Step-by-Step Guide to Prepare Ultimate Filipino Chicken Adobo with White Rice

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, filipino chicken adobo with white rice. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Filipino Chicken Adobo with White Rice is something which I have loved my entire life. They’re fine and they look wonderful.

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