

  • 160g Jasmine rice

  • 60ml Sweet soy sauce

  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Nutrition

Total fat

10g

Saturated Fat

3g

Sodium

2530mg

Total carbs

115g

Sugar

38g

Protein

43g

Fibres

5g

Recipe Instructions

Filipino-Style Adobo Chicken Thighs - Step #1 Cook the rice
Step 1: Cook the rice
Thinly slice the scallions, separating the white bottoms and green tops. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the garlic and the green tops of the scallions. Fluff the rice.
Filipino-Style Adobo Chicken Thighs - Step #2 Cook the chicken
Step 2: Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Filipino-Style Adobo Chicken Thighs - Step #3 Sauté the bok choy
Step 3: Sauté the bok choy
Meanwhile, remove the root ends of the bok choy; roughly chop. In a second large pan, heat a drizzle of oil on medium. Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and a pinch of salt. Sauté, 2 to 3 min., until wilted.
Filipino-Style Adobo Chicken Thighs - Step #4 Make the sauce & coat the chicken
Step 4: Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the vinegar, soy sauce, remaining spices and 2 tbsp water (double for 4 portions). Cook, scraping up any browned bits, 3 to 4 min., until reduced and thickened. Return the chicken; toss well.
Filipino-Style Adobo Chicken Thighs - Step #5 Plate your dish
Step 5: Plate your dish
Divide the rice between your plates. Top with the bok choy and chicken. Spoon the sauce over. Bon appétit!