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Pinoy-Style Chicken Breast Adobo
with Garlic Rice
Don't confuse this national dish of the Philippines with its Mexican counterpart. This version relies on soy sauce, vinegar and lots of onions, garlic and cracked pepper to make the dish come alive! Here's what's to come: savoury garlic rice plated beside sautéed bok choy and cabbage, then topped with pan-seared chicken that is finished in a delectable onion sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
113 g
Shanghai Bok Choy
113 g
Yellow Onion
2 unit
Garlic, cloves
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Cracked Black Pepper
170 g
Coleslaw Cabbage Mix
Not included in your delivery
½ tbsp
Sugar*
2 tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Heat a medium pot over medium heat. Meanwhile, peel, then mince or grate garlic. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and one-third of the garlic. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut bok choy into 1-inch pieces. Peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Season with salt and 1/4 tsp cracked black pepper. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy and coleslaw cabbage mix. Cook, stirring often, until veggies are tender crisp, 2-3 min. Add half the remaining garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and cracked pepper, to taste. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to a plate. (NOTE: Don't put chicken on the same plate as the veggies. Chicken will finish cooking in step 5.)
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil, then onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add soy sauce mirin blend, half the vinegar (use all for 4 ppl), 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl). Bring to a simmer. Once simmering, add chicken, then reduce heat to medium. Cover and cook, flipping chicken halfway through, until sauce reduces slightly and chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste.
Fluff garlic rice with a fork. Thinly slice chicken. Divide garlic rice and veggies between plates. Top garlic rice with chicken. Spoon onion sauce from the pan over chicken. Sprinkle any remaining cracked black pepper over top, if desired.
