Filipino Chicken Adobo with White Rice
Filipino Chicken Adobo with White Rice

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Filipino Chicken Adobo with White Rice is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Filipino Chicken Adobo with White Rice:
  1. Make ready Chicken and marinade
  2. Make ready 1.5 lb boneless skinless chicken thighs
  3. Take 3 garlic cloves
  4. Make ready 1/3 cup soy sauce
  5. Prepare 1/3 cup + 2 tbs white vinegar
  6. Take 4 bay leaves
  7. Prepare For cooking
  8. Make ready 2 tbs. Canola oil
  9. Get 3 garlic cloves, minced
  10. Make ready 1 small onion diced
  11. Make ready 1.5 cups water
  12. Get 2 tbs. brown sugar
  13. Make ready 1 tbs. whole black pepper
  14. Make ready Toppings
  15. Get 2 green onions, sliced
Steps to make Filipino Chicken Adobo with White Rice:
  1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  3. Remove chicken skillet and set aside.
  4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
  6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  7. If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
  8. Coat chicken in glaze then serve over rice.

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