Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb chicken thighs $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

  1/2 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, plus water for rice
• Brown sugar

  1 teaspoon
• Bay leaf

  1
• Black pepper

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

  2 teaspoons

Instructions

1. Rinse the jasmine rice, then cook it with 3/4 cup water and a pinch of salt in a small covered saucepan; simmer until tender, about 15 minutes, then let it steam off heat while you finish the chicken.
2. Pat the chicken thighs dry, slice the Walla Walla onion, mince the garlic, and cut the zucchini into thick half-moons so it holds its shape in the braise.
3. Heat the oil in a skillet or sauté pan over medium-high heat, then sear the chicken skin-side down if skin-on until browned, about 4 minutes per side; transfer to a plate.
4. Lower the heat to medium, add the onion, and cook for 3 minutes until slightly softened; stir in the garlic for 30 seconds.
5. Add the soy sauce, vinegar, water, brown sugar, bay leaf, and black pepper, scraping up browned bits, then return the chicken and any juices to the pan.
6. Cover and simmer gently for 20 to 25 minutes, turning once, until the chicken reaches at least 165°F at the thickest part and is tender.
7. Add the zucchini around the chicken, cover, and simmer 5 to 7 minutes more until the zucchini is just tender; uncover for the last minute if you want the sauce slightly stronger.
8. Discard the bay leaf, taste the sauce for pepper, and plate the chicken and zucchini over jasmine rice with the glossy adobo sauce spooned on top.