Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. Adobo is a simple and hearty Filipino dish.

Filipino Chicken Adobo with White Rice is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Filipino Chicken Adobo with White Rice is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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 it.

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

1. Take Chicken and marinade
2. Get 1.5 lb boneless skinless chicken thighs
3. Take 3 garlic cloves
4. Get 1/3 cup soy sauce
5. Get 1/3 cup + 2 tbs white vinegar
6. Take 4 bay leaves
7. Make ready For cooking
8. Get 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. Get 2 tbs. brown sugar
13. Make ready 1 tbs. whole black pepper
14. Get Toppings
15. Make ready 2 green onions, sliced

In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. If desired, serve chicken with cooking sauce. Filipino Chicken Adobo with White Rice.

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.

Here is how you achieve it. Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table. Adobo is a simple but hearty Filipino dish, featuring chicken marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Chicken Thighs - Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on. I do not recommend using chicken breasts in this recipe.

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