Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Filipino Chicken Adobo with White Rice is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Filipino Chicken Adobo with White Rice is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Filipino Chicken Adobo with White Rice:
- Take Chicken and marinade
- Prepare 1.5 lb boneless skinless chicken thighs
- Make ready 3 garlic cloves
- Take 1/3 cup soy sauce
- Prepare 1/3 cup + 2 tbs white vinegar
- Prepare 4 bay leaves
- Get For cooking
- Make ready 2 tbs. Canola oil
- Take 3 garlic cloves, minced
- Prepare 1 small onion diced
- Take 1.5 cups water
- Get 2 tbs. brown sugar
- Get 1 tbs. whole black pepper
- Get Toppings
- Get 2 green onions, sliced
Instructions to make Filipino Chicken Adobo with White Rice:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced
- 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.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- 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.
- 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.
- Coat chicken in glaze then serve over rice.
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