Chicken adobo with brown rice recipe
 Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper packs in all the flavours! Each serving provides 500 kcal, 41g protein, 51g carbohydrate (of which 13g sugars), 14g fat (of which 3g saturates), 5g fibre and 5.7g salt. 8 chicken thighs, bone-in, skin removed150ml/¼ pint dark soy sauce4 tbsp sherry or cider vinegar2 tbsp light olive oil1 tbsp coarsely ground black pepper2 tbsp finely grated ginger2 tbsp finely grated garlic2 bay leaves2 large carrots, cut into bite-sized cubes400ml/14fl oz chicken stock200g/7oz brown basmati rice1 tbsp cornflour8 spring onions, finely sliced 8 chicken thighs, bone-in, skin removed 150ml/¼ pint dark soy sauce 4 tbsp sherry or cider vinegar 2 tbsp light olive oil 1 tbsp coarsely ground black pepper 2 tbsp finely grated ginger 2 tbsp finely grated garlic 2 bay leaves 2 large carrots, cut into bite-sized cubes 400ml/14fl oz chicken stock 200g/7oz brown basmati rice 1 tbsp cornflour 8 spring onions, finely sliced Method Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour.Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside.Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock.Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through.Meanwhile, cook the rice according to the packet instructions and keep warm.In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic. Pour this over the chicken and toss to coat well. Cover and marinate in the fridge for 1 hour. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Heat the remaining oil in a wide, non-stick frying pan (that has a lid). Remove the chicken from the marinade (reserving the marinade) and brown the chicken for 3–4 minutes on each side. Transfer to a plate and set aside. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Return the pan to the heat and add the remaining oil, garlic and ginger and stir-fry for 1 minute. Return the chicken to the pan with the reserved marinade, bay leaves, carrots and stock. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Bring to a boil, reduce the heat to low and allow to simmer for 40 minutes, covering the pan with the lid for the last 15 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions and keep warm. Meanwhile, cook the rice according to the packet instructions and keep warm. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. In a small bowl, mix the cornflour with 2 tablespoons cold water until smooth. Stir the cornflour mixture through the chicken and sauce. Cook for another 4–5 minutes, or until the sauce has thickened. Remove from the heat, sprinkle over the spring onions and serve with the brown rice. Remove from the heat, sprinkle over the spring onions and serve with the brown rice.