How to Prepare Homemade Filipino Chicken Adobo with White Rice

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, filipino chicken adobo with white rice. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Filipino Chicken Adobo with White Rice is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this 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 it.

The ingredients needed to make Filipino Chicken Adobo with White Rice:

1. Prepare Chicken and marinade
2. Make ready 1.5 lb boneless skinless chicken thighs
3. Get 3 garlic cloves
4. Get 1/3 cup soy sauce
5. Get 1/3 cup + 2 tbs white vinegar
6. Get 4 bay leaves
7. Take For cooking
8. Prepare 2 tbs. Canola oil
9. Get 3 garlic cloves, minced
10. Make ready 1 small onion diced
11. Get 1.5 cups water
12. Get 2 tbs. brown sugar
13. Get 1 tbs. whole black pepper
14. Prepare Toppings
15. Take 2 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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