Chicken

Recipe of Appetizing Filipino Chicken Adobo with White Rice

By Lilly Dixon 12 August 2020
Recipe of Appetizing Filipino Chicken Adobo with White Rice
Recipe of Appetizing Filipino Chicken Adobo with White Rice

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Filipino Chicken Adobo with White Rice. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice Recipe.

You can have Filipino Chicken Adobo with White Rice using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Filipino Chicken Adobo with White Rice

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

Filipino Chicken Adobo with White Rice step by step

  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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