Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, filipino chicken adobo with white rice. One of my favorites. This time, I am going to make it a 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 simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Filipino Chicken Adobo with White Rice is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Filipino Chicken Adobo with White Rice:
- Make ready Chicken and marinade
- Take 1.5 lb boneless skinless chicken thighs
- Take 3 garlic cloves
- Make ready 1/3 cup soy sauce
- Prepare 1/3 cup + 2 tbs white vinegar
- Take 4 bay leaves
- Take For cooking
- Take 2 tbs. Canola oil
- Make ready 3 garlic cloves, minced
- Get 1 small onion diced
- Prepare 1.5 cups water
- Get 2 tbs. brown sugar
- Take 1 tbs. whole black pepper
- Prepare Toppings
- Make ready 2 green onions, sliced
Steps 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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