Simple Way to Prepare Speedy Filipino Chicken Adobo with White Rice

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, filipino chicken adobo with white rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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