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

Hey everyone, hope you’re having an incredible day. Today, I’m gonna show you how to make a distinctive dish, filipino chicken adobo with white rice. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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

To begin with this recipe, we have to prepare a few ingredients. 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. Chicken and marinade
  2. 1.5 lb boneless skinless chicken thighs
  3. 3 garlic cloves
  4. 1/3 cup soy sauce
  5. 1/3 cup + 2 tbs white vinegar
  6. 4 bay leaves
  7. For cooking
  8. 2 tbs. Canola oil
  9. 3 garlic cloves, minced
  10. 1 small onion diced
  11. 1.5 cups water
  12. 2 tbs. brown sugar
  13. 1 tbs. whole black pepper
  14. Toppings
  15. 2 green onions, sliced
Instructions 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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