by Chef Vaughn
- 2 Chicken Breasts
- 6 Ounces Green Beans
- 2 Roma Tomatoes
- ¼ Large Red Onion
- 1 ½ Garlic Cloves, Minced
- 1 C Chicken Broth
- 2 ½ T White Vinegar
- ¼ C Soy Sauce
- 1 Dried Bay Leaf (Leave Whole)
- ½ t Black Pepper
- 1 T Olive Oil
Cut off the ends of each bean and cut into 3-4 inch lengths.
Add Green Beans to a skillet (that has a lid) with enough water to cover them, and boil for about 8 minutes. DO NOT fully cook the beans. They should still be a little crisp.
Mince 1 ½ Cloves of Garlic.
Peel Onion and cut out ¼ of it. Half or quarter the onion quarter, leaving the pieces rather large.
Cut the ends off the 2 Roma Tomatoes and slice lengthwise into 5- 6 pieces.
Cube chicken breasts into bite size pieces.
In a sauce pan (with a lid) add ¾ C White Rice, 1 C Chicken Broth and ½ C Water. Stir and bring to a boil over medium high heat. Once boiling, add lid, turn heat to low and simmer rice for 20-25 minutes.
Drain the water and remove the beans from the skillet and set aside.
Dry the skillet and add 1 T of Olive Oil. Once heated, sauté onions, add minced garlic and cubed chicken. Brown the chicken over medium high heat (don’t fully cook chicken yet).
Once chicken is browned, add he partially cooked Green Beans, tomato slices, 2 ½ T White Vinegar, ¼ C Soy Sauce, 1 Bay Leaf, and ½ t Black Pepper.
Stir ingredients together and bring to a boil over medium high heat. Once boiling, add lid to the skillet and reduce heat to medium low. Simmer with lid on for 12-15 minutes, stirring occasionally.
Once the green beans are cooked, but still firm, make sure that chicken is cooked all the way through (no pink and juice runs clear). Discard bay leaf and serve the Chicken Adobo and juices over a scoop of the white rice.