For this Filipino-inspired comfort food, you'll simmer chicken in soy sauce, cider vinegar, garlic, fresh ginger and bay leaves for a sweet, salty and 'masarap' (delicious) dinner!
Prep Time
40 min
Cuisine
Filipino
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs and cook for 2-3 min on each side or until slightly brown
When browned, transfer the chicken to a plate and reserve the pan (and any remaining oil!) for later
2
Peel and finely slice the brown onion[s]
Peel and finely chop (or grate) the garlic
Return the pan to a medium heat
Once hot, add the sliced onion and cook for 5-6 min or until beginning to soften
3
While the onion softens, chop the green beans in half
4
Once the onion has softened, reduce the heat to medium-low and return the chicken thighs to the pan
Add the bay leaves, choppedgarlic, soy sauce and 2 tbsp [4 tbsp]water and cook, covered, for 8-10 min or until the sauce has reduced slightly
5
Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
When the rice is boiling, add the Tenderstem broccoli and chopped green beans and reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your vegetable rice
6
Trim, then slice the spring onion[s]
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice finely into rounds
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
7
Once the sauce has reduced, add the cider vinegar and choppedginger to the chickenand cook, covered, for a further 5-6 min or until the chicken is cooked through (no pink meat!)
Season the chicken with a generous grind of black pepper and transfer it to a clean board
Shred the chicken apart using two forks – this technique is known as 'pulling'
8
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