Filipino Chicken Adobo with White Rice.
Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, filipino chicken adobo with white rice. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Filipino Chicken Adobo with White Rice is one of the most popular of current trending meals on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. Filipino Chicken Adobo with White Rice is something that I have loved my entire life. They're nice and they look fantastic.
To begin with this particular recipe, we have to first 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:
- {Take of Chicken and marinade.
- {Make ready 1.5 lb of boneless skinless chicken thighs.
- {Make ready 3 of garlic cloves.
- {Make ready 1/3 cup of soy sauce.
- {Get 1/3 cup of + 2 tbs white vinegar.
- {Prepare 4 of bay leaves.
- {Prepare of For cooking.
- {Get 2 tbs. of Canola oil.
- {Make ready 3 of garlic cloves, minced.
- {Get 1 of small onion diced.
- {Make ready 1.5 cups of water.
- {Prepare 2 tbs. of brown sugar.
- {Prepare 1 tbs. of whole black pepper.
- {Prepare of Toppings.
- {Prepare 2 of green onions, sliced.
Steps to make Filipino Chicken Adobo with White Rice:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced.
- 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..
- Remove chicken skillet and set aside..
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes..
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes..
- 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..
- 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..
- Coat chicken in glaze then serve over rice..
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