Careme

Instructions

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1. 1. Pat 1 lb chicken thighs dry and season with 1/4 teaspoon kosher salt. Cut 1 lb zucchini into thick half-moons and finely chop 3 garlic cloves. Whisk 3 tablespoons reduced-sodium soy sauce, 1/4 cup apple cider vinegar, 2 teaspoons brown sugar, and 1/2 teaspoon coarsely ground black pepper in a small bowl.
2. 2. Combine 1/2 cup jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. 3. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add 1 lb seasoned chicken thighs in one layer and sear for 4 minutes per side, adjusting the heat as needed to prevent scorching.
4. 4. Pour the prepared soy-vinegar mixture around the 1 lb seared chicken thighs, then add 1/2 cup water and 1 bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
5. 5. Add 1 lb sliced zucchini around the chicken thighs. Cover and simmer for 5 minutes, then uncover and cook for 2–3 minutes, until the zucchini is crisp-tender, the sauce lightly coats a spoon, and the chicken reaches 165°F; discard the 1 bay leaf.
6. 6. Fluff the cooked rice, divide it between two shallow bowls, and plate the chicken adobo and zucchini over or alongside it; spoon the glossy pan sauce over the top.