Careme

Instructions

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1. 1. Pat 1 lb chicken thighs dry and season with 3/4 teaspoon kosher salt. Cut 1 lb zucchini into thick half-moons and finely chop 3 garlic cloves. Whisk the 3 chopped garlic cloves with 3 tablespoons soy sauce, 1/4 cup apple cider vinegar, 2 teaspoons brown sugar, and 1/2 teaspoon coarsely ground black pepper.
2. 2. Combine 1/2 cup jasmine rice, 3/4 cup water, and 1/4 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 the 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 garlic-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 and divide it between two shallow bowls. Plate the chicken adobo and zucchini with the rice, then spoon the glossy garlic sauce over the top.