Chicken Adobo & Coconut Ginger Rice
Chicken Adobo & Coconut Ginger Rice could be just the gluten free and dairy free recipe you've been looking for. For $1.92 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 730 calories, 33g of protein, and 34g of fat. This recipe serves 4. It works well as a reasonably priced main course. This recipe from Foodista requires scallions, chicken broth, chicken thighs, and coconut. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. If you like this recipe, take a look at these similar recipes: Chicken Adobo & Coconut Ginger Rice, Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing, and Thai Chicken Satay and Peanut Sauce + Ginger Coconut Rice.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup apple cider vinegar
3 bay leaves
4 chicken thighs (bone-in)
1 tablespoon brown sugar
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
2 tablespoons grapeseed oil
Kosher salt
1/2 cup low sodium soy sauce
1/2 cup parsley, minced
12 peppercorns, crushed
1 1/2 cups rice
4 scallions, chopped
1/3 cup shredded sweetened coconut, minced
1/4 cup water
3 cups water
Equipment:
bowl
frying pan
whisk
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Remove chicken from the pan and set aside.
3. 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.
4. 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.
5. 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.
6. Serve chicken over chicken and drizzle with a little sauce.
Nutrition Information:
covered percent of daily need
