Chicken Adobo
Ingredients
Shopping list
- 1.25 lbs chicken breast boneless, cut in 1 inch pieces
- 2 cups Jasmine rice
- 1 lb baby bok choy rinsed, cut and discard the root end, sliced in 1 inch pieces
- 2 green onions rinsed, cut and discard the root end, sliced in 1/4 inch pieces
You might have - for chicken
- 1 head garlic all cloves crushed with the flat side of a knife and peeled
- 2 oz tamari (gluten free) or soy sauce
- 0.5 cup white vinegar
- 1 tbsp vegetable oil
- salt
You might have - for bok choy
- 1 clove garlic peeled and grated
- 1 inch ginger peeled and grated
- 1 tbsp tamari (gluten free) or soy sauce
- 1 tbsp vegetable oil
Culinary Spice Kit
- 1 pouch [1] Chicken Adobo Spices crushed peppercorns, bay leaves
- 1 pouch [2] Chicken Adobo Spices brown sugar
- 1 pouch [3] Chicken Adobo Spices lemongrass powder
Instructions
Morning or Day Before
- In a BOWL, mix garlic, tamari, vinegar, Chicken Adobo Spices [1], Chicken Adobo Spices [2]*), and salt to taste (1 tsp recommended). Add chicken. Mix well, cover, and let rest in the refrigerator for at least two hours (overnight recommended). Stir at around half time.
Dinner Evening
- Cook rice according to package instructions.
- Drain garlic and chicken in a strainer. Keep marinade for later.
- In a PAN, heat oil and fry drained chicken and garlic, stirring occasionally, for about 3 minutes, until browned on all sides.
- Add marinade and 1/2 cup water. Mix well, cover, and bring to boil.
- Turn heat down to slow. Simmer until chicken is just cooked through, about 10 - 15 minutes.
Bok Choy
- In a POT, bring 1 quart salted water to boil, add bok choy, cover, and steam for 5-10 minutes. Drain and set aside.
- In a PAN, heat oil. Add garlic and ginger and stir-fry until fragrant, about 1 minute.
- Add bok choy, tamari, and Chicken Adobo Spices [3].
- Stir-fry for 3 minutes.
Enjoy
- Serve rice with chicken and bok choy. Garnish with sliced green onions.
Notes
*) You can substitute brown sugar with other sweetener or do a no-sugar version.
