Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 pounds $1.49
• Zucchini

  12 ounces $1.79
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $2.49
• Water

  1 1/4 cups, divided
• Neutral cooking oil

  1 tablespoon
• Garlic

  4 cloves $0.79
• Low-sodium soy sauce

  1/4 cup
• Apple cider vinegar or cane vinegar

  1/4 cup
• Light brown sugar

  2 teaspoons
• Bay leaves

  2
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat 1.5 pounds chicken thighs dry. Cut 12 ounces zucchini into 1/2-inch half-moons, and mince 4 garlic cloves.
2. Rinse 2/3 cup jasmine rice, then combine it with 3/4 cup water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Add 1.5 pounds chicken thighs skin-side down and brown for 5 minutes; turn and cook for 3 minutes.
4. Transfer the browned 1.5 pounds chicken thighs to a plate, then carefully drain the skillet, leaving 1 tablespoon rendered fat. Reduce the heat to medium and cook 4 minced garlic cloves for 30 seconds. Stir in 1/4 cup low-sodium soy sauce, 1/4 cup vinegar, 1/2 cup water, 2 teaspoons light brown sugar, 2 bay leaves, and 1/2 teaspoon ground black pepper; bring to a simmer.
5. Return the browned 1.5 pounds chicken thighs and their juices to the skillet. Cover and gently simmer over medium-low heat for 20 minutes.
6. Add 12 ounces zucchini around the 1.5 pounds chicken thighs. Simmer uncovered for 7 to 10 minutes, until the zucchini is tender, the sauce lightly coats a spoon, and the thickest part of the chicken reaches at least 165°F.
7. Discard the 2 bay leaves. Divide the cooked rice made from 2/3 cup dry jasmine rice between two shallow bowls, then plate the braised 1.5 pounds chicken thighs and 12 ounces zucchini over it and spoon the adobo sauce on top.