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

Hello everybody, it’s me, Dave, welcome to my recipe page. 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice is one of the most popular of current viral meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Filipino Chicken Adobo with White Rice is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first 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 that.

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