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

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, filipino chicken adobo with white rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Filipino Chicken Adobo with White Rice is something that I have loved my whole life.

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

The ingredients needed to make Filipino Chicken Adobo with White Rice:
  1. Get Chicken and marinade
  2. Get boneless skinless chicken thighs
  3. Take garlic cloves
  4. Take soy sauce
  5. Take + 2 tbs white vinegar
  6. Take bay leaves
  7. Make ready For cooking
  8. Prepare Canola oil
  9. Make ready garlic cloves, minced
  10. Get small onion diced
  11. Prepare water
  12. Make ready brown sugar
  13. Get whole black pepper
  14. Get Toppings
  15. Make ready 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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