Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Adobo-Style Chicken
with Bok Choy & Wild Rice
30 MIN
4 Servings
From the Test Kitchen
We’re celebrating the incredible cuisine of the Philippines in this dish, one of the staples of the archipelago. In Filipino, the word “adobo” simply means “sauce.” But it typically describes a special type of sauce with a uniquely flavorful combination of ingredients. Made with garlic, vinegar and soy sauce, adobo is deliciously aromatic and tangy. In this recipe, we’re mixing in tender bok choy leaves and finishing the succulent chicken thighs in it with a quick braise.
Get Cooking-
NutritionPER SERVING
-
Calories575 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Thighs
-
1½ cups Wild Rice Blend
-
4 cloves Garlic
-
3 Scallions
-
¾ lb Baby Bok Choy
-
1 large bunch Cilantro
- 3 Tbsps Rice Wine Vinegar
-
1 2-Inch Piece Ginger
-
1 Tbsp Black & White Sesame Seeds
-
1 Tbsp Cornstarch
-
¼ cup Soy Sauce
-
¼ cup Sweet Soy Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook 25 to 27 minutes, or until tender. Drain thoroughly and transfer to a serving dish.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Pick the cilantro leaves off the stems; discard the stems.
3
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the chicken; season with pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside.
4
Cook the aromatics & bok choy:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of oil.) Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the bok choy and ½ cup of water. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until the bok choy is slightly wilted.
5
Finish the chicken:
In a small bowl, combine the cornstarch and ¼ cup of water. To the pan of aromatics and bok choy, add the cooked chicken, vinegar, soy sauce, sweet soy sauce and cornstarch-water mixture. Bring to a simmer and cook, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Transfer the finished chicken to a serving dish. Garnish with the green tops of the scallions. Garnish the chicken and the cooked rice with the cilantro and sesame seeds. Enjoy!
1
Cook the rice:
Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook 25 to 27 minutes, or until tender. Drain thoroughly and transfer to a serving dish.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Pick the cilantro leaves off the stems; discard the stems.
3
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the chicken; season with pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside.
4
Cook the aromatics & bok choy:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of oil.) Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the bok choy and ½ cup of water. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until the bok choy is slightly wilted.
5
Finish the chicken:
In a small bowl, combine the cornstarch and ¼ cup of water. To the pan of aromatics and bok choy, add the cooked chicken, vinegar, soy sauce, sweet soy sauce and cornstarch-water mixture. Bring to a simmer and cook, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Transfer the finished chicken to a serving dish. Garnish with the green tops of the scallions. Garnish the chicken and the cooked rice with the cilantro and sesame seeds. Enjoy!
Tips from Home Chefs