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
6 clove
Garlic
48 ounce
Half Chicken
1 cup
Jasmine Rice
6 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 teaspoon
White Wine Vinegar
2 tablespoon
Ketchup
12 ounce
Green Beans
Not included in your delivery
3 tablespoon
Vegetable Oil
¼ cup
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 half chickens skin-side up on a foil-lined sheet. Rub with a large drizzle of oil. Season with salt and pepper. Bake in oven for 35 minutes.
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 1½ cups 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, ketchup, 2 TBSP water, and ¼ cup sugar. Let simmer until slightly thick and sticky, 4-6 minutes. Season generously with pepper, then remove from heat. TIP: If glaze becomes stiff, stir in a splash of water.
Remove chicken from oven after 35 minutes. Adjust rack so that it is about 8 inches from broiler; heat broiler to high. Return chicken to oven and broil until browned, 8-10 minutes. Remove from oven and brush 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 each half between breast and leg to divide into two pieces.
Place green beans in a medium bowl and add a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 2 minutes. Divide rice and green beans between plates. Arrange chicken on top. Drizzle with remaining glaze. Sprinkle with crisped garlic and scallion greens.
