Lunch · Filipino · 10 min
Adobong Manok with Garlic-Scented Jasmine Rice
- Calories
- 607
- Protein
- 57g
- Carbs
- 78g
- Fat
- 5g
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)
Method
- 01In a small bowl, marinate the chicken breast slices in soy sauce, minced garlic, black peppercorns, and bay leaf for at least 15 minutes.
- 02In 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.
- 03Cover and simmer for 10-12 minutes until the sauce reduces into a glossy, dark glaze that clings to the chicken.
- 04Meanwhile, quickly wilt the spinach in a separate pan with a splash of water and a pinch of salt until bright green.
- 05To 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.
Cook it with the whole plan around it
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