Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filipino chicken adobo with white rice. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Filipino Chicken Adobo with White Rice is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Filipino Chicken Adobo with White Rice is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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. Get Chicken and marinade
2. Get boneless skinless chicken thighs
3. Get garlic cloves
4. Take soy sauce
5. Get + 2 tbs white vinegar
6. Take bay leaves
7. Get For cooking
8. Make ready Canola oil
9. Prepare garlic cloves, minced
10. Prepare small onion diced
11. Get water
12. Make ready brown sugar
13. Make ready whole black pepper
14. Make ready Toppings
15. Take green onions, sliced

Steps 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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