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

Before you jump to Filipino Chicken Adobo with White Rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be fairly obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to filipino chicken adobo with white rice recipe. To cook filipino chicken adobo with white rice you only need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Filipino Chicken Adobo with White Rice:
  1. Use Chicken and marinade
  2. Prepare 1.5 lb boneless skinless chicken thighs
  3. Take 3 garlic cloves
  4. Take 1/3 cup soy sauce
  5. You need 1/3 cup + 2 tbs white vinegar
  6. Take 4 bay leaves
  7. Get For cooking
  8. You need 2 tbs. Canola oil
  9. Use 3 garlic cloves, minced
  10. Take 1 small onion diced
  11. Use 1.5 cups water
  12. Get 2 tbs. brown sugar
  13. You need 1 tbs. whole black pepper
  14. You need 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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