Oven‑Roasted Chicken Adobo with Rice & Peanut Butter Greens

Heat the oven to 200°C.

Pat the chicken dry and season with a pinch of salt and pepper. Set a large ovenproof pot over a medium-high heat with the vegetable oil. Once hot, add the chicken skin-side down and cook for 8 mins until golden and crispy. Transfer to a plate.

Peel and thinly slice the onion. Smash the garlic cloves. Turn the heat down slightly and chuck both into the same pot. Fry for 3 mins until soft and fragrant.

Pour in the rice vinegar, soy sauce and brown sugar. Chuck in the bay leaves and lots of cracked black pepper. Stir well to lift up all the caramelised bits.

Nestle the chicken back into the pot, skin-side up. The skin should sit above the liquid so it stays crisp. Transfer to the oven and roast for 25–35 mins until the chicken is fully cooked and golden.

Meanwhile, rinse the rice until the water runs clear. Add to a lidded saucepan with the turmeric and chicken stock. Bring to the boil, cover and simmer for 10 mins. Remove from the heat and let it steam for another 10 mins.

While the rice steams, heat a splash of olive oil in a pan set over a medium heat. Add the greens and cook until wilted. Zest the lime, then juice it. Stir the peanut butter, lime juice and a dash of soy sauce into the greens until glossy. Season to taste and keep warm.

Once the chicken is done, transfer it to a plate. If the sauce in the pot looks too thin, place it over a medium heat and bubble for 3–4 mins to thicken slightly.

To serve, spoon the turmeric rice onto plates, top with the crispy adobo chicken, drizzle over that gorgeous sauce, and finish with the peanut butter greens. Top with lime zest or chopped spring onions, if you like. Dig in!