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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Filipino Chicken Adobo with White Rice is something which I have loved my entire life.

To begin with this 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 cook it.

The ingredients needed to make Filipino Chicken Adobo with White Rice:
  1. Prepare Chicken and marinade
  2. Get 1.5 lb boneless skinless chicken thighs
  3. Make ready 3 garlic cloves
  4. Make ready 1/3 cup soy sauce
  5. Get 1/3 cup + 2 tbs white vinegar
  6. Get 4 bay leaves
  7. Prepare For cooking
  8. Get 2 tbs. Canola oil
  9. Get 3 garlic cloves, minced
  10. Take 1 small onion diced
  11. Get 1.5 cups water
  12. Take 2 tbs. brown sugar
  13. Prepare 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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