Filipino Chicken Adobo with Garlic Brown Rice and Gingered Carrots

Serves 4

prepPreheat oven to 400°F / 200°C
1/3 cup / 80 ml unseasoned rice vinegar	Whisk marinade, add chicken, refrigerate 6+ hrs	Heat oil in skillet, sear chicken smooth-side down 4–5 min	Flip chicken, add reserved marinade, bring to simmer	Transfer skillet to oven, bake 30–35 min at 400°F / 200°C	Plate rice, carrots & chicken, pour sauce over
1/4 cup / 60 ml low-sodium soy sauce
3 garlic cloves, coarsely chopped
1 large shallot, thinly sliced into rounds
3 large dried bay leaves
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
1 1/2 lb / 680 g boneless, skinless chicken thighs
1 tablespoon olive oil
1 1/3 cups / 260 g brown rice	Rinse rice, add to pot with garlic & broth	Simmer rice 40–45 min, covered on low heat
1/2 teaspoon kosher salt
1 large garlic clove, minced
2 1/2 cups / 600 ml bone broth or water
1 lb / 450 g carrots	Peel carrots, cut into batons, toss with oil & spices	Spread carrots on sheet pan, roast 20 min at 400°F / 200°C	Toss carrots, roast 10–15 min more
1 tablespoon olive oil
1 tablespoon fresh grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt or more to taste
Freshly ground black pepper to taste

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