Filipino Chicken Adobo with White Rice.
Hey everyone, 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Filipino Chicken Adobo with White Rice is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Filipino Chicken Adobo with White Rice is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to first prepare a few components. 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:
- Make ready of Chicken and marinade.
- Make ready 1.5 lb of boneless skinless chicken thighs.
- Take 3 of garlic cloves.
- Make ready 1/3 cup of soy sauce.
- Make ready 1/3 cup of + 2 tbs white vinegar.
- Make ready 4 of bay leaves.
- Prepare of For cooking.
- Get 2 tbs. of Canola oil.
- Take 3 of garlic cloves, minced.
- Take 1 of small onion diced.
- Prepare 1.5 cups of water.
- Make ready 2 tbs. of brown sugar.
- Get 1 tbs. of whole black pepper.
- Prepare of Toppings.
- Prepare 2 of green onions, sliced.
Instructions 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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