Step-by-Step Guide to Make Quick Filipino Chicken Adobo with White Rice

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Filipino Chicken Adobo with White Rice. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Filipino Chicken Adobo with White Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filipino Chicken Adobo with White Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Filipino Chicken Adobo with White Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Filipino Chicken Adobo with White Rice estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Filipino Chicken Adobo with White Rice using 15 ingredients and 8 steps. Here is how you can achieve that.

Another family time favorite. Back in the day for our large family, we use to make it with 3 whole chickens. Now we are just using the thighs because they are everyone's favorite. #heirloom

Ingredients and spices that need to be Prepare to make Filipino Chicken Adobo with White Rice:

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

Instructions to make 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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