Careme

Instructions

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1. 1.

   Trim 12 ounces green beans. Thinly slice 8 ounces Walla Walla sweet onion, mince 3 garlic cloves, and thinly slice 2 green onions, keeping the green onions separate for serving.

2. 2.

   Pat 1 pound boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while starting the rice.

3. 3.

   Rinse 3/4 cup dry long-grain rice. Combine it in a small saucepan with 1 1/2 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a wide skillet over medium-high heat. Add the seasoned chicken in one layer and brown for 4 minutes on the first side and 2 minutes on the second. Transfer it to a plate.

5. 5.

   Add the sliced onion to the skillet and cook over medium heat for 4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds.

6. 6.

   Build the adobo sauce by adding:

   • 1 tablespoon low-sodium soy sauce
   • 1/4 cup apple cider vinegar
   • 2 teaspoons light brown sugar
   • 2 bay leaves
   • 1/2 teaspoon ground black pepper
   • 1/2 cup water

   Stir and bring to a simmer, scraping up the browned bits from the skillet.

7. 7.

   Return the browned chicken and its juices to the skillet. Cover and simmer gently for 8 minutes. Add the trimmed green beans around the chicken, cover, and braise for 6–8 minutes, until the beans are crisp-tender and the chicken reaches 175°F.

8. 8.

   Transfer the chicken to a clean plate and rest for 3 minutes. Meanwhile, simmer the beans and sauce uncovered for about 3 minutes, until the sauce lightly coats a spoon; discard the bay leaves.

9. 9.

   Fluff the rice and divide it between two shallow bowls. Top with the green beans, sweet onion, chicken, and adobo sauce, then finish with the sliced green onions.

Want more detail? See the temperature guide.