Lunch · Filipino · 15 min
Adobong Manok with Garlic-Steamed Jasmine Rice
- Calories
- 614
- Protein
- 37g
- Carbs
- 61g
- Fat
- 24g
Ingredients
- 139.7 g chicken breast
- 23.6 ml cane vinegar
- 14.9 ml soy sauce
- 13.5 g palm sugar
- 0.7683 tbsp olive oil
- 0.5 tsp black peppercorn
- 1 each bay leaf
- 45.7 g jasmine rice
- 3 clove garlic
- 118 g broccoli
Method
- 01In a small bowl, whisk together soy sauce, cane vinegar, half of the minced garlic, whole black peppercorns, dried bay leaf, and palm sugar to make the adobo marinade.
- 02Heat olive oil in a heavy-bottomed pan over medium-high heat. Place the chicken breast skin-side down and sear until the skin is deeply golden and crisp, about 4 to 5 minutes. Flip and cook for another 3 minutes.
- 03Pour the adobo marinade into the pan with the chicken. Bring to a gentle simmer, then cover and braise over low heat for 8 to 10 minutes until the chicken reaches a safe internal temperature of 165°F (74°C) as measured with a instant-read thermometer, and the sauce has reduced to a glossy glaze that clings to the meat.
- 04Meanwhile, combine the dry jasmine rice, water, and the remaining minced garlic in a small pot or rice cooker, and steam until tender and fluffy (yielding about 141 g of cooked rice).
- 05Steam the chopped broccoli florets over boiling water for 3 to 4 minutes until bright green and tender-crisp.
- 06Plate the hot garlic jasmine rice, top with the glazed chicken breast, and spoon the remaining reduced adobo sauce over top. Serve with the steamed broccoli on the side.
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