Hello, I am Marie. Today, I will show you a way to prepare filipino chicken adobo with white rice recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Filipino Chicken Adobo with White Rice Recipe
Filipino Chicken Adobo with White Rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine 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 cook 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 Chicken and marinade
- Take 1.5 lb boneless skinless chicken thighs
- Prepare 3 garlic cloves
- Take 1/3 cup soy sauce
- Prepare 1/3 cup + 2 tbs white vinegar
- Prepare 4 bay leaves
- Get For cooking
- Get 2 tbs. Canola oil
- Prepare 3 garlic cloves, minced
- Take 1 small onion diced
- Get 1.5 cups water
- Make ready 2 tbs. brown sugar
- Take 1 tbs. whole black pepper
- Take Toppings
- Get 2 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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