Sticky Adobo Glazed Chicken with Garlic Rice and Green Beans

This dish takes inspiration from the classic Filipino adobo, known for its savory, tangy and slightly sweet sauce. Here, a half chicken is roasted until golden, then brushed with a sticky glaze made from soy sauce, vinegar and ketchup. The result is a beautifully caramelized exterior with tender, juicy meat.

Serve the chicken over fluffy jasmine rice infused with crispy garlic and scallions, alongside simple microwaved green beans. It’s a complete meal that comes together in under an hour, perfect for a busy weeknight.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 clove GarlicView ingredient guideLike ingredientDislike ingredient

48 ounce Half ChickenView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

3 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 cup SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with foil. Thinly slice scallions, separating white and green parts. Mince garlic. Place half chickens skin-side up on the prepared sheet. Rub with a drizzle of oil and season with salt and pepper. Roast for 35 minutes.
2. Meanwhile, heat 2 tablespoons oil in a medium pot over medium heat. Add half the minced garlic and cook, stirring, until crisp and golden, 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
3. Increase heat to medium-high. Add scallion whites to the pot and cook until softened, about 1 minute. Add rice and stir to coat. Pour in 1½ cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until rice is tender, about 15 minutes.
4. In a small pan, heat a drizzle of oil over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, vinegar, ketchup, 2 tablespoons water and sugar. Simmer until slightly thickened and sticky, 4-6 minutes. Season with pepper. If glaze becomes too thick, add a splash of water.
5. Remove chicken from oven after 35 minutes. Adjust oven rack to about 8 inches from broiler and turn broiler to high. Return chicken and broil until browned, 8-10 minutes. Brush half the glaze over chicken, then broil 1 more minute until set. Let rest 5 minutes, then cut each half between breast and leg into two pieces.
6. Place green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap, poke holes and microwave on high until tender, about 2 minutes. Divide rice and green beans among plates. Top with chicken, drizzle with remaining glaze and sprinkle with crisped garlic and scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of a half chicken?

Yes, bone-in, skin-on chicken thighs work well. Adjust cooking time as needed; they may cook faster than a half chicken.

Can I make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce instead of regular soy sauce. The recipe is already tagged as gluten-free.

How do I store leftovers?

Store chicken, rice and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven.