Filipino Chicken Adobo Rice
Tender chicken breast, rice and green beans come together in a garlicky soy-vinegar glaze for a simple skillet take on Filipino adobo.
6 min
Prep
34 min
Cook
4
Serves
510
Calories
Macros · per serving
44g protein
60g carbs
9g fat
Ingredients
For 4 servings
- 650 g boneless skinless chicken breast
- 255 g white rice
- 300 g frozen cut green bean
- 60 ml soy sauce
- 60 ml white vinegar
- 4 clove garlic
- 0.5 tsp black pepper
- 2 bay leaf
- 1 tbsp vegetable oil
- 45 ml water
Instructions
- 1
Prepare the ingredients: mince the garlic and cook the white rice according to the package directions. Cut the chicken into strips about 1 cm thick.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, spread it across the pan and cook uncovered for 4 minutes, turning occasionally; it does not need to be cooked through yet.
- 3
Reduce the heat to medium. Add the garlic and cook, stirring, for 1 minute. Add the soy sauce, vinegar, black pepper, bay leaves and frozen green beans. Stir, cover and cook over medium-high heat for 5 minutes, reducing to medium once the liquid is simmering steadily.
- 4
Uncover and simmer over medium-high heat for 3 minutes, stirring occasionally, until the liquid has reduced to a few tablespoons of glossy sauce that coats the chicken. Check that the thickest chicken strips reach 165°F/74°C with a food thermometer.
- 5
Stir in all the cooked white rice and the 45 ml water. Reduce the heat to medium, cover and heat for 5 minutes, stirring thoroughly halfway through. Check that the rice mixture reaches 165°F/74°C throughout; the rice should absorb the remaining moisture with no free broth. Remove the bay leaves and divide among four plates.
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