Adobo-Style Chicken with Sautéed Bok Choy & Jasmine Rice

Adobo-Style Chicken

with Sautéed Bok Choy & Jasmine Rice

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Our take on Filipino adobo features chicken cooked in a savory sauce of traditional ingredients including soy sauce, vinegar, and garlic. It’s all served with a verdant side of whole sautéed bok choy leaves and a bed of jasmine rice cooked with carrots until sweet and tender.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; separate the leaves. If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Roughly chop the pepper. In a bowl, combine the soy sauce, sugar, vinegar, half the garlic paste, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. Thoroughly wash your hands immediately after handling the pepper.

Cook the rice & carrots:
2 Cook the rice & carrots:

In a medium pot, combine the rice, sliced carrots, remaining garlic paste, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the bok choy:
3 Cook the bok choy:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the rice continues to cook, pat the chicken dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and cook 5 to 7 minutes on the first side, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice and carrots with the cooked bok choy and cooked chicken (including any glaze from the pan). Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; separate the leaves. If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Roughly chop the pepper. In a bowl, combine the soy sauce, sugar, vinegar, half the garlic paste, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. Thoroughly wash your hands immediately after handling the pepper.

2 Cook the rice & carrots:

In a medium pot, combine the rice, sliced carrots, remaining garlic paste, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice & carrots:
Cook the bok choy:
3 Cook the bok choy:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken & serve your dish:

While the rice continues to cook, pat the chicken dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and cook 5 to 7 minutes on the first side, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice and carrots with the cooked bok choy and cooked chicken (including any glaze from the pan). Enjoy! 

Cook the chicken & serve your dish:
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