Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Filipino Chicken Adobo with White Rice is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Filipino Chicken Adobo with White Rice is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready Chicken and marinade
- Get boneless skinless chicken thighs
- Get garlic cloves
- Prepare soy sauce
- Get + 2 tbs white vinegar
- Prepare bay leaves
- Make ready For cooking
- Prepare Canola oil
- Get garlic cloves, minced
- Prepare small onion diced
- Take water
- Take brown sugar
- Make ready whole black pepper
- Take Toppings
- Take green onions, sliced
Step by Step 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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