Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Eggplant

  1 medium (about 1 pound) $3.10
• Organic Long Grain White Rice

  1/2 cup dry $4.19
• Sweet Onion

  1/2 medium $1.66
• Green Onion

  2 $1.39
• Organic Garlic

  4 cloves $2.69
• Low-sodium soy sauce

  1/4 cup
• Cane vinegar or unseasoned rice vinegar

  1/3 cup
• Water

  1 1/4 cups
• Brown sugar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Bay leaves

  2
• Whole black peppercorns

  1 teaspoon
• Kosher salt

  3/4 teaspoon

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry, season with 1/4 teaspoon kosher salt, and let stand for 10 minutes while beginning the other prep.
2. Rinse 1/2 cup dry organic long-grain white rice. Combine the 1/2 cup rice with 3/4 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and simmer over low heat for 15 minutes, then remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 1/4 cup low-sodium soy sauce, 1/3 cup cane vinegar, 1/2 cup water, and 1 tablespoon brown sugar; set the adobo mixture aside.
4. Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Cut 1 medium organic eggplant into 1-inch pieces, season with 1/4 teaspoon kosher salt, and cook for 7 minutes, turning occasionally, until browned; transfer to a plate.
5. Add 1 tablespoon neutral cooking oil to the skillet and brown the 12 ounces seasoned chicken thighs for 3 minutes per side. Thinly slice 1/2 medium sweet onion, mince 4 garlic cloves, add both to the skillet, and cook for 2 minutes.
6. Pour in the prepared adobo mixture and add 2 bay leaves and 1 teaspoon whole black peppercorns. Cover and simmer over medium-low heat for 10 minutes; return the browned pieces from 1 medium eggplant and simmer uncovered for 6–8 minutes, until the sauce lightly coats the ingredients and the chicken reaches 165°F.
7. Remove and discard 2 bay leaves, then rest the braise for 3 minutes. Divide the rice cooked from 1/2 cup dry rice and the adobo between two shallow bowls, then top with 2 thinly sliced green onions and serve.