Careme

Instructions

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1. 1.

   Peel and lightly smash 6 garlic cloves. Pat 1 pound boneless skinless chicken thighs dry and halve any very large pieces. In a bowl, combine the following:

   • The prepared chicken
   • 6 smashed garlic cloves
   • 2 tablespoons soy sauce
   • 1 teaspoon whole black peppercorns, lightly crushed
   • 2 dried bay leaves

   Turn to coat and marinate for 10 minutes while preparing the vegetables. The soy sauce seasons the chicken, so do not add salt to it.

2. 2.

   Cut 1 pound broccoli crown into bite-size florets. Peel the tough exterior from the stem and slice the tender center 1/4 inch thick.

3. 3.

   Rinse 3/4 cup dry long-grain white rice and drain. Put it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 10 minutes.

4. 4.

   Lift the chicken from the marinade, reserving all the marinade and aromatics. Heat 1 tablespoon neutral cooking oil in a deep, wide skillet over medium-high heat. Add the chicken in a single layer and brown for 3 minutes per side; it does not need to be cooked through yet.

5. 5.

   Add the reserved marinade and aromatics, 1/3 cup distilled white vinegar, and 1/2 cup water to the skillet. Bring to a steady simmer and leave uncovered for 3 minutes. Turn the chicken, cover partially, and simmer over medium-low heat for 12–15 minutes, until the chicken reaches 175°F. Transfer it to a clean plate and rest for 5 minutes while simmering the sauce uncovered until glossy but still spoonable, about 4–6 minutes.

6. 6.

   While the chicken simmers, put 1/2 cup water in a large saucepan fitted with a steamer basket and bring to a boil. Add the prepared broccoli, cover, and steam for 5–7 minutes until bright green and crisp-tender. Transfer to a bowl and toss with 3/4 teaspoon Morton kosher salt flakes.

7. 7.

   Remove the bay leaves from the adobo sauce and return the chicken and its resting juices to the skillet. Turn to coat. Fluff the rice and divide between two plates alongside the broccoli. Add the chicken and spoon the garlic-rich sauce over the chicken and rice.

Want more detail? See the temperature guide.