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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, filipino chicken adobo with white rice. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Filipino Chicken Adobo with White Rice is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. 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:
  1. Get Chicken and marinade
  2. Take boneless skinless chicken thighs
  3. Take garlic cloves
  4. Make ready soy sauce
  5. Take + 2 tbs white vinegar
  6. Take bay leaves
  7. Take For cooking
  8. Get Canola oil
  9. Make ready garlic cloves, minced
  10. Make ready small onion diced
  11. Take water
  12. Get brown sugar
  13. Get whole black pepper
  14. Make ready Toppings
  15. Take 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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