Hey everyone, hope you’re having an incredible 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. For mine, 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 favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Filipino Chicken Adobo with White Rice is something that I have loved my entire life.
To get started with this particular recipe, we have to 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:
- Take Chicken and marinade
- Take 1.5 lb boneless skinless chicken thighs
- Make ready 3 garlic cloves
- Make ready 1/3 cup soy sauce
- Get 1/3 cup + 2 tbs white vinegar
- Make ready 4 bay leaves
- Make ready For cooking
- Prepare 2 tbs. Canola oil
- Prepare 3 garlic cloves, minced
- Prepare 1 small onion diced
- Make ready 1.5 cups water
- Take 2 tbs. brown sugar
- Get 1 tbs. whole black pepper
- Get Toppings
- Prepare 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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