Filipino Chicken Adobo with Garlic Brown Rice and Gingered Carrots
Serves 4
| prepPreheat oven to 400°F / 200°C | |||||
| 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 |
| 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 | |||||
| 680 g boneless, skinless chicken thighs | |||||
| 1 tablespoon olive oil | |||||
| 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 | |||||
| 600 ml bone broth or water | |||||
| 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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