Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in chicken thighs, or boneless thighs if preferred $2.79
• Zucchini

  3/4 lb, cut into thick half-moons $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Jasmine Rice

  1 cup dry rice $3.69
• Garlic

  2 cloves, smashed and minced $0.79
• Low-sodium soy sauce

  3 tablespoons
• White vinegar or cane vinegar

  3 tablespoons
• Water

  1/2 cup for sauce, plus 1 1/2 cups for rice
• Brown sugar

  1 teaspoon
• Bay leaf

  1
• Black pepper

  1/2 teaspoon, plus more to taste
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  pinch for rice

Instructions

1. Pat the chicken thighs dry, slice the Walla Walla onion, mince the garlic, cut the zucchini into thick half-moons, and rinse the jasmine rice until the water runs mostly clear.
2. Heat the oil in a skillet or sauté pan over medium-high heat, then sear the chicken until browned, about 4 minutes per side; transfer to a plate.
3. Lower the heat to medium, add the onion, and cook for 3 minutes until slightly softened; stir in the garlic for 30 seconds.
4. Add the soy sauce, vinegar, 1/2 cup water, brown sugar, bay leaf, and black pepper, scraping up browned bits, then return the chicken and any juices to the pan.
5. Cover and simmer gently for 20 to 25 minutes for bone-in thighs, or 14 to 18 minutes for boneless thighs, turning once, until the chicken reaches at least 165°F at the thickest part.
6. Once the chicken begins simmering, combine the rinsed rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, cook 15 minutes, then rest off heat 5 minutes.
7. Add the zucchini around the chicken for the last 6 to 8 minutes of braising, keeping it covered until just tender; uncover briefly if you want the sauce slightly more concentrated.
8. Discard the bay leaf, fluff the rice, and plate the chicken and zucchini over hot jasmine rice with the glossy adobo sauce spooned generously on top.