Adobo-Glazed Chicken
with Garlic Rice and Green Beans
Adobo is the national dish of the Philippines. And while there are likely as many variations on it as there are Philippine islands (that is, thousands), one thing remains constant: its backbone is a sauce that is deeply savory with a good splash of vinegary twang. This roasted half chicken is a riff that can be made any night of the week: it’s coated in a sticky glaze that features those signature flavors and served with rice and green beans on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
4 clove
Garlic
24 ounce
Half Chicken
½ cup
Jasmine Rice
3 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Ketchup
6 ounce
Green Beans
Not included in your delivery
9 teaspoon
Vegetable Oil
2 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Place chicken skin-side up on a foil-lined baking sheet and rub with a drizzle of oil. Season with salt and pepper. Bake in oven for 30 minutes.
While chicken bakes, heat 2 TBSP oil in a medium pot over medium heat. Add half the garlic and cook, stirring frequently, until crisp, 3-4 minutes. Remove from pot with a slotted spoon and transfer to a paper-towel-lined plate.
Increase heat under pot to medium-high and add scallion whites. Cook, tossing, until softened, about 1 minute. Add rice and toss to coat. Stir in ¾ cup water and a large pinch of salt. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
Heat a drizzle of oil in a small pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, vinegar, 1 TBSP ketchup (we sent more), 2 TBSP water, and 2 TBSP sugar. Bring to a simmer and let bubble until slightly thick and sticky, 3-4 minutes. Season generously with pepper, then remove from heat. TIP: If glaze becomes stiff, stir in a splash of water.
Once chicken has roasted 30 minutes, remove from oven. Adjust rack so that it is about 8 inches from broiler, then heat broiler to high. Toss green beans on same sheet with a drizzle of oil, salt, and pepper and spread around chicken. Broil until both are lightly browned and chicken is cooked through, 8-10 minutes. Remove sheet from oven, then brush chicken all over with half the glaze. Return to broiler and continue broiling until glaze is set, about 1 minute.
Let chicken rest 5 minutes after removing from oven, then cut between breast and leg to divide into two pieces (halve breast and divide leg to give everyone both white and dark meat). Divide rice and green beans between plates. Arrange chicken on top of rice. Drizzle with remaining glaze. Sprinkle with crisped garlic and scallion greens.
