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

Hello everybody, it is me, Connelly, welcome to our recipe website. Today, I will show you a way to prepare a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Filipino Chicken Adobo with White Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Get Chicken and marinade
  2. Take boneless skinless chicken thighs
  3. Take garlic cloves
  4. Prepare soy sauce
  5. Take + 2 tbs white vinegar
  6. Make ready bay leaves
  7. Prepare For cooking
  8. Get Canola oil
  9. Get garlic cloves, minced
  10. Take small onion diced
  11. Make ready water
  12. Prepare brown sugar
  13. Get whole black pepper
  14. Take 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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