Adobo-Inspired Coconut Chicken
with Veggie Skillet Rice and Crispy Shallots
This delicious quick braise of chicken thighs with sweet coconut milk, soy and rice vinegar is reminiscent of a beloved Filipino dinner staple known as "adobo." Allow your taste buds to be whisked away with just a few simple steps!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Jasmine Rice
1 unit
Shanghai Bok Choy
1 unit
Carrot
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit
Coconut Milk
30 g
Ginger
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Cornstarch
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel, then mince or grate ginger.Combine cornstarch, half the garlic salt and 1/8 tsp (1/4 tsp) pepper in a medium bowl.Heat a large pot over medium-high heat.While the pot heats, pat chicken dry with paper towels. Cut each piece in half crosswise.
Add chicken to cornstarch mixture and toss to coat. Using your hands, press cornstarch mixture onto chicken to fully cover. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pot; cook chicken in 2 batches if needed.) Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4!)Remove from heat, then transfer chicken to a plate.
Reheat the same pot over medium.When hot, add 1/2 tbsp (1 tbsp) oil and ginger. Cook, stirring often, until fragrant, 30 sec.Add coconut milk, soy sauce, vinegar and 1 tsp (2 tsp) sugar, then stir to combine.Bring sauce to a simmer. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until sauce has thickened slightly, 2-4 min.Add chicken and any juices from the plate.Cook uncovered, flipping chicken halfway through, until sauce thickens and chicken is cooked through, 5-7 min.**
Meanwhile heat a large non-stick pan over medium-high heat.When hot, add carrots, bok choy, 1 tsp (2 tsp) oil and 1/3 cup (2/3 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 3-4 min.Add 1 tbsp (2 tbsp) butter. Cook, stirring frequently, until melted, 1 min.Fluff rice with a fork. Add rice and remaining garlic salt to the pan with veggies. Stir to combine.
Add half the crispy shallots to the pan with skillet rice. Stir to combine.Divide rice, veggies and chicken between plates. Spoon over any remaining sauce from the pot.Sprinkle remaining crispy shallots over top.
