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Adobo-Glazed Chicken

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.

Total Time1 hour
Prep Time


serving amount

2 unit


4 clove


24 ounce

Half Chicken

½ cup

Jasmine Rice

3 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

White Wine Vinegar

1 tablespoon


6 ounce

Green Beans

Not included in your delivery

9 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values

/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber3 g
Protein49 g
Cholesterol180 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Paper Towel
Slotted Spoon
Small Pan


Prep andc

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.

Crisp Garlic

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.

Cook Rice

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.

Make Glaze

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.

Add Green Beans

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.

Finish and Serve

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.