1. Preheat your oven to 425°F

2. In a large bowl, sprinkle about 1Tbsp of the ‘Green Queen’ spice blend over the chicken thighs and ensure they are evenly coated with the spice blend.

3. Heat a shallow Dutch oven or a braiser with olive oil over medium-high heat. Once the oil shimmers, add the thighs skin side down and cook for 3-5 minutes until the skin is golden brown and turns crispy. Flip and cook on the opposite side for 2-3 minutes. Remove the chicken and set it aside

4. In the same pan, add another glug of oil over medium high heat and add the onions and garlic chives and sauté for about 5 minutes until the onions are softened.

5. Add in the rice and sauté for 1 minute, just until the rice begins to toast. Squeeze about ½ a pouch of the Edmame Green Goddess and continue to stir.

6. Pour in the chicken broth and add salt to taste bringing it to a simmer. Place the semi cooked chicken thighs directly on top of the rice and liquid. cover with a lid, and transfer to the oven to continue cooking.

7. Bake in the oven for 20 minutes., remove the lid and continue to bake for an additional 10 minutes, until all the liquid has been absorbed.

8. Garnish with chopped parsley and serve immediately

Creamy Coconutty Chicken Adobo

Ingredients

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