Filipino-Style Chicken Thigh Adobo With Rice

Take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Combine your cornflour, soy sauce, cider vinegar, ginger paste and bay leaf[ves] in a bowl with a generous grind of black pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar – this is your marinade

Add your chicken and set aside for 5 min to marinate

Meanwhile, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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 marinated chicken (reserve the marinade liquid!) and cook for 4-5 min on each side or until browned

Once browned, transfer the chicken to a plate and reserve the pan (and any remaining oil!) for later

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

When the rice is boiling, add your Tenderstem broccoli 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 rice & Tenderstem

Return the reserved pan to a medium-high heat

Once hot, add the diced onion and cook for 2-3 min or until softened

Once softened, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the browned chicken with the reserved marinade liquid and 100ml [150ml] [200ml] boiled water

Bring to the boil, then turn the heat down to medium and cook, covered, for 10 min or until the sauce has reduced slightly and the chicken is cooked through (no pink meat!) – this is your Filipino-style chicken adobo

Trim, then slice your spring onion[s]