lunch

Adobong Manok with Garlic-Scented Jasmine Rice

Name: Adobong Manok with Garlic-Scented Jasmine Rice
Ingredients: 189.3 g Chicken breast, skinless, raw; 230.6 g Rice, white, long-grain, cooked; 230.6 g Spinach, raw; 34.6 ml Cane vinegar (or distilled white vinegar); 23.1 ml Soy sauce (low sodium); 12.7 g Palm sugar (or brown sugar)

Nutrition

607

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Chicken breast, skinless, raw189.3 g

Rice, white, long-grain, cooked230.6 g

Spinach, raw230.6 g

Cane vinegar (or distilled white vinegar)34.6 ml

Soy sauce (low sodium)23.1 ml

Palm sugar (or brown sugar)12.7 g

Instructions

In a small bowl, marinate the chicken breast slices in soy sauce, minced garlic, black peppercorns, and bay leaf for at least 15 minutes.

In a hot pan, sear the chicken until golden brown on both sides. Pour in the marinade, cane vinegar, and palm sugar. Bring to a boil, then reduce heat to a gentle simmer. Do not stir the vinegar immediately—let it mellow for 2-3 minutes.

Cover and simmer for 10-12 minutes until the sauce reduces into a glossy, dark glaze that clings to the chicken.

Meanwhile, quickly wilt the spinach in a separate pan with a splash of water and a pinch of salt until bright green.

To plate, serve a generous portion of steaming jasmine rice alongside the glazed chicken. Top with the wilted spinach and drizzle the remaining reduced adobo sauce over the meat and rice. Finish with a fresh crack of black pepper.