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This Filipino adobo braises chicken thighs in a deeply caramelized sauce, with little to no work thanks to a flavor-packed marinade, and picks up even more umami from little shiitake mushrooms.
What You Get
Chicken thighs (see note below)
What You’ll Need
Coconut oil or vegetable oil
Makes 3 servings
20 minutes active
50 minutes total
Slice the shiitakes. Slice the red onion. Chop 5 cloves of garlic.
In a sauté pan with a lid over high heat, melt 1 tablespoon coconut oil. Add the red onion and garlic and sauté until the onion is translucent and the garlic has browned, 3 to 5 minutes.
Add the chicken thighs, adobo marinade, and 2 or 3 bay leaves. Bring to a boil, then turn down the heat to low, and cover the pan. Simmer until the chicken is tender, turning once or twice, 30 minutes.
Add the shiitakes, cover again, and continue to simmer until the mushrooms release their liquid and the flavors blend, 10 to 15 minutes longer.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice a handful of scallions.
Heap the rice on plates, top with the chicken and mushrooms, and ladle the sauce over to soak into the rice. Sprinkle generously with the scallions and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat and soy.