Quick Adobo Chicken with Greens
Equipment
- Medium saucepan
- Sauté pan
Ingredients
- 75 g basmati rice
- 1 fillets chicken breast butterflied
- 1/2 tbsp olive oil
- 2 cloves garlic sliced
- 1/2 red chilli thinly sliced
- 1/2 tsp black peppercorns
- 50 ml light soy sauce
- 50 ml rice wine vinegar
- 1 tbsp light muscovado sugar
- 1 bok choy roughly chopped
- 1 spring onion thinly sliced
- 1 small handful Thai basil
Instructions
- Add the rice to a medium sized pot along with 300ml water. Pop on a lid and bring to the boil. Reduce to a simmer and simmer for 8-10 minutes. Take off the heat.
- Heat the oil in a large sauté pan, add the butterflied chicken and fry for 3-4 minutes. Add the garlic, chilli and peppercorns and cook for another minute. Add the soy, vinegar and muscovado and allow to simmer for 5-6 minutes until reduced. In the final minute stir through the pak choi to wilt.
- Fluff up the rice with a fork and serve in bowls with the chicken and spoon over the sauce with the greens. Top with spring onions and basil.
Notes
Chicken adobo is a classic Filipino recipe and features chicken that is braised in a vinegar, soy sauce and garlic! The addition of muscovado sugar helps with that salty sweet taste. Most adobo recipes usually take more than 10 minutes to make, but after testing it numerous times, you can still get a great tasting adobo in just minutes.
Nutrition
Serving: 2gCalories: 405kcal
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