Chicken adobo & coconut ginger rice
Chicken Adobo & Coconut Ginger Rice is a delicious gluten-free and dairy-free recipe. It covers 26% of your daily requirements of vitamins and minerals, making it nutritious. It works well as a main course and is best enjoyed for a cozy dinner or special occasion.
Ingredients
cider vinegar
119.5 ml
bay leaves
3
skin-on bone-in chicken leg quarters
4
brown sugar
1 Tbsp
chicken broth
235 ml
cornstarch
1 Tbsp
fresh ginger root
2 Tbsps
garlic
3 cloves
grapeseed oil
2 Tbsps
kosher salt
4 servings
low sodium soy sauce
127.5 ml
parsley
30 g
peppercorns
12
rice
277.5 g
green onions
4
sweetened shredded coconut
30 g
water
59.15 ml
Method
- In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side.
- Remove chicken from the pan and set aside.
- Pour in marinade and chicken broth and cook until it begins to boil.Once boiling, add chicken again and cover. Cook for about 10 minutes.
- Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes).For rice, set 3 cups of water to boiling.
- Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut.
- Serve chicken over chicken and drizzle with a little sauce.
Nutrition:
Carbs
72 g
Fat
58 g
Protein
56 g
Share recipe:
Cranberry-orange pistachio chip cookies
45 min
203 Calories
30 serving
Garlic herb prime rib roast
45 min
592 Calories
24 serving
Gambas al ajillo
45 min
401 Calories
4 serving