Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, filipino chicken adobo with white rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice recipe is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Filipino Chicken Adobo with White Rice recipe is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you can achieve it.

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

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

Steps to make Filipino Chicken Adobo with White Rice: recipe

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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