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Chicken Adobo over Gingery Rice

  • 15 min
  • 75 min
  • 4
  • Easy
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Recipe Ingredients

  • 900g skinless, boneless chicken thighs
  • 1 cup lower-sodium soya sauce
  • ¾ cup rice-wine vinegar
  • 1 medium onion, chopped
  • ¼ cup brown sugar
  • 2 tbsp lime juice
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves, smashed
  • 3 bay leaves
  • 2 tsp pepper
  • 1 cup long-grain brown rice
  • 1 tbsp grated ginger
  • 1 bay leaf
  • pinch of salt
  • ½ tsp pepper)
  • 450g green beans
  • 1 tbsp each finely chopped garlic and lime juice

Recipe Directions

In a large pot, mix 1 cup lower-sodium soya sauce; ¾ cup rice-wine vinegar; 1 medium onion, chopped; ¼ cup brown sugar; 2 tbsp lime juice; 1 tbsp grated fresh ginger; 3 garlic cloves, smashed; 3 bay leaves; and 2 tsp pepper.

Add 900g skinless, boneless chicken thighs. Cover; heat to simmering on high.

Reduce heat; simmer for 1 hour.

Serve with 1 cup long-grain brown rice (cooked as label directs, with 1 tbsp grated ginger, 1 bay leaf, pinch of salt and ½ tsp pepper) and 450g green beans, steamed with 1 tbsp each finely chopped garlic and lime juice.

EACH SERVING About 1 550kJ, 32g protein, 33g carbohydrate, 12g fat (3g saturated), 4g fibre, 305mg sodium.


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