Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a tasty dish, filipino chicken adobo with white rice. One of my favorites food recipe. For mine, I’m gonna make it a bit unique. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Filipino Chicken Adobo with White Rice is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you can achieve that.

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

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

Instructions 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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