Light Filipino chicken adobo with rice and pak choi

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Apple cider vinegar2 tablespoons
• Soy sauce1 tablespoon
• Garlic3 cloves
• Bay leaves1 pinch
• Black pepperto taste
• Brown sugar1 teaspoon
• White rice65 g
• Bok choy150 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. In a bowl mix the cider vinegar, soy sauce, crushed garlic, bay leaf and a generous grind of black pepper; turn the chicken thighs in it and leave to marinate for 15 minutes.
2. Drain the chicken, keeping the marinade. Heat the groundnut oil in a casserole over medium-high heat and brown the chicken for 2 minutes per side, until golden.
3. Pour in the marinade, brown sugar and a generous half glass of water, bring to the boil, cover and cook over low heat for 25 minutes, until the chicken is tender.
4. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Quarter the pak choi and rinse it.
5. Uncover the chicken, raise the heat to medium-high and reduce the sauce for 5 minutes, turning the chicken, until thick and glossy.
6. Meanwhile stir-fry the pak choi in a hot pan over high heat with a splash of water for 3 minutes, until wilted but crisp; serve the chicken with the sauce, rice and pak choi.