Chicken Adobo Meal Prep

Ingredients

• 1.5 lbs chicken thighs
• 1/2 cup soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 4 cloves garlic
• 1 tsp black pepper
• 2 bay leaves
• 1.5 cups Jasmine rice
• 3 cups water or broth
• 1 tsp salt
• 1 bunch kale
• 2 cloves garlic
• 1 tbsp olive oil
• Salt to taste

Instructions

1. For the Chicken Adobo: Place chicken thighs in a pot or Dutch oven. Add soy sauce, water, brown sugar, apple cider vinegar, minced garlic, black pepper, and bay leaves. Stir to combine.
2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until chicken is cooked through.
3. Remove chicken from the pot and shred or cut into bite-sized pieces. Skim off excess fat from the sauce if desired.
4. Return chicken to the pot and stir to coat in the sauce. Simmer for another 5-10 minutes until the sauce has thickened slightly.
5. For the Yellow Jasmine Rice: Combine Jasmine rice, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.
6. For the Garlic Sautéed Kale: Destem and chop the kale into 1-2 inch pieces. Rinse well.
7. Mince garlic and sauté in a large pot with olive oil over medium heat until softened.
8. Add the rinsed kale and a pinch of salt to the pot. Sauté until wilted to desired tenderness, about 5 minutes.
9. To Assemble Meal Prep: Divide the cooked chicken adobo, yellow jasmine rice, and sautéed kale into four meal prep containers.