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Check out the latest recommended times in our Cooking Guidelines.
Filipino-style Braised Chicken & Chilli Green Beans
Spicy, sweet, garlicky, tangy: Adobo ticks all the flavour boxes. Make your speedy version with free-range British chicken and serve with honey-chilli green beans, brown rice and fresh-cut spring onions.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- ½ tsp red chilli flakes
- 1 tbsp apple cider vinegar
- 3 spring onion
- 80g brown rice (brown rice (100%))
- 2 garlic clove
- 2 bay leaf
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey
- 160g green beans
- 1 shallot
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 548
Protein: 38g
Carbs: 47g
Fat: 22g
Ingredients
- 1 tbsp apple cider vinegar (use half)
- 0.5 tsp red chilli flakes (use half)
- 2 bay leaf
- 2 garlic clove
- 3 spring onion
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g brown rice (use half) (brown rice (100%))
- 150g British Free Range chicken thighs
- 160g green beans (use half)
- 25g honey (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 559
Protein: 39g
Carbs: 49g
Fat: 22g
Filipino-style Braised Chicken & Chilli Green Beans
Spicy, sweet, garlicky, tangy: Adobo ticks all the flavour boxes. Make your speedy version with free-range British chicken and serve with honey-chilli green beans, brown rice and fresh-cut spring onions.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely slice the shallot. Finely chop or crush the garlic. Cut 2 spring onions into 3cm pieces, and thinly slice the remaining spring onion. Halve the chicken thighs. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 2-3 mins, per side, until golden. Transfer to a plate and set aside.
- Reheat the chicken pan to medium heat. Add the shallot and garlic and cook for 5-7 mins, until softened. Add the spring onion pieces, bay leaves, tamari, vinegar, a pinch of chilli flakes (to taste) and 200ml water (100ml for 1 person). Return the chicken to the pan and simmer for 8-10 mins, until the liquid reduces by about one-third and the chicken is cooked through.
- Meanwhile, trim the green beans. Heat a medium frying pan with 1/2 tbsp oil to high heat. Add the green beans and cook for 2-3 mins. Add the honey and remaining chilli flakes (to taste), cook for 1 min, then add a splash of water and steam for 1-2 mins, until soft. Season with sea salt, then remove from the heat.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the rice and green beans on plates with the adobo chicken. Garnish with the sliced spring onion.
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